copyright 2012 Art of Living, PrimaMedia, Inc./Maria Liberati
(photo credit: www.giardinaggio.it)
Dreaming of summer or more like wishing for summer and the warm NOT cold sun of August..found what I thought could be fresh Strawberries…perfect to make strawberries with Lemon ( Fragole con Limone)…but they came from a far away country and must have traveled days to get to my table…
The motto of this story is to always eat fresh and eat local.. I had to discard half of the package because of some being rotted…
As I washed each strawberry and sniffed each one for that fragrant summertime perfume.. it just was not there…I hulled them and cut each one carefully in half, my mind wandering away to last summer’s fresh scents of lemon and strawberries wafting through the air..almost as if I had sprayed an air freshener..but no need to. The scent created such a vivid picture that it is still lingering in my mind..but guess I will have to wait till June for that experience!
I will buy NO strawberry before it’s time….
Here is a winter pasta dish..from the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition, available here or in ebook exclusively at Kindle
Spaghetti Infuocati ( Spaghetti On Fire)
(photo credits : www.manualedicucina.com)
RECIPE:
1 lb of spaghetti
8 ounces of ricotta (preferably fresh )
1 ½ tblsps of butter melted
¼ tsp of finely crushed pepper flakes
Salt to taste
Cook pasta till al dente. But while pasta is cooking- place in a bowl the ricotta. Mix with a fork till it is creamy. Then sprinkle on the red pepper flakes and the melted butter.
When pasta is cooked al dente, drain. Place the pasta in the bowl with the ricotta mix and toss. Serve immediately.
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Why I Buy Fresh and Local | Tis Not the Season
