Take a trip right from your own computer over to open sky to see the new design of my store with all the interesting products I have  found for those that enjoy The Basic Art of Italian Cooking. Please let me know how you like the new design and let me know if there are any products you would like to see or those you may be looking for. Visit here http://tinyurl.com/ygtqgcm

 There is this  saying in Italy ”E Dolce Far Niente”, in English it means ‘How sweet it is to do nothing’. It is a difficult phrase  for a ‘hyperactive’ person like me to understand unless I am  in Italy…

 Yesterday was the last day of the Christmas Holiday season here known as La Befana or the Epiphany.  It was a day to appreciate that aforementioned saying..filled with going out for a stroll for a morning cappuccino..then coming home and spending time preparing the 2 pounds of  fresh broccoli rabe   I bought from  an outdoor farm market  yesterday. My intention was to add it to  a Holiday  lunch of polenta with broccoli rabe and fontina cheese melted on top. But broccoli rabe takes some time to clean and cook…. and in between the waiting there is a lot of relaxing and sitting and drinking another espresso and watching  and relaxing and chatting and a lot of ‘doing nothing’ but waiting for the broccoli rabe to hurry up and cook and be tender. Anyway, here is the recipe we had for lunch and the rest of the day was spent relaxing in front of the fireplace..and yes it is so sweet to just ‘do nothing..You must try it sometime..

Polenta with Broccoli Rabe and Fontina Cheese

2 pounds of fresh Broccoli Rabe-cleaned

4 tablespoons extra virgin olive oil

2 cloves garlic

2 small dried red hot peppers

pinch of salt

1 cup of cornmeal

8 ounces of fontina cheese

Wash and clean broccoli rabe, cutting off the bottom, hard part. Place in boiling water and cook till tender- about 30-40 minutes. Drain well. Place olive oil in saute pan with garlic cloves and dried red hot peppers (pepperoncini). Saute for about 30 seconds. Chop cooked broccoli rabe  and place in saute pan with olive oil. Place in approx 1/2 cup water. Saute for approximately 15 minutes.

Cook polenta as directed on package. Place polenta in oven proof dishes. Place broccoli rabe in center of polenta, place grated fontina cheese on top of broccoli rabe, place a drizzle of olive oil on top and place under broiler till fontina cheese is bubbly..

You may want to have a  simple dessert like a piece of handmade chocolates  after this dish..

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati

Yes… the Holidays are still moving along here and with one down and 3 more to go (New Year’s Eve, New Year’s Day and La Befana) the pressing question here is what to serve at the Holiday table-Panettone or Pandoro (both are sweet Italian dessert breads)? If you are looking for something that says tradition then it is the traditonal Panettone Milanese, (coming from Milan) the king of the Holiday season.  Legend has it that it was first served at the banquet table of Ludivico il Moro at the Sforzi castle (in Milan) on Christmas Day in 1495. It was called ‘il pane confezionati con acini di uva’ or in Latin ‘il panis quidam acinis uvae confectus or in English ‘bread with raisin confections’.

On the other hand Pandoro Veronese (originating in Verona) has a legend that dates its’ origins to the year 1260, it was called  ‘Nadalin’ and was made for the Holiday Feast of the Della Scala nobility. When  study was done here, 7 out of  10 Italians were found to find both -Pandoro and Panettone irreplaceable for their Holiday table. And the study found that 75.4% buy  Pannettone and 75.3% buy Pandoro. So this means that there is probably no choosing over one or the other. They are bought in pairs since both breads have their own distinctive tastes and make an easy and festive dessert after a Holiday meal or for a Holiday coffee break.

In Italy it is becoming more difficult to locate freshly baked versions of the two, the factory produced versions are easier to find and more economical. But one thing is for certain with Pandoro and Panettone at your table your meal will always feel like a special one and whoever is at the table will utter an ‘oohh’ in antcipation at the moment that the first slice is cut.

Let us know what is your favorite? Panettone or Pandoro-no matter what country you live in…

Stay tuned for recipes for Panettone and Pandoro from the  country house here in the mountains of Abruzzo. And you can also find them in

The Basic Art of Italian Cooking;Holidays & Special Occasions  recently selected as the Best Italian Cusine Book in America for 2009 by the Gourmand World Cookbook Awards.

