Wedding Soup
Chef Fabio has another entertaining recipe for us: Wedding Soup. This is one of my favorites, though I’ve seen a version made with escarole instead of the spinach. Soup is my favorite food to make; it’s simple to prepare, and you can use any extra vegetables you have on hand.
http://shine.yahoo.com/shine-food/italian-wedding-soup-172100354.html
Photo from story, by Tom Ackerman, Starbucks
Starbucks has taken the additional step of building a prototype store out of shipping containers. While using recycled materials in buildings is not entirely new, I’m not aware of a building project that has taken the challenge of recycled materials more literally in this scope. One of the points in the article notes that this approach also encourages use in temporary situations. Considering how many buildings may be built, occupied, and then left unused if plans don’t work out, a temporary approach may be a fresh idea. I don’t know that this method of building would extend to other business types, given the limitations, but you don’t find out if an idea’s a success by not trying, right?
Tenuta's
If you haven’t yet visited the local wonder that is Tenutas, you certainly should. Make it part of a vacation or a foodie excursion!
You won’t be able to avoid the deli counter, as it would be a travesty of epic proportions. Their tiramisu is sublimely delicious, and their cannoli have the perfect balance between the cream and the pastry. I’ve only had the pleasure of the desserts, but plan to return for their assortment of other delectable deli foods.
Their shelves are fully stocked with a wide variety of goods, ingredients, and implements for the cook or connoisseur. A word of advice- bring the shopping cart through right away; you’ll need it!
If you’re too far from Wisconsin, no worries! Their online catalog is ready to serve. Check out Tenuta’s; you won’t regret it!
And your cooking utensils, too, while you’re at it! You wanted to find out how a treasured snack food is created. Dare I say that someone may have cracked the code? Salacious seasonings, Superchef!
Chef Fabio shows all of us late evening eaters the way to snack… in classic Fabio style, of course.
Welcome 2012! I begin the year with continued apologies for a low posting volume. I promise- this blog will be built up! (It just may have to wait a bit longer due to current commitments.) This provides the perfect transition to my more-or-less official-ish resolutions, specific to the topics of my blog.
Writing: 2012 will be the year of creativity. There’s much writing to do, so it’s time to be inspired! This blog, poetry, prose- I need to write more. 2011 had much too little of this.
Cooking: Continue the adventure of new cuisine. At worst, I don’t care for a particular dish. No harm done. I’ve already expanded my range of food options- what’s next? I’m loving more and more Indian food that I try. 2012- perhaps more Thai?
Red shiso by Namazu-tron (http://en.wikipedia.org/wiki/File:Red_Shiso_-_Perilla_frutescens_var._crispa_f._purpurea.jpg)
Gardening: I hope to try a new plant this year in our limited gardening space. Maybe it will be in the garden spot, or perhaps in a container. Varying varieties gives a chance to find a new treasure. One of my new favorites from last year- red shiso (perilla) looks great amongst all the green with purplish-red leaves and flowers. Even better, it has wonderfully aromatic foliage (kind of like basil in aromatic power).
Whatever your resolution or lack thereof, make 2012 meaningful. Numbers are just numbers. Time is what you make of it.
Indulge and create!
I’d be curious to see the extent this phenomenon has reached. I’m not sure if anyone else has attempted to do anything like @RuthBourdain on Twitter. I haven’t heard anything similar being done in the foodie world, but I wouldn’t be shocked if this is some new social media trend in general. Someone has taken portions of the media personalities of Ruth Reichl and Anthony Bourdain and melded them together into something derived from both, but yet neither (including a picture!?) to create an ongoing commentary.
The talk begins… and continues…
Check out the blog Another Year Without Groceries; it details one family’s efforts to avoid using “big produce” and select local and sustainable. (Make sure to read “why we are doing this” and “the rules”.) Certainly, climate allows or disallows a set amount of food production, but I admire what they are doing.
Yahoo has a new series of video clips featuring chef Fabio from Top Chef. There are only six videos currently, but they’re enjoyable and appear to be well prepared and edited. Check out one of the latest for some tips on making meatballs!
You may not have heard of Ushahidi before, but it is creating a more prevalent social presence in today’s media-rich world. Ushahidi takes the concept of mapping to a new wiki-laden level. Rather than the classic paper map, or even online map, it takes user content and comments and integrates them with a mapping feature. One food-related use that has emerged is Burger Map. Whereever one might be in the world, someone can find good burger recommendations from peers. Individuals can also add to the Burger Map to build upon the utility.
It has gained a following through its social activism uses, but follow your hunger to the Burger Map!
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