Tizi suggests a new menu item for New Year’s Eve. A local tradition in Romagna, her region of Italy. I’m sure I’ve heard the word “lentils” before in Italian and decide to try it out. Use or lose it, right? “But why lentiggini?” I ask. “For good luck,” she says. “And it’s lenticchie. Lentiggini are…More
Monthly Archives: January 2020
Rabbit Relax–bone broth makes it good
Two words, a friend of mine’ll get a little crazy. “Bone broth.” We have a box of it in the fridge. (Yes, a box.) It came in handy this morning. I’ve got some rabbit quarters on the stove, cooking long and low and slow. Olive oil and garlic (the more of the latter the…More
If I Were a Chicken Thigh–I’d want to be cacciatore
I woke up today thinking about olives. It was 4:00 a.m., my usual time to wake up thinking about something. This morning it was olives, and lunch. Confession: I often wake up thinking about lunch. A fond reminiscence in our family is how food-oriented my father-in-law was; well, a better word is obsessed. He too…More
Cheesey–I’ll eat it anyway
Certain things, you think: I shouldn’t eat that. We had people over for dinner a couple nights ago. During the cheese phase of the evening, we unwrapped a chunk of Tuma, a very mild #pecorino. Much later, during the good-night and clean-up phase of the evening, the Tuma was left on the counter, exposed to…More
Panforte: a chewy flavor bomb
While we’re in Italy, Tizi accumulates treasures. Mainly chocolate. Over time we’ve put providers on our maps, in Rome, Florence, Siena, Venice. When we’re hanging out in San Marino and Pesaro, which is usually the case, her go-to place is Cioccolatteria & Confetteria Talmone. Now we have a new place, in nearby Fano. But…, but…More
When the Artichokes Spoke
I listened. The first time I tasted artichoke, I was already in college. As far as I know it was not an item they stocked at Pat’s Food Center in Freeland, the one-stoplight farm town where I grew up. If I had seen one at all, it was probably the likeness of an artichoke on…More