Smorgasbord Blog Magazine Weekly Round Up – 11th -17th October 2020 -Jazz, Elephant’s Ears, Pumpkin Flower Fritters and Rennaisance Festival


Welcome to the round up with posts that you might have missed during the week on Smorgasbord.

I hope that despite the increase in cases in most of our countries, you are staying safe. With politics and Covid-19 it is hard to find some good news headlines but tucked away you can find a gem or two.

Canadian Researchers Gave Homeless People $7500 Each And The Results Are So Uplifting

Challenging the stereotypes of homeless people in Canada, a research project from a Vancouver-based charitable organization found that simply giving money to homeless people isn’t as bad an idea as some people might think. Read more: Good News Network

New Fix-It Clinic is Using Zoom and Global Community to Help You Repair Items For Free

How many YouTube tutorials does it take to screw in a lightbulb? One—if that many.

Fixit Clinic

But when you need to fix something that’s beyond your level of DIY expertise, with nearly a bazillion videos offering differing and sometimes conflicting repair advice, it can be hard to know where to turn—or, at least it was until the advent of Fixit Clinic Read more about this great initiative: The Good News Network

So if you need a bit of a lift and a change from the daily litany of pessimism head over to The Good News Network

On the home front the last couple of days I have been moving pot plants around, taking some around the back of the garden to see out the next few months and setting out the winter flowering plants. Not a very bright day but with rain coming in for the next ten days I took the opportunity to take some photographs…

Time to get on with the posts from the week….

William Price King with American Jazz drummer and bandleader Art Blakey

‘T’ for Tea and Toast, Turmeric, Tobasco, Tahini, Tamarind and Elephant’s Ears (it is a T)

how a pumpkin flower fritter looks like

Pumpkin Flowers Fritters: at the Pumpkin Patch

Life Changing Moments – I knew that there was a book inside me waiting to be written by Joyce Hampton

#Thriller – Skeleton Run by John L. DeBoer

#Afghatinstan #MilitaryDogs Patricia Furstenburg, #History #Tudors Tony Riches

My parent’s visit – Part Two – Rennaisance Festival, Anniversary Party and nearly lights out!

Poetry – In Remembrance – The War Poets – Rupert Brooke

Photograph by Cris Saur @crisaur

Pot Luck – Poetry Friday ~ Wild Fire by Vashti Quiroz-Vega

Milestones Along the Way – #Ireland #Waterford 1950s The Saga of Selby

Chapter Eleven – Favourite Walks in Ireland

#Free Book and Some of my Very Odd Jobs – Hotel Senior Receptionist

#Free Book and Some of my Very Odd Jobs – Hotel Assistant Manager

#Free Book and Some of my Very Odd Jobs -The Sheep Farm

#Reviews Dawn Doig, Emily-Jane Hills Orford and Wanda Luthman

#ParanormalThriller – This Last Chance by D.L. Finn

#Memoir Brigid P. Gallagher , #Sci-fi Richard Dee, #Mystery Diana J. Febry

#Pre-Historic Jacqui Murray, #Fantasy Deborah Jay, #Mystery Amy M. Reade

#Paranormal Marcia Meara, #Fantasy A. J. Alexander, #MurderMystery Jessica Norrie

Image wikipedia.

Medicine Woman’s Treasure Chest – Essential Oils and Aromatherapy – Bergamot essential oil

Omega 3s

The endocrine system and hormones Part Two

Smorgasbord Laughter Lines – Oct 13th 2020 – Hosts Debby Gies and Sally Cronin

October 15th 2020 – Hosts Debby Gies and Sally Cronin

October 16th 2020 – Another Open Mic Night with author Daniel Kemp

Thank you very much for dropping and all your support, have a great weekend and I hope you will join me again next week.. thanks Sally.

Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – Pumpkin Flowers Fritters: at the Pumpkin Patch


With Halloween in a couple of weeks we thought you might enjoy these delicious fritters…


Italian Pumpkin Flowers Fritters: at the Pumpkin Patch don’t forget to pick up those flowers too!!!

Last year I went to a field trip to the Pride of the Wapsy Pumping Patch with my preschooler, and , fun thing, while the children (mine included) where walking trough the field to find the perfect pumpkin I was picking those beautiful “male” pumpkin flowers that made the patch yellow and bright! Few minutes before, indeed, the farmer was explaining us how the “female” flowers fall from the pumpkin when it grows meanwhile the “male” ones – which are not attached to any fruit – keep blossoming during the season.

