Protected: Menta Stracciatella
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PIN IT Truly delighted by the pastry shop in Brescia. The cafe vibe is just as lovely as the people and I am grateful to be here! After arriving I took a stroll down the street to scope out the work space and was granted opportunity to take away my lunch which was a box…
PIN IT If I could live in a world that revolved around pasta I would be the luckiest gal! I discovered this recipe while in the Italian restaurant at the Culinary Institute of America, Caterina D’ Medici. Pizzoccheri is its name, a pasta that originates in Lombardy, Italy, consisting of buckwheat tagliatelle folded with savoy…
PIN IT She asked me for a “big” favor since she was stuck without a car for a few hours. “I need flour” aunt Lois said, “I’m experimenting with my lemon cookies.” My great grandmother- nanny- was the pioneer of this family recipe. Aunt Lois was the one to grab hold of that recipe after her…
PIN IT Yield: 2 Gather The Goods 1 C Fresh Squeezed grapefruit or grapefruit juice 2 T Lime Simple Syrup 0.5 oz Rum 8 Mint leaves Crushed Ice —————- Lime Simple Syrup 1 c sugar 1 cup lime juice Rinds of squeezed limes Make it 1. Make the simple syrup and let cool. 2….
Akwaaba~ The first word you notice once you enter the country. I haven’t had the time to wrap my head around the journey until this very moment that I sit and write and think and glow at the thought of my trip here with PowerHouse. I am hopeful that my gratitude is visual! PIN IT…
PIN IT PIN IT CULATELLO There’s an eerie feeling walking into a salumi dungeon. The smell of ammonium almost suffocating as the mold spores from the exterior soil wraps the culatello (think of it like terroir). They hang from the ceiling and taper down on chains waiting to be plucked for service. It’s a raw…
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