Pots and Pins

Quilt Group Friday...

 

 

 

This month quilt group was at my house and I was very excited to host because I had special treats for the girls!  I brought them all a swatch of genuine, Italian fabric all the way from Rome, tucked them into the darling bags my sister made for me along with a few pieces of Home-made Licorice Caramels!  The mister and I went into a "Tessiles" shop looking for fabric and every bolt of quilting fabric was from the U.S. - I asked for a traditional Italian fabric and after a lot of gesturing and picture drawing, we broke through the language barrier and they showed me their original fabric they had designed.  Sold!  I also wanted to show you the yo-yo doily I purchased from Yo-Yo Cottage at ETSY.com - if you're in need of yo-yo's THAT is the place to go!  I dragged out all of my Halloween crappola for my annual Halloween fest, including my vintage pumpkins and this year I added a fantastic "tree" to my dining room table display...it was a 7th grade project gone amuk that I picked up at a garage sale for a buck!!  SCORE!

Claudia started off our show and tell with her darling new apron - the dropped waist gives it such a fun flare!  She stunned us all with her embroidered Halloween blocks - she's still working on them but they are even more adorable in person!  Can't wait to see this one finished!  Claudia also brought in this "Schnibbles" quilt - if you're not familiar with Schnibbles, this is what it is: 

Schnibble: noun  A scrap of fabric; a leftover bit of cloth; a small piece.  The word has a German origin and is found primarily in German settlements in the Midwest.  You can find great ideas for "schnibble quilts" by buying one of the many books available, like the one shown here.

 

 

Claudia continued wowing us with her paper-pieced block, which will soon be part of a quilt...she suggested we get together and make these blocks as a group - and that went over like doggy-doo in a punch bowl!  Our group tends not to be a paper-piecing group...just too darn much work!  But Claudia likes work, as you can see by her selvege blocks - which she made into a selvege bag!!!  Stinkin' cute!

 

 

 

 

 

 

 

Barbara made these darling bags for her grandchildren for Halloween - they're made with window screening and fabric, plus she added some fun beaded trim!  Now picture them filed with candy!

 

 

 

 

 

 

 

Barbara also made this beautiful fall quilt - and that's her little grandson, Nathan, who stood perfectly still until I took the picture!  Just look at all of those yummy colors - it's perfectly sewn, as usual.

Ardith brought in just a few of the holiday-themed placemats that she's made for her grandkids - all three of them have a complete set!  There is a light layer of batting in between and she also machine-embroidered their names on them...Ardith has one of those super-duper Bernina's that does everything but windows!  Perhaps in my next life I, too,  shall own one...

 

 

 

 

Helen upped her game with this one - after years of making Americana quilts and then years sewing up one fantastic "Kaffe" quilt after another, she finally made a quilt that matches her turquoise sofa!  It's a beaut, too!  She also made a matching pillowcase for the pillow they keep nearby...but don't go thinking Helen is all matchy-matchy...no way!  She's always one to toss in a "gotcha" fabric, plus, that girl couldn't "color within the lines" if her life depended on it!

 

 

 

 

 

 

 

See what I mean?  This is Helen's basket quilt - unlike any I've ever seen and I just love it!  It's dang happy, no?  She's still got the binding to put on but it's a stunner already!

This was pieced by Janet - it's her American Hero Quilt.  Our group makes blocks for someone each month, and we make the same block each month, too - but they are always sewn together differently and this one is no exception.  Janet did a great job - just imagine the smile this is going to put on a wounded veteran's face!

Dawn was the only one who showed up in costume this year (we missed you Stephanie!) and she made it herself!  She also played golf in it the day before (unlike her quilt group everyone on the golf course was in costume!)  She looked adorable in it - so much so that I begged her to let me borrow it for our annual Christmas extravaganza!  I'm so excited!!!  Thanks Dawn!!

Our little group was founded in December 1996, so we're 14 years old!  We've had as many as 17 members and as few as 9...and we've only skipped one meeting due to a windstorm!  Over the years I'd say our group has probably made over a thousand quilts combined...we're small but we're busy!

