{"id":539,"date":"2009-02-23T13:15:20","date_gmt":"2009-02-23T13:15:20","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=539"},"modified":"2009-02-23T13:15:20","modified_gmt":"2009-02-23T13:15:20","slug":"febmarch-2009-newsletter","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/02\/23\/febmarch-2009-newsletter\/","title":{"rendered":"Feb\/March 2009-Newsletter"},"content":{"rendered":"<p>This month&#8217;s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with\u00a0La Cucina Italiana Magazine,\u00a0Interview with Food columnist Rosie Saferstein and more! This month you can select to read it in 3 different ways: as a word file from this link below:<br \/>\n<a href=\"https:\/\/www.marialiberati.com\/wp-content\/uploads\/2009\/02\/february-march-2009-issue.doc\" title=\"february-march-2009-issue.doc\">february-march-2009-issue.doc<\/a>\u00a0<br \/>\nOr in digital magazine format:<br \/>\n<strong><a rel=\"nofollow\" href=\"http:\/\/http:\/\/tinyurl.com\/aext7x\">http:\/\/http:\/\/tinyurl.com\/aext7x<\/a><\/strong><br \/>\n<strong>Or below in plain text:<\/strong><\/p>\n<p style=\"margin-bottom: 0in\"><strong><em><font color=\"#800000\">The Basic Art of Italian Cooking by Maria Liberati tm<br \/>\n<\/font><\/em><\/strong><\/p>\n<p style=\"margin-bottom: 0in\">A trademark of Art of Living, PrimaMedia,Inc.<\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Calisto MT, serif\"><font size=\"3\"><strong>February\/March 2009 issue <\/strong><\/font><\/font><\/p>\n<p align=\"center\" style=\"border-right: medium none; padding-right: 0in; border-top: #000000 1.1pt double; padding-left: 0in; margin-bottom: 0in; padding-bottom: 0.01in; border-left: medium none; padding-top: 0.01in; border-bottom: #000000 1.1pt double\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>CONTENTS<\/strong><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Quote of the Month<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Editorial<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Delicious Treats in Venice &amp; Carnevale<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Featured Recipe<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Menu of the Month<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">What&#8217;s in Your Fridge? Interview with Rosie Saferstein<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">The Basic Art of Italian Cooking School in Italy Events<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Tea..Healthy Tea&#8230;a great after dinner drink<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">La Cucina Italiana Magazine Recipe Contest<\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#800000\">Featured Products<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 100%\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><u><strong>QUOTE OF THE MONTH<\/strong><\/u><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; margin-left: 1in\">\u201c<font face=\"Times New Roman, serif\"><font size=\"3\">There is no love sincerer than the love of food.\u201d<\/font><\/font><\/p>\n<ul>\n<li>\n<p align=\"center\" style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\">George Bernard Shaw<\/font><\/font><\/p>\n<\/li>\n<\/ul>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><u><strong>EDITORIAL<\/strong><\/u><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\">This month has been a busy one San Valentino (Valentine&#8217;s Day ) and the beginning of Carnevale. I have just returned from The Basic Art of Italian Cooking by Maria Liberati tm cooking school sessions held at the villa in Sissmano in the hills of Umbria. The next cooking School session will be held Sept 23-Oct 6<\/font><\/font><sup><font face=\"Times New Roman, serif\"><font size=\"3\">th<\/font><\/font><\/sup><font face=\"Times New Roman, serif\"><font size=\"3\">. (see below). Next month will be a special videotaped interview at the villa in Sissmano and cooking school highlights <\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\">February has such beautiful colorful Holidays to celebrate in some special way. Whether it be preparing a meal for a loved one, friend, family members, preparing a meal together with friends and special others or just enjoying a great meal together-any ordinary meal becomes a special one when you enjoy it with someone. Decorate the table with colorful tableware to get in the Carnevale spirit. Simple touches set the mood. Don&#8217;t forget to enter our La Cucina Italiana Magazine Recipe Contest to win a free subscription to one of the premiere magazines on Italian Cooking. What&#8217;s your best summer recipe??Deadline is June 1<\/font><\/font><sup><font face=\"Times New Roman, serif\"><font size=\"3\">st<\/font><\/font><\/sup><font face=\"Times New Roman, serif\"><font size=\"3\"> 2009<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\">As always, we at <\/font><\/font><em><font face=\"Times New Roman, serif\"><font size=\"3\">The Basic Art of Italian Cooking&#x2122;<\/font><\/font><\/em><font face=\"Times New Roman, serif\"><font