In sourdough culture, they have a “Mother dough.” Italian’s have what I call the other mother—Not-So-Virgin Olive Oil. A blend of extra-virgin olive oil and chopped garlic. The other-mother can be stored a covered jar in the refrigerator for weeks, ready to use. Olive oil enhanced with the flavor of fresh garlic. As you use it, … Continue reading
Spring is the time to pick dandelion greens. An Italian favorite, with it’s bitter bite…you know it has to be good for you! Chicago is bursting with Spring. Flowering Plum, Crabapple, Horse Chestnut, Lilac, Choke Cherry, and we even have the Maggie Daley Tulipa. Some blooms are already gone, preparing for the next stage, the … Continue reading
Friday, October 2, 2009 in Chicago started out rainy, chilly, and cloudy, but the radio announcers, TV stations, and populous were excited and psyched. All week, beginning with all-night talk shows until early hours, reminding us the votes of the Olympic Committee would be in by 11 AM. We will know by noon! There was … Continue reading
“Adagio. Garlic’s not a vegetable.” And it’s not a root either; it’s a bulb. I found the whirling garlic scapes here in Lincoln Park, at Randy Roberts’ Majestic Nursery Inc. stand. The lovely way they were twirled, the gradation of green, the texture…got me. I think, Just hang them up. They’re so pretty. Garlic scapes? … Continue reading
Overdo the garlic and a family meatball contest. Yum. Continue reading
Photo of making mega meatballs for family party. Continue reading
Italian Handful 