“Mangia Bene, Vivi Bene”

Maria

http://twitter.com/Marialiberati

The Holidays always have me daydreaming about my visits to the Christmas markets in Vienna and Strasburg, in Austria.  On New Year’s Day I am always in Rome where we eat New Year’s day dinner at home  with the traditional New Year’s Day concert from Vienna on TV… So Vienna always brings back special memories for the  Holidays and besides the spiced wine you drink whilst strolling in the main squares in Vienna  and Salzburg..there is Viennese coffee.  If you can’t get to Vienna for the  Holidays you can have a  Viennese experience in your kitchen with a cup of this hot tasty drink (for the full effect, play some Mozart while enjoying this):

If you missed our Holiday Gift Guide, here it is http://tinyurl.com/yzyb4r4

Viennese Coffee

(serves 4)

4 ounces of dark chocolate- melted

1/2 cup of whipping cream

4 cups of dark espresso or espresso style coffee

1 tsp sugar

powdered cocoa

cinnamon

In large heat proof pitcher - blend cream and melted chocolate till creamy.  Add in boiling hot coffee, sugar, stir and divide into 4 coffee cups, top with some whipped cream, dash of powderd cocoa and dash of powdered cinnamon..don’t forget the Mozart!

You still have time to get a copy of the award winning book 

 The Basic Art of Italian Cooking-Holidays & Special Occasions-winner of the Gourmand World Cookbook Awards for Best Italian Cusisine Book in America for 2009.

If you missed our Holiday Gift Guide for best products selected for their artisan quality and the ultimate experience they provide the consumer, here it is:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

 Tanti Auguri (Best Wishes) for a Great Holiday

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living,PrimaMedia, Inc.

The Holiday Season is in full blast , especially  now that much of the US got their first dose of  Holiday snow this weekend. Here is a perfect recipe for a Holiday appetizer or light course for a brunch or light dinner. Special thanks goes to Fred Cohen a culinary student at J & A Culinary Arts school in Philadelphia for coming up with this Holiday recipe using Tuscan Picnic Spice Blend

The 2009 Holiday Gift Guide has 27 pages full of our Best of 2009 Products selected for their artisan quality and the experience they provide for the consumer. See it here:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

*Roasted Fig Salad with Crispy Prosciutto and Parmigiana cheese (served with
a Tuscan spiced crouton and reduced balsamic dressing)**Dressing*:* *
Serves 6:
1/2 c balsamic vinegar reduced by half to make 1/4 cup of  balsamic syrup
2 t chopped parsley
3 T extra-virgin olive oil (check out our selections of  olive oil in the Holiday Gift Guide)
1/2 – 1 t dijon mustard
Salt  & Pepper  to  taste

*Figs*:
Black figs sliced in half lengthwise
Coarse Sea Salt
Extra Virgin Olive Oil
A sprinkle of sugar

*Other:
Salad Greens
Crusty Loaf Bread
Shaved parmigiano-Reggiano cheese

2 tsps Tuscan Picnic Spice Blend 

Proscuitto slices cut into  julienne strips

*Directions*:
-Combine the reduced balsamic  syrup with the chopped parsley, olive oil, and dijon
mustard. Whisk until emulsified. Season with salt and pepper and hold to the
side.
-Slice thin slices of crusty loaf bread and brush with olive oil. Season
with the Tuscan Picnic  spice blend and toast in the oven (or grill/broil if
desired) until toasted. For dryer croutons hold them in the oven (heat off)
until they cool.
-Lay the figs in a roasting pan and sprinkle with olive oil and the coarse
salt. Roast in the oven at 375 degrees until cooked. If desired, sprinkle a
little bit of sugar onto the figs three – five minutes before the figs are
done.
-Lay the prosciutto slices on a sheet pan and crisp in the oven, roughly 1 -
2 minutes.
-Gather the shaved cheese and assemble the salad. Lay the crouton on the
plate, topped with the salad tossed in the dressing. Lay the roasted figs on
the side and top the greens with the prosciutto and then the shaved cheese.
For garnish, paint some of the remaining balsamic syrup with a spoon on the
side of the plate.

Form more recipes get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards as Best Italian Cuisine Book in America in 2009. Thanks for all those that voted for the book and have purchased copies of the book and have been ’spreading the word’.

Hope to see you on December 12th at the Franklin Township Library at 12 noon for a Holiday book signing and cooking demo!

Happy Thanksgiving! Here are some short simple tips for Thanksgiving dinner:
*If possible, prepare some of your dishes or a part of a dish the night before the big meal so that you can enjoy the day as well

*Sparkling wines (alcoholic or non-alcoholic)- add a festive touch to any meal. You can serve a sparkling wine with the meal as long as it pairs well with what is being served.

