Tuesday, July 11, 2017

An Italian obsession

Here is a typical Sicilian breakfast

In Italy, particularly here in Sicily, coffee is an obsession, a morning ritual which is carried out many times throughout the day, maybe as many as 6 or 8 times daily.  At home first thing in the morning, or at the bar, which is the most preferred place. Then mid-morning, then after lunch, then mid-afternoon, or after the siesta (which normally is from 1PM to 4PM. Then during all those times you meet a friend, or want to discuss business. Any excuse is good for an espresso.

Take George Clooney's advice "Nespresso. What else? 

An espresso cup is tiny in comparison to an American coffee cup, but believe me, that little amount of espresso can wake up an elephant.

By the way, we have numerous kinds of coffee...espresso, caffè lungo, caffè macchiato, caffè ristretto, caffelatte, cappuccino, lattemacchiato, caffè d'orzo, caffè and ginseng, caffèorzo and so on. You would be lost for choice at an italian bar. Note that a  "bar" in Italy is a cafè.  

What?  FOUR Euros for a jar of Nescafè?!?!

Sunday, July 9, 2017

Strawberry Dress, Headscarf, Earrings...and Strawberry Shortcake!

I stole this pretty dress from my daughter HungryCaramella


Heat oven to 450 degrees F. Grease round pan 9 inches. Mix 2 cups flour, 2 Tbs sugar, 3 ts baking powder, and pinch salt. Cut in 1/3 cup shortening. Stir in 3/4 cup milk. Spread in pan, brush with soft butter or margarine. Sprinkle with brown sugar and almonds. Bake until golden brown, about 20 minutes. Remove from pan and cool slightly. Split shortcake and fill with strawberry jam and whipped cream.
(From Betty Crocker's "Baking Classics")


1 pound strawberries
1 pound sugar
1 ts. lemon juice

Mix, then boil for about 10 to 15 minutes.

Thursday, July 6, 2017

My father's recipe for Chinese sweet and sour spare ribs.

He ate sweet and sour pork ribs in a New York Chinese restaurant and this is the recipe he gave me for making them.

Cook the spare ribs for about an hour, then prepare a sauce with peach preserves and ketchup and brush the sauce over the spare ribs, cook some more till the ribs are done.

 My father, Salvatore, on the rooftop of his apartment building in  downtown New York City in the 1970s.