 

 

Harvest Tiramisu...

Yes, you read that right...a Tiramisu made just for this time of year.  Now, before you coffee-hating peeps turn your noses up, let me assure you there is NO coffee in this Tiramisu...none, nada, zilch...it's coffee-free, liquor-free and yet it's STILL Tiramisu!

 

 

 

 

Before I get to the recipe, a word of caution...IF you are having your quilt group over for lunch and 10 minutes before they're due to arrive you decide to carve a pumpkin, DO NOT USE A DRILL!!!  I thought it was so clever to drill holes all over my little pumpkins - until I began pulling the drill back out - the spiraling drill bit sent pumpkin pieces all over the kitchen!!!  Those little pieces on the counter are the ones I scooped up off the floor!!!  IF you decide to use a drill - best to do it outside - AFTER your guests have come and gone!  (I learn sumpthin' new ev'ry day!)

 

 

 

Chef Andrea gave me the idea for this Tiramisu.  While in his cooking class in Rome (Italy, not Georgia!) we made Tiramisu, the traditional Italian way, with espresso...in a word?  Fingerlickingood!  Chef Andrea said Italians never add liquor to Tiramisu, only the Stupido Americanos do, and a few unschooled Europeans!  He also said that Tiramisu can be made with fruits - and their juices!  What a novel idea!!  And that's what got my juices going...so I came up with Harvest Tiramisu...Savoiardi biscuits (a little heavier version of lady fingers available at DeLaurentiis Market in Seattle) dipped in a fresh, unpasteurized apple cider and maple syrup combo were the base for this dessert.

 

 

 

This is fast, easy and very tasty, if I do say so myself.  I sprinkled the dipped biscuits, which were trimmed to fit my dish, with golden raisins and chopped pecans, then smothered them with the cream topping.  I only did one layer of biscuits, because I only had one package of biscuits - next time, I'll buy TWO and make two!  More is always better!

Sprinkled with cinnamon, the Tiramisu was ready for the refrigerator - two hours of chilling or up to overnight make this a very guest-friendly dish.  But remember that Tiramisu does not keep for more than a day or so, the biscuits will become too soggy and lose their texture and trust me, you WANT texture!  I think this is going to be added to our T-Day list of desserts...you can never have too many!

Harvest Tiramisu - Pots and Pins

1 package ladyfingers or Savoiardi biscuits (use two packages if you want two layers)

4 eggs, separated

4 tablespoons powdered sugar, divided

1 cup mascarpone cheese

1 cup fresh apple cider, unpasteurized is better

1 cup maple syrup

1/4 cup golden raisins

1/4 cup chopped pecan pieces

2 teaspoons cinnamon, divided, plus more if desired

Begin by trimming the ladyfingers to fit a 9x13-inch baking dish (I cut off about 3/4-inch from half of the ladyfingers).  In a small bowl, combine apple cider and maple syrup, whisk together.  Working quickly, dip each ladyfinger into the cider/syrup mixture, but do not allow to soak - in and out as quickly as you can and let any drip off the end.  Place ladyfingers into the baking dish, closely together.  (You may be tempted to let them soak a bit to absorb more flavor but by doing so your ladyfingers will just be mushy and practically dissolve in the dessert - not good!) 

Sprinkle dipped ladyfingers with golden raisins, chopped pecans and 1 teaspoons of the cinnamon.

In the bowl of an electric mixer, beat egg yolks with 2 tablespoons of powdered sugar, until the yolks are a pale yellow and very thick, about 5 to 6 minutes.  Remove to a large mixing bowl.  Rinse and dry the electric mixing bowl and add the egg whites.  Beat the egg whites with the remaining 2 tablespoons of the powdered sugar until stiff, but not dry.  With a wooden spoon, stir the mascarpone cheese into the yolk mixture until smooth and no streaks remain.  Fold the egg whites into the yolk/cheese mixture until blended.  Immediately spread the cream mixture over the ladyfingers, covering the entire surface.  Sprinkle with the remaining teaspoon of cinnamon, adding a bit more, if desired.  Refrigerate for at least two hours or overnight.  Serves 8.