*Keep it real ,simple and authentic,donlt overwhelm yoruslef. Using authentic ingredients like extra  virgin cold pressed olive oil, fresh vegetables, fresh breads are easy ways to almost insure a delicious meal, try not to use anything canned (if possible) and nothing processed and buy local as much!
Oh well,that’s my short simple Thanksgiving message.

We are having Black Friday sale at The Basic Art of Italian Cooking by Maria Liberati tm to celebrate the release of my Holiday book The Basic Art of Italian Cooking:Holidays & Special Occasions.

Get a free copy of the best selling book The Basic Art of Italian Cooking

Buy a copy of The Basic Art of Italian Cooking: Holidays & Special Occasions at http://www.marialiberati.com/store/page4.html  and you will automatically receive a free gift copy of the best selling book The Basic Art of Italian Cooking with your order.  Place your order online from 12:01 AM on Friday, November 25th to 12 pm midnight Friday and  free copy will be  included (a $19.95 value). You donlt have to do anything when you place your order, it will be shipped as a Holiday gift for you automatically with your order! This offer is only valid on Friday Novmber 25th. You w

More Black Friday shopping gifts, go shopping at  marialiberati.theopenskyproject.com and use this coupon to receive $25 off

One of my favorite sayings is

“L’appetito vien mangiare” (Loosely translated to mean) The more you see the more you want to eat-so appropriate for this Holiday!

Maria

http://twitter.com/Marialiberati

Thanksgiving is upon us again and in Italy it is known as Ringraziamento..well anyway you say it still means ‘to give thanks’ . Here is one of my favorite recipes for an appetizer for  Thanksgiving or anytime and a video of  Thanksgiving decorating tips from Design2Share.com

Also as a special Holiday gift here is a coupon for some Holiday shopping at my new store at the openskyproject.com  hope you will visit and check out  the interesting products we found for you. We are adding new products every day..

So many times we take for granted everything we have. but remember to be thankful for whatever you have ….food on the table..a roof over your head..a kitchen to cook in..friends and family to share with..the sun, the sky…the stars. the moon…we all have something to be thankful for…

 Avocado Italiano  

*2 ripe avocados

*juice of 1 lemon

*4 tablespoons grated parmigiano-reggiano cheese

*1 tablespoon chopped fresh basil

*3 tablespoons chopped sun dried tomatoes (packed in oil, drained)

 Mash the avocado. Add in all other ingredients.

If you are taking this spread with you to someone else’s house, place in plastic container and place plastic wrap against surface of avocado spread before you close container

You can use this as a dip for breadsticks, cut vegetables, tortilla chips.

Thanksgiving decorating tips video

 http://www.youtube.com/watch?v=9ie3mMY_emk

Happy Thanksgiving

Get your copy of  The Basic Art of Italian Cooking:Holidays & Special Occasions

Mangia Bene, Vivi Bene,

Maria 

copyright 2009, Maria Liberati

Holidays are almost here and at The Basic Art of Italian Cooking Kitchen we are up to ‘our ears’ in new and interesting and great product submissions for our Holiday Guft Guide..coming soon in the next The Basic Art of Italian Cooking byMaria Liberati tm ezine  that  you will recieve in late November/early December and here on the blog.  It is really a lot of work but my staff is great in helping me select from 100’s of great products. This year’s selected products will get to display a seal showing that they were specially selected or voted best of the Holiday Gift Guide.

Stay tuned for more on some great products you may want to consider as a unique gift for that special foodie or traveler or all around bon vivant in your life.

Here is a Holiday recipe from my latest book The Basic Art of Italian Cooking:Holidays &Special Occasions  SEE  BELOW

Wild Mushroom Risotto

(for 2 people)

*1 cup rice for risotto

*1 cup dry Prosecco

*4 cups chicken or vegetable broth

*1 slice onion-chopped

*2 tblsps extra virgin oilve oil

*2 tsps butter

*4 tsps grated parmigiana-reggiano cheese

*2 ounces dried wild mushrooms

Place mushrooms in small dish, pour in ½ cup warm water, soak for 15 minutes. Heat broth till hot. In saute pan, place in olive oil and chopped onion, place in rice and toast for 30 seconds, then pour in Prosecco. When liquid is absorbed, pour in ¾ cup broth, stir, and when liquid is absorbed repeat ,place in mushrooms with their water and stir, then repeat with broth and stirring till al dente. Remove from heat. Top with butter and grated parmigiano cheese, stir and serve hot.

