Jan 082014

Thank You

You are the wind in my sails. Whether you read my blog, my articles, or my books; follow my recipes or listen to my periodic radio broadcasts, I think we are fellow travelers. I like to call you my tribe. It would be a lonely journey without you. I love your letters and comments; the questions about recipes; your reports of triumph; the inquiries in search of lost ancestral recipes and accounts of new discoveries; in short, knowing how you’re coming along. I’m awed by the occasional treasures you send me—home-made jams of garden berries and honey all the way from Ireland; a hand-turned bowl carved by a wood artisan in County Limerick; a grape vine preserved in glass sent from an Italian vineyard; a purse of rare pinoli gathered in the disappearing pine forests of Tuscany; a tin of sugary tomatoes delivered from the slopes of Mount Vesuvius; fragrant oils from the olive lands of an American transplanted in Puglia; a heavenly panettone riddled with the Amarena cherries I’m mad about; a cotechino sausage hand-made by an Italian neighbor on the west bank of the Hudson River. Know that the offerings are savored and treasured. My cup is full. Grazie from my heart.

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  4 Responses to “Thank You, Hungry Readers”

  1. I hope I am one of your tribe! It really sounds like you have an overflowing cup. What wonderful gifts people have presented you with… I have enjoyed our interaction so much over the past year and very much enjoy your posts! Thanks for being out there!

    • Of course you are one of my tribe, Phyllis. I love seeing your mail and hearing what you’re cooking–I so appreciated your posting my Umbrian turkey alla cacciatora on your blog. I do hope to meet you some day!

  2. Thanks Julia! Just read the article about making “pummorala” in Zester. Such a simple thing, if done correctly, and so darned delicious! I made some last week…used really good tinned tomatoes…the sauce was wonderful. I used a red onion as it lends a slightly “spicer” note. I wonder how many people know not to puree tomatoes in the processor because the seeds tends to make sauces bitter? I still see recipes now that recommend doing just that! I wonder if you will be in Italy in the spring? Would love to meet you as well!

    • It sure it delicious, Phyllis. It amazes me that so few people make tomato sauce this way but instead, throw in all kinds of stuff–oregano, green peppers, etc. I’ve even seen people throw in strawberries! Now, that’s heresy to an Italian cook! You’re right about the seeds–chopping the tomatoes and seeds with metal blade of a processor causes the seeds to shatters and release some bitterness. There are some things that ought to be done by hand (seeding tomatoes), no? It’s not very difficult and takes only a few minutes. Do keep me posted about your itinerary. I don’t know my precise plans for the summer but expect to be in Italy. Thanks so much for your contributions to Forktales. As you know, a food writer longs for readers like you who offer so much.

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