Well, long story short, in Italy those flowers (and the zucchini flowers) are very well known as a delightful ingredients for amazing fritters. When the farmer told me to help myself, I harvested a bag of those, took them home, and prepared this very popular Italian recipe, which is also a very common finger food you can find at wedding’s buffets, and fancy restaurants.

how a pumpkin flower fritter looks like
Super easy, just three ingredients (plus the peanut oil for frying) and get ready to try this deliciousness!!! Just to be clear, this is my family recipe, but I know for sure other Italians may tell you that the batter needs also eggs, or baking soda, or freezing water. Nothing to say about those other recipes: to me, my mom’s one works perfectly. The flowers will taste crispy and tasty, they won’t absorb too much oil, and be perfect for an “alternative” snack or as a finger food appetizer. One last thing, depending on your preferences, you can drizzle the flowers either with sugar (if you are more for sweet treats) or sea salt (if you are more a “savory food” lover), and in this latest case, you can also decide – before to immerge the flowers in the batter – to stuff it with Provolone or Asiago cheese, to make it even more appealing!

Ingredients for about 15 flowers.

  • 7 oz. (100 gr). all purpose flour
  • 7 oz. (200 ml.) beer (any kind works but better a blond one)
  • peanut oil for deep frying

Directions

When you pick up and bag your flowers it may be that during the ride home some bugs come out. Don’t freak out, it’s quite common finding bugs in flowers. Once home, just was the flowers well but delicately, pat them dry and take away the stems and pistils.

Prepare the batter by hand whisking the flour and beer, and let the batter resting in the refrigerator for at least 20 minutes. In a medium sized pot, pour enough peanut oil to fry the flowers, and bring it at 350-350 F. (170-180 Celsius)

Meantime take a flower at a time and deep into the batter making sure is well covered all around. Once the oil reaches the right temperature, fry the flowers (not more than two-three at a time to not bring the oil temperature down) for about a minute for side, then using a holed ladle, take them out into a plate covered in paper towel (to absorb any oil in excess).

Sprinkle with sea salt or sugar (depending if you’d prefer a savory or sweet treat) and serve still warm. YUMMMMM!

This is how a pumping flower fritter looks like

LEARNT IT, MADE IT, LOVED IT!!!!

TIPS: – Ideal would be frying the flowers the same day you picked them up. But If you don’t, seal them in a container and keep them refrigerated until it’s time to fry them.

– Even if they look withered when you pick them up, they will taste great anyway. Just be carful they don’t are rot (black and bad smelling).

– these flowers are delicious even in risotto or noodles, and they match perfectly with squash (of course!), cheese and other vegetables.

– When I prepare this batter, if I don’t have pumpkin flowers, I fry sliced zucchini, or sage leaves, or broccoli and carrots, and they all turn out amazing!

Have you ever tried pumpkin flower fritters? What do you think about it?

I really hope you enjoyed my recipe this month, and If so, please don’t forget to like it, share it or leave a comment!

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia: Website: Italian Goodness –  Facebook: Italian Goodness Facebook – Instagram: Beauty and Four Kids – Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this wonderful and authentic recipe.

Smorgasbord Blog Magazine – Weekly Round Up – September 13th – 19th 2020 – Jazz, Ricotta Cheese, Risotto, Collies, books, reviews and funnies


Welcome to the weekly round up with posts you might have missed on Smorgasbord.

I hope that you are all well and thanks for dropping in today. I am taking full advantage of the sunshine this weekend as the nights are drawing in and the temperatures are already dropping. Still grateful for the quick blast and a good book.

As in most places our infections are on the rise which in not unexpected after the restrictions were lifted. Although here in Ireland the government has been very cautious about moving through the various stages. There are still clusters in the major cities such as Dublin and Cork. We are grateful for our rural location and without the influx of visitors this summer (despite the devastating effect on small businesses) we have been relatively free of infections.  All we can do is continue to be careful and stay positive.

I hope the posts this week will have kept your spirits up and this week William Price King, Carol Taylor and Silvia Todesco provided us with great jazz entertainment and wonderful recipes to ensure we don’t waste away in isolation.

Colin Guest joined us last Sunday to share his life changing moment which resulted in him meeting his lovely wife and finding great happiness.

My thanks to you for all your support during the week….

William Price King with #Jazz Saxophonist and Composer Michael Brecker

R’ for Rice, Ras el Hanout, Rhubarb, Ricotta Cheese and Rice Noodles

#Italian Cookery with Silvia Todesco – Butternut Squash and Porcini #risotto

A complete lifesaver by Colin Guest

Chapter Seven- Snow and Favourite Things

Newly wed Geoff gets some unwanted advice about how to cultivate his back garden of the house…neighbours and cabbabe plants.

#Waterford – 1940s – The Hundred Plants by Geoff Cronin

September 1985 – Curry Parties and Booze buys

Thriller – Acts Beyond Redemption (Unintended Consequences Book 1) by Suzanne Burke

#Fantasy – Liars and Thieves (Unraveling the Veil Book 1) by D. Wallace Peach

Past Book Reviews – #Children Cynthia S. Reyes, #Shortstories Hugh W. Roberts

The Medicine Woman’s Treasure Chest – Herbal Medicine – A little health insurance with Echinacea

Mediterranean Diet Food Pyramid Guidelines in 2020 ...

