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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
Thank you for your note, Sue. Denser polenta that can be sliced with a string and then dressed is a delicious northern Italian tradition.
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Thank you Deb! I'll be right over to check the roundup. Have a great week :)
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You are welcome, Debra. One of the things that makes our club fascinating is seeing how different people react to different aspects of the same book. For me in particular, it is important to explain what I liked or don't about a book: sometimes it's easy, other time it isn't so obvious. And of course, I love seeing what everybody chooses to cook from each selection :)
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They are, Cathy. I also like supporting farmers that grow lesser-known varieties of beans. I hope we don't lose them and end up with just a few varieties on the market, the way it's happened with apples. The blender made the tahini project quick and I like being able to make a reasonable amount. It's usually sold in large jars and I don't consume enough of it.
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You are welcome, Wendy. Glad you like my choice of dish :)
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Thank you Claudia. There are a few videos of the Pranzo, all in Italian. This is probably the best in terms of giving an idea of it via the images of both the kitchen (open-fire cooking!) and the dining area: https://www.youtube.com/watch?v=gmFdvzGIuS0 You'll see the beans at the beginning, dressed with olive oil. Then they serve a fish broth soup with rice and local fish.
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Poetry does speak across cultures, languages and time, Frank. I love beans and like exploring new varieties and new flavor combinations. Right now I am playing with cavolo romanesco: we'll see what happens ;)
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I am sure that staying at Julia's house was quite inspirational. I didn't know Paul had illustrated Mastering the Art II. I am sure all the characters of the novel would like a taste of your dessert. Thank you for contributing to this edition of Cook the Books.
You are welcome, Shaheen. Thank you for participating :)
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My pleasure, Lisa, as always :)
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Thank you Siri. Same to you!
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Hosting the 101st edition of MLLA, created by Susan of The Well-Seasoned Cook and now hosted by Lisa of Lisa's Kitchen was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations on the theme of legumes. Hosting an event means having the pleasure of collecting and then sharing the collection — of savoring in solitude each dish as it is submitted to me, and then inviting everybody to the final banquet. It was a great pleasure to welcome new participants to the party and to say Hi! to old... Continue reading
Posted Dec 1, 2016 at briciole
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Flavors from around the world Federico García Lorca1 is one of my favorite poets, so when I came across a novel whose protagonist's name was Lorca, I had to read it: I am glad I followed my impulse. Jessica Soffer's Tomorrow There Will Be Apricots2 is the current selection of our Cook the Books Club. The book brings together a group of people who all carry a heavy burden of pain: the pain of exile from homeland and from motherhood, the pain of an aloof mother and an absent father, the pain of loneliness, abandonment, inadequacy. Food is one way through... Continue reading
Posted Nov 28, 2016 at briciole
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Love the cardinal!
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Glad to read you had a nice time there.
I must try that Chipotle chili chocolate! And chocolate and pecans is a favorite pairing. I can imagine your brownies disappeared fast.
Toggle Commented Nov 16, 2016 on Mexican Chocolate Brownies at Delaware Girl Eats
Thank you, Christina :)
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Likewise! Thank you so much for your contribution :)
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I have the honor of being the host for the November 2016 edition of My Legume Love Affair (MLLA), the popular, legume-centered event that is the brainchild of Susan of The Well-Seasoned Cook and has been hosted by Lisa of Lisa's Kitchen since February 2013. Participation in the event revolves around a recipe that showcases one or more legumes. The recipe can be savory or sweet but must be vegetarian. The legume (or legumes) must be one of the main ingredients, not a minor character. (Exceptions to this general rule are legumes whose flavor is so intense that they are used... Continue reading
Posted Nov 1, 2016 at briciole
No worry, Vicki. I plan to announce the next edition the second half of February.
Toggle Commented Oct 29, 2016 on Novel Food #28: the finale at briciole
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Welcome to the roundup of the 28th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007 and that I continue to host with great pleasure, as it brings together two of my passions: literature and food. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. Like all its predecessors, the current edition includes a set of lovely posts, each describing a literary work that the blogger read and the dish that the reading inspired. Please, follow me on a short literary/culinary tour. For each contribution, I will... Continue reading
Posted Oct 28, 2016 at briciole
Thank you so much, Deb. Both book and dish sound delightful.
Toggle Commented Oct 25, 2016 on Announcing: Novel Food #28 at briciole
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a skillet of goodies (tablecloth by La FABBRICA del LINO) In the bookstore ostensibly to get a guidebook, I stumbled on Norwegian by Night by Derek. B. Miller1. Anything related to Norway (Norvegia) gets my attention. A quick look at the book jacket made me decide to purchase it. I started reading it and the story grabbed me right away. One one level it is a crime story, set in Oslo. On another level it is the story of an elderly man coming to terms with his life, in particular the death of his only son in the Vietnam War. And... Continue reading
Posted Oct 21, 2016 at briciole