Tag Archives: Italy

She Called Her a What?

May 23, 2018 By in Edible Fiction, Food From The Tedescos Tags: , , , , , , 2 Comments

Danny Tedesco, Joe’s younger brother, is the black sheep of the family. He’s long on money-making schemes and short on work ethic. And although Danny and Joe get along—they really do love each other—more often than not, Danny is a bit of a thorn in Joe and Shirley’s side.

Joe springs it on Shirley that Danny and his new girlfriend are coming to dinner, and Shirley is not at all happy. She doesn’t want to cook for her loser brother-in-law and the latest bimbo he’s picked up Lord knows where. Unfortunately, Danny is family and must be welcomed. In defiance of the dinner party, Shirley announces that she’ll make spaghetti alla puttanesca. Joe questions her choice, but his strong-willed wife has made up her mind.

The elegant sounding dish is really quite delicious, and Shirley’s choice wasn’t altogether a bad one. If you aren’t familiar with the history of the dish and/or you don’t speak Italian, allow me to explain. Spaghetti alla puttanesca literally means spaghetti in the style of a whore. According to various websites, the dish was created in Naples and dates back to the mid-twentieth century. One legend says the meal was quick and cheap for prostitutes to make between customers while another says the robust aroma drew clients in.

I lean more toward the belief that Italians use the word puttana as an all-purpose swear word the way Americans use sh*t. It would be like saying, “I threw a whole bunch of sh*t into the pan and came up with this.” Reinforcing my opinion is the fact that I watched a cooking show years ago where the Italian Momma taught the host the meaning of, “I just sh*t.” Much laughing was involved, but Momma explained it meant to take stuff from the cupboard and toss it in the pot without the benefit of a recipe.

There are variations to the recipe with a particular ingredient omitted or added based on preference and locale. The sauce is traditionally served over spaghetti, but can also be served over linguine (as pictured above), penne, or bucatini. Trust me when I encourage you to use all the ingredients listed even if you don’t think you’ll enjoy them. I admit there was one on the list that made me hesitate, but ever since I discovered spaghetti alla puttanesca, I have come to love the simple, flavorful dish.

Shirley Tedesco’s Spaghetti alla Puttanesca

1 lb. dried spaghetti

Sea Salt

8 T extra virgin olive oil (reserve 2 T)

6 – 8 large cloves garlic, thinly sliced or finely chopped

8 – 10 anchovy fillets (packed in oil), finely chopped

1 – 2 large pinches red pepper flakes

½ c capers, coarsely chopped (press them dry in a paper towel first)

½ c pitted black olives, drained and coarsely chopped

1 – 28 oz. can whole peeled tomatoes with the juice (recommend San Marzano), crushed by hand

Minced parsley or basil for garnish

½ – 1 T Pecorino Romano or Parmesan cheese, finely grated (optional)

Ground black pepper (I used quad-colored peppercorns)

Place the spaghetti in a large, deep skillet or sauté pan and cover with water. Add a pinch of sea salt. Bring it to a boil over high heat, stirring occasionally to keep the pasta from sticking.

In a medium skillet, combine 6 T olive oil, anchovies, garlic, and red pepper flakes, and cook over medium heat until the garlic turns a light golden color, approximately five minutes. Adjust the heat as necessary to keep the mixture sizzling without burning the garlic. Add the capers and olives, and stir to combine.

Stir in the crushed tomatoes and juice and bring to a light simmer. Continue simmering the sauce until the spaghetti is cooked to al dente (about 1 minute less than recommended on the package). Use tongs or a pasta spoon to transfer the spaghetti to the sauce. Reserve 1 cup of cooking water.

Add a few tablespoons of cooking water to the sauce and increase the heat to bring the spaghetti and sauce to a vigorous simmer. Add more cooking water as necessary to keep the sauce loose until the pasta is al dente (about 1 – 2 minutes). The spaghetti cooks more slowly in the sauce, and the starchy cooking water helps the sauce to thicken and cling nicely to the pasta.