Tiramisu means "pick me up" - and this dessert, even without the caffeine, is just the ticket on a cold, rainy afternoon.  Please excuse the horrible picture above, this was the last of the Tiramisu and the caveman who removed it from the pan used his paws instead of a spatula - it was all I could do to get a picture of it before it was inhaled!

Quilt Group Friday pics up next!

Scrap Give-Away Winner!

I never would have been able to pick a winner - especially not after reading all 323 comments - without the help of Random Generator!!!  Some of the comments were hilarious, "who's more deserving than your own flesh and blood?"  Some were polite, "I would appreciate receiving your scraps, thank you very much."  Some were extremely clever, "I told my box of scraps, if they were verrrry good they might get some brothers and sisters in the mail."  See what I mean?  How could anyone read comments like those and pick a winner WITHOUT Random Generator?!?! 

Thank you so very much for your kind words, your enthusiasm and for entering...I had NO idea scraps would be SUCH a hit!!!  I wish I could send you all a box of scraps - or at the very least respond to your comments...but alas I cannot, as Witching Hour is fast approaching and I am busy preparing my cauldron, potions and spells and I still have to mend my cape! 

So...Without further ado - congratulations to Pam of "Coxville," #169 who said, "Thanks for this chance to add to my scraps. I am new to your blog and plan to check it all out."  And please do Pam, check it all out...that's what I'm here for!

I'll be in touch to get your mailing address - thanks EVERYONE for playing along!

Caramel-Chocolate Apples...

DON'T FORGET TO ENTER MY SCRAP GIVE-AWAY - IT ENDS TONIGHT AT 6:00 pst...scroll down for details - Winner announced tomorrow morning!

Oh sure, everyone has had caramel apples...rolled in sugar, nuts, candy...but how about a caramel bewitched with chocolate and then dipped in crushed pretzels?!?  Sweet, salty and tart - serious foodies, hold on to your calorie counters because THIS caramel apple is for you!

 

 

 

 

The mister returned last night from a "bizness" trip...walked into baggage claim with a cute blond lady and said, "This was my ROOM-MATE, I mean seat-mate!"  Freudian, no?  I can see a piece of "sorry jewelry" in my future!  Almost the entire drive home he complained of his aching shoulder and how heavy his carry-on was.  When we got home and he started to unpack, I watched him remove his laptop and cords, a book, some files and then a ROCK!  

A few years back he started bringing home rocks, but they were small, like the ones in his head.  Now the rocks are getting larger...it's only a matter of time before he and his rocks will be relocated to that VA Hospital in Dubuque, Iowa...I do hope they have a VA Hospital there - as he is certainly NOT going to the one in San Diego with a view overlooking the Pacific!  (The one in Seattle, I'm sure, will be booked!)  Dubuque just seems fitting, don't you think?!?

Last year Lori introduced me to her Aunt Ramona's famous caramel apples and they are dang good, too.  Probably the best caramel around - you can get the recipe by clicking here - and I would have made Aunt Ramona's caramel but I was short on time - hey, Witching Hour is just around the corner!  So I used Peter's Caramel, which comes in a 5 lb. brick (in Seattle you can purchase it at Home Cake Decorating).  You could also use the individually wrapped caramels, they would be just fine.  It's the addition of bittersweet chocolate to the caramel and the salty crunch of pretzels that really send this traditional treat to a new level.  Dang good my friends, 5 dangs worth!

Caramel-Chocolate Apples - Pots and Pins

1 1/2 lbs. caramel

2 oz. bittersweet chocolate, chopped into small pieces

2 cups pretzel sticks, crushed**

2 tablespoons milk, if needed

8 wooden sticks/skewers (I even used chopsticks!)

