An international cannabis fair in Italy

{exhales} Oh c'mon, why not? With the big thanksgiving meal out of the way, this is as good a time as any to take a break from food-related anything and see what else has been celebrated around the world. I had heard of the Cannabis Cup in Amsterdam, which was in high gear while turkeys were in high demand back in the states.

Fancy that. Now, I should make it clear that even though I am not in the biz of promoting mind-alterating substances, I found it incredulous to have come across Fiera Internazionale della Cannabis Tipo Forte in an impulsive google search. It's a dated link (this year's event was held on June 1-3), but the italian page is clearly looking forward to 2008, with the last two days of May and the 1st of June slated for the event in Palanord, Bologna.

Will I go? It'll depend on what looks to be the biggest draw on that weekend (and hopefully, no animal races to woo me). It should make for an interesting contrast to racing frogs, with the subject in green staying put and not errr...hopping away.

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Ciao Bella!!!
Wow look at you! Your blog has a bit of a wild side, too!
farfallina... a roam to Rome | Homepage | 12.01.07 - 4:25 am

Sounds like a cool event! :-) but don't inhale...
Kat | Homepage | 12.01.07 - 8:22 am

Those mountain photos are stunning. I love the tie-in with the sweets...very cute. You might want to have some of those on hand for when you return from the cannubis fair.
Jeni | Homepage | 12.02.07 - 11:59 pm

Hey Rowena,
The UH vs UW game was awesome. I am a husky but I am not sad that we lost. I am excited for the future of husky football. In the meantime I congratulate the Warriors and cheer them on as they play in the Sugar Bowl New Years Day in New Orlean, Louisiana. Check out the pictures on my blog. Take care!
Laura | Homepage | 12.03.07 - 4:53 am

Haha, too funny!
Maryann | Homepage | 12.03.07 - 5:42 am

Something for everyone...something for everyone.
Carla | Homepage | 12.03.07 - 9:21 am

yeah, the cannabis fair... just think at how could your delicious recipes be seen after an induced hunger like that!
geez, it must be mind-blasting!
Ale- | Homepage | 12.03.07 - 2:41 pm

Are you giving your readers a vote on the cannabis fair?! I think you owe the readership a peek into this interesting event - I"ll bet they even have gourmet treats for sale . . . : )
manju | 12.03.07 - 10:01 pm

Oh lord. Please go and take some great pictures to share with us :-)
Larissa | Homepage | 12.04.07 - 10:31 am

Whose da lolo dat stole my pakalolo. They have pakalolo fairs? You must go and inhale for all of us. Fffaaarrr out man!
Lika | 12.04.07 - 7:02 pm

Valle Brembana: Passo di San Marco

Click to enlarge for a better view

Our first snow of the season — up close and personal, but not close enough to touch — at the upper part of Brembana valley (province of Bergamo). It felt like being on top of the world! The Passo di San Marco allows vehicles to continue through the mountains and onward to Morbegno if the roads aren't closed due to hazardous conditions. For the killer views above, we stopped at the rifugio which flanks the entrance to the pass. It was c-o-o-o-l-d, the wind ripping an icy blast every which way and confirming the fact that I need appropriate threads for harsher climates. Although the pass was not open, I'm gearing for a real trek through a winter wonderland. Most visitors to this site should know by now how much we like to hike, but sharing pertinent info in english isn't always easy to come by. I'm happy to report that for Brembana Valley there is a great website that covers a range of topics including landscape, food, museums and nature. Here's the link: www.vallebrembana.org/inglese/

As for the image of something baking in the oven below, here is another example of how my gastronomic mind wanders from one end of Italy to another. Humbled by the snow-capped mountain vista across Brembana Valley, I was reminded of a famous treat from the town of Guardiagrele miles and miles away in the region of Abruzzo. Although we have yet to visit this place, I'm working on a holiday version to dazzle dinner guests next month. Stay tuned for a mix of italian and island influences as I aim to bring the best of both worlds under one roof for this holiday season.

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Wow, the pictures are magnificent! Sun, fog, snow, blue skies, a little of everything - so dramatic... the treats you are baking look delicious as well!
sandy | Homepage | 11.27.07 - 7:39 pm

Just gorgeous, Rowena. Great photo. Those little baked goods are looking spiffy too!
Maryann | Homepage | 11.28.07 - 2:05 am

oooh! I've EATEN those very treats IN Guardiagrele! It's a really cute town and you guys should definitely visit...and the treats are very tasty! The recipe is TOP SECRET though! (only the mamma knows it) so...where did you find it ? Beautiful beautiful photos! The first one is simply breathtaking. So, I take it you are staying in Italy this Holiday season?
Jackie | Homepage | 11.28.07 - 8:15 am

It has yet to snow in Manhattan yet, but I wake up hopeful everyday! Those treats are gorgeous! If you're willing to part with the recipe (top secret? - I'd be ever so happy!) Hope you're having a great week!
Kathy | Homepage | 11.28.07 - 4:34 pm

geez, what pics! these are wonderful photographs! Rowena, you're pretty skilled!
Alex | Homepage | 11.28.07 - 10:01 pm

Rowena, Those little sweets, do you fill them? Breathtaking photo's!!!
proud italian cook | Homepage | 11.29.07 - 12:14 am

Wow - the photos are just amazing. I can't imagine what it must have been like to actually stand there looking out on that, because I know a photo never does justice to the panorama that surrounds you. I can't wait to hear more about those sweet treats - they look delicious!
Cathy | Homepage | 11.29.07 - 2:39 am

Wow! What fabulous pics. Simply breath taking. We really got a big dump of snow the other day, but I didn't have my camera with me when I went out. And yes, brrr...
Carla | Homepage | 11.29.07 - 8:08 am

I have become an avid reader of your blog...love the recipes...i'm a filipina-american from cali also living in Italy...thanks for bringing those island flavors online
claire | 11.29.07 - 2:17 pm

Rowena,
I just love your pictures. Someday I will make it to Europe but I am thankful for blogs like yours where I can view pictures of the area. This Saturday is big day for UH Warrior Football as they take on PAC-10's UW Huskies. I'll be at the game and witnessing everything first hand. I'm a PAC-10 fan although I'm from Hawaii. Go Warriors! Go DAWGS! It wlll be a shoot out in Hawaii with two great quarterbacks in Colt Brennan and Jake Locker. Malama Pono! Happy Holidays!
Laura | Homepage | 11.29.07 - 4:48 pm

"a mix of italian and island influences"...you're so cool, Rowena!
Larissa | Homepage | 11.30.07 - 5:33 am

Claire, a huge thanks for the compliment! It's almost like getting a blast of sunshine as it is now more than ever that I think to all that tropical warmth and hot malassadas in the islands. Time to turn on the karaoke machine. "I can't stand the cold..." ala Tina Turner.
~rowena~ | 11.30.07 - 10:20 am

The SuperEuro: it's up, up, and away!