Season lightly with sea salt (anchovies, olives, and capers are quite salty already) and heartily with black pepper. Stir in the remaining 2 T olive oil and parsley or basil. Some purists say that cheese has no place in puttanesca, but I find Pecorino Romano or Parmesan perfectly complements the dish. If using cheese, add it at this point and stir to combine. Transfer the spaghetti alla puttanesca to a platter or individual dishes and serve with more grated cheese if desired.

Enjoy!

La Cucina Povera

May 2, 2018 By in Edible Fiction, Food From The Tedescos, Research Road, The Tedescos Tags: , , , , , , , , , 2 Comments

In the chapter of my novel, The Tedescos, titled “Soul Food,” the family attends church on Mother’s Day with their good friends, The Robertses. After the service, the Tedesco Clan is invited to attend a meal in the church fellowship hall. The men and boys prepared the meal they will serve to the mothers to honor them. Much of the food the Tedescos encounter is familiar, but one dish in particular initiates a conversation between Joe Jr. and Tabitha and Tonya Roberts and results in the explanation of ‘la cucina povera.’

The Italian phrase literally means the poor kitchen, and it is a style of cooking familiar among the lower classes (think peasants) of a particular society. Often, peasants had to cook with whatever they had on hand whether it came from the kitchen or the farm. The ‘poor kitchen’ can be found in every society. The great thing about this concept is that some really delicious recipes emerged from the simple, high-quality ingredients that were available.

Attempting to cook in the style of ‘la cucina povera’ may earn you a laugh especially from an older person who lived through the war in Italy. They may refuse to acknowledge ‘the poor kitchen’ style and argue that it was simply the preparation of the food they had on hand. Americans, with all their varied food choices and easy access to said food, have a tendency to romanticize a style of cooking that was a part of basic survival. Still, I can think of several recipes in which my family indulges that found their way into my writing because of my love to feed people whether real or imagined. Many cookbooks featuring this style of food have been published, and I highly recommend you try one or two meals from them if you’ve never encountered peasant cooking.

Beans and cornbread, cabbage and noodles, and soup made from some combination of vegetables are the types of peasant food I grew up with. I never knew that what we ate was considered to be from ‘the poor kitchen’ because the adults who prepared it for me cooked with love and made everything taste wonderful. Delicious, simple food is usually the tastiest, and in the end, that’s really what it’s all about. What does your family enjoy from ‘la cucina povera?’

The Artist’s Corner – Taking Pictures With Rosita Larsson, Photographer

October 5, 2017 By in The Artist's Corner Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , 7 Comments

Several years ago, a collection of artists pursuing various art forms found themselves in a group message on Twitter complimenting each other’s work and wishing each other a great day.  This went on for some time, and out of this a few became particularly close.  They followed each other on Facebook and via blogs, and their friendships became closer.  Although they’ve never met (their relationships are still bound up in social media), their separation didn’t reduce the fondness they had for each other or the appreciation they expressed toward the individual’s chosen art form.

As one of those artists, I’d like to feature my friend, Rosita Larsson, and her amazing skill as a photographer.  Rosita was interested and willing to answer my questions for The Artist’s Corner.  The little bit of language barrier between us wasn’t a problem at all.  That’s probably because her English is much better than my Swedish!  Without further ado, allow me to introduce Rosita Larsson, photographer.

Tell me a little bit about yourself.

My name is Rosita Larsson.  I am a bighearted, international, Swedish autodidact and artist born in 1956.  I am the mother for four and grandmother of five.  I am a very kind person who expresses what is on her mind.  In my soul and heart, I hold the freedom and beauty that is art.  Creation has been a driving force and a salvation my whole life and through my own personal illness as well as my career spanning more than thirty years.  The best addition to creation is to put a smile on someone’s face, to inspire, and to help out!  I have always created in some form and began exhibiting intermittently for over thirty years, both as an individual and in group exhibitions.  I’ve exhibited worldwide in places such as the United States, the United Kingdom, Brazil, Bulgaria, and France.

Do you put yourself into your photography?

I put my soul into my photography just like when I create.  And I have the eye as you might say.

What has your experience been?

I see myself as an artist first; one who photographs and does artwork, like painting or drawing.  I’ve always created in some form.  I worked in a laboratory with perfumes and essences, worked in stock and stores that sold beautiful things and clothes. I have worked with kindergarten children doing arts and crafts.  I’ve worked in offices, the latest being the Economy Department.  I’ve created brochures, layouts, etc. outside of my regular office work.  These are my ‘livelihood projects,’ and as I was the sole provider for my family, I created and participated in exhibitions in my free time.  In addition to the above, I’ve worked as a class Ma/PTA worker, a leader for leisure activities, in theater groups, and union work.

Did your work experience lead to the pursuit of photography?

I was always the one who photographed all the conferences, company meetings, my family first and foremost, and quite a lot of people.  I seldom photograph people now days except my family, of course.  But I held back my passion for photographing abstracts and flowers, etc.  It was very expensive with film in addition to the specific camera I wanted.

How did you develop your passion for photography?

From when I was eight years old, I loved to photograph (borrowed my grandmother’s Kodak Instamatic).  I got my first camera a couple years later.  Since then, photography has been one of my major interests.  But things happen, and I had to limit photography to my wonderful family, a flower, or a stone or brick wall now and then.  I have always written, created, and primarily painted and drawn, but when the digital camera made its entry, I began more and more to photograph.  And guess what I always have with me:  my camera.

What or who is your inspiration?

Everything!  The experience rich life, and then I have a passion for flowers and architecture.  I see motivation and beauty in almost everything which makes the ordinary seem extraordinary.  I look upward and see angles to construct photo art.  I see subjects everywhere to the extent that it can be difficult which is why I prefer to be alone when I photograph.  When I’m with others, I give them the focus, show consideration, and listen, but when I photograph, I give the objects the focus!

What do you enjoy photographing?

Multiple POVs in reflections, in water, mirrors, windows.  Wherever I am on earth, I always have a camera with me.  It’s like a treasure hunt:  which designs, patterns, funny things, or flowers does my eye find today?  It doesn’t matter if it’s on a trip abroad or to the local grocery store; the treasure hunt is always there.  This applies to all aspecst of my life, too, when I’m in the woods searching for sticks and material to create with, searching for the best recipes or creating my own personal best.  At flea markets, secondhand stores, and vintage shops, I’m always looking for treasures.

That’s why my photos can be about almost anything.  Some things are my absolute passion such as flowers and stone in all forms (such as walls), water in all forms, and buildings (especially old houses and churches).  I get a lot of inspiration for my photographs, and a lot of people get inspired by my photographs.  It’s a win/win situation!

My photographs are completely true as you see it.  I don’t use Photoshop or other programs, no manipulation, alterations, or processing.

Where can someone find you online?  Do you have a website?

You can find me here:  Rosita Larrson

or here: Rosita Larsson Art Collections

In which contests have you competed?  What awards have you won?

Awards won in Design/Crystal Chandelier/Krebs 2006

Botanical and floral photographs have won awards in Sweden 2012

Photographers Forum/Sigma USA Awarded in 35th Annual 2015

Premio Drops from the World, National Civil War Victims Association

Culture and Peace Education/Honorable Mention

Witness of Peace and Solidarity, Italy, September 2016

Attestato di Meriot Artistico 2012 – 2017, many exhibitions in Italy

Conferisce il titolo di laurea ad honorem, Globalart Galleria, Italy, June 2017

Have you been featured in a magazine or other publication?

Libro Co. italia

The book is in English.  I have three works in this anthology along with other poets and artists from several countries.  The purchase helps supply filters to purify water in Bangladesh.  So far, it’s yielded pure water for three villages.

Right now, I am the Featured Artist of the Month in Sanctuary Magazine on the Internet.

Do you take photos for people?  How does a client contact you?

Yes, and I participate and use my art in different charities.  It’s a passion!  Potential clients may contact me here:  larssonzita@hotmail.com

What is your process for photographing people?

I rarely photograph people nowadays.  I go into photography focused as if in another world.  It’s calmer and almost like meditation for me.

How is what you shoot for yourself different from what you take for other people?

It’s painting with the camera, so no difference.

Has your work ever been used for commercial purposes?

Not that I know of!

What’s your favorite photograph that you’ve taken?

Oh, dear—so many favs!  I have about 25,000 photos on my computer.  Not all of them are favs, of course, but many of them are in different ways because I photograph many different styles and objects, abstracts, macro, still life, nature, etc., etc.  Three is a charm, so I’ll take one of my still lifes, one macro, and my latest from this summer, a multiple POV/reflection photo.  (View Rosita’s photographers throughout the post.)

What’s your dream photograph?

The Aurora Borealis/ Northern Lights and the pyramids without the tourists.

What’s your biggest complaint with photography?

I take too many photographs, and I see too much motivation everywhere!  Also, I need a meaning with everything, so that’s a paradox.

Would you like to work full-time as a photographer?  If so, how do you see your business growing?

No, but as an artist whether it’s with a camera, brush, or pen.  I would like to do book illustrations and covers for example.

Do you work alone or with a partner?

Alone, but after I have done my artwork, I like to work on different projects with others.

And If I Perish

May 11, 2016 By in Books, Movies & Music, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , , , , , , 1 Comment

And If I PerishAnd If I Perish was recommended to me by the nurse re-enactors of the Conneaut D-day event as a source of information on American medical staff during World War II. I needed to place my protagonist, Dr. John Welles, in the European Theater as a surgeon, but I truly had no idea how to incorporate a civilian doctor among the ranks of military personnel.

Thanks to Evelyn Monahan and Rosemary Neidel-Greenlee’s thoroughly researched book, I not only had a way to place Dr. Welles in the war, I had firsthand accounts via actual medical staff of what he would have encountered.

And If I Perish is a treasure trove of information not to be missed. I highly recommend it to students of nursing and history. While the contribution of doctors is also noted, the focus of the book is on the nurses who responded to the call to tend American soldiers fighting in North Africa, Italy, and at the Normandy landings through to the end of the war in Europe.

Often without footwear and uniforms in their sizes, yet an abundance of nylons, lipstick, and face powder supplied by the military, the nurses who participated in World War II made tremendous sacrifices and improvised on the spot to ensure that American and Allied soldiers received the best in medical care. They even gave the best they had to offer when working on German POWS who, with the exception of SS officers, were often grateful for the care they received once they overcame the fear of being captured.

It was no small challenge for the nurses to assist doctors while only a couple of miles from the front lines, often in horrible weather, and sometimes during retreats with the threat of being left behind hanging over their heads. And they did it without the benefit of weaponry to fight back.

The nurses endured bombing, strafing, and even evacuation from a hospital ship that had been attacked by unscrupulous pilots of the Luftwaffe contrary to the Hague Conventions. Occasionally they lost one of their own, a fact that further solidified their sense of family. All this they endured at less pay than their male counterparts.

With the equality that women enjoy today in many fields of work, it is difficult for me to comprehend why, for so many years, the nurses’ stories were overlooked and why they didn’t receive as many promotions and awards as the men serving. Hopefully, Mrs. Monahan and Mrs. Neidel-Greenlee’s book came in time for all of them to know how loved and appreciated they were and are for the sacrifices they made in serving their country.

Get Your Italian On

October 7, 2014 By in Miscellaneous Writing, Research Road Tags: , , , , , , , , , , 1 Comment

Below are three fabulous websites I used while researching food for my short story “Italian Cooking.” If you don’t want to visit Italy or at least cook something Italian after reading these then all I can say is, you’re not enjoying food and/or cooking to its fullest. I was ready to hop a plane for Italy and sign up at Academia Barilla. I have no idea how I would pay for it, but who cares?

Buon appetito!

Saveur

Academia Barilla

Wine Weekly

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