8 tart apples (I used Granny Smith but Jonagold or Honey Crisp would be great, too)

Prepare apples by washing, drying and inserting a wooden stick into the center.  Spread crushed pretzels on a rimmed baking sheet.  In a microwave-proof bowl, melt caramel at 50% power for one minute.  Remove and stir.  Repeat as necessary until caramel is smooth and easy to stir.  Stir in chocolate pieces, stirring until well blended and no streaks are visible.  Working quickly, dip an apple into the caramel mixture, twirling until well covered, hold above bowl and twirl a bit to remove any excess and then set down on top of crushed pretzels, pressing down slightly.  Repeat with remaining apples.  If the caramel mixture gets too thick, thin with a bit of the milk, starting with 1 tablespoon and adding a second if necessary.  Makes 8 apples. 

**I did not roll the entire apple in the pretzels but just coated the bottom, if you want to coat the entire apple crush up additonal 2 cups of pretzels.

Licorice Caramels...

Be sure to scroll down after reading this to enter my SCRAP GIVE-AWAY!!

Just in time for Halloween - these make the PERFECT treat... but don't waste them on the rugrats that ring doorbells...save them for only the most discriminating Ghosts and Ghouls.

 

 

 

My first licorice caramel ever was purchased at a gas station in Layton, Utah...I went inside to pay for gas and on the counter was a bowl with hand-wrapped candy and a sign that said, "Homemade Licorice Caramels $2.50 each."  Yes, highway robbery!  I remember thinking someone must be very proud of themselves!  Diabetes Satan appeared and told me to buy a handful...but I resisted and only bought one, put it in my pocket and quickly forgot about it - until two days later when it was discovered, quickly unwrapped and popped in my mouth.  Eating it was like a minute-ride on the Prozac Express...60 seconds of sugary Heaven, no worries, no cares...so, so good...chewy, with the flavor of licorice/anise but not so over-powering that it blocked out the caramel taste...and now I know why whoever made them felt she could charge 2.50 a piece...it was worth it.

 

 

 

 

 

Unable to find the gas station again I was left with trying to recreate them at home...and after three different attempts, I finally succeeded...the picture makes them look like they're brown/chocolate...but they are black, thanks to black food coloring - so perfect for Halloween.  One 9x13-inch pan will make about 100 pieces of candy, so you'll have plenty to share with your caramel-worthy friends.  

Licorice Caramels - Pots and Pins

1 cup karo syrup

2 cups brown sugar

2 sticks butter (do not use margarine)

1 can (14.5 oz.) sweetened condensed milk

1 teaspoon vanilla extract

2 teaspoons Anise extract

3 to 4 drops black food coloring

Butter a 9x13-inch glass baking pan and set aside.  In a heavy-bottomed pan or Dutch oven, combine sugar, karo syrup and butter over medium heat until sugar dissolves, stirring constantly.  Add sweetened condensed milk slowly, stirring until well blended with a wooden spoon.  Reduce heat to medium-low and bring mixture to a boil, stirring constantly until mixture is past the soft-ball stage and will hold it's shape when a drop of caramel is put into cold water and then removed.  If using a candy thermometer heat until 242 degrees.  Remove from heat and stir in extracts and black food coloring.  Pour into buttered pan.  Let cool completely and then cut into pieces, 1/2-inch wide by 1 1/2-inches long, wrap in waxed paper, twisting the ends to secure.  Makes about 100 pieces.

My sister made me these darling candy bags - they are now filled with delicious licorice-caramels and are waiting to be delivered on All Hallows Eve...yes, I will be out, donned in my witch's costume, ding-dong-ditching (but I leave treats instead of taking them!) again this year...be afraid...be very afraid!

Scrap Give-Away!!!

Jodi over at Pleasant Home, one of my favorite blogs and a must on my daily read, is having a bit of fun with her Sew Scraps Along Project and it's not too late to get in on it!  So I want to help you out, I'm giving away a box of scraps to help you get started with Jodi - who is a master at quilt-making and everything else - just read her blog and you'll see!

But I'm not just going to give away a box of scraps - oh Heavens No!  Along with the Nike shoe-box jammed FULL of scraps, I'm throwing in a copy of my Halloween book, Fall Fun Quilts AND a Scissor Charm!  I could not get one more scrap of fabric into that box - it's maxed out!