size=\"3\"> by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you\u2019d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: <\/font><\/font><u><a href=\"mailto:editor1@marialiberati.com\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#0000ff\">editor1@marialiberati.com<\/font><\/font><\/a><\/u><font face=\"Times New Roman, serif\"><font size=\"3\"> <\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><strong><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\">We want to hear from you! <\/font><\/font><\/font><\/strong><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><br \/>\nLet us know how you like our celebrity Q &amp; A column\u2026and if you have a favorite celebrity, that you\u2019d like to hear from, send us an email at <\/font><\/font><\/font><u><a href=\"mailto:editor1@marialiberati.com\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#0000ff\">editor1@marialiberati.com<\/font><\/font><\/a><\/u><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\">. <\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-top: 0.17in\"><font face=\"Arial, sans-serif\"><font size=\"4\"><em>Delicious Treats of Venice and Carnevale<\/em><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-top: 0.17in\"><font face=\"Arial, sans-serif\"><font size=\"4\"><font color=\"#0000ff\"><u><a href=\"https:\/\/www.marialiberati.com\/\"><font size=\"3\"><span style=\"font-style: normal\"><span>copyright, 2008, Maria Liberati<\/span><\/span><\/font><\/a><\/u><\/font><\/font><\/font><\/p>\n<p><a href=\"https:\/\/www.marialiberati.com\/\"><font color=\"#0000ff\"><u><\/u><\/font><font color=\"#0000ff\"><u><font size=\"3\"><span style=\"font-style: normal\"><span>https:\/\/www.marialiberati.com<\/span><\/span><\/font><\/u><\/font><\/a><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\"><span lang=\"en-GB\">Here it is &#8230;.Carnevale, the period between Christmas and Easter, which ends before Lent. But no matter what Holidays you follow..Carnevale is always a time of sweets and delicacies, in my opinion. The following recipes are of two typical \u2018cakes\u2019 (this name does not really explain what they are: they are absolutely unique!) eaten in that time, especially in Venice. <\/span><span lang=\"en-GB\"><em>Fritole, fritoe <\/em><\/span><span lang=\"en-GB\">(different dialect varieties for the Italian <\/span><span lang=\"en-GB\"><strong>frittelle) <\/strong><\/span><span lang=\"en-GB\">are round pastries with raisins. Many types developed from the basic recipe, so that you can find them filled with custard, with <\/span><span lang=\"en-GB\"><em>zabaione<\/em><\/span><span lang=\"en-GB\">, with apples, or even empty. What follows is the typical Venetian recipe. But, before giving it to you, I should perhaps explain what <\/span><span lang=\"en-GB\"><em>grappa<\/em><\/span><span lang=\"en-GB\"> is, since this is one of the ingredients.<\/span><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">Grappa is a spirit distilled from the fermented remains of grapes after pressing. It has specific taste deriving from the kind of grapes that is used: grappa from Prosecco, for example, is fine. Of course the alcoholic degree is very high (40\/42\u00b0) and one has better be careful about the quantity one drinks\u2026 It is used in the preparation of cakes, it enhances the taste of coffee: coffee and grappa is a typical drink here in Italy (in the Veneto region, mostly) and can be drunk as a powerful digestive after dinner. If you pour a little quantity of grappa onto a small plate and light it with a match, it burns for quite a long time. You could see the blue flame indicating the alcohol being consumed.<\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">So, here it is:<\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><strong>Frittelle<\/strong><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>Ingredients (for 6 people):<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 lb flour<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 cup raisins<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>2 tblsps pine nuts<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 tablespoon sugar<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>2 eggs<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 cup milk<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>I\/2 cup grappa<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 packet brewer\u2019s yeast<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>a pinch of salt<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>peanut oil to fry<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>icing sugar to decorate<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\"><span lang=\"en-GB\"><\/span><span lang=\"en-GB\">Melt the brewer\u2019s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don\u2019t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small \u2018air bubbles\u2019 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 \u2018balls\u2019 with a teaspoon and let them \u2018slide\u2019 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 <\/span><span lang=\"en-GB\"><em>fritoe!