http://www.judithgreenwood.com/thinkonit Food, Fashion and Philosophy from an Italian Farm Fri, 16 May 2008 04:01:47 +0000 http://backend.userland.com/rss092 en [photopress:Donuts_pub_1.jpg,full,pp_image] I come from a place where the doughnut is king. I even have my own joke about it that goes: the reason why New Englanders don’t make good fried chicken is because when we see that much hot fat we make doughnuts. When my sisters and brothers and I came ... http://www.judithgreenwood.com/thinkonit/made-in-america-doughnuts/ I've added a small script that allows me to respond to comments both here and via email all from one page. It's pleasant and easy, so if you've left a real email, you don't have to come back to get an answer-- unless you want to, which would make ... http://www.judithgreenwood.com/thinkonit/something-small-and-new/ It happens every spring. I garden too hard and too long-- the window of opportunity is short-- and mess up my back, arms and shoulders. Typing hurts. I will, as planned, be posting another American recipe on Friday, however. http://www.judithgreenwood.com/thinkonit/my-excuses/ [photopress:Logo_cucina_americana.jpg,full,pp_image] As someone who lived a great part of her life near the Chesapeake Bay and her blue crabs, crab cakes and most things crab are dreams in Italy, where I can find only surimi or tins from Belgium. Have you evet heard anyone go faint with praise of Belgian ... http://www.judithgreenwood.com/thinkonit/made-in-america-crab-cakes/ I really like this Italian food blog. Ginger and Tomato is full of sensible day to day information and ideas, and the language is very simple and easy to understand. I am not sure why the title is in English, but it is. Vai al Zenzero e Pomodoro! http://www.judithgreenwood.com/thinkonit/a-food-blog-if-you-know-a-little-italian/ This recipe is just a lovely thing, but I have been having a hard time sitting myself down to write it. It is the meat course from the menu of April 7, 2008. I’ve cooked it four times, photographed it once and still I haven’t typed it up ... http://www.judithgreenwood.com/thinkonit/stuffed-rib-pork-chops-or-costellette-di-maiale-ripiene/ Some days ago I went here and was inspired to try the recipe because I had just done some very different caramel covered nuts from another source. [photopress:Nuts.JPG,full,pp_image] That David never misses, does he? This took some time, but it is excellent and easy. The only thing you ... http://www.judithgreenwood.com/thinkonit/nuts-to-you-nuts-to-me-and-to-everyone-we-know/ [photopress:Logo_cucina_americana.jpg,full,pp_image] Judy Witts, the American cook that Italians respect, has posted this week's recipe for La Buona Cucina Americana. I think it would be just amazing if everybody made pickles this year. Uhh, Judy? When I made dill pickles I had to grow my own pickling cucumbers. Where are ... http://www.judithgreenwood.com/thinkonit/made-in-america-bread-and-butter-pickles/ I had friends to dinner Saturday night. Because I was making the meat dish from the April 7 2008 menu, I decided to do a home-sized version of the Pugliese antipasto, because it keeps people busy and fed while a more complicated dish finishes. One thing that makes this workable ... http://www.judithgreenwood.com/thinkonit/rewind-antipasto/ This is a public service announcement to allow my houseguest to send greetings to her mother in Seattle. This is Tilda. [photopress:Hi_Mom.jpg,full,pp_image] [photopress:Over_there.jpg,full,pp_image] As you can see, her haircut is improving quite nicely. She doesn't do many picturesque things, but goes from favorite chair to windowsill and back again. She doesn't ... http://www.judithgreenwood.com/thinkonit/hi-mom/