But wait!  There's MORE!!  I'm also throwing in FIVE of my patterns!  That's right FIVE pattterns will be given away WITH the quilt book AND the scissor charm!!!  Hold the presses!!!  Let's make that SEVEN patterns!!  That's right folks, you get the box full of scraps, the quilt book, the scissor charm and SEVEN quilt patterns from yours truly...and all you have to do is leave me a comment telling me you want my scraps!!

 

Leave me a comment by Thursday, October 28th at 6:00 PST so I can pick a winner!!  Act now!  Sew Scraps Along is going to be great fun - go visit Jodi and see!

Florentine Chili...

The Florentine people call this Ribollita, which means "re-boil" but since I had no time for boiling, letting the soup sit for a day then reboiling, I had to make a few changes, including a name change, and chili is what fits.  This is a thick stew/soup, as RR says, it's a Stewp - it's hearty (potatoes, zucchini and beans) and healthy (kale, Swiss chard and cabbage) and as the mister said, "it's regular food," which refers to keeping ones bowels regular...you get the gist...beans, beans, the magical fruit...the more you eat...the more you...

 

 

 

 

We stumbled across an old non-descript church in Florence and met a young blue-eyed, red-headed priest from Minnesota.  We chatted him up and he offered us a quick tour - inside the massive wooden doors of this 17th century church, we walked through a stone alley filled with tombs, then into a marble courtyard, again filled with tombs, and finally into a chapel that words just can't describe - it was over-whelming in it's beauty and art.  It wasn't a large chapel but given everything we saw during our entire trip to Italy, this chapel, by far, was the most impressive (including the Sistine Chapel, while amazing, it was filled with noisy, rude tourists, hardly fitting for such a holy place!)  The candles were lit, the altar was prepped for mass but Father Smith quickly showed us around, and allowed us to take a few pictures.

Giant sculptures coming out from the walls! It was something to behold!  Father Smith noticed the time and said, "I'm sorry, but mass is about to begin, would you like to join us?"  Well, try to imagine the mister...his blood pressure shot through the roof at just the thought of walking into a church but sitting for two hours for mass?  Ha!  So we politely declined although I really wanted to stay...and then Father Smith asked, "Is there anything I can do for you before you leave?"  I could not help myself...I asked this sweet boy/man, who has devoted his life to Christ, if he had a speed exorcism in his repertoire, for the mister, who has been in desperate need of one for years (I felt it was my civic duty!)  Father Smith did not miss a beat and replied, "I do have a 5 minute exorcism but unfortunately I only have 4 minutes till mass.  Next time perhaps?"  Got to love a priest with a sense of humor!  

Yes, the bread gets soggy...but you swirl it into the soup, and then the magic happens.  The bread basically dissolves, except for the crust, which retains it's shape.  When the mister bit into a piece of it he asked, "What is this membrane I'm eating?"  The word membrane almost made me hurl, so if you don't want a membrane-y texture in your soup, remove the crusts before...I was fine with the crust until he said that!  This is down-home-comfort food...perfect for a blustery fall afternoon.

Florentine Chili - Pots and Pins Plus  Everything I could Get Out of the Chef at Trattoria Ponte Vecchio

1 large leek, thinly sliced, (about 1cup)

1/2 lb. bacon or pancetta, cut into 1/2-inch pieces

2 tablespoons olive oil

2 large carrots, thinly sliced

2 celery stalks, thinly sliced

3 medium red potatoes, skin left on, cubed

3 zucchini, thinly sliced

1 cup tightly packed chopped Swiss chard

1 cup tightly packed chopped kale

1 cup tightly packed chopped cabbage

2 cans (14.5 oz.) vegetable broth

2 cans (15 oz.) cannellini beans

1 teaspoon salt

1 teaspoon black pepper

2 cups water

1/2 cup Parmesan cheese, shredded, plus more for serving

8 slices day old rustic Italian or French bread, about 1-inch thick

In a large Dutch oven, add olive oil and when hot, add bacon and leek and saute until bacon is crisp and leeks are soft, about 10 minutes, stirring occasionally.  Preheat oven to 300 degrees.  To the pan add all of the remaining ingredients except the Parmesan cheese and bread.  Stir to blend.  Bring mixture to a boil.  Reduce heat and place bread on top, gently pushing down slightly, cutting to fit, if necessary, so the bread completely covers the top of the soup.  Sprinkle Parmesan on top of bread.  Put lid on pan and put in oven.  Bake for two hours.  Remove from oven, serve by dishing up some of the bread on top into each bowl.  Serve with additional Parmesan cheese.  Serves 6 to 8.  