<\/em><\/span><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\"><span lang=\"en-GB\"><span style=\"font-style: normal\"><strong>Crostoli<\/strong><\/span><\/span><span lang=\"en-GB\"><em> (<\/em><\/span><span lang=\"en-GB\">is another typical Carnival dessert).<\/span><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>Ingredients (4 people):<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 cup flour<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>\u00bd cup sugar<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>\u00bc cup butter<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>2 eggs<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>\u00bd cup grappa<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 lemon<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>icing sugar<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>a pinch of salt<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>1 tsp pure vanilla<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\"><em>peanut oil to fry<\/em><\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\" lang=\"en-GB\">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&#215;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.<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; text-indent: 0.49in\" lang=\"en-GB\">So glad Carnevale is here!!\u2026<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><u><strong>MENU OF THE MONTH<\/strong><\/u><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em>Appetizer<\/em><\/font><\/font><font face=\"Times New Roman, serif\"><font size=\"3\">: Bruschetta with tuna, red onion and celery, extra virgin olive oil<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em>First Course<\/em><\/font><\/font><font face=\"Times New Roman, serif\"><font size=\"3\">: Farfale con Gorgonzola<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em>Second Course<\/em><\/font><\/font><font face=\"Times New Roman, serif\"><font size=\"3\">: Salmone al Forno<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em>Dessert<\/em><\/font><\/font><font face=\"Times New Roman, serif\"><font size=\"3\">: Crostoli &amp; Frittele per Carnevale (see recipe above)<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em>Wine<\/em><\/font><\/font><font face=\"Times New Roman, serif\"><font size=\"3\">: Falenghina<\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#000000\">All recipes can be found in <\/font><em><font color=\"#000000\">The Basic Art of Italian Cooking&#x2122; <\/font><\/em><font color=\"#000000\">or at <\/font><font color=\"#0000ff\"><u><a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com\/<\/a><\/u><\/font><font color=\"#000000\"> <\/font><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#000000\">All recipes are copyright 2006,2007,2008,2009- <\/font><em><font color=\"#000000\">The Basic Art of Italian Cooking&#x2122;<\/font><\/em><font color=\"#000000\">, by Maria Liberati, Art of Living, PrimaMedia, Inc.<\/font><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong><font color=\"#000000\">Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: <\/font><\/strong><u><a href=\"mailto:info@marialiberati.com\"><strong><font color=\"#0000ff\">info@marialiberati.com<\/font><\/strong><\/a><\/u><strong><font color=\"#000000\">\u00a0\u00a0 <\/font><\/strong><font color=\"#000000\"><br \/>\n<\/font><strong><font color=\"#000000\">All ideas emailed to <\/font><\/strong><u><a href=\"mailto:info@marialiberati.com\"><strong><font color=\"#0000ff\">info@marialiberati.com<\/font><\/strong><\/a><\/u><strong><font color=\"#000000\"> become the property of Art of Living, PrimaMedia, Inc.\u00a0 By emailing them to us you automatically authorize us permission to use in any publications.<\/font><\/strong><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><u><strong>CELEBRITY Q&amp;A<\/strong><\/u><\/font><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>WHAT\u2019S IN YOUR FRIDGE? <\/strong><\/font><\/font><\/font><\/p>\n<p align=\"center\" style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen&#8230;<\/strong><\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">Rosie Saferstein is a food writer for njmonthly.com, the Web site for New Jersey Monthly magazine. Her column &#8220;Table Hopping With Rosie&#8221; features New Jersey restaurant news and more.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">Rosie created Food Bytes\u00ae, one of the first ever Internet food discussion forums, and served as editor of Food Bytes&#8217; New Jersey Restaurant News. <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">Rosie is often asked to judge food contests, teaches cooking classes&#8211;and she has been a keynote speaker for organizations for many organizations. She is also a member of the James Beard Foundation and the International Association of Culinary Professionals. <\/font><\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 0.2in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#333333\"><strong>Maria Liberati: <\/strong><\/font><font color=\"#333333\"><font face=\"Calibri, sans-serif\"><font size=\"3\"><span style=\"font-style: normal\"><strong>What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?