I heard the cicada’s sing in the tall cottonwood trees, midday today. For them the conditions were delightful. It was a sign. There are cucumbers in the garden, as well as scallion and dill, perfect for a cool summer evening soup. It would be refreshing and fit the sunset hour. I thought, if it’s hot enough for them to sing, it’s hot enough for us to eat cool cucumber soup.
In Amalfi, we found ourselves off the beaten path and in the kitchen of a dear friend’s mother, who taught us to make a traditional Pasticciotto Napoletano,
Fishing in the Black Canyon, a video by Graham Markel.
Cherries. Ripe cherries, screaming to be picked and eaten right there on our hike; so beautiful and iridescently rose-y with the sunlight shining through them. Who knew we would fine this unexpected gift?! We were high in the Sierra Nevada mountains of Andalucia, in the midst a cooking adventure at …
Recipe: Pesce Mediterraneo
1 lb of fresh white fish
1 cup cherry tomatoes
1/2 cup black olives
2 cloves of garlic, smashed, sliced
1 bunch of fresh basil leaves
extra virgin olive oil
a splash of white wine
salt and pepper
to taste (remember the olives)
or: use a bit of crushed red pepperoncino for pizzazz!
1 slice of stale bread, crust removed 1/2 cup water 1 garlic clove salt 1/4 cup blanched almonds 1 Tblsp sherry vinegar 1/2 cup olive oil 2 cups ice water 24 grapes, green and seedless Soak bread in water for 1 minute. Squeeze dry. Pound garlic with salt into …
Our first morning sail took us around to the south side of Procida, to see the panoramic pastel houses that grace the island, all bunched together like a bee colony.
Here are a few of my favorite aperitivi. I did not write this article, but compiled this info some years back and did not get the author’s name. An English mixologist, no doubt…most unfortunate as it’s well written. Enjoy. Old-Fashioned 1/2 orange slice 1 lump (or cube) sugar 2 dashes …
At least a look at Franisco Lillo making paella at Casa Ana. I felt to post the photo’s even without the recipe for now. Just because. From last fall’s program in Spain.