"Soup is liquid comfort."  ~ Author Unknown

 

Rustic Fig Tart...

A friend asked me why I haven't posted any Halloween projects - I guess I forgot!  I've been busy working on a few things - nothing finished except this little ditty - which I totally ripped off from my friend Stephanie, the artist - go see my inspiration by clicking here.  Stephanie is so creative and clever - I love her use of colors and the fun she creates - in my next life I'd like to be her!  In the meantime, here's what I did...  

Seize the night - made from wool, bound with cotton, backed with flannel - I'll either use it as a hot pad or a coaster, though it's rather large for that or I could stick it up with a thumb tack on the wall -  options, that's what I've got here!  The mister looked at it and said, "Carp what?  Dead fish?"  Obviously he didn't learn latin in cave-school, but how do you get dead fish out of jack-o-lanterns, black/orange, one week before Halloween?!?

   

 

 

 

While dining in Belagio...funny how that just rolls off the tongue - give it a go, you'll see what I mean...I'll probably work that into every conversation for the rest of my life...anyway...while dining in Belagio I had the most delicious fig tart...it had a very light layer of frangipane (a creamy filling made from almonds), and fresh figs encased in pastry - made better because we were sitting on the shores of Lake Como...in the sun.  It was an easy recipe to duplicate, however finding black mission figs this time of year is a bit trickier!  I found mine at Pike Place Market - it's the end of the fig season which usually lasts from June through mid-October - so if you want to make this tart - and I think you should - act quickly!!

The pastry is quickly made in the food processor - but allow time for it to chill in the refrigerator/freezer before assembling tart.  I spread a thin layer of frangipane over the rolled out pastry - it's so good, a bit lighter than almond butter and would be excellent to use in a chocolate dessert or a peach pie - YUM!  Next up, you layer the figs, face up - I only had 8 figs, next time I would buy more and use about 12 - so the tart is loaded with them.  Fold the pastry up and over the figs, sprinkle with turbinado sugar and bake ...it's a slice of Italy - worthy of 5 dangs on the ol' meter!

Rustic Fig Tart - Pots and Pins

parchment paper

8 to 12 fresh figs, stems removed, sliced in half, then each half sliced into thirds

turbinado sugar for sprinkling  (turbinado sugar has larger sugar crystals than granulated sugar and it is brown in color - it can be found in most grocery stores)

For the Pastry:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

8 tablespoons unsalted butter, cut into pieces

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

For the Frangipane:

 1/2 cup whole almonds

1/2 cup sugar

1/2 cup butter

1 large egg

Make the pastry:  In the bowl of a food processor, combine the flour and salt and pulse a few times.  Cut up the butter into small pieces and sprinkle over the flour/salt.  Process until the mixture is crumbly, about 20 seconds.  Add in the sour cream, lemon juice and water and process until mixture begins to form clumps.  Remove from food processor and dump entire contents of bowl onto parchment paper.  Without kneading, press the crumbs together until you have a ball.  Wrap in plastic and refrigerate for 1 hour or place in the freezer for 20 minutes.  When ready to roll out the dough, place dough between two sheets of parchment and roll into a 12-inch circle or there abouts.  Don't worry if the circle isn't even, it's a rustic tart so it can be "free-form!"  

While the pastry is chilling, make the frangipane:  Preheat oven to 350 degrees.  Spread the almonds evenly on a rimmed baking sheet and place in the oven to roast for about 10 minutes.  Transfer to a plate to cool to room temperature.  Put the cooled almonds and sugar into the food processor and process until there are no large bits.  Add the butter and egg and pulse until well blended.  Frangipane will keep in the refrigerator for up a few days and in the freezer for a month.  You will only use 1/4 of the frangipane so wrap up the rest to save for another great dessert!