<\/strong><\/span><\/font><\/font><\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>Rosie Saferstein<\/strong><\/font><\/font><font face=\"Times New Roman, serif\"><font size=\"3\">:<\/font><\/font><font size=\"4\"> <\/font><font size=\"3\">Two bottles of Albarino (white) wine from Spain and two from Argentina as we are on a search for our favorite Albarino this month. Next month we\u2019ll hone in on another type of wine from a specific region. Fat free plain yogurt draining from a colander into a bowl in order to make Greek yogurt. Eggplant\/tomato sauce to serve over pasta. We keep the usual victuals on hand\u2014fruit, veggies, milk etc. And of course my husband Lowell\u2019s homemade granola.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><strong>L<\/strong><\/font><font size=\"3\"><strong>owell\u2019s Best Ever Granola<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">6 cups oatmeal <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">1 cup dry milk powder <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">1 cup sesame seeds <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">1 cup chopped walnuts <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">1 cup vegetable oil <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">1\/2 cup Vermont Maple syrup grade B <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">1 cup raisins or craisins<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">Directions: <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">Mix the oatmeal, powder milk, sesame seeds and walnuts in a bowl. Mix together the vegetable oil and maple syrup thoroughly and then add to the dry ingredients. Mix thoroughly so that all the oatmeal is coated with the oil mixture. This is important. Mixing must be extensive so that no oatmeal particles look dry. Cover a tray with parchment paper and spread the mixture onto the paper. Bake in an oven at 250\u00ba for 75 minutes stirring several times. Add one cup craisins when removed from the oven. Store in airtight container in refrigerator or freeze.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><font size=\"3\"><span style=\"font-style: normal\"><strong>ML: What are your favorite foods?<\/strong><\/span><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>RS:<\/strong><\/font><font size=\"3\"> My favorite food is cow. I love cowboy steak the best but if it is cow I am happy. Next to that it is red wine and m&amp;m\u2019s together.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><font size=\"3\"><strong>ML : Do you stick to a special eating regimen? <\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>RS:<\/strong><\/font><font size=\"3\"> As I eat out 3-4 times a week for work, I try to have a healthy light meal when dining at home. When I dine out if there is something unusual on the menu such as horse mackerel or fresh water eels I will order that. So except for eating 3 times daily (sometimes more) I do not have a special eating regimen.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><font size=\"3\"><strong>ML: What foods do you like to indulge in?<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><font size=\"3\"><strong>RS <\/strong><\/font><font size=\"3\">: Any form of foie gras, cheeses, or bone marrow but not together.<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><font size=\"3\"><strong>ML<\/strong><\/font>: <font size=\"3\"><strong>Is the kitchen an important part of your house?<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>RS<\/strong><\/font><font size=\"4\">: <\/font><font size=\"3\">My fantasy is to have just a large modern kitchen and a bedroom in my house. Don\u2019t need any other rooms.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>ML: Do you cook and\/or enjoy cooking?<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><font size=\"3\"><strong>RS:<\/strong><\/font><font size=\"3\"> Yes to both. I cook and used to grow all of my vegetables. Now I enjoy going to the farmer\u2019s market or supermarket to create a meal from whatever strikes my fancy or looks interesting that day.<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><font size=\"3\"><strong>ML: Do you share your fridge with anyone?<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>RS<\/strong><\/font><font size=\"3\">: Just my husband.