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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, Paz. I like a lot of things about fall (the colors, the light, the produce), but not the fact that days get short and that it gets colder and wet. I should migrate to the other hemisphere every year, I guess.
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Thank you, Paz. Glad you enjoyed them.
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Grazie, Mila. Indeed, Val. Next time you visit Venice, Camilla :) Thanks Cathy. There will be more photos coming soon. Thank you, Paz. Having just come back from Venice, I will soon have more to say about the city and the forcole.
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Thank you, Paz. I hope you liked the result, Cathy. Thank you, Elizabeth. I hope you'll enjoy the teff you've received. Looking forward to the roundup.
Toggle Commented 2 days ago on crostata di pesche / peach tart at briciole
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Thank you, Paz!
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Thank you, Gitanjali.
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Grazie a te per l'ospitalita', Paola.
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Thank you, Cathy. I am sorry to read your use of olives is restricted. Fortunately, we both like them. Glad you enjoyed the book.
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Thank you, Mandy. Thank you, Marie. I hope you get one soon :)
Toggle Commented 2 days ago on mezzaluna mirror at briciole
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I like to this that that would have been the case, Paz. Pears are one of my favorite fruit and I like pairing them with other ingredients: so far this year, I have been lucky in my experiments. It is a nice story indeed. I read that they are making a movie out of the book.
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It sounds nice, doesn't it, Paz? It's quite endearing. I know, the temptation is to keep it as is. I was told that one can dry it, but I guess I was greedy :) Glad you enjoyed the photos: it is definitely a photogenic vegetable and it was fun to portray it.
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It worked quite nicely, Paz.
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Thank you, Paz. I am glad you enjoyed the collection.
Toggle Commented 2 days ago on Novel Food #22: the finale at briciole
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You are welcome, Paz. Let me know if you do. I have already started making it with the new apple crop.
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Thank you, Paz.
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Thank you, Paz.
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A bit maddening that we missed each other by just a handful of days. I will write a post about our adventures in Venezia but in the meantime I have posted some images on my Instagram page: http://instagram.com/simonacarini
Toggle Commented 3 days ago on Ruskin & The Zattere at Molly Hashimoto
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Carissima Sandra, sono certa che il nostro abbraccio prima o poi avverra' sotto il cielo infinito della campagna toscana.
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We did have a grand time, Sally, and you'll certainly see more photos of our visit. You are welcome, Cinzia. We had a wonderful visit, thanks also to the gorgeous weather. Me too, Frank, and I hold on to that dream, which actually got stronger during this visit. We stayed in Dorsoduro, just around the corner from the Barca, and enjoyed the relaxed atmosphere of the less touristy area. You'd love the Rialto fish market. Osteria ai pugni, Merisi. We were there as well. I am already missing Venice deeply. Hope you'll go soon.
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La Barca Three years after my first visit, I went back to La Barca. This time I bought some fruit. The boat is moored next to the Ponte dei pugni (Dorsoduro) The photo is my contribution to edition #148 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Cinzia herself. The photo was shot in color with my iPhone and then converted to black and white (Lightroom preset B&W Look 1). The gallery of images cotributed to the event. Continue reading
Posted Oct 22, 2014 at briciole
You are welcome, Deb. It is always a pleasure for me.
Toggle Commented Oct 18, 2014 on Novel Food #22: the finale at briciole
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Thank you, Deb. It worked well and I am planning to try it again in a different dish.
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You had me chuckle, Frank. As a child, coconut was exotic and is still is. Also, I only saw it sold whole or in pieces, while in recent years I have tasted coconut milk and oil, and used its flour, discovering its versatility. And yes, I am looking forward to learning more about world cuisine as we travel with the ABC. You are welcome, Sreevalli. Thank you Aparna. So glad you'll be a travel companion in the months ahead.
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Thank you, Lynne!
Toggle Commented Oct 14, 2014 on Novel Food #22: the finale at briciole
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[cliccare il link per andare alla versione in italiano] freshly baked and ready to be eaten The World Culinary ABC has started with a lovely sojourn in Samoa (South Pacific). In researching the culinary traditions of the country, one thing became immediately clear: they use a lot of coconut (noce di cocco). I had unsweetened shredded coconut in my pantry and a jar of organic coconut oil (olio di cocco) still sealed — ready for a chance to prove itself in a baking good. I found references to skogi, Samoan scones, but could not find a recipe. As I was already in the mood for scones, I adapted my base... Continue reading
Posted Oct 14, 2014 at briciole