Winter Light, Cooking with Massimo & Friends Part 6
It is true that until recently I have never made pasta from scratch. I bought the pasta machine, a shiny steel contraption and Jamie’s book on Italian cuisine as gifts for husband and kept my fingers crossed. He prepared the pasta mixing flour and eggs going from novice to pro within weeks so for me, why bother? However, now that ravioli presented itself in Bread is Gold page 32 to be exact well I had to test my fortitude.
Pity and Awe, Cooking with Massimo & Friends Part 5
What really moves me is spending time sharing and creating food that teaches me a new way to be in the kitchen. I really like thinking about a recipe for a day or two. Today I was offered some grapefruit from a homegrown garden, yes I will make the Fennel and Grapefruit Salad with the Anchovy dressing. Great I can’t wait. That’s what its all about. I am with Gwyneth (Paltrow) anchovies on anything. It’s a shame my kids don’t eat them, but maybe in time they might. (I love G.P’s cookbooks too) So this is the heart of the kitchen, the coming and the going, and the turning up again to do it all over again.
How Big is a Sprig? Cooking with Massimo & Friends Part 2
How is it that this cooking project is now the anchor for days at home? A lifeline of sorts and perhaps a welcome distraction in the middle of navigating new territory in lifestyle, family time and communications. Lucky for me slow living and slow food has been my happy place over the years, its almost the perfect foundation for this time we now find ourselves in.