I love autumn. If it’s not the leaves and all the color, then I find poignancy in the drying and dying weeds littering the ground. They embody survival to me. One plant I particularly love is a thistle-like plant, filled with tiny seeds attached to billowy white parachutes. The least puff of wind forces the … More The Zen of Artichokes
Just what is it about Italy? The sheer, sheer beauty? Or … The turbulent history The grottoed mushroom-rank earth The Latin-infused language The ancientness The glimmering light The icy green water of northern lakes The needle-like cypress trees The deep phosphorescent colors of art The blue of the sea The dark wood floors and terra … More The Pull of Italy: An Explanation of, or at Least a Discourse on, an Obsession
[A photograph, and nothing more, for silent contemplation.]
Laura Schenone, author of the soulful The Lost Ravioli Recipes of Hoboken and the scholarly (and prize-winning) A Thousand Years Over a Hot Stove, traveled back to Liguria for Christmas in 2007. From that trip came her perpetual Christmas gift to all of us, Pandolce. In an article in the December 2008 issue of SAVEUR … More Pandolce: From Liguria with Love, Thanks to Laura Schenone
Marco Polo returned to Italy from his Chinese travels in 1296. The myth, legend, what have you, credits him with introducing pasta into Italy’s culinary repertoire. But Marco Polo did NOT bring pasta to Italy. And 73-year-old Italian author Oretta Zanini de Vita wants you to know that, immediately, upfront and center. Zanini de Vita … More No Thanks to Marco Polo: An Encyclopedia of Italy’s Pasta Shapes
Some interesting comments from 1845 about All Souls’ Day, by Charles Knight in Penny Magazine of the Society for the Diffusion of Useful Knowledge (!), Volume 14, p. 441: To do a Tarentella as it ought to be done requires room, and although the palaces of the nobility and gentry be large (in ninety cases … More Saints, Souls, and Haints: Honey Cakes
[A picture, and nothing more, for silent contemplation.]