Faster than the speed of light. Quicker than the speed of sound. Is it a bird, a plane, a sleep-deprived yet astoundingly focused shopaholic on Black Friday? How I wish it were that simple, as the hero in question is none other than the EURO, topping a new record at 1.4967 dollars on ANSA.it this morning. Geez may as well round it off to 1.50 — because this means that .666 cents (scary huh?) is equal to one euro.

For the homebodies recuperating from yesterday's gobble feast, or purposely avoiding the masses on the biggest shopping day of the year, I've put together a few things that a buck will buy in Italy with some change leftover. Depending on your geographical location in the USA, it may or may not be a big deal. The saddest part? It doesn't even include grabbing a quick espresso at the bar, with 70 eurocents (just over a dollar) being the lowest I've ever paid in Lecco. That might not matter for some of you, who liken the stuff to drinking mud. Ugh.

   

With a little over 2 lbs to a kilo, not a bad deal for pasta (limit 3). The Wudy hotdogs come 3 to a package. That's one for me, one for you, and one for the household pet. I've never seen them in 8-packs. But that's only because italians don't do wienie roasts like we do.

   

Economy-size Pepsi and hello...why it's Toblerone chocolates. They were all sold out when I got there. The hoarding fiends!!

Adapting to the metric system wasn't too difficult, and again, remember that a kilo is a little over 2 pounds. For Hawaii folks, I know that $1 for 2 lbs of fruit or veggies would be a steal.

Trivia flashback

I know that my age will show in revealing this, but remember the Gold Bond stamp days? My mother (bless her soul), would collect those things with a passion. The bigger supermarkets here have a points system (about 1½ punti for every euro spent). These accumulated points are then traded in for merchandise on a partial (points+reduced price) or full (totally free) basis. Dinnerware, glassware, wine, appliances, electronics, ski passes, children's toys. No wonder the open-air markets aren't thriving like they used to...

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Very interesting to see what the prices are, and I also remember when I was a kid my mom would save S & H Green Stamps, and then we would cash them in for merchandise. I think those are even older than Gold Bond stamps!
Kalyn | Homepage | 11.23.07 - 5:03 pm

Thanks for stopping by, Rowena and for the encouragement to lose weight. We buy Barilla here as our favorite pasta. Is there a better brand to buy that might be available here in the US or online? -- Happy T-day!
stephen Newton | Homepage | 11.23.07 - 9:09 pm

Ha ha... I just came home with a package of Wudy's! When I put them in my cart I said to my hubby that there was one for me, one for him, and one for the dog!
Kim H | Homepage | 11.24.07 - 7:39 pm

I remember Gold Bond Stamps, also Times' Royal Stamps.
Nate | Homepage | 11.25.07 - 4:49 pm

Boy, I could talk a long time on the euro subject. I have not seen too many good reasons to have the euro with grocery shopping... Everything is more and more expensive. We find ourselves looking at the prices and comparing all the time. The prices alone on fruits & veggies have skyrocketed. It seems to have become almost Nat'l sport, finding the best prices, and the discounters like Lydl, are raking in the profits.

I remember also the Gold Bond stamps. Some homemakers were crazy about them and would collect like mad! With the same name, I do remember a certain Gold Bond Building on Ala Moana Bld.
barbara | Homepage | 11.25.07 - 8:13 pm

OMG - we pay €1.50 for a 500g box of Barilla in the supermarket here in Ireland!! Multiply all those prices by 3 or 4 times and you will get Irish prices :-C But I suppose it is all relative as minimum wage is €9 per hour here and you CANNOT be paid any less!!
lorraine@italianfoodies | Homepage | 11.25.07 - 11:23 pm

Ha ha! Rowena, you've just published my shopping list for last week (excluding turkey, of course!) minus the hot dogs too. I guess I'm glad to be earning euros!
Susan in Italy | Homepage | 11.26.07 - 1:21 pm

Oh yes, I was just speaking to my brother in France this a.m., and he said "Wow, for once we feel we are the rich ones!"....I am already thinking about the expenses when we go in Xmas....Ten years ago, it was the other way round.
bea at La tartine gourmande | Homepage | 11.26.07 - 7:31 pm

This is great Rowena... very interesting! I can't recall the last time I could get two pounds of anything for $1. Though, I think that has something to do with where I've been shopping. I remember S&H Green stamps and Top Value stamps, but not Gold Bond stamps... I wonder if it was a regional thing?
Cathy | Homepage | 11.27.07 - 4:22 am

I remember the Gold Bond and Green Stamps! When my mother passed away a few years ago, I was going through her things and found some tucked away in a book - I felt like I had stepped back in time!
Madam Chow | Homepage | 11.27.07 - 3:41 pm

I remember the green stamps. My sisters and I used to keep them in a book and when it came time to redeem them, we had to bargain with each other as to who gets what from the amount we had. That was a looong time ago!

My sis just came back from London and she said the same thing. Her pitiful dollar just didn't go very far.
JMom | Homepage | 11.27.07 - 4:21 pm

Bellagio in November

Although the temperature hovered at a chilly 40F degrees, yesterday's visit to Bellagio was no less enjoyable. This jewel of the northern italian lakes region becomes a mad crowd during the summer months — ok if you just want to say that you've been to the original Bellagio — but for nearby residents like us, it becomes a spot to luxuriate in and relax when those same crowds are long gone. What to do in Bellagio in the month of November? Head for an enoteca, and two of our favorite wine bars/enoteche also happen to be dog friendly (small dogs, as far as we know).

Cava Turacciolo - Check the website.
Aperitivo Et Al Bar - This place is a fine hangout for afterwards (that is, if you haven't overdone it at Cava Turacciolo). I used to be such a Vin Santo fiend until I was introduced to Barolo Chinato (thank you Mr. Husband). Served with Piemontese chocolates makes it a lesson in seduction. {!!!} Like I was never so easy to seduce...