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>ML: What are your favorite things to cook? <\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font color=\"#000000\"><font size=\"3\"><strong>RS: Cholent<\/strong><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font color=\"#000000\"><font size=\"3\">This is a fabulous stick to your ribs dish that I wait for the cooler weather to make and it is just a matter of throwing the ingredients in a pot and letting it cook overnight. I soak a 16-ounce bag of mixed beans during the day for about 8 hours. BTW\u2014the kosher section of my supermarket ( has a bag of cholent beans that are cheaper than the non-kosher beans in the rice\/bean section of the supermarket. I put the drained beans in a 5-quart crock pot. Add some sliced onions (I use a lot) and carrots and a hunk of brisket (about 3 pounds). Mushrooms, potatoes, garlic, can of diced tomatoes, salt and pepper \u2013whatever you want&#8211; can also be thrown into the mix. This is a whatever you have in the house dish. Cover with water. Put the lid on the pot and let it cook overnight on low. In the morning turn off the pot and take out the meat. It will be fall apart tender. Shred it with your hands and return it to the pot. Refrigerate or freeze. This is a one-pot meal that is a standard in our house. It can be made with chicken or meatless if you prefer. Be adventurous. If you don\u2019t have a crock pot buy one!! Or bring to a boil in a pot and then cook covered in a 225 to 250 degree oven at least 8 hours. <\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><font size=\"3\"><strong>ML<\/strong><\/font><font size=\"3\">:<\/font><font size=\"3\"><strong> Is there someone in particular who has influenced your cooking and\/or eating habits, in what way?<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><font size=\"3\"><strong>RS<\/strong><\/font><font size=\"3\">: My dad has influenced my shopping and eating. He was a butcher and taught me how to cut up a chicken. So when whole chickens are ridiculously cheap I buy 10 of them, cut them up, and freeze the parts. And his love for food and being willing to try various cuisines has been passed down to me.<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p><strong>ML<\/strong>: <font size=\"3\"><strong>In your dream dinner party whom would you like to invite to your home for a dinner party? <\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>RS<\/strong><\/font><font size=\"3\">: With all the hustle bustle today my family and I never have enough time to spend together although we do get together on the holidays. So I would love to have a \u201choliday\u201d dinner party weekly with my family. <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\">Additionally, I would have a dinner party with all of my yoga teachers, as they are kind, loving people who are always in the present and mindful of their surroundings. They would be most appreciative and interesting guests who would enjoy all the <\/font><font color=\"#000000\"><font size=\"3\">subtleties of flavors in the food I served.<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><strong>ML: What would you serve or what would be on the menu?<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><font size=\"3\"><strong>RS<\/strong><\/font><font size=\"3\">: For my family I would serve a traditional Friday night dinner: chicken soup, brisket, kugel (noodle pudding), any vegetable in season although they love my roasted cauliflower, and mandel bread a k a biscotti and fruit salad for dessert.<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><span style=\"font-style: normal\"><strong>RS: Mandel Bread<\/strong><\/span><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1 1\/4 sticks unsalted butter<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1 cup sugar<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">3 eggs<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1\/2 teaspoon salt<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1 teaspoon baking powder<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1 teaspoon vanilla<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">2 cups flour<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1\/2 cup or more of dried cranberries or yellow raisins (I prefer the cranberries)<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">1\/2 cup or more of crushed nuts\u2014I use walnuts or pecans but you can also use almond pieces. The nuts should not be pulverized but should be recognizable small pieces. About the same size as the raisins.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">Mix liquids together and then add dry ingredients which have been mixed together. Add raisins and nuts and stir. Mixture will be thick. <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">Form into 2 logs and bake on a cookie sheet about 35 minutes at 325 degrees. (I bake until brown on top. Time can vary.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">Take out of oven and slice into about 1\/2 pieces. Put back on baking sheet cut side down and bake another 20 minutes till brown. Turn and bake till both sides are brown. Cooking time varies so keep an eye on them. <\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">Directions are not precise but have fun with this recipe. These freeze well if you have any left over.