In light of the COVID-19 precautions...
Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol.
Avoid close contact with anyone who appears sick.
Cover your cough or sneeze with a tissue, then toss the tissue in the trash.
Disinfect frequently-touched objects and surfaces.
Talk to your doctor if you develop symptoms.
Stay home if you develop symptoms.
Avoid nonessential travel to areas with active COVID-19 outbreaks.
Visit the website for your local health department for updates.
If you are caring for an older adult:
Know what medications are needed and help them have extra.
Monitor food and medical supplies and have a back-up plan.
Stock up on non-perishable food to reduce shopping trips.
If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak.
Thursday, April 29, 2010
Sunday, April 25, 2010
Carmela Soprano's Linguine with Spicy Shrimp and Tomato Sauce, Anna Sultana's zalza pikkanti (Fish in Caper Sauce, Maltese Style)
I wanted something simple.
It's been getting warmer and I didn't want to stay indoors cooking. Sometimes the recipes in Entertaining with The Sopranos try to make a recipe sound like more than it is.
To be honest, It isn't much of a recipe.
Basically, here it is:
1 pound pasta
Before you drain the pasta, save some of the cooking water to thin the sauce if it's too dry.
3 large garlic cloves, finely chopped
a pinch of crushed red pepper
1/4 cup olive oil
Cook about 3 minutes.
2 tablespoons chopped fresh flat-leaf parsley
28-ounce can of Italian peeled tomatoes, drained and chopped
a pinch of salt
Simmer about 20 minutes.
1 1/2 pounds of shrimp
Cook 1 minute.
Wednesday, April 21, 2010
Sunday, April 18, 2010
Carmela Soprano's La Pastiera, Anna Sultana's Qassatat ta I-Irkotta (Small ricotta pie, Maltese Style)
Friday, April 16, 2010
Wednesday, April 14, 2010
Sunday, April 11, 2010
Friday, April 9, 2010
Here is Maria D.'s recipe.
Wednesday, April 7, 2010
Sunday, April 4, 2010
Nice Easter memories.
At home Ma followed our Maltese traditions. Our Easter dinner menu was similar. But, instead of making a Colomba, Ma baked a figolli, a Maltese sweet bread with a marzipan filling.
Well, you can’t argue with tradition.