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Bellagio looks beautiful! And better than vin santo? I going to have to look around here for some Barolo Chinato.
Cathy | Homepage | 11.19.07 - 6:20 pm

Wow, this area was our next "big trip" planned -- but then we were moved to Oahu. And you live near here -- too lucky!
manju | Homepage | 11.19.07 - 11:01 pm

What a fantastic place to live! I would luxuriate there often!! Is George Clooney nearby???
proud italian cook | Homepage | 11.20.07 - 12:46 am

ahhh the lake looks gorgeous and romantic... I love the off-season as well, we will soon be enjoying that around here too. As far as the orange car? I'd have to go with the ghia, I had a '71 pumpkin red hard top back in the day. What fun! Happy holidays...
Sandy | Homepage | 11.20.07 - 4:58 am

Bellagio is beautiful. I've been there in August. Looking at your picture, sure brings in memories.
piccola | 11.20.07 - 5:01 am

Wow! Lucky you living so near Bellagio! It's BEAUTIFUL! That settles it...no more visits for you to le marche until we come up there to see you guys. The inside of that enoteca (via their website) looks so cute; what a nice place to hibernate over the winter months!
Jackie | Homepage | 11.20.07 - 8:32 am

The beautiful colors in this photo... just to look at it is relaxing. Chocolate, wine, scenery. Sounds like a fantastic time!
emily | Homepage | 11.20.07 - 9:22 am

hehe, your very last sentence in this post was my favorite!
Kathy | Homepage | 11.20.07 - 7:30 pm

Rowena...I've never been to Europe but one day I will get there. I love the picture. Happy Thanksgiving! Malama Pono!
Laura | Homepage | 11.20.07 - 8:25 pm

I really like Barolo Chinato with chocolate. I'm remembering a visit to Bellagio (the original) in January with a Minnesotan friend who had visited the Vegas Version. Sadly, the atmosphere of the real deal failed to impress my friend who went back home convinced that the Vegas version was much better! Funny huh?
Susan in Italy | Homepage | 11.21.07 - 4:23 pm

The Orange Ride

Picture this: You've got a great weekend planned ahead but your car (or bike) is at the mechanic's for repairs and you need to borrow some wheels from a friend. Which would you choose? The Ghia or the Microcar? I'm loving how they both go so well with the pumpkin-color theme next week. Only 7 more days to go!

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That first one is really nice! and to think, these would perfectly match the very common orange-colored pants that men wear so often here!
Jackie | Homepage | 11.15.07 - 11:16 pm

The Ghia, mainly because I've always wanted one :-) Enjoy the weekend.
Kat | Homepage | 11.16.07 - 12:11 am

Talk about riding in style! both are fabulous! I love the pumpkin-color, too; reminds me of the pumpkins I'm going to attempt to change into soup next week.
emily | Homepage | 11.16.07 - 1:54 am

You're kidding, right? TAKE THE KARMANN GHIA!
Liz P | Homepage | 11.16.07 - 2:06 am

I'm not familiar with either but I love the orange one! Is that the microcar? I love any kind of mini car.
myra | Homepage | 11.16.07 - 3:43 am

I'm not really a car person, but hot damn those are gorgeous. My vote's the Ghia. You say friends own these? I need to get me some new friends.
Larissa | Homepage | 11.16.07 - 8:10 am

no, no, no! - This was a hypothetical post to showcase these orange cars in the spirit of autumn/t-day/pumpkin pies. We are not associated with the owners; sorry!
~rowena~ | 11.16.07 - 8:56 am

They ARE vibrant colors, aren't they? I'll take the convertible every time. Unless it's raining of course.
Maryann@FindingLaDolceVita | Homepage | 11.17.07 - 12:30 am

Oooh, this makes my flu-rattled brain hurt ... the good little enviro-friendly angel on my shoulder says take the Microcar, but if it's only for a weekend, you gotta go for the roadster, right?! ; P
Manju | 11.17.07 - 1:42 am

The Ghia definitely -- love the color love the look too. Have fun riding either one!
eliza | Homepage | 11.18.07 - 4:44 am

The Karmann-Ghia, no contest!
Susan in Italy | Homepage | 11.18.07 - 4:29 pm

The first one!! Sooo Cooool!!!
lorraine@italianfoodies | Homepage | 11.18.07 - 9:34 pm

Haha...I did NOT get that this was all hypothetical. Ooops. It's as if you expected me to THINK, Rowena!
Larissa | Homepage | 11.19.07 - 6:13 am

Making pateles (pasteles)

A visual guide on the how-to of this puerto rican dish.

This is NOT a step-by-step manual on how to prepare this pork and grated green banana meal, but more of a visual tool for first-time patele cooks looking for a little show-and-tell illustration. Like with sushi, pictures help a great deal on the first attempt, and even though there are patele recipes online, a lack of "show me" photos might be the reason why I am being swamped with patele | pasteles in the stats keyword activity section.

Banana leaves are the traditional wrapping medium of choice, but if they're impossible to obtain, don't sweat it, there are acceptable alternatives. I'll let the following photos speak for themselves. Another point I'd like to make is that even if potato or yucca is mentioned in the recipe, you can go 'all banana' for the masa mixture and still achieve tasty results!

Patele Stew Recipe (for images of the banana mixture called masa)
Pasteles (for recipe)

All lined up and ready to wrap. My sister's in-laws go with a production line setup. Masa and pitted olives on one end, cooked pork on the other. Below: a layer of seasoned banana mix and a scoop of pork filling (not too much) goes onto a piece of foil. They were out of leaves. This is wiki-wiki (fast) style.



Another example, but with baking parchment and a piece of ti leaf added to the foil wrap.


I fold mine by simply folding it over in half, like so, and turning in the edges to seal until it's almost a snug fit. No matter how you choose to fold your patele, the important thing is not to wrap it too tightly. During the cooking process, the banana will expand a little.


To speed up the cooking process, I start a pot of boiling, lightly salted water separately from the pot that will hold the wrapped patele. When all of the patele are ready for the final step, in goes the hot water and a heavy plate to weigh them down. The heat/flame is adjusted to maintain a simmer, and the pateles are cooked, covered, for at least 90 minutes.

After cooking, thoroughly drain before serving with lots of white rice. Or cool completely and store in heavy-duty freezer bags. To serve, remove and thaw. These can be steamed over a double-boiler until hot or heated in a microwave (don't forget to remove the foil first!).

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Cool how-to. I love the plate that you've served it on.
Kat | Homepage | 11.14.07 - 12:13 am

Thank you for posting this! I feel embarrassed to say that I had no idea what a pasteles actually was. I always see people selling them on the side of the road here but I've never had one.
myra | Homepage | 11.14.07 - 3:04 am

Kat, the plate is from a collection of the Piatti del Buon Ricordo restaurants, of which Japan has a few. The one shown is from Trattoria La Chiocciola a few years back.
~rowena~ | 11.14.07 - 9:25 am

Awesome pateles rowena!
Nate | Homepage | 11.14.07 - 9:45 am

The chocolates and pateles looks good. Little Maddie looks like she's having loads of fun. Even though she's neck deep in dried leaves. hehe..