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">**<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"3\">For my yoga teachers I would make a vegetarian dinner. Perhaps a strawberry soup in the summer or hearty bean and kale soup in the winter; an apple, beet and cabbage salad; vegetable lasagna, or Chinese stir fry with brown rice.<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\"><font size=\"4\" style=\"font-size: 16pt\"><strong>Cooking School in Italy Events <\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"3\"><em><strong>A view of the villa in the hills of Umbria<\/strong><\/em><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><font size=\"3\"><em><strong>Enjoying a dinner after a cooking class at the Villa&#8230;<\/strong><\/em><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%\"><font size=\"4\"><font size=\"3\"><span style=\"font-style: normal\"><strong>The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span>-Sept 23- October 6<\/span><\/span><\/font><sup><font size=\"3\"><span style=\"font-style: normal\"><span>th<\/span><\/span><\/font><\/sup><font size=\"3\"><span style=\"font-style: normal\"><span>. Join Celebrity Chef-Maria Liberati for a the 7day -6night <\/span><\/span><\/font><font size=\"3\"><em><strong>Experience Italy<\/strong><\/em><\/font><font size=\"3\"><span style=\"font-style: normal\"><span> event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. <\/span><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><strong>Limited to 12 participants only<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span>. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria.<\/span><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><strong> $1795.<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span> <\/span><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><strong>Or register with deposit before<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span> <\/span><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><strong>May 1<\/strong><\/span><\/font><sup><font size=\"3\"><span style=\"font-style: normal\"><strong>st<\/strong><\/span><\/font><\/sup><font size=\"3\"><span style=\"font-style: normal\"><strong> and receive a $200 discount<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span> <\/span><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><strong>plus free souvenir apron upon arrival.<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span> To register or for an email brochure send email to: <\/span><\/span><\/font><u><a href=\"mailto:events@marialiberati.com\"><font size=\"3\" color=\"#0000ff\"><span style=\"font-style: normal\"><span>events@marialiberati.com<\/span><\/span><\/font><\/a><\/u><font size=\"3\"><span style=\"font-style: normal\"><span> or call 1-800-581-9020.<\/span><\/span><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 150%; font-style: normal\">&nbsp;<\/p>\n<h1 class=\"western\"><\/h1>\n<h1 class=\"western\"><font size=\"4\" style=\"font-size: 16pt\"><em><strong>Tea Healthy Tea..a great after dinner drink&#8230;<\/strong><\/em><\/font><\/h1>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; font-style: normal\"><font size=\"3\"><strong>By tea expert- Patricia Bontempo<\/strong><\/font><\/p>\n<p style=\"margin-bottom: 0in\">Did you know the number 2 New Year\u2019s resolution made is to lose weight, get fit, or eat healthier? I even make that resolution every year. When I was younger I usually resolved to lose those dreaded 5 to 10 pounds. But getting older you put things in perspective. It is more important to eat healthier, make better choices and stay physically fit.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">To help achieve that goal I have opted to drink more tea. I have always been a tea drinker but now I drink more green, white and oolong teas. It is a very simple change or addition to your daily routine.<\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\">Besides that you get a great deal of other health benefits:<\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\">&#8211; Medical studies have shown that green and oolong teas help increase metabolism, helps burn calories, and aids in lower fat absorption.<\/font><\/font><\/p>\n<ol>\n<li>\n<p style=\"margin-bottom: 0in\">Tea contains high levels of antioxidants, some of which are called polyphenols, flavonoids, and catechins, and all of which take on the \u201cfree radicals\u201d in the body and prevent them from harming the healthy cells on board.<\/p>\n<\/li>\n<\/ol>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">&#8211; Tea contains flouride which benefits your teeth and has bacteria killing properties which helps control bad breath and the formation of plaque.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">\u2022 Higher quality teas, such as loose teas, have more catechin antioxidants than lower quality teas (bagged tea).<\/p>\n<p>\u2022 White tea has more antioxidants than any other tea.<br \/>\n\u2022 Green tea has more catechin antioxidants than black tea since black tea goes through more processing.