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.
Saturday, April 30, 2011
Friday, April 29, 2011
This weekend started out with the Royal Wedding.
Sunday, April 24, 2011
Saturday, April 23, 2011
Aunt Demi announced, “We are having a traditional Maltese Easter dinner. With a traditional figolli.”
- The End -
Friday, April 22, 2011
Thursday, April 21, 2011
In College Point, as Easter approached, the bakeries filled with cross buns, pretzels, braided almond loaves, Easter cookies and marzipan treats. There were also large decorated sugar Easter eggs which had a hole in one end. When we looked into the hole we could see tiny bunny villages. There were also hot cross buns. Ma knew about the cross buns. Since Malta was part of the British Empire, Ma had eaten them in Malta, too.
Wednesday, April 20, 2011
During my earliest years in Corona, a small town in Queens, New York, Easter was Italian. Palm Sunday was the Day of the Olive. Small blessed olive branches were offered as tokens of peacemaking. For Easter breakfast we had Colomba di Pasqua. Colomba is bread shaped to look like a dove, the symbol of peace, and covered with almond paste and almonds. An Italian Easter dinner also had traditions. First we had manicotti. That was followed by a roasted whole baby lamb with a mixed salad, sauteed spinach and roasted artichokes. For dessert there were cream tarts, cookies, spumoni, nuts and roasted chestnuts. The adults had coffee.
Tuesday, April 19, 2011
Please go to part 2
Monday, April 18, 2011
Sunday, April 17, 2011
Saturday, April 16, 2011
Tuesday, April 12, 2011
Yesterday I posted Ma's Qassatat ta I-Irkotta, small ricotta pies.
Great for the lactose intolerant and vegetarians in the crowd.
Monday, April 11, 2011
On Saturday I posted Carmela Soprano's La Pastiera.
Sunday, April 10, 2011
Saturday, April 9, 2011
Time to get back to basics.
I'm not talking theology.
Something more important.
A half dozen sentences or so and I was done.
What was I thinking?
Snarky comments can't cut it.
Not for the holidays.
We're all in the holiday mood and ready to kill.
Here's the link for the recipe for Ma's Qassatat ta I-Irkotta.
I used orange juice.
No, not fresh, as Carmela suggested as a substitute.
Don't push me.
It does take three, four days.
Not involving you, just stuff sitting in a fridge.
Lots of butter and eggs.
Well, what else would you expect from Carmela Soprano?
You've been warned.
The hulled wheat can be found in Italian markets and health food store.
Carmela also used 3 Tablespoons orange flower water.
Good luck with that.
If the dough mixture seems dry, add a spoon or two of ice water.
If all the eggs in the recipe scare the bejesus out of you, try my pie crust recipe.
The wrapped pie can be refrigerated for up to 3 days before serving.
4 ounces (1/2 Cup) hulled wheat
fresh cold water to cover.
1/2 teaspoon salt
Over medium heat bring to a simmer.
Cook, stirring occasionally, 30 minutes.
Drain the wheat and place it in a large bowl.
1 stick (8 Tablespoons) unsalted butter, softened
1 teaspoon grated orange zest
Stir until the butter melts. Let cool.
Beat together in a large bowl
1 15-ounce container of ricotta
4 large eggs
2/3 Cup sugar
3 Tablespoons orange juice
1 teaspoon cinnamon
the wheat mixture
1/2 Cup very finely chopped candied citron
1/2 Cup very finely chopped candied orange peel
Cover and refrigerate.
In a large mixer bowl beat until light and fluffy
1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature
1 Cup confectioners' sugar
1 large egg
2 large egg yolks
Beat until smooth.
1 teaspoon grated orange zest
3 Cups flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
Mix until a dough forms.
Shape 1/4 of the dough into a disk.
Shape the remaining dough into another disk.
Wrap each disk in plastic wrap.
Chill 1 hour, or overnight.
Preheat the oven to 350º
Butter and flour a 9 x 3-inch springform pan.
Tap out the excess flour.
Drape the dough over the rolling pin.
Carry the rolling pin to over the prepared pan.
Fit the dough into the pan.
Flatten any wrinkles.
Scrape the filling into the pan.
Cut the dough into 1/2 inch wide strips.
Lay half the strips 1 inch apart over the filling.
Give the pie a quarter turn and place the remaining strips on top.
Press the ends of the strips against the dough on the sides of the pan firmly to seal.
Trim the excess dough.
1 egg yolk
1 Tablespoon water
Brush the lattice top with the egg mixture.
Bake for 70 minutes.
The pie should be golden brown on top and the filling should puff up.
Cool the pie in the pan on a wire rack 15 minutes.
Run a knife around the edge of the pan and remove the sides of the pan.
Let the pie cool completely.
Wrap the pie in foil or cover, and refrigerate at least overnight.
Would I make La Pastiera again?
My Sicilian Aunts never made it.
My doctor would kill me.
So, it isn't part of the countdown.
There's still twenty-five more to go.