To assemble tart:  Preheat oven to 400 degrees.  After rolling out dough between parchment paper sheets, remove top sheet, lift entire bottom sheet carefully and place on top of a rimmed baking sheet, folding edges of paper under to fit the baking sheet.  It's okay if the dough hangs off the edges a bit as it will be folded up.  Spread frangipane (reserving the rest for a later use) on top of the rolled out pastry, leaving about a 1 1/2-inch margin all the way around.  Top the frangipane with the sliced figs, placing them in circles and then filling in any spots with smaller pieces.  Fold the pastry up and over the figs, pinching to secure where needed.  Sprinkle entire tart with turbinado sugar.  Bake in oven for 40 to 45 minutes or until tart is golden brown.  Remove from oven and lift up the parchment paper carefully to a rack to cool completely.  Serves 6 to 8.

 

 So sweet, flaky pastry, just all-round yummy...you won't be disappointed with this one!

Eggplant Parmigiana - Parmigiana di Melanzane...

Eggplant Parmigiana, this side of the Atlantic, is usually a heavy dish slathered in a thick spaghetti style sauce with tons of cheese and flavorless eggplant.  In Italy one of the first things I ordered was Eggplant Parmigiana...and it was SO DIFFERENT!  The sauce was fresh, lite, with a hint of garlic and fresh basil.  The eggplant itself had a nutty-buttery taste and the fresh mozzarella enhanced the dish instead of smothering it...in a word?  Delizioso!

 

 

 

 

In Florence we ate at Cafe Nerone, a rather dark, bohemian kind of place but the food was excellent.  I ordered my first real Italian Eggplant Parmigiana and while waiting for our food to arrive we struck up a conversation with the ladies at the table next to us.  We soon discovered one was a tour guide so we quizzed her about all to see and do - she was very helpful...and then she launched into how Italians love Americans, especially older American men because many can still remember G.I. Joe coming in to save their prosciutto during World War II...  Of course, the mister is all to happy to talk about war, any war, but when the lady asked, "WERE YOU IN WORLD WAR TWO?"  The mister's jaw fell into his antipasti!  Seriously funny...For him to have been in WWII he'd have to be about 90 years old!  Of course I laughed to the point of a grand mal seizure and finally gained my composure just short of having my drink squirt out my nose...but then the mister said, "That's it, I'm getting a face lift!"  As if there were a scalpel big enough!!

 

     

 

 

 

 

Please allow me one more mister moment in Florence...artists routinely display their work on the ground, as seen in one of the pics above...the mister was walking along, reading the map, and did not see the paintings until he stepped onto TWO of them!  I was about 10 feet ahead of him...heard the commotion and turned to see him apologizing profusely to the young artist, who was waving his arms and screaming obscenities in Italian!  The two paintings were of naked women, each with a $90 euro price tag.  It looked like we'd be buying them as souvenirs and I quickly ran down my list of people I was shopping for to see who I could pawn them off on...I'm not a prude but hanging paintings of nude women in my home would just be wrong...people would naturally assume they were self-portraits!  The artist got on his hands and knees and began brushing off his paintings while we stood there holding our breath...finally he pronounced them okay, and shooed us off like flies...Stupido Americanos!  In hindsight, IF we'd had to buy those paintings just think of the YEARS of ammunition they would have given me!!

 

 

 

 

 

Two souvenirs that will make it into my Will are pictured above...these dish towels, purchased on a whim (later when we looked at the receipt we discovered they weren't FOUR euros like I thought but 40 euros each...making them about $55 US DOLLARs a piece!!  Stupido Americano!  I hereby bequeath one to The Boy and one to The Girl) and my Vulcania terra-cotta pan that goes from the cooktop to the oven to the table - I'm IN LOVE with it!  (I shall not disclose what I paid for this because IF the mister EVER read this he would turn into his alter-ego, Mt. Vesuvius and explode!)  

