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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
Wow, Debra, you are organized :) I hope you will be able to swing it. Thanks!
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Will you tell your bird-challenged friend what birds are there in your beautiful prints? ;)
Toggle Commented 3 days ago on New Bird Prints at Molly Hashimoto
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Thank you, Shaheen.
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Hi Choclette. I hope you will find a sliver of time to join us, but if not, keep in mind that there will be two more editions this year, one in June and one in September.
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Prego, Lucia. Evviva! Hi Connie and thanks for stopping by and thanks for the kind words. I am glad you enjoyed the read. Grazie Patti!
Toggle Commented 4 days ago on crema di fagioli / refried beans at briciole
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[cliccare il link per andare alla versione in italiano] painted pony beans (table runners from La FABBRICA del LINO) The seventh stop of our World Culinary ABC1 is Mexico. To celebrate our virtual visit I made a personal version of frijoles refritos. [Note that the prefix re- in this case means "very" or "well".] I had some pinto beans and that's the variety I used initially for the recipe. According to wikipedia2 "In northern Mexico and in American Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico,... Continue reading
Posted 5 days ago at briciole
Ciao Frank. Glad to know you tasted Cara Cara oranges and liked them. According to this page on the UC Riverside site: Cara Cara navel orange, a mutation that occurred on a Washington navel orange tree, was discovered in 1976 at Hacienda Cara Cara in Venezuela. From Venezuela, it was brought to Florida and then introduced into California, where it is well adapted.
Toggle Commented Feb 26, 2015 on crostata di arance / orange tart at briciole
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Looking forward to it, as usual, Ruhama :)
Toggle Commented Feb 24, 2015 on Annuncio / Announcement: Novel Food #23 at briciole
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Grazie Lucia. Sono curiosa...
Toggle Commented Feb 23, 2015 on Annuncio / Announcement: Novel Food #23 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 passionate reader and therefore this event is close to my heart as it brings together two of my passions. Every edition of Novel Food is a little voyage of literary discovery and also a delightful banquet made up of the literary-inspired dishes contributed by the event's participants. I hope you will join the party. I am looking forward to learning about a published literary work (a novel, novella, short story, memoir, bio, poem, etc.)... Continue reading
Posted Feb 22, 2015 at briciole
Thank you, Cinzia. I am coming over immediately to take a look.
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Thank you, Rachel. Enjoy the rest of your summer, before citrus season comes along :)
Toggle Commented Feb 17, 2015 on crostata di arance / orange tart at briciole
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Thank you, Ryan. I wish I could send you some warm sun, Sally. Grazie, Patti. E buona settimana.
Toggle Commented Feb 16, 2015 on crostata di arance / orange tart at briciole
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Thank you, Kalinda :) Thank you, Alicia. Using blood oranges would make an even more eye-catching tart. Let me know if you try.
Toggle Commented Feb 16, 2015 on crostata di arance / orange tart at briciole
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Thank you, Paz. I do, I actually write a lot longhand, though I spend hours daily on the computer. I love seeing the words take shape under my hand.
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Thank you, Valerie. Thank you, Paz :)
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[cliccare il link per andare alla versione in italiano] a flavorful flower (place mat from La FABBRICA del LINO) Cara Cara oranges1 from the farmers' market and an invitation to a potluck inspired this crostata. The success led to encores. Citrus season (la stagione degli agrumi) is the perfect time to make this tart, which brings the sun to your table, regardless of what the thermometer says. Choose sweet, flavorful oranges. Their juicy freshness contrasts the buttery crust. The peach preserves offers another layer of flavor and texture. There is enough sweetness to please the palate without overwhelming it. In the... Continue reading
Posted Feb 15, 2015 at briciole
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I hope you were there during Carnival, Frank ;) We enjoyed this stew: it comes together fairly quickly and packs a lot of flavor. Ciao Lucia. Non sono una grande amante del peperone crudo o poco cotto. Lo preferisco arrostito perche' e' morbido e ha il sapore intenso di peperone.
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Great quote from one of my favorite authors: it is indeed a perfect description of at least how I go about Venice. And lovely photo! I guess we should both hop on a plane and go there now: it would be nice to see the Carnival festivities.
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Thank you Camilla :)
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My pleasure, Cinzia. Glad to know you are also a fan of fountain pens.
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[cliccare il link per andare alla versione in italiano] a layered fish stew in the pot The sixth stop of our World Culinary ABC1 is Brazil. The dish I chose to celebrate our virtual visit is called moqueca de peixe. This dish comes in two flavors moqueca bahiana from Bahia and moqueca capixaba from Espírito Santo. Most recipes online are for the former, characterized by the use of coconut milk (latte di cocco). I came up with a personal version of the latter, inspired by some readings and this recipe from the May 2007 edition of Gourmet. To make my rendition... Continue reading
Posted Feb 8, 2015 at briciole
Thank you, Amy. I enjoy making pasta by hand.
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Thank you, Molly. It was a perfect moment and was glad to capture it.
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Thank you so much, Lynne. And I am glad you like the linens :)
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