This time of the year is the season of vegetables: artichokes, peas, beans and fava beans. Markets are full of fava beans now, so, when I bought an entire box, I decided that they would be the perfect dish for Easter, together with some cacio cheese.
Lately it was a bit cold. Colder than usual, at least. The illusion that summer had already and early come – well, as the word says, was an illusion. No more outdoor meals and bbq with friends for a few days to come and no more gardening. Read More
We’ve finally made it! Here’s the English version of Lapo’s book. Pappapoppa has become Yummytummy and Mamma Mu, well, is just Mommy-Moo.
I want to thank all of my foodie friends for their contribution and their help with the names for the English version, especially Raymund from Ang Sarap (yes, we used two of your names, Cheddar the Mouse and Hopper the Rabbit).
I hope you enjoy it! Let me know if you like it, though you can preview only few pages on blurb.com.
You may think this to be one of those posts where authors claim to do great things (in the kitchen or somewhere else): astounding, astonishing, surprising things. Sort of “we want to surprise you with special effects”. Or rather, sort of “I’ve seen things you people wouldn’t believe”. Well, this is not that kind of post, though in a sense what happens can really be seen as a magic.
At last. We made it. Me and my friend Christina, I mean. We managed to finish the book for Lapo’s first birthday (yuppie!!!). The little calf Pappapoppa and his friend the baby chick Giosuè have finally come to life. Come to life but not come to our hands, yet, because we placed the order yesterday on blurb.com and we’re waiting for it to arrive. In time for Lapo’s birthday, of course (May, 5). Yes, I know that Lapo won’t be able to read it for – well, some years – but we do hope to give him for his birthday all the same.
“Viva la pa-pa-pappa
Viva la pa-pa-pappa
Che è un capo-po-po-po-po-polavoro…”
Pappa al pomodoro is one of the most traditional Tuscan dishes, especially made in the area around Florence. Like many traditional recipes, its origins are poor and humble, the two main ingredients being tomatoes and stale bread. Though very simple to make, it’s a great masterpiece of Italian cuisine, like the famous song said.
Some of you may think I’ve vanished from the blogosphere, some others that I quitted cooking for ever: well, none of the kind. I’ve just been busy. With life. What does that mean? Oh, nothing special. The fact is that after having spent three months at my parents’, I’ve just come back home. My home. Well, with hubs and baby, of course. For those who still don’t know, I broke my leg and we all had to move to my parents’ for a while. That is till I was perfectly recovered. Not that I’m perfectly recovered now, but I dare say I’m ok. I walk!