Now, back to Eggplant Parmigiana...the one I had in Florence was exceptional, the one I ordered in Sorrento was divine as was the one I ate for lunch in Positano...but the best of them all was the one we made ourselves at Chef Andrea's class in Rome...and I was able to recreate it at home - it was every bit as good as it was in the Old Country!

Eggplant Parmigiana - Adapted Ever-So-Slightly-From Chef Andrea Consoli

5 tablespoons extra-virgin olive oil

1 teaspoon salt

4 eggplants (Use the small, thinner eggplants, their seeds are not bitter)

1/2 cup sunflower oil (Chef Andrea advises using this oil, however I used vegetable oil because that's what I had on hand)

1 28 oz. can whole San Marzano tomatoes, drained and chopped or 1/2 lb. fresh Roma tomatoes, skinned, chopped  (to skin a tomato quickly, dip in boiling water for 30 seconds and then in ice water, skin will practically fall off)

1 clove garlic, smashed but with the skin left on

3 tablespoons fresh basil, finely chopped, divided

1/2 lb. fresh mozzarella cheese, thinly sliced

1/4 to 1/2 cup fresh Parmesan cheese, grated

Make the sauce first.  In a large frying pan over low heat, add the olive oil and stir in the clove of garlic, sauteing until the garlic begins to brown.  Add the tomatoes to the pan and cook over low heat for about 15 minutes.  Add salt and 1 tablespoon of the freshly chopped basil. Cover with lid and remove from heat.

Meanwhile, slice the eggplant as thinly as possible, into circles, less than 1/4-inch. In a large, deep pan, heat oil until very hot.  In small batches, fry the eggplant, about 3 minutes on each side, until lightly golden.  Remove to drain on a paper-towel lined tray.  Sprinkle lightly with salt.  Repeat until all of the eggplant has been cooked.

Preheat oven to 350 degrees.  Spoon a little of the sauce into the bottom of a 9x13-inch baking dish (if you don't happen to own a fabulous terra-cotta casserole dish!) and top the sauce with eggplant slices.  Top each eggplant slice with a bit of sauce, mozzarella, fresh basil and Parmesan, then repeat, layering all the ingredients until they're gone.  Bake the eggplant until hot and bubbly, about 10 minutes.  Serve with additional Parmesan cheese and a sprig of basil. Serves 4 to 6.  Can be served hot or cold.  (I ordered cold Eggplant Parmigiana in Sorrento, with a chaser of green olives - man - that was livin!)

 "He saith little that loveth much."  ~ Italian Proverb

Erin's Baby Quilt...

Sometimes the simplest pattern is best - at least, that was my theory on this one.  Six-inch squares set on point, nothing special really, but if you imagine a beautiful newborn babe swaddled up in this, then you're talking art, no?  Humor me, I was sick when I made this!

Erin doesn't know yet what she is having so I used gender neutral fabrics - at least, I tried.  In this day and age, with airport scanners that can tell whether one's been circumsized or not, I can't believe that pregnant mom's everywhere do NOT (want to) find out the sex of their babies before hand!  It would drive me nuts!  But I say nothing.

I backed the quilt with a very soft flannel, pale green and white stripes - rather yummy I thought.  I also made Erin some hooter hiders (nursing covers) and some burp cloths - it kept me from counting how many times I coughed in an hour...(not to worry Erin, I washed everything in HOT water before I packed it up!)

 

 

 

 

 

 

 

Erin is something of a miracle, and so is her unborn child.  If not for the heroic and selfless act of her husband, Brian, neither would be alive today.  Maybe you read about Erin and Brian or saw her on The Today Show, when they did a segment called Heros and Angels?  Erin spoke about the horrific accident that took her Brian's life, along with two other young men because the 21 year old driver who hit them was high on drugs.  A trust fund has been established to help Erin and her baby, you can find out more about it by clicking here.

 

Have a happy, healthy baby Erin!  And know that you can never kiss a baby to much!  So give your baby a kiss from me!