Speaking of which, i remember that you had plans to add an addition to your family. How's that coming along? :D
piccola | 11.14.07 - 10:20 am

Love the plate (and the frog in the background--ah, what memories!)...what a neat process for making these! You're right--photos seem to explain it very well; i'd like to try one senza pork :-)!
Jackie | Homepage | 11.14.07 - 11:26 am

Oh,oh,oh how I would love a patele right now! Memories of my family taking a whole day to make them is the only thing keeping me from making my own. You make it look so easy!
sharlyn | 11.14.07 - 4:13 pm

OHWOWLAULAU I like some. HON make me plate! I so hungry now....

At Leewards Drive Inn in Waipahu you can get one Pastele Plate. Ono you know. Mahalo fo'sharing. Too bad not in person doe yeah? LOL
Lika | 11.14.07 - 7:28 pm

The pateles look great, and I totally agree with you about the chocolate. I used to live in Bogota, Colombia, and the chocolate was exactly the same - it looked like it had bloomed, and had a grainy, sugary texture that was very unappealing. In hot chocolate, however, this rather nasty stuff turned out to be delicious!
Madam Chow | Homepage | 11.14.07 - 9:13 pm

View of Monte Rosa from Mt. Tesoro in Lecco

Or at least that's what we figure the huge, snow-encrusted massif on the horizon is supposed to be. On a clear day you can see for miles around Lecco and this shot was taken from the top of Mt. Tesoro on the DOL (Dorsale Orobica Lecchese) 571 path. What a weekend!

This may be the first time that we've had an objective other than {ahem} food and a rifugio, which makes this particular trek from Valcava to the Pertüs Pass unique in its own way. At one point, Sunday mass was being held at a sacrario (memorial chapel/burial site) where parishioners, dressed head to toe in outdoor gear, cast bulky backpacks aside to gather in prayer. There is a quicker and less exhausting way to get to the pass from the Forcella Alta ski resort (now defunct). Some details on this point of interest (which I am just repeating from the signpost):

The Pass of Pertüs

Name and geographical importance.
"Pertüs" means narrow passage, point of communication between two slopes or two valleys. The D.O.L. pathway passes through the Pertüs (1193 m), on a small bridge built by Alpini. The Pass put in communication Imagna and San Martino Valleys that historically belonged to the same State (the Republic of Venice). The numerous pathways that converge to the Pertüs witness its geographical importance.

With the reality of biting winter weather to come, we are making an extra effort to get out if the forecast looks good. Much of the lovely fall foliage which has enchanted me for the past month are now piled shin high, making it tricky to manuever if there are uneven stones underfoot. For Maddie our little hiking companion, it's neck deep as she happily dives in through a sea of dead leaves.

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Wow, you guys do some breath-taking hikes. I can't believe little Maddie is such a hearty hiker. I wish we could take cats for a hike ... :-)
Manju | 11.12.07 - 10:10 pm

Wonderful hike! and boy! that is a LOT of leaves. I hope to get out to enjoy some of the fall foliage this weekend.
Kat | Homepage | 11.13.07 - 12:34 am

Wow! Fabulous view. And of course the picture of Maddie is just adorable. Motivated without food...hmm...tell me how you do it.
Carla | Homepage | 11.13.07 - 8:48 am

That photo makes me want to just take a breath and enjoy creation.
Larissa | Homepage | 11.13.07 - 9:43 am

Ya, I kind of hate you for that view....WOW! One day, when we get a car, I'm coming to visit.
Sara, Ms. Adventures in Italy | Homepage | 11.13.07 - 10:02 am

Manju, only once have I seen a cat on a hike. It was tagging along with a family and their two dogs. Yeah, hanging out with dogs! Anyway, long story short, the CAT was coming after Maddie, probably in the act of "defending" her pack. Never seen anything like it, and btw, this was in France!
~rowena~ | 11.13.07 - 2:11 pm

Sise delle Monache

"Between arrosticini and sise delle monache (typical sweet), greetings from Maiella."

Receiving postcards from food-loving friends is a big plus in my book. This is how I first heard about Sise delle Monache, or Tre Monti as they are also known, but before I continue with the recipe, I must make a small confession that I really wasn't all that dazzled with the final results. Even after testing several versions for a total of 5 times, my opinions only confirmed that I'm a chocolate kind of girl through and through. This is basically a sponge-type cake with a filling of thick pastry cream. My husband liked it though, and so I'm putting my faith in the sentiments of the friend who sent the postcard (and also Jackie of Allora Aspetta) that this simple dessert will appeal to others too.

The original recipe can be found at abruzzo.com but I've cut it down to 1/4 and have given both metric and U.S. measurements. Please note that these must be made on the day that they are to be served! They stale after a day and don't hold up well in the fridge.

[makes 12]
3 large eggs, separated
pinch salt
75 grams granulated sugar [5 tablespoons]
25 grams potato flour [3 tablespoons]
60 grams all-purpose flour [6 tablespoons]
grated zest of ½ orange or 1 small lemon
about 1½ cup prepared vanilla pastry cream

Sift the potato and all-purpose flours together; set aside. In a deep bowl, add the salt to the egg whites and make a very stiff, but not overly dry meringue incorporating 3 tablespoons of the sugar. Set aside. In another bowl, beat the egg yolks with the remaining 2 tablespoons of sugar just until thick and lemon-colored.

Gently fold the beaten yolks into the whites until partially incorporated. Sift the combined flours over the top and add the zest; continue to fold in gently until thoroughly combined.

Preheat the oven to 400 degrees. Using a pastry bag with a large round tip or ziploc bag with a 3/4-inch snip at one corner, pipe groups of 3 mountains into 12 portions, leaving at least an inch of space in between. Bake for 18-20 minutes until golden brown around the edges and on the tips (this will depend on the heat of your oven).

They will eventually spread out and look much like this. Cool and set aside until ready to use.

To assemble, split in half and fill with pastry cream. I've done my embellishing here with the addition of mandarin sections but any fruit will do. Generously dust the tops with powdered sugar and serve, or take it a step further with a pool of complementary sauce on the side. On an italian cooking forum the baker used cupcake liners - a nifty solution for those who shy away from piping free form. See more baker's notes at the very end of this post.

About the name

This isn't the first time I've written on foods with a connection to a body part so it might be of interest to know what sise actually are and why they're named so. If you haven't already guessed, sise are boobs, a vernacular form of the word zizze or breasts. The following is a loose translation of three possible theories from pasticceria Lullo [www.pasticcerialullo.it] regarding Sise delle Monache.

The first says that the original name was "tre monti" (3 mountains) which referred to the mountainous landscape. According to popular myth, it was mischievously changed to "sise delle monache" when upon seeing the pastries whiter than usual, Abruzzese poet Modesto della Porta said, "Madonna, how they are straight and pointy! They really look like the tits of nuns!"

The second is considered as stemming from an actual event. The nun, with intentions of hiding her female form in order to look more spiritual, inserted some fabric between her bosom so that the bandage covering them showed a flat surface. Hence the popular fantasy of the three tits.