<br \/>\n\u2022 Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\">&#8211; Oolong tea may prevent the onset of some neuro diseases such as Parkinson&#8217;s disease <\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\">&#8211; Polyphenols found in loose Oolong tea also prevent inflammation and it has anti-allergy compounds<\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\">&#8211; Tea also aids in depression that it can activate your dopamine happy hormones.<\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\">Next month a selection of some of the recent studies that boast health benefits of teas.<\/p>\n<p style=\"margin-bottom: 0in\">Don&#8217;t forget to check out the new flavors of teas from Sempre Sapori. Real whole leaf teas, the same teas served at the villa at The Basic Art of Italian Cooking School at tea time. The teas will soon be available online..<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<h1 class=\"western\"><font size=\"4\" style=\"font-size: 16pt\"><em><strong>SUMMER IN ITALY RECIPE CONTEST..<\/strong><\/em><\/font><\/h1>\n<h1 class=\"western\"><font size=\"4\" style=\"font-size: 16pt\"><em><strong>THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI<\/strong><\/em><\/font><\/h1>\n<p style=\"margin-bottom: 0in\"><font size=\"4\" style=\"font-size: 16pt\"><em><strong>&amp; LA CUCINA ITALIANA MAGAZINE<\/strong><\/em><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font size=\"4\" style=\"font-size: 16pt\"><em><strong>Win a free subscription to La Cucina Italiana Magazine &amp; your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.<\/strong><\/em><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font size=\"3\"><span style=\"font-style: normal\"><span>Give us your best summer recipe. Do you love to barbecue, grill, preserve fresh produce, make summer salads or fresh fruit preserves or anything that uses fresh fruits or vegetables in season during the summer months of May, June, July &amp; August. Send us your best recipe and you could win a subscription to <\/span><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><strong>La Cucina Italiana Magazine<\/strong><\/span><\/font><font size=\"3\"><span style=\"font-style: normal\"><span>-each issue filled with recipes from Italy but in English.<\/span><\/span><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font size=\"3\">Qualifications &amp; Rules : <\/font><font size=\"3\"><strong>Summer in Italy Recipe Contest!<\/strong><\/font><br \/>\nRecipes must be original and should contain either fresh fruits or vegetables , herbs that are in season during May, June, July &amp; August. We are looking for recipes that promote locally grown produce.<\/p>\n<p style=\"margin-bottom: 0in\">*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.<\/p>\n<p style=\"margin-bottom: 0in\">*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living,PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.<\/p>\n<p style=\"margin-bottom: 0in\">Deadline: recipes must be postmarked or emailed no later than <strong>June 1<\/strong><sup><strong>st<\/strong><\/sup><strong> 2009. <\/strong>Winners will be selected by staff of the Basic Art of Italian Cooking by Maria Liberati tm and all winners are final. Winner wins a year subscription to La Cucina Italiana Magazine and their recipe will be featured in an issue of The Basic Art of Italian Cooking by Maria Liberati tm ezine .<\/p>\n<p style=\"margin-bottom: 0in\">T<font size=\"2\">his contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winenr must correspond with :La Cucina Italiana Magazine if any delays I nreceivign subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible. <\/font><\/p>\n<p style=\"margin-bottom: 0in\">Where to send recipes:<br \/>\nEmail recipe, name ,address ,phone number &amp; email to us at:<br \/>\n<u><a href=\"mailto:recipecontest@marialiberati.com\"><font color=\"#0000ff\">recipecontest@marialiberati.com<\/font><\/a><\/u><\/p>\n<p style=\"margin-bottom: 0in\">Mail recipe(s) to: Place recipe on 3x 5 card, include recipe, name, address ,phone and email (if you have one) to:<br \/>\nRecipe Contest, The Basic Art of Italian Cooking by Maria Liberati tm, 292 Main St, Unit 291, Harleysville, Pa 19438<\/p>\n<p style=\"margin-bottom: 0in\">Recipe must be legible or will be automatically elimiinated if not legible<\/p>\n<p style=\"margin-bottom: 0in\">BUONA FORTUNA ( Good Luck!)<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in; line-height: 100%\"><strong><font face=\"Times New Roman, serif\"><font size=\"3\"><u>FEATURED PRODUCTS &amp; SPECIAL OFFERS<\/u><\/font><\/font><\/strong><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em><font color=\"#000000\"><strong>The Basic Art of Italian Cooking&#x2122; <\/strong><\/font><\/em><font color=\"#000000\">makes a terrific gift, any time of year.<\/font><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><em><font color=\"#000000\"><strong>The Basic Art of Italian Cooking&#x2122; <\/strong><\/font><\/em><font color=\"#000000\">is full of good food, but by purchasing it you\u2019ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda\u2019s Club, an organization dedicating to supporting victims of cancer, and their families.