Grazie, Sandra!

Grazie Sandra per l'idea. Mi hai fatto ripensare a mia zia che usava i barattoli grossi del tonno come vasetti. Ciao Cinzia. Mi piacerebbe ricevere il tuo post sulla pasta ungherese per Pasta Please. Proprio oggi ho provato a fare la mia ricetta ungherese ed e' venuta bene, ma devo rifarla per segnare bene le dosi. Buon weekend anche a te!

Hi Debra. Aging cheese indeed requires a bit of attention. The recipe I followed calls for 8 lbs of weight, so a press is not really required, as a gallon jug full of water can be used instead. I have a press, so I used it. I then left it in the fridge overnight in the mold, without weight and I tasted it the following evening. So really the wait was quite short.

Thanks, Debra.

Ciao Paz. I am always glad to read you like my suggestions. Red beets are a great ingredient, quite versatile, so it is fun to come up with ways to use them. Plus, they are good for us. Thank you, Elizabeth. I like beet greens too. I had to chuckle at the image you paint of you refrigerator overflowing with beets ;) Sometimes at the farmers' market, I ask for extra greens: they are from people who ask the farmer to cut off the greens from their bunch of beets. Maybe you've already explored this option, but just in case...

Thanks for your kind message, Elizabeth. It was certainly an interesting experience to shop with a specific budget for the dish I had in mind. And it was nice to see what other bloggers came up with and also shared from their life.

Thanks, Elizabeth. The tin is not in my garden, so I don't have the details, but I will try to find out the next time I go to the yoga studio. Interessante, Lucia. Mi viene il sospetto che tale pasta sia per il mercato USA. Qui per esempio le penne lisce si trovano. Thanks, Ivy. I hope you'll plant a new one in your new place :) Thanks, Paz!

Thank you, Merisi. That's good: I like Branduardi a lot. You are welcome Cinzia. I recommend the scones. Thanks, Johanna. I do too, Brii! You are welcome.

Thank you, Sally, for your kind words. The recipe makes a nice-sized batch of scones and freezing some is also a way of avoiding eating too many ;) Thank you, Johanna. I like mixing flours and in particular adding a bit of whole grains to my baked goods.

Thanks, Paz. I am afraid this one would not travel well long distance. We'll see what happens when I make the next one and I let it age a bit ;)

Ciao Lucia. Se ti piacciono i dolci con le noci, creado che questa torta ti piacera'. Il kefir e' un tipo di latte fermentato. Il latticello originale e' il siero che si separa quando si fa il burro dalla panna. Quello che si compra e' un tipo di latte fermentato. La differenza tra kefir e latticello e' nel tipo di fermenti. Entrambi sono piuttosto semplici da fare in casa.

Hi Alicia. The first time I made them I was worried the combination would not work, but it does.

It is, Alicia. Hi Roxana. I have also his previous book and have made a number of breads from that one as well. Thanks for letting me know about the name change. Ciao Barbara. You are right, it makes you want to dip and scoop and just eat it all. I understand being totally busy with preparing for the trip, so don't worry if you can't make it. Ciao Paz. Give it a try: your efforts will be rewarded :) Grazie Sandra. Per me fare il pane (e il formaggio e la pasta) e' un'attivita' meditativa che mi ancora al presente. Definitely, Val. It is so nice to get this one from the oven to the table.

I am glad you like it, Rachel. It is really one of the cutest pasta shapes.

Thank you, Paz! It is, it is, Barbara, but you won't know the details quite yet ;)

Thank you, Nicolas. Fammi sapere se provi a farle, Barbara. E spero che riuscirai a partecipare. Thank you so much, Kathy, for your kind words.