The third guess is a no-brainer. The sise delle monache are named "of the nuns" because this type of brioche was invented by the nuns. Doh! Obviously someone with a salacious sense of humor came up with "sise". I'm not even going to get into the various names, all of which sound like a bad joke. For the nuns they were only a unique type of sweet.

Baker's notes:
For evenly spaced portions, trace 3-inch circles on a piece of baking parchment, like shown below. Evenly place x's to mark where to begin piping. Flip this template guide over so that the pencil markings are facing the baking sheet.

I've also made this recipe with the intention of serving only 6, joining two sections like a sandwich. In the image notice that the piping on the right is flatter for the bottom half. A fingertip or palette knife works wonders in this case!

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Chocolates from Modica: why can't I love a sicilian?

I like mine dark, preferably no less than 70% cacao, but at the same time I wouldn't turn down a Ritter Sport or Snickers bar if you shoved one in my face. Be it mousse, flourless cake, brownies, truffles, cream pie or gelato, I *heart* chocolate and all things made with it. So why can't I love sicilian chocolate? Specifically the famous bars from Modica?

The answer could possibly be in the appearance. It looks like chocolate that has bloomed. Yet I'd be willing to bet that the texture (grainy, as if sex on the beach was better than romping on silk sheets) plays an even bigger role. The fact is, that's how these chocolates are supposed to be as the traditional method used to make cioccolato modicano only allows for the cocoa butter to reach melting point, not the sugar. The resulting graininess from the sugar crystals is what gives this chocolate its distinctive quality.


Last night my husband and I tried a small piece of each of the first 4 bars; letting it melt on the tongue; trying to discern the subtle nuances; hoping that by the 2nd one we'd both be inured. We agreed that the almond tasted best, but concluded overall that the coarse texture was too distracting. The suggested drink is a full-bodied Nero d'Avola, although it's also suited to Jose. Break out the top shelf stuff. "...with a good glass of tequila," it adds, "which can also be blended with milk or water to form a delicious pudding."

Take the Chocolate Personality Quiz

The Chocolate Sophisticate
You’re a true connoisseur, and you like to back-up your preferences with knowledge and information. Let’s face it, you’re a bit of a snob. But not in a bad way. You just know quality when you see it—and don’t see any reason to settle for anything less. You’re confident, self-possessed, entrepreneurial, and self-motivating. You like to know the percent of cacao solids in a chocolate before you eat it.

Out goes the Milk Duds, in with these Belgium chocotherapy bars.

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Saved comment(s)

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I think I could get into that. I like textures a lot. It's why given the choice I pick out chocs with nuts or cereals in them. Send me that Chocolate!
Judith in Umbria | Homepage | 11.09.07 - 2:37 pm

I like the Modica chocolate - have you seen the fair trade version? (I blogged about it) That's also very good (and much cheaper, about 2.50 each bar!
Sara, Ms. Adventures in Italy | Homepage | 11.09.07 - 2:44 pm

Judith, I'm still trying to like these bars and working on a lil' chunk of the pistacchio di Bronte right now. I should mention that there aren't any whole or even small pieces of nuts in either this or the almond version. Only 5% granella di pistacchio (or mandorle).

Sara, link it baby! Add that link in the comment so people can go directly to your post! I missed that for some reason 'cause surely I'd have wanted to check that out. The bars were cheap (as were the ones that I actually bought in Sicily) but I just can't get over that grainy thang. Nuts and cereals are an entirely different thing.

Here's my link about Modica fair trade chocolate!
www.msadventuresinitaly...sugar-high-friday-jan
Sara, Ms. Adventures in Italy | Homepage

Oh, I agree. When I make fudge and the sugar has melted to perfect smoothieness, then out it goes and I try again. Chocolate should melt slowly coating ones tongue for the full monty of flavors.
Carla | Homepage | 11.09.07 - 4:30 pm

Remember the ol' days when Hershey's candy bars were appetizing? But then you grow up, realize it was waxy fake crap, and turn to the real stuff. I'm not a connoisseur, but I have discovered delicious French truffles at Trader Joe's that I tend to have dreams about.
Larissa | Homepage | 11.09.07 - 6:08 pm

Rowena, you aren't the only one. I really can't get into it modica chocolate either, and I was really hoping I would, as it's so highly considered. I think we tried the cinnamon, and we just weren't too excited about it. I bought a bar for my dad too, and he couldn't eat it at all. He threw it out (and he really loves chocolate!). -- Oh well! Some chocolates aren't for all! (although you must try Marangoni chocolate from Macerata sometime--my all time favorite!)
Jackie | Homepage | 11.09.07 - 6:35 pm

Those Lavande Tranquility chocolates are stocked right at the checkout counter at my supermarket. I'm just about 100% unsuccessful at resisting them as I wait. And, yes, I'm then at lot more tranquil when someone in line ahead of me is being a PITA.
casey | Homepage | 11.09.07 - 9:10 pm

I also love chocolate, but have never tried anything like that sicilian chocolate bar! Part of my love for the stuff does involve the smooth creamy texture. This discussion reminds me of my difficulties with red bean desserts here in Hawaii. I just can't get past the texture...

It says I'm a CHOCOLATE-ANY-STYLER, not sure if that's true, though... I feel strongly about dark 60-70% cacao... yum...
emily | Homepage | 11.10.07 - 5:06 am

I am totally with you. I love that dark creamy chocolate...solid, no extra graininess. It looks interesting though.
Carla | Homepage | 11.10.07 - 10:00 am

I have been to the chocolate festival in Modica twice and I really like the chocolate! My favorites are vaniglia and peperoncino. I think that the key to enjoying Modica chocolate is to not compare it to any other chocolate. The texture makes it something completely different.
Nicole | Homepage | 11.10.07 - 7:47 pm

mmmm a fun test, i like m&m's and somehow it branded me a sophisticate... I like my chocolate unblended with nuts or fruit flavors for the most part (me too, I still have a thing for snickers).
sandy | Homepage | 11.10.07 - 7:53 pm

I've been conking out when I get home from work instead of surfing the web this week, so I've fallen behind on your posts! I must say there is something nightmarish about that Porky, but I'll bet the food was fabulous. I didn't know that Modica was known for chocolate let alone that it has a grainy texture - sounds like it might be similar to Mexican chocolate? And I REALLY envy you your new navigator! Have a great weekend!
Cathy | Homepage | 11.10.07 - 10:31 pm

My favorite chocolate is very creamy. I've never had the kind in your post. Would I be bad if I said I liked Cadbury's? Not the American bars, the ones from England. I have a Green & Black's calling to me from the kitchen now.
Maryann@FindingLaDolceVita | Homepage | 11.12.07 - 12:24 am

