Notes from Italy
There are some things that take you by surprise. Like, say, parenting. Especially parenting, really. Before you find yourself in it up to the peck, you approach it with all the ideals of having experienced it from the perspective of the child you once were, exactly what your own parents did wrong, and loosely, but passionately, know you are going to approach it differently when the boot is on the other foot.
“God must be very busy making people”, she remarked, struggling to finish her second person before the playdough set hard.
Our local prunes are called cosce di manaca or nun’s thighs. Could it be because they are so sweet? It make a simple jam with them in July when it seems like its raining plums: 2 o 3 pitted plums to one third sugar by weight, cooked until quite thick, then pureed with a food [...]
The big batch of meat sauce made for the Sunday pasta could also be used in backed pasta and polenta. It is likely that in harder times, there were more tomatoes and liquid and just one kind of chopped or ground meat. The meat can be veal or beef, wild board, pork, rabbit, duck; just adjust the cooking time to be sure the meat is very tender. The longer the sauce simmers, the better the flavors marry.