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Simona Carini
Northern California
An Italian transplanted in California
Interests: creative cooking, cheese making, bread baking, food writing, blogging, book and box making, kayaking, photography, classical music You can contact me at simosite [AT] mac [DOT] com
Recent Activity
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Hubbard squash and cabbage in the garden of LongHouse Before we know it, it is the last day of summer. Fortunately, summer produce is still plentiful, so I can be in denial for a while longer. At the same time,... Continue reading
Posted yesterday at briciole
I have not yet started my pasta making and delivery service, Frank. When I do, I'll certainly let you know. I am glad you also think it is a pretty shape.
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Thank you so much, Deb, for your contribution. I had received the notice from inlinkz, so all is well. Safe travels.
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Glad you like my tomatoes, Cinzia. It's always a pleasure to contribute to BWW.
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Grazie Martissima :) Attendo dettagli.
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[cliccare il link per andare alla versione in italiano] tied knots In Italian, to get married is sposarsi. We don't use the metaphorical expression "to tie the knot" (literally, fare un nodo). The current selection of our Cook the Books,... Continue reading
Posted Sep 12, 2014 at briciole
I know that they are tasty, but, as you say, they are hard to find. I wish more farmers grew them.
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Thank you, Corina.
Toggle Commented Sep 11, 2014 on crostata di pesche / peach tart at briciole
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Indeed, Alicia. Every year I seem to discover a new variety with a distinctive color or pattern. We had an early season this year, Sally, so I started a month ago. By all means, get started before the season is over. Happy roasting! Ciao Lucia. Li conservo in frigorifero, perche' finora li ho utilizzati nel giro di pochi giorni. Spero di riuscire a farne un po' da congelare per vedere come si mantengono.
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Your participation would be an honor, Frank — though I totally understand the time crunch situation. Ever since starting this event I have become more conscious of the use of food in narrative (both fiction and non-fiction) and poetry, which is interesting.
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I hope you go for it, Frank. Much as I love to make jam tart, there is something special about using fresh fruit.
Toggle Commented Sep 7, 2014 on crostata di pesche / peach tart at briciole
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[cliccare il link per andare alla versione in italiano] when life gives you heirloom tomatoes... An abundance of organic heirloom tomatoes is a great problem to have, but one that requires a speedy solution. you start with some of these... Continue reading
Posted Sep 7, 2014 at briciole
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I am hereby announcing a new edition of Novel Food, a culinary/literary event with a long history, going back to the fall of 2007. I am a bookworm and therefore this event is close to my heart as it brings... Continue reading
Posted Sep 5, 2014 at briciole
Grazie Lucia.
Toggle Commented Sep 4, 2014 on crostata di pesche / peach tart at briciole
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Glad you like it, Susan. I wish I could send you a slice to help you in your task. I am looking forward to seeing the gallery later today.
Toggle Commented Sep 4, 2014 on crostata di pesche / peach tart at briciole
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Ciao Francesca. Puoi provare con altre farine, tipo amaranto o quinoa. Quella di amaranto non l'ho mai provata, mentre quella di quinoa si, anche se non in percentuale elevata. Se usi la farina di grano integrale, probabilmente noterai che assorbe maggiormente. Fammi sapere. Un abbraccio.
Toggle Commented Sep 3, 2014 on crostata di pesche / peach tart at briciole
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Grazie per il complimento, Terry :)
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Thank you, Alicia. I'd make one with cherries if I had a fruitful tree like yours :)
Toggle Commented Sep 2, 2014 on crostata di pesche / peach tart at briciole
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L'idea iniziale mi e' venuta perche' i pomodori che ottengo dal mio fornitore hanno piu' acqua dei San Marzano (che qui si trovano ma sono costosi). Poi il risultato mi ha convinto che questo sia il modo ideale. Fammi sapere se provi.
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I guess because I am a minimalist, Frank, I am irresistibly attracted by the small touches that make a difference, like dried figs and mint in this recipe. It's the total opposite of the "freak show" on TV: subtle yet deep.
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[cliccare il link per andare alla versione in italiano] a splendid sun Through Neukom Family Farm, this summer life has been giving me a steady stream of peaches. As I eat them, I stash my sensory memory, so once the... Continue reading
Posted Sep 1, 2014 at briciole
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Thank you, thank you, Paz. Making pasta by hand has become quite a passion for me.
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Thanks, Paz. At least this time I had a great idea. I wish it happened more often. As long as I find sweet corn at the farmers' market, I'll make this bread and freeze half, so I have a nice stash for when there is no more fresh corn.
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I like walnut ink too. I used it once, years ago and remember thinking it would be cool to have it in my fountain pen so I could write with it.
Toggle Commented Aug 31, 2014 on Sketching with Walnut Ink at Molly Hashimoto
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Thank you Katie. The dough recipe is perfect for your situation. Have a great weekend.
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