Red wine and chocolate, a match made in heaven. I also like the bitter, course chocolates. Have a friend who is an Italian goods exporter and tried some sicilian chocolate made with heavily grained brown sugar. It proved to much for me, like eating cocoa-flavored sand paper. The Nero d'Avola recommend is interesting though, would've thought it would be too foxy for chocolate... only one way to find out if it is!
Jacob | Homepage | 11.12.07 - 2:06 pm

Ooo fascinating! I've never even heard of this kind of chocolate! I spent this weekend at the NYC Chocolate Show - super overload and and one too many toothaches...but reading a delicious post never hurt! I'll have to see if I can find this type of chocolate in NYC...the pepperoncino intrigues me most!
Kathy | Homepage | 11.12.07 - 7:48 pm

Jacob, I swear my tooth enamel went into shock when I read the sand paper part. Yow! As for the wine, I'd be keen to read a review on Modica chocolate meets Nero d'Avola.
~rowena~ | 11.12.07 - 9:11 pm

Faceless Navigator

It speaks in 24 different languages. Navigates labyrnthine streets with ease. Slips into stealth mode (night vision) at a touch. And never complains when it's about to be turned off.

I forgot to add that "it" has a female voice.

Whoever said that men don't listen to women when it comes to driving?

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Saved comment(s)

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24 languages? wow! and i can only barely speak 2! I've been wanting a gps navigator for a long time, since mapquest really doesn't work here in italy, where streets have no names. Lucky you!
Jackie | Homepage | 11.09.07 - 10:32 am

I just wish there were different voice options. For example:
Shrek: Ok now, turn right at the end of the road.
Donkey: (in the backgroud) Right! Right! He said go right!
~rowena~ | 11.09.07 - 11:42 am

November Porc

Yeah, it looks rather nightmarish, but while turkeys await their fate stateside, we here in Italy (within the province of Parma to be exact), will be celebrating pork! I'm winding down on the food events because this time of year becomes too busy to be chasing after them all. This November Porc dedicates a whole month - 4 full weekends - to "the other white meat". Dig in! Not so much of a sagra in the traditional sense, but more of a grand collaboration to promote typical products in the Bassa Parmense area and other italian regions. There's a little bit of something for everyone (check that washing machine-turned-chestnut-roaster below) but true to its theme, the star attraction is pork. Food stands were dishing up oink everything from soup to nuts (figuratively speaking). How I wish that they had kahlua roast pig! Some menu items to be had at the town of Sissa this past Sat/Sun were:
pumpkin tortelli w/pork sauce | ham shanks w/french fries | pig's feet | pork skin and beans | grilled pork kebabs | gnocchi w/sausage ragu | pork chops w/onions | pork panini
Did I just hear a vegetarian sigh? Best that you steer clear of this place. The aroma alone is enough to drive a person kah-razy!

The rest of November Porc will be played out at the following towns: Polesine Parmense, Zibello and Roccabianca. Zibello should be a big deal because of a stuffing endeavor that'll aim to create a looong sauasage which inevitably becomes cooked and sacrificed to the carnivorous crowds. Sayonara Porky Pig. I b-b-believe I believe that's all folks!

Fasulin de l'öc cun le cudeghe 2007

The lack of food photos for November Porc is because...drum roll...we stuffed ourselves earlier at the 15th Fasulin de l'oc cun le cudeghe. I'm supplementing a few images to last year's attendance for posterity — in the event that black-eyed peas and pork skin should one day sacriligiously go out of style. Link to last year: 14th-fasulin-de-lc-cun-le-cudeghe

Don't be deceived by its humble appearance. This stuff is filling! You can get the soup to go - hot, or cold, to be warmed for a cozy meal at home.


Raspadura cheese ribbons. I could almost see these atop a simple, unadorned cheesecake for a sweet/savoury dessert. That is, if I could resist eating them all first.

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Saved comment(s)

wow--rowena you've definitely been keeping busy with the sagre...i think you're going to reach your 100 goal after all! i was actually JUST in parma on tuesday and saw info about the november porc sagra. (ha ha with the porky the pig joke -- the statue does kinda resemble him, or at least a devilish version of him!)

the cheese ribbons look fantastic, and i love your cheesecake idea!
Jackie | Homepage | 11.08.07 - 8:44 am

There's something going on in the lavender patch

Being disconnected from the world last week meant only one thing - more time to mess around outside. In one corner of the yard, three lavender plants that were put into the ground last spring had grown into an enormous patch approximately 200cm (6½ feet) in diameter. A perfect hiding spot for the dog and an even better one to bury large prosciutto bones. As I was raking leaves in the area, a low growl emitted, and not surprisingly, Maddie's little face emerged among the branches. Needless to say, she was protecting her bone, her private territory, and that rake was enemy #1. Of course I couldn't help but have a little fun with this and in these photos, she's looking up because I was holding up a broom (enemy #2), just within her reach. We don't mind her hanging out in the bushes because she comes out smelling like lavender, but when there's dirt on her face it always means something else has just been buried there.

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Saved comment(s)

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These are so cute. You are lucky that you do not live close by. I would kidnap Maddie.
Bea at La Tartine Gourmande | Homepage | 11.05.07 - 11:34 pm

Those are big lavender bushes! and maddie, cute as ever!
kat | Homepage | 11.05.07 - 11:51 pm

I would also not mind if my puppy walked around with a lavender scent through my home :-D soooothing... Could we blame Maddie? Rakes and brooms are frightful enemies! They are to me, too!
Roam 2 Rome | Homepage | 11.05.07 - 11:56 pm

Awww! so cute! You mentioned this on my blog a little while ago, but now I have the visuals! What a great patch of lavender you have! My little bush from Maui looks sad and small in comparison. haha! What a good spot for a bone!
emily | Homepage | 11.06.07 - 2:34 am

Just 3 plants!?!?!? You obviously live in the right place to grow lavender and/or have a very green thumb! Love the idea of lavender-scented puppy too :-D
Cathy | Homepage | 11.06.07 - 3:24 am

Aww, Maddie never fails to be as cute as can be! what a dog - to go hide in lavender no less! easy way to postpone taking a bath (i wish i could just roll around in some lavender sometimes!)
Jackie | Homepage | 11.06.07 - 4:45 am

Those are great pics and I can smell the lavender from here! I'm in Las Vegas this week, and believe me there's no lavender growing anywhere that I can see.
Stephen Newton | Homepage | 11.06.07 - 5:39 am

Those are such fabulous photos. And I love the idea of coming out smelling like lavender. Brilliant.
Carla | Homepage | 11.06.07 - 7:53 am

That's a really huge lavender patch tho'.. i guess it's fun to let Maddie romp in it. Natural perfume and she'll smell as if she just finished a bath! :D
piccola | 11.06.07 - 8:10 am

When I saw the first photo I thought, "Wow! Maddie must smell gorgeous after visiting this lavender patch". Then you mentioned it! I'm happy you have your internet sorted out, Rowena.
Maryann@FindingLaDolceVita | Homepage | 11.06.07 - 1:11 pm

Overbearing attitude leaves bad taste in mouth

Dear Abby:
The relationship with my in-laws has always been a pretty good one, but when it comes to the wife of my brother-in-law, I am nearing the boiling point! She is very opinionated and has no problem in telling you what SHE thinks, but fails to respect or recognize what anyone else has to say. During a recent lunch at the home of my in-laws, I was about to serve the main course (which I had brought over), when the following debate ensued.
Sister-in-law: "It's a french dish."
Me: "No, it's english."
Sister-in-law: "No, it's french. I've seen that someplace."
Me (thinking to myself): "What the hay? I got it from a UK site, so..."
Me again: "No, BRITISH!"

