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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, Deb :) Splitting the pods open takes a bit more time than just pulling the string, but the result is nice, so I totally recommend it.
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Indeed, Beth. That's also why I posted the photo of the farmers' market sign: get them while you can :)
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Thank you, Pam. Likewise :)
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Yes, yes, Cathy: nonfiction books are totally fine, including memoir and bio. Looking forward to your contribution :)
Toggle Commented Jun 4, 2018 on Announcing: Novel Food #33 at briciole
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I toned down the heat quite a bit, Debra. Love the process, the result and the beautiful color :)
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The book was published in 2008, Frank. Personally, I would not recommend it. This of course does not say anything about her talent as a cookbook writer. I agree with you that Chinese cuisine is rich and varied, understandably enough given the size of the country, the different climates and traditions that feed into it. Two years ago I had the fortune to meet a young Chinese whose restaurant in NYC specializes in beautiful pasta.
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Thank you, Heather :)
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sugar snap peas with pancetta and pine nuts (napkin by La FABBRICA del LINO) Opening a book and starting to read it is one the sweetest of life pleasures. Planning and executing a recipe is another. When I am invited to do both, I cannot refuse. Jenna Blum's The Lost Family1,2,3 is a novel rich in strong characters. Not only the main ones, Peter, June and their daughter Elsbeth, but also those in their lives, from Masha, the wife Peter lost, to Ruth and Sol, the cousins who took in Peter when he emigrated to the US, to Gregg, June's first... Continue reading
Posted Jun 3, 2018 at briciole
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Spring is on its way and with it comes another edition of Novel Food, the culinary/literary event with a long history, going back to the fall of 2007. I read a lot and cook a lot and although many things in my life have changed in the 11 years since I started my blog, those two pillars still stand and support me. I am announcing another edition of Novel Food, a little voyage of literary discovery and also a delightful party with the literary-inspired dishes contributed by event's participants. I hope you will join. I am looking forward to learning about... Continue reading
Posted May 30, 2018 at briciole
You are welcome, Deb. It is always a pleasure to participate :)
Toggle Commented May 23, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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I also didn't know the details about Sichuan pepper until I read the book and decided to investigate further, Cathy. I am so glad I did :)
Toggle Commented May 23, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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Indeed, Wendy. I hope you find some Sichuan pepper. It's quite special and unique. And so pretty :)
Toggle Commented May 23, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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Agree, Claudia. I prefer complex flavors than intense heat and found a way of tasting and "experiencing" the Sichuan pepper while pleasing my palate. I like when a reading pushes me out of my comfort zone.
Toggle Commented May 23, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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Yes, yes. I've become a convert to Sichuan pepper :)
Toggle Commented May 23, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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Thank you, Alicia :) I love the bright red color (besides the flavor)
Toggle Commented May 23, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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pretty in red (napkin by La FABBRICA del LINO) While I was reading the current selection of the Cook the Books club, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop1 we spent a couple of days in Ashland, OR, to watch three plays at the Oregon Shakespeare Festival. One of my stops during our visit was The Spice and Tea Exchange2, a favorite store, where I like to explore shelves of spices (spezie), custom blends, and teas. In the pepper section, a glass jar labeled Szechuan Pepper Berry introduced me to the spice of... Continue reading
Posted May 16, 2018 at briciole
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Thank you Camilla :) I am totally happy with the way it turned out: I read a lot of recipes, but only had that one memory to guide me (and I never asked Chef Gaytan what his mole's ingredients are).
Toggle Commented Apr 4, 2018 on chocolate love: mole poblano at briciole
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I agree, Wendy, and for that reason it was important for me to devote to it the time it required. In Italian cuisine we have dishes for special occasions that are like mole: their preparation cannot be rushed. It is a kind of celebration.
Toggle Commented Apr 4, 2018 on chocolate love: mole poblano at briciole
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You are welcome, Cathy. It is always a pleasure. I get to share musings about what I read and get motivated to continue writing on my blog, which is getting old and venerable :)
Toggle Commented Apr 4, 2018 on Novel Food #32: the finale at briciole
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You are welcome, Debra :) It is certainly not something to try without planning, but on the other hand, a number of steps can be done in advance.
Toggle Commented Apr 4, 2018 on chocolate love: mole poblano at briciole
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Thank you Cathy. I was a bit concerned about making it too hot, but I had some beginner's luck: none of my versions exceeded my preferences. I can also tell you that it freezes well. I am planning to make some more when I consume my stash :)
Toggle Commented Apr 4, 2018 on chocolate love: mole poblano at briciole
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You're such a good gardener! Considering the amount of time and effort a garden requires, I can imagine the strong desire not to let anything go to waste. I expect the little one will be helping you with planting ;)
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I like that kind of challenge, Cathy: it promotes creativity in the kitchen. Yes, it is a nice book.
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Thank you, Phil. Glad you enjoyed the roundup. The summer edition will start in a couple of months. I hope you find time for some quiet reading :)
Toggle Commented Mar 31, 2018 on Novel Food #32: the finale at briciole
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