 Hope to see you for  a  Holiday  Book Signing    on:

November 14th at Warren Twp Library, Warren, NJ

December 12th at Franklin Twp Library in Somerset NJ

Mangia Bene ,Vivi Bene,

Maria

copyright, 2009, Maria Liberati

One of the most engaging holidays of the season, Halloween, has been carving out ghoulish jack-o-lanterns and the likes of trick-or-treaters for centuries. Highly recognizable are the spellbinding tales of campfires, midnight marshmallow roasts, and guising costume festivals… thus for many, October 31^st marks the modern-day events of the Eve of All Hallows. Originating from Irish immigrants, the traditions spread across Europe to North America in the 19^th century, as Halloween’s many rituals are now celebrated throughout world. Respectively, while some religious perspectives ascribe certain disbeliefs, the expansion of commerce chose to capitalize significant revenues based upon candy sales and billion-dollar costume industries. The evolution of haunting imagery, black cats, witches brew, religious ceremonies, and product commercialization, inevitably, remains the heart of the equinox. But more than ghost stories and prominent symbols, accounts of this spooktacular event date back as far as the first Pagan rituals, hailing ancient Celtic harvest festivals called, Samhain or Celtic New Year. Often paired with the Day of The Dead and All Saints’ Day, many cultures commemorate (the notional holiday) outside the Americanized standard of door-to-door candy solicitation, by marking November 1^st and 2^nd as calendar days of remembrance.

Carnevale Di Venezia, a long-established Italian tradition seems to parallel a combination of both Mardi gras and Halloween’s costume masquerading. However, its elaborate artistry, first recorded in 1268, is celebrated 40 days before Easter with restrictions of Lent and a grand festival just before Ash Wednesday. While gala dinners and extravagant costume balls of this winter festival trumpet throughout the various regions of Italy, some reports claim the urbanity of Halloween is literally beginning to mask those of Carnevale.

As food plays a significant role in the aspects of any celebration, the annual harvest of apples lend an air of entertainment to the many Halloween-themed activities performed. The friendly competition of apple bobbing or as the Scottish refer to as, dooking, remains a pastime favorite. Even holiday ‘begging’ has transformed throughout history, bringing phrases like ‘Do ye want guisers?’ to the simplicity of ‘Trick or Treat’. So, whether it’s pumpkin risotto to pumpkin carving or candied apples to brimming bags of candy cuisine… the sheer magic surrounding such mythical traditions can be enjoyed by all ages, young and old.

Have your own traditional Carnevale celebration for Halloween with these recipes

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

For  Holiday recipes and tips get your copy of the newly released The Basic Art of Italian Cooking : Holidays & Special Occasions

Follow Maria on Twitter : http://twitter.com/marialiberati 

Special Thx to everyone at teh Lower Southampton Libnrary in Festerville, Pa for hosting my book signing this week!
Other Apperances coming up:
November 2- Willngboro LIbrary-book singing and cooking demo 7PM

November 4th-6th- Christmas in Italy weekend at Harvest Moon Bed and Breakfast in Lancaster,Pa.. Cooking classes and wine pairings from The Basic Art of Italian Cooking : Holidays & Special Occasions. Call 888-824-3763 for reservations and info.

November 14th-Warren Twp Library, Warren NJ 2PM- Book signing and cooking demo

November 21-Kuhn’s Corner Books- Perkasie ,Pa 12 PM- book signing and sampling

December 12th- Franklin Twp Library, Franklinville, NJ 12 noon- Book signing and cooking demo

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati

Fall is here..or almost and there are so many appearances coming up..just wanted to let you know about some exciting events and happenings .hope you can join us. First here is one of my favorite fall recipes..pumpkins are everywhere and we have gotten our supply for The Basic Art of Italian Cooking kitchen here and getting them ready for some pumpkin risotto for tomorrow. Here are some other ways to use your pumpkins..coming up will be my  recipe for pumpkin risotto ..but let’s begin with this..and some exciting events! 

Pumpkin seeds provide a great source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.

Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.

 But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour pureed pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.

 Enjoy a culinary Christmas in Italy weekend in Lancaster, Pa with me in November!

For those of you that have not been able to join my culinary tours in Italy..we have created a weekend of cooking at a beautiful Bed & Breakfast in Lancaster,Pa. no passport needed to get there..

It is the Christmas in Italy weekend celebrating the release of

 The Basic Art of Italian Cooking-Holidays & Special Occasions.