What does it matter which flag is waving over the meal? I made it, from a recipe that I found, and here she just presumes and declares what it is as if I wouldn't know the difference between a fork and a spoon! This is not an isolated case, she has always had something to 'critique' when it comes to what I cook. Simply put, I don't want to get into a situation where my husband and I will avoid family gatherings altogether, but I need a civil solution. The next time somebody might get hurt, and it's not going to be me.

Signed,
Irritated in Italy

Meat and potato casserole, cumberland pie, or? Perhaps the next time I should stick a flag on it.

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Saved comment(s)

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Oh gosh Rowena, sorry to hear about your sister in law. She sounds really insecure and probably incredibly jealous of your mad cooking skills! BTW I'm constantly living vicariously through your every dish, especially on the nights we have fish sticks for dinner.
myra | Homepage | 11.03.07 - 12:19 am

Cute cut-outs for the windows! ugh, can I slap your sister in law? Though, my sister in law is the opposite doesn't say one word, nada. I give them omiyage from hawaii, nada, not even thanks. When we get together at new years, she just sits there. Hey, we haven't seen each other for the past year, surely there are things to talk about, right? Apparently not. I guess the flag thingy would be a civil solution, but i'd still like to slap her.
Kat | Homepage | 11.03.07 - 1:45 am

Well, your dish is looking pretty British to me. I would say that your sister in law doesn't know much about French cuisine or British for that matter. Good luck. It looks yummy though.
Carla | Homepage | 11.03.07 - 1:56 am

Dear Irritated in Italy,
Gosh, wish I had a clever solution for you... but I have a feeling whatever you decide on will work far better. I can't imagine your sister-in-law could find any fault with this dish though (other than the name :-D) - it looks delicious! I love your spooky cut-outs too - what a great idea!
Cathy | Homepage | 11.03.07 - 2:03 am

...it looks like it comes from the country of Yummy!

Your sister in law sounds like the kind of person to call mac and cheese "that pasta dish"....she's a wanna-be foodie.
Carla | Homepage | 11.03.07 - 2:47 am

My poor you. I hope you manage to resolve it. Just pretend it is not happening, or ignore and smile, saying you don't care.
bea | Homepage | 11.03.07 - 2:56 am

Oh, hang in there. She's probably jealous that she doesn't ROCK like you do.
Christina | Homepage | 11.03.07 - 5:13 am

Hehe, sorry, this was hilarious!! Okay sweetie, hang in there and if you find an answer, let me know, because it might help me, too :-D
Roam 2 Rome | Homepage | 11.03.07 - 8:25 am

Myra, and you got mad artistic crafting skills that always brightens my day!

Kat, a slap was second only to dumping the entire casserole onto her lap. By the way, would that be a forehand, backhand, double forehand or double backhand slap?

Carla, I'm beginning to suspect that she was never raised in the style of Bon Ton.

Cathy you are sharp! I knew you'd be the first, if not the only one to begin with "Dear Irritated in Italy...."

Carla (in Seattle), get this. She made an "irish apple pie" for dessert. You see, americans have no clue as to what an apple pie is. Only the ones from McD's.
~rowena~ | 11.03.07 - 10:44 am

Yikes! in-laws can be tough, especially in Italy! She sounds like quite a lot to deal with (and to think she couldn't just be grateful that you made the main dish, without having to go and question the recipe!). I love the dear abbey format, though! If i send you MY in-law problems (my sister-in-law, same thing, sister of my brother-in-law is telling her whole neighborhood about poor little us, still not ready to have children!), will you respond with advice? please, dear abby rowena?

sincerely,
irritated in le marche
Jackie | Homepage | 11.03.07 - 10:51 am

Bea, if she had lived/studied/worked in France I would allow her 100% credentials, provided that she did so in a polite manner. This, was not polite. And everyone at the table knew it.

Christina, I just wish that the whole point of getting together - quality time - would take precedence. If someone has contributed a dish to ease the work off of mama, shouldn't it be counted as a blessing?

Farfallina, what are you apologizing for dear? It's damn well hilarious! I've got two responses:
Shut up! or Chiudi il becco (alternatively, Tappa la ciabatta)
~rowena~ | 11.03.07 - 10:55 am

Dear Irritated in Le Marche, it's tough isn't? I'm usually one to shrug it off (or turn on the ignore button), but after 4 years...the claws are begging to come out. Post a Dear Abby entry on your blog and I'll check for it later! This entry was meant to be in sarcastic fun and I wasn't expecting any input but...goes to show how much *I* don't know!
~rowena~ | 11.03.07 - 11:10 am

Ah, yes. The opinionated sister-in-law. I'm not sure there really is a solution, because it's unlikely she will change. Poor thing. What an unpleasant way to be. Perhaps you can just shift your emotions from anger and annoyance to pity and amusement when she pulls this stuff. If she's actually sharp enough to ever recognize that response, it might even have an effect! I've found that people like that don't mind one bit when they make you mad or defensive, but aren't sure what to do with subtle smiling and head-shaking.

I love your decorations! Great expessions on all those faces! And where's the recipe for that very English, very delicious looking dish?
Liz P | Homepage | 11.03.07 - 1:52 pm

I was going to vote for smacking her, but after reading all the comments, I think you can probably get her goat best by responding with pity and amusement, especially since, let's face it, you're a professional chef, this has got to be coming out of a sense of insecurity on her part, right?
Susan in Italy | Homepage | 11.03.07 - 7:52 pm

Hi Rowena,
That is a really rotten attitude that your sis-in-law has ... Sorry to hear about that.
It's already hard enough to become a part of the family when one is from another country. It's just dumb for her to be so narrow-minded and not listen to what you have to say. I married an only son, so I don't have a sis or bro in law. Maybe she should cook the whole meal next time! Not as simple as criticizing the food each time! :-D Take care.
barbara | Homepage | 11.03.07 - 10:00 pm

Chestnuts, ognisanti, and overbearing relatives, oh my! Loved the chestnuts post, yum! and the cutouts you made are fantastic! Nice job!