<\/font><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#000000\">Get a copy of the bestselling book at <\/font><font color=\"#0000ff\"><u><a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com\/<\/a><\/u><\/font><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#000000\">or <\/font><u><a href=\"http:\/\/stores.lulu.com\/marialiberati\"><font color=\"#0000ff\">http:\/\/stores.lulu.com\/marialiberati<\/font><\/a><\/u><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\">&nbsp;<\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\">&nbsp;<\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#000000\"><font size=\"4\" style=\"font-size: 16pt\"><em><strong>Sempre Sapori<\/strong><\/em><\/font><\/font><font color=\"#000000\"> -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always incldues a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : <\/font><font color=\"#0000ff\"><u><a href=\"https:\/\/www.marialiberati.com\/\">https:\/\/www.marialiberati.com\/<\/a><\/u><\/font><font color=\"#000000\"> to order yours now. Free samples provided with every order.<\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 100%\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 100%\">&nbsp;<\/p>\n<p align=\"center\" style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><u><strong>CLASSIFIEDS<\/strong><\/u><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>*Place your ad here and reach thousands of subscribers and gourmet food lovers, for info email: <\/strong><\/font><\/font><u><a href=\"mailto:advertising@marialiberati.com\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#0000ff\"><strong>advertising@marialiberati.com<\/strong><\/font><\/font><\/a><\/u><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>Special Advertising Sections Coming up: Mother&#8217;s Day (May\/June 2009 issue)<\/strong><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>Father&#8217;s Day (June\/July 2009 issue) Put your product in front of 30,000+ subscribers.<\/strong><\/font><\/font><\/p>\n<p style=\"margin-top: 0.19in; margin-bottom: 0.19in; line-height: 100%\"><font face=\"Times New Roman, serif\"><font size=\"3\"><font color=\"#000000\">*<\/font><strong><font color=\"#000000\">Bloggers<\/font><\/strong><font color=\"#000000\">: if you love to write about food, style, travel, health, fitness- join our family of bloggers. 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Email for an application<\/font><strong><font color=\"#000000\">: primamediapublicity@yahoo.com<\/font><\/strong><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>Keep up with The Basic Art of Italian Cooking by Maria Liberati tm also at<\/strong><\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#0000ff\"><u><a href=\"https:\/\/www.marialiberati.com\/blog2\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>https:\/\/www.marialiberati.com\/blog2<\/strong><\/font><\/font><\/a><\/u><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><u><a href=\"http:\/\/marialiberati.com\/twitter\"><font face=\"Times New Roman, serif\"><font size=\"3\" color=\"#0000ff\"><strong>http:\/\/marialiberati.com\/twitter<\/strong><\/font><\/font><\/a><\/u><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#0000ff\"><br \/>\n<\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#0000ff\"><u><a href=\"http:\/\/marialiberati.blogster.com\/\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>http:\/\/marialiberati.blogster.com<\/strong><\/font><\/font><\/a><\/u><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>Find recipes and more&#8230;<\/strong><\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>See you next month <\/strong><\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\"><font color=\"#000000\"><font face=\"Times New Roman, serif\"><font size=\"3\"><strong>March\/April issue will contain video segments of the cooking school and the villa that houses it as well as other features and recipes.!<\/strong><\/font><\/font><\/font><\/p>\n<p style=\"margin-bottom: 0in; line-height: 0.14in\">&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This month&#8217;s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with\u00a0La Cucina Italiana Magazine,\u00a0Interview with Food&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[376,23,7,57,28,31,343],"tags":[606,607,9,608,609,261,269,79],"class_list":["post-539","post","type-post","status-publish","format-standard","hentry","category-celebrity-interviews","category-cooking-school-in-tuscany","category-cucina","category-features","category-holidays","category-la-dolce-vita","category-newsletterezine","tag-carnevale-desserts","tag-cooking-school-in-italy","tag-food","tag-recipe-contest","tag-rosie-saferstein","tag-umbria","tag-venice","tag-wine"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=539"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/539\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}