November  6-8,2009

BELLA LUNA – A CULINARY JOURNEY THROUGH REGIONAL ITALY

THE NEW ITALIAN COOKING VACATION;
 NO PASSPORT REQUIRED

LIMITED RESERVATIONS,fori nfo or reservations:
1-888-824-3763

A Journey with Celebrity Chef Maria Liberati as She Explores the Italian Holidays

New Holland, PA. – With the excitement of the 2009 season in full swing, Chef/Innkeeper Carl Kosko has teamed up with Celebrity Chef Maria Liberati to bring to you a taste of the Old Country; Passport not required!  In a weekend filled with not only cooking advice, but fine dining experiences and informative tours, Harvest Moon B&B’s, “Bella Luna Weekend” (Beautiful Moon) along with Maria Liberati offer the ideal “edutaining” hands on getaway without having to board a plane to Europe.

  Learn how to expertly prepare the simplest of ingredients into a work of art in your kitchen.  The Harvest Moons Bella Luna Cooking Class is scheduled for Nov. 6th & 7th 2009.  This weekend packages include recipes for traditional takes on classic Italian Cooking and hands on demonstrations on how to prepare them. Extend your stay the day before and enjoy a tour to the Central Market where the Amish sell their produce and meats each morning.  All of this is set at The Harvest Moon B&B, in the heart of Pennsylvania Dutch country, where the clip clop of Amish buggies is heard in tune with the chopping of fresh herbs, and both combine to offer the perfect culinary excursion.

At the heart of Harvest Moon’s Bella Luna Cooking Weekends are demonstrations of wonderful new ways to prepare traditional Italian dishes.  Watch as Maria Liberati prepares unique holiday recipes. All participants will receive copies of recipes prepared.

Guests who take part in the weekend package will enjoy Maria’s fine cooking here at the Harvest Moon and also a wonderful Antipasti/cheese tasting here at The Harvest Moon.  Suggestions for pairings with wines will be included, and guests are welcome to bring their favorite wines to enjoy with the Antipasti tasting.  

Top this culinary adventure off with romantic accommodations including two-story suites and Jacuzzi tubs, and the Harvest Moon B&B’s “Bella Luna Weekend” will be the perfect way to enjoy your culinary vacation. 

The “Bella Luna Weekend” includes:

Breakfast each morning   
A collection of Italian Recipes extracted from personal travels and well loved cookbooks
“Bella Luna” cooking demonstration
Meal prepared by Celebrity Chef Maria Liberati
Cheese and Wine Pairing
Antipasti Demonstration and Tasting
Tour of Lancaster’s Central Market (with extended stay)
A fine gift from your host at The Harvest Moon

All for $200.00 per person (not including tax)

In order to keep the weekend personalized, limited space is available. Book now by calling 888-824-3763.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

Copyright 2009, Maria Liberati

Sundays in Rome always turn into special days..and this weekend was no exception. A  trip there  for an event on Saturday  for my latest book The Basic Art of Italian Cooking-Holidays & Special Occasions turned into more than just that ..Sunday was  filled with finding  favorite foods in Rome and seeing old friends-Moses &  Michelangelo..

 It  became a  trip to revisit those old friends..a stop to see Michelangelo’s Moses, the Trevi Fountain and canlt forget Santa Maria sopra Minerva… I have seen them many times and can sit in front of them for hours upon end and take in their beauty..almost embarassingly so..my eyes become wide open in amazement.. thinking of Michelangelo toiling in front of his Moses…

But enough about the art..let’s get into the food.. From cornetto & cappuccino near Santa Maria Maggiore to Pizza in Trastevere..coffee at St.Eustachio and EUR and gelato near Montecitorio…what a weekend program..  attempting to fit in all the local food stops one could fit in..It seemed like so many foods but  so little time to get them all in..

Pizza in Rome is at its best when it is thin ,made with fresh mozzarella, extra virgin olive oil and most places display a sign to tell you the ingredients uses as do the places that make their own gelato. The sign is usually somewhere on the glass case that displays the pizza and/or gelato..

In 100 degree weather the  gelato creations, looking as something that may have been created by one of the masters, melt so quickly one has but a split second to  admire the aesthetic beauty. Enjoying a dish of gelato outside in Rome under the summer sun is an experience in contrast..the heatof the August sun beating down,the cool,creamy liquid refreshing your senses..the intense flavors hypnotizing…almost diverting your attention away from the uncomfortable temperatures at least for a few minutes.

A linguine with cold pasta sauce coming later today  for lunch..

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati