Lola at the Coffee House

One of my go to's is a bunch of spinach quick sauteed in butter (or o/oil) and garlic, tossed with steaming hot pasta, and mixed with a big spoonful of ricotta - and eaten immediately if not sooner.

I can't afford the real parmigiano, but damn I love it. When I was doing my piazza trip, Parma was on my stay for a few days list for a lot of reasons besides the piazzas. Egads, the sight of all those parmigiano wheels.

I bet you can get the fresh ricotta where you are..
(schniff)

I forgot to add - a squeeze of fresh lemon over the dish of pasta, ricotta, spinach.

Yeah...there is some around. But I gotta be careful with the bucks...and usually go for the cheaper brands. Same with mozzarella. I'd love to buy the fresh...but that stuff costs twice as much as the standard brands.

Me too with the bucks. I even shop at the dreaded Walmart now, long anathema to me. It's close to my house and cheap for some portion of the foods. I have gotten to like the people there, as I go when it's not crowd time... rushing dashing crowds scare me. Anyway, they have a hefty sized Frigo ricotta, 32 oz., whole milk (in my view the only way) or part skim for $3.99 or so. Plus the containers are good for food storage.

Adds, I use it for a ricotta torte (easy olive oil crust) maybe once a month, or ricotta gnocchi, besides going with the pasta.

$3.99 is a huge bargain for 32 oz.. I pay that much for a much smaller size. I only use whole milk in ricotta and mozzarella. Frankly, the regular brands are excellent.

Funny you should mention the food storage...but between those and the small won ton soup containers...there is no reason for store bought containers.

I use glass jars from this and that for freezing too. From my lab days I know not to fill them to the tippy top (crack!) and they are easy to see through, mostly, and easy to label with a sharpie.

Sheesh!! This is known as food pornography. The lascivious outpourings of stimulation to excite the jaded sensualities of the taste buds, with novel applications, perhaps they erect at some moments, such as when one has been ploughing all day and then given a plate full of hot meat pies and sausage rolls of the sort to cause warm fat to run down the chin when one bites into them.

It's disgusting really. It involves voyeurism as well. And it has its own form of lingerie in the exotic names and the associations they conjure.

Gnocchi is Knojik in Serbia. Dumplings is a much more fastidious literary term to designate the items. It has class in its very sound.

We just returned from a shopping outing in LITITZ Pa, voted the "COOLEST little town in USA"
Lunch was two sweetened whole weet crepes with shredded fruit in the crepe and a batch of cut up strawberries , bananas, and blueberries along the plate. DRIZZLED With a deep dark chocolate, cross drizzled with maple syrup lines, this was a nice lunch.

Im gonna send Wazzup the recipe(its one of those you can figure out by just looking at it)

Artichokes are in fresh they were for sale at the MAnheim Farmers Tuesday market.


Were gonna take a wee nap now.

Mmmmmm.

David Lebovitz (I spelled his name wrong before) on crepes:
http://www.davidlebovitz.com/2007/07/planet-of-the-c-1/

Making buckwheat crepes (I even have a sack of buckwheat) is high on my to do list. Buckwheat is gluten free, not important to me but to many, I'm just interested in the plants, and of course, crepes/galettes.

The buckwheat I know, Eriogonum, is prevalent in native california ecology, but isn't the same buckwheat that is edible, found in grocery store sacks.
"The native buckwheat is not the type of buckwheat cultivated for seeds. They share a common name but are entirely different plants. The edible buckwheat is Fagopyrum esculentum, not Eriogonum. Eriogonum is the genus for our native buckwheats."
http://sierra-nevada-ramblings.blogspot.com/2008/10/wild-buckwheat.html



Ah, spendius, calling other people's interests 'porn'. Sad, and also derivative, it's been done.

Can Wazzup make Eggs Benedict like this? Really fancy some right now!

I didn't call it porn osso. I showed it to be porn. I would never have posted simply to call something something. I was intending a comparison between two carnal lusts.

Socrates had the good food guide. Be starving when you eat.

It has not been done to my knowledge to link ricotto torte, gnocchi and other exoticisms to corsets, basques, garter belts , stocking tops and other exoticisms as dressings for what is, in both cases, a basic commodity in order to render it palatable to jaded tastes.

And while we're on the subject of pretentiousness: pots and kettles, my friend, glass houses and stones.

You really are Americanised Mac. Marrow bone deep.

I take it you live by licking slime and devouring beer, which is too bad.

I think food awareness was probably an early development in animal evolution. The picky animal lived another day.

Damn it, I answered him again.

Speaking of food, have you tried bartering with food in a super-center?
Some sassy manager lady called the cops on me but I just got off with a warning. Apparently, Walmart doesn't take KFC chicken drumsticks or McDonald's golden colored chicken nuggets for payment. Too bad for them, more drumsticks and nuggets to a random strange citizen in the parking lot.

Anyone ever tried whipped bone marrow on toast?

As osso buco, I must protest..

Akituq is fat with serviceberries and blueberries mooshed up in the bowl. Not too good but its as close to a dessert you can find up there in the Northcountry. I suppose you could spread it on toast