I think we all have relatives that drive us slightly crazy, I definitely relate... Mini BRITISH flags are a fab idea. :-D That meat and potato casserole looks fabulous! But really, the solution to these frustrations? I'd like to know too, maybe Abby will stop by your blog and help us all out!
emily | Homepage | 11.04.07 - 12:43 am

Welcome back!! There's always one isn't there, I tend to ignore people like this but it's easier said than done. There's one or 2 in my family too!!
lorraine@italianfoodies | Homepage | 11.04.07 - 12:47 am

I do like the pity part! Maybe you can respond like we do in the south - "oh bless your heart, its not your fault you can't tell the difference between French and British food". lol You ARE the foodie and pastry chef of the family. grrr, Im sorry - we all seem to have that 1 other family member that just gets under our skin. -- If the pity/amusement doesnt work - I'd try the smacking. hehe
stacy | Homepage | 11.04.07 - 1:24 am

hmmm that is a tough one, especially when it involves family because you are kind of stuck with them forever... I'm afraid I have no good advice as my technique is avoidance so I just end up seeing my sister once a year if that! The dish looks very british to me and very delicious. I just love reading about all of the interesting seasonal and regional foods and events that you describe over there. Your ognisanti decorations are adorable too.
sandy | Homepage | 11.04.07 - 2:26 am

Looks ono! Where's the recipe?
Nate | Homepage | 11.04.07 - 10:31 am

I've learned from hard experience that people like this really don't change. And nothing you say will make her change - your best bet is to deal with it by using humor, when possible! She probably drives everyone else nuts, too!
Madam Chow | Homepage | 11.04.07 - 8:11 pm

Oh man, family business gets messy sometimes...nonetheless, I think she (and everyone else at the dinner!) should be grateful that you brought over such a wonderful dish. Can you say drooooool? :-D It's definitely comfort food weather in nyc!
Kathy | Homepage | 11.04.07 - 9:11 pm

Dear Irritated in Italy,
Don't you know that in-laws are always right, and you should play the dutiful wife and acquiesce at the first sign of any problem? Signed, Just kidding!

How completely irritating!!! I don't think there is an easy answer to this except know that things like this will inevitably come at us in life and it is up to us realize our lesson is in learning how to deal with it and not be attached to the lesson-giver. (Easier said that done, but a noble pursuit.) Having had many in-law issues myself, I really feel your irritation!
Jeni | Homepage | 11.05.07 - 7:49 am

Liz, I don't think I'd be too far from the truth if I said that she was exceedingly presumptuous. Later she asked if it really was so widespread a dish, and I looked at her husband and said (in so many words), "Hey, it's meat and potatoes man! It's everywhere!"

Susan, I'm all for old-fashioned smacking. A good one upside the head oughtta do it, but I wouldn't want to set a bad example for my young nieces. :-D

Barbara, that's it in a nutshell - not listen to what you have to say. She did make the dessert though. An IRISH apple pie.

Emily, I think Abby better start worrying about job security! Gathering from the response to this little stint, there's a whole world of Abbys out there! Muahahaha!

Lorraine, in my case, thank goodness it's only one (so far). That puts me at even odds. Should it ever proceed 2-1, I'm breaking out the boxing gloves.

Stacy, now stop spoiling me with the chef thang *blush* - that was in another life. Fancy shmancy food doesn't rock me anymore, only food for the soul. I love the southern suggestion though, I could totally do that!

Sandy, would you believe that we are already doing the avoidance thing? Sad. My "holidays with family" memories won't be there to recall when I'm old and gray.
~rowena~ | 11.05.07 - 10:52 am

Nate, the recipe that I used can be found here:
The Worst Dessert Ever: InterWined’s Own Cumberland Pie
I used a mixture of fresh mushrooms, the already prepared ones that are ready to use. I also threw in some chopped italian parsley and adjusted for salt. Easy dish to make.
~rowena~ | 11.05.07 - 11:03 am

Madam Chow, you know, I rarely see her laugh? But like many have said, humor is most likely the best policy! :-D

Kathy, grateful is the word! I know it applies to myself, along with another one - greedy! Waaaaaaaaaah!!!

Jeni, when it comes to inlaws, I am pretty good about keeping my cool, but it was that ONE PHRASE that made me snap. "It's french, it's french, it's french..." The insistent tone of voice was unmistakable, which is what led me to retort with a menacing BRITISH.
~rowena~ | 11.05.07 - 11:11 am

Very cute Cornelie, sorry that I lost your hachis-parmentier comment during the file transfer but it (the dish) is still so very english! Buahahaha!
~rowena~ | 11.05.07 - 9:43 pm

I guess in-laws are the same in every country, although, when I lived in Europe, some of the Italians I met were pretty opinionated, and were never hesitant to tell me how they really felt about things, even if they were misinformed.

Some things are not worth arguing about. Your sister-in-law may be attacking you because she is jealous of your culinary arts, your beauty and all the rest. Try paying her a sincere compliment if you can dredge one up that sounds truthful. As for the rest, let the universe reek its own revenge.
Stephen Newton | Homepage | 11.06.07 - 5:45 am

Hi Rowena, glad ALICE has come around and you're back on line. Your sis-in-law sounds like a peach, but I'm guessing everyone in the family has her number by now! Hang in there. I know your dish as shepherd's pie and yours looks really ono!
p.s. It's been rainy and "cold" here lately, time for Portuguese Bean Soup! ;-P
Manju | Homepage | 11.06.07 - 7:31 pm

Hi Rowena,
So glad to see that the site is up and running again. I was beginning to worry.

Also, you've managed to make me happy, sad, and very jealous at the same time - happy that you made the Cumberland Pie; sad that the sister-in-law behaved so boorishly; and very jealous that your version looks so much tastier than mine. That's just not fair!
Sean Sellers | Homepage | 11.07.07 - 9:37pm

Sean, should this site ever go offline for over 2 weeks, that means I'm sipping cocktails on a beach in Maldive. ;-D As for the battle of "Where does this dish come from?", it's all water under the bridge now. I have other fish to fry!
~rowena~ | 11.07.07 - 10:38 pm

A belated Ognisanti

A little belated for yesterday's holiday of Ognisanti (All Saint's Day), and no pumpkin truffles like I wanted to do, but in the spirit of this spooky time of year, I was able to design a bunch of last-minute templates to attach to the window. Twice the boo for the price of one. In the house during daytime, I get to see the shadows cast by the black cut-outs. And at night the living room light filters through yellow curtains creating a quartet of floating characters. At least I tried!