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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
This was indeed a good choice and one I'd recommend, Deb. You are welcome!
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Since celery is available year round, this is a dish you can enjoy any time, Molly. Let me know if you try it. And coincidentally, I am reading and enjoying another book that has to do with Norway, titled Norwegian by Night.
Toggle Commented 2 days ago on Novel Food #27: the finale at briciole
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I am glad you like the idea, Vicki and thrilled that you are in. Looking forward to reading your contribution. Thank you and have a great weekend.
Toggle Commented 2 days ago on Announcing: Novel Food #28 at briciole
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I debated whether to host another edition of Novel Food, the culinary/literary event with a long history, going back to the fall of 2007. Food blogging is so different now from those days when events were virtual parties where we got to know other bloggers. I have a deep attachment to Novel Food: I read a lot and cook a lot and although many things in my life have changed in these nine years, those two pillars still stand. So, here I am announcing another edition of Novel Foods, a little voyage of literary discovery and also a delightful banquet made... Continue reading
Posted 4 days ago at briciole
How sad about the peach trees of Delaware! I hope some people still grow them. I agree: a ripe peach is simply glorious. My summer CSA farm has a wide variety of peaches, so I am well set. Great idea to make scones with peaches and the grilled peaches look inviting too.
Toggle Commented 6 days ago on It’s Eat a Peach Time at Delaware Girl Eats
Sorry to read about your tomatoes, Debra. I cannot grow them because we don't get enough sun so I rely on our farmers. I agree, there are so many soups in the book.
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Indeed, their flesh is thick and juicy, Frank. They are also called Round of Hungary. They are also supposed to be more manageable for grilling. I've been a fan for several years. I hope you find them again next week, so you can get some.
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bright colors and flavors (napkin by La FABBRICA del LINO) A soup lover like me1 was excited to get a copy of Soup Swap: Comforting Recipes to Make and Share2 the new cookbook by Kathy Gunst3, Resident Chef for NPR's "Here and Now." If the idea of hosting or attending a Soup Swap Party sounds appealing is because it is: the book provides suggestions and tips for a successful event. Rest assured, though: you don't need to be planning a party to enjoy the book. Its recipes are dedicated to soup lovers of all sizes and flavors: they include vegetarian, vegan,... Continue reading
Posted Sep 14, 2016 at briciole
Thank you Amy!
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I have never tried stewed rhubarb: thank you for the suggestion! Fresh borlotti are common in Italy but not here, which is a pity. I am lucky where I live I can find fresh beans of various kinds. Maybe if people start asking farmers they will think about it.
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I didn't realize rhubarb had such a short season there. Our locally grown rhubarb starts later, but it lasts for a while. I tried growing it once a few years ago, but was not successful: it's a pretty plant.
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I do too, Deb, and am trying to use it in new ways.
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Thank you, Claudia. I read that there are sweet and tart varieties of starfruit, so I would choose a tart one and see what happens. Let me know if you try.
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Thank you, Debra. I am planning to experiment some more with rhubarb.
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I wonder if it is a case of farmers not offering a product for which they think there is no market and consumers not learning about that product because they don't see it offered. Maybe you can ask some farmers.
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Thank you Debra for the information. I like the idea that bees find thyme beneficial. It's the one herb that I cannot do without: it goes well with so many foods. Even simply smelling it cheers me up.
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garden flavors (tablecloth by La FABBRICA del LINO) Cathy Scarlet and Tom Feather start a catering company in Dublin, Ireland, and in so doing bring together the large cast of characters in Maeve Binchy's novel Scarlet Feather, the current selection of our Cook the Books Club. Such cast includes the protagonists' families, spouse and spouse's family (for Cathy), girlfriend (for Tom), friends, clients and more. While some characters have more elements on the negative plate of the scale than on the positive, all of them have something on both, and the story for me is about how even well-intentioned, generous, good... Continue reading
Posted Jul 31, 2016 at briciole
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Quando passi da queste parti te la faccio assaggiare ;)
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We are lucky to have easy access to good avocados: they seem to be able to bring up a notch any dish to which they are added. It is a really nice book and am now looking forward to reading more from the same author.
Toggle Commented Jul 8, 2016 on celery omelette / omelette con sedano at briciole
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Have you thought about growing it in your garden? I honestly have no idea how difficult it is to do so. Having to buy a large amount at a time makes one think about various ways of using it. It has happened to me in the past to discard celery that had become too old and I don't like that. I also like the idea of moving to the foreground a vegetable that is usually in the background.
Toggle Commented Jul 8, 2016 on celery omelette / omelette con sedano at briciole
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No worries, Deb. Thank you so much for participating!
Toggle Commented Jul 8, 2016 on Novel Food #27: the finale at briciole
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onion and ricotta tart in good company (tablecloth by La FABBRICA del LINO) In her memoir Unearthed: Love, Acceptance, and Other Lessons from an Abandoned Garden1 author Alexandra Risen2 tells two stories of discovery: one pertains the garden around the house into which she moves with her husband and young son and the other pertains her Ukrainian-born parents, who were displaced by WWII and finally migrated to Edmonton, Canada, in 1953. The book is a pleasure to read. Each chapter moves forward both the story of the garden's restoration / development and Risen's personal journey through her earlier life and her... Continue reading
Posted Jul 6, 2016 at briciole
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Welcome to the roundup of the 27th 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 some 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 offer a... Continue reading
Posted Jun 24, 2016 at briciole
Now you got me curious, Ruhama. Any chance you can use the book for the next edition of Novel Food?
Toggle Commented Jun 23, 2016 on Announcing: Novel Food #27 at briciole
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So glad you found hemp seeds, Claudia. Let me know if you make the crackers and/or the cod.
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