This is Simona Carini's Typepad Profile.
Join Typepad and start following Simona Carini's activity
Join Now!
Already a member? Sign In
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
Maybe you can suggest to some farmer to grow them, Cathy. They are so good! Hope you'll enjoy the current selection more :)
1 reply
Thank you, Elizabeth :)
1 reply
I hope you can find some torpedo onions in your area, Tina, and taste them. They are indeed pretty and a great addition to salads. I am glad you enjoyed the book :)
1 reply
Thank you Claudia. Summer is indeed salad season and while green beans are plentiful, I make this one often :)
1 reply
You are welcome, Wendy. Glad you enjoyed the book :)
1 reply
Thank you for your encouragement :)
1 reply
Thank you, Tina :) Practice is what works for me, which requires time I not always have.
1 reply
What a nice combination of vegetables and legumes! I must try this when fresh cannellini are available (there is one farmer here who grows them). and nice that Hamilton's words about her mother-in-law reminded you of your grandmother. Thank you for participating in this edition of Cook the Books :)
Thank you, Debra. I am lucky local farmers grow this kind of onion. I hope it grows in popularity so more will do the same.
1 reply
Thank you, Deb. My pleasure :)
1 reply
Thank you, Debra :)
1 reply
We miss you too, Paz. Glad you enjoyed the roundup :)
1 reply
Glad you enjoyed the roundup, Deb :)
1 reply
You are welcome, Debra :)
1 reply
Image
And before you know it, it is time to come to the table to taste the contributions made to the 36th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about prose or poetry works that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes, and this one is no exception. A group of book-loving food bloggers has contributed posts, each... Continue reading
Posted Jul 14, 2019 at briciole
Particularly with hot weather, a salad is just what the body needs, Frank :) I have started seeing Armenian cucumbers at the farmers' market in recent years and given their shape and color they are hard to ignore. They are also excellent, so I hope you'll find them in your area.
1 reply
You are welcome, Deb :)
1 reply
Image
light, refreshing, colorful, flavorful: perfect! (placemat by La FABBRICA del LINO) Three months ago, I listened to an interview1 with science writer Christie Aschwanden2, author of the book Good To Go: What the Athlete in All of Us Can Learn from the Strange Science of Recovery3. I was so intrigued by what I heard that I purchased the book and learned a lot by reading it. While I am not a competitive athlete, I exercise regularly and a year and a half ago I started running regularly. Regardless of how far you push yourself, recovery is a fundamental component of physical... Continue reading
Posted Jul 7, 2019 at briciole
I hope you find torpedo onions at you local farmers' market later this season, Elizabeth: they are quite delicious. Sometimes books come into our hands when it is not the right time for them. Then we try again later and things work out better. Overall I think the book has a good balance of detailed narratives and summaries, serious moments and humorous ones. I don't watch TV so I have not seen the program you mention: I should try catching a recording so I can hear how her voice sounds like. Thanks for the pointer :)
1 reply
Great thanks, Deb :)
Toggle Commented Jul 4, 2019 on Announcing Novel Food #36 at briciole
1 reply
Image
a simple seasonal side dish with a lot of flavor (placemat by La FABBRICA del LINO, cheeseboard by BHVwoodworks1) The memoir Blood, Bones & Butter by Gabrielle Hamilton2 had been on my to-read list for a while. I had read good reviews and was intrigued by the title. Hamilton's writing and storytelling style makes for an easy reading and the events she narrates with more details are well chosen. The three parts of the title corresponds to the three parts of the book and three periods of her life: childhood-early adulthood, chef/owner of a restaurant, marriage and motherhood. My favorite part... Continue reading
Posted Jul 3, 2019 at briciole
16
Thank you so much for your contribution, Claudia. And thank you for the note: it was not spammers. In any case, I solved the problem. All's well now :)
Toggle Commented Jul 2, 2019 on Announcing Novel Food #36 at briciole
1 reply
Indeed, one of Lee's qualities as a storyteller is his willingness to challenge his own ideas, to go deeper. There are food traditions steeped in scarcity, in making do with precious little, in the need to sustain a body engaged in hard physical labor. It is important to look at such traditions through the appropriate lens. Nice that you got a family recipe to share!
That's nice, Cathy. When fava beans are tender and extra fresh, one easy way to eat them is just out of the pod, with a little bit of salt and some shaved pecorino cheese. Enjoy!
1 reply
That is strange, Frank. I wonder why. I am no expert so I don't know how delicate fava beans are or otherwise. I hope you will have a nice surprise still. The season here is not long, but I certainly enjoy it :)
1 reply