January 4, 2010

La Buona Vita

Hello out there…

I think this niche I’ve started to carve out for myself just echoed. We will have to see what we can do to fix that.

Before we begin, I have a confession to make. Blogging is not something I’m terribly comfortable with, especially as it relates to the delicate matter of sharing family recipes. But you see, I have this Nonna, a lovely, rather short Italian grandmother who can do magic with tomatoes, garlic and olive oil. She will be 81 in February, a young 81 mind you, but none the less, I think it is about time that someone start documenting her magic. It is necessary I believe, to create a space where her ravioli’s may exist in eternity. It is essential that the spiedini and the cucidati be shared, even with those who are not blessed with Italian genealogy and therefore have probably not come to appreciate fully the flavor of anise.

After all, there is nothing more rewarding than taking the time to cook a beautiful, flavorful meal and gathering your family (regardless of who’s not speaking to whom) around the dinner table to enjoy a heartwarming meal. So says Nonna.

Helpful hint: in my experience, it’s best to leave God and Ted Kennedy out of the dinnertime discussion, although for the rebels out there, I’ve had good results simply sporting my “I Heart Ted” tee shirt in the kitchen.

Nonna has taught me that food is an adventure that needs to be experienced with la famiglia and shared with friends. It is, very much the secret to the good life. So are you ready? Let’s begin.

1 comment:

  1. Where is your Nonna from in Italy?

    All of the Italian dishes I know are from Tuscany or Sicily.

    Did she make good Bracciole? Anise has always been a spice I have been wary off. Only if a recipe forces me to use it will I do it, and then I pray.

    I vote speidini.

    That smells good just reading it. I wish I had some now.