Cholesterol and Fat Myths Part Three, Vitamin K2 and Healthy Fats

New Author on the Shelves – 5 to 9 years – 6 Six Minute Bedtime Stories by Doug Parker

#Reviews #Travel #Adventure Darlene Foster, #Monarch #Butterfly Bette A. Stevens

Share your Children’s book reviews – #Nature #Humour The Earthkeepers by Shawn Underhill reviewed by Jemima Pett

#Adventure Audrey Driscoll, #Fantasy D.Wallace Peach, #Mystery Sharon Marchisello

#Psychological Thriller Lucinda E. Clarke #Reviews #FamilySaga Judith Barrow, #Italy Valentina Cirasola

#Photography – Lens-Artists Photo Challenge#99: Old and New by Miriam Hurdle

#BookReview – A Snowflake in July by Abbie Johnson Taylor

Friday Flash Fiction 575 – Bonfire by Janet Gogerty

September 15th 2020 Debby Gies and Sally Cronin – Speed Limits, Yoga and the last Bad Dad Jokes

September 17th 2020 – Hosts Debby Gies and Sally Cronin – Stress relief and Heaven and Hell.

Image may contain: 2 people, text that says "EVOLUTION 2019 2020 2021"

September 18th 2020 – Another Open Mic Night with author Daniel Kemp

 

Thank you for visiting and please stay safe…. hope to see you again next week.. thanks Sally.

Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – Butternut Squash and Porcini #risotto


Welcome to the Italian Cookery column with Silvia Todesco, and this month another Italian classic dish that all the family will love Butternut Squash and Porcini Risotto

In the eight years I’ve lived in eastern Iowa, I’ve never found dried porcini mushrooms anywhere. So, I hesitated to post this recipe, since it felt wrong to be publishing a recipe that not all my followers could cook. However, the other day at the grocery store, while I was walking trough the veggies department I found many varieties of dried mushrooms, porcini included!

So finally I can share with you this amazing recipe, absolutely delicious and perfect for the fall (both in taste and in color!). And just to make it clear, even if your kids don’t like mushrooms, they will love the delicate sweet taste of this risotto (even if they will probably eat it by setting aside on the plate the porcini 🙂 ).

Just to satisfy some curiosity you may have, in Italy finding mushrooms is pretty easy: mushrooms love moist, temperate climes, and since Italy has plenty of mountains (Alpi and Appennini) we can proudly grow about a large variety of mushrooms. Aside from porcini, other famous species are chiodini (honey mushrooms) and finferli. Plus there are many more! If you like risotto, I definitely suggest you try this one; you’ll be pleasantly surprised with its “goodness.” 🙂 It takes not more that 30 minutes to make, with the only foresight to dump the dried mushrooms in water at least 20 minutes before you start cooking.

4 servings Ingredients

  • 2 cups Arborio or Carnaroli or Vialone Nano rice
  • 1 pack or 60 gr. dried porcini mushrooms
  • 1/2 medium sized butternut squash peeled and chopped in small cubes
  • 1/2 medium sized white onion
  • 4 tsp. rosmary (better if fresh)
  • 1 cloves garlic
  • about 5 tbs. olive oil
  • 1 tsp. nutmeg
  • 5 tbs. parmesan cheese
  • pepper to taste
  • salt to taste
  • about 64 oz. hot chicken broth (better if homemade) or vegetable buillon
  • optional: 1 Tbs. butter or mascarpone cheese and 1 handful of parmesan cheese for the “mantecatura” (click here for the meaning)
  • Grated Parmesan cheese for dusting.

Directions

Soak the porcini in about 1 cup of warm water at least 15 minutes before to cook them. Or, if the directions on the packaging indicate something different, it is best to prepare them accordingly.

Clean the butternut squash, removing the skin and the seeds, and cut it into very thin cubes.

Drain the mushrooms, but keep some of the water used to soak them. Strain it through a fine mesh sieve or even coffee filter to avoid sand. If some mushrooms looks too big in size, feel free to cut them in two with a kitchen scissors. Warm up the broth for the risotto (or the water, in case you decide to use a vegetable bouillon).

In a skillet heat 2 tbs. of olive oil, then add garlic, rosemary and the chopped onion and cook them until the onion becomes translucent (be careful not to burn). At this point, add the porcini, a pinch of sea salt and 1 tsp. nutmeg. Let the mushrooms cook for about ten minutes at medium heat, being careful not to burn them, stirring once in a while. You’ll know they are cooked once they become tender.

In the meanwhile, in a pan, add 3 tbs. olive oil and when the oil gets hot, add the chopped butternut squash, 2 tsp. rosemary and a pinch of sea salt and cook until becomes brownish and tender. It would take about ten to fifteen minutes at medium heat, stirring occasionally, and always be careful not to burn.

(At this point the broth in the other pot should have reached the boiling point. Lower the heat and keep it on hand, you will use it soon!). Now that mushrooms and squash are cooked, move the squash into the mushrooms skillet. Start the heat, and when it seems the mix is hot, add the risotto rice and let “fry” for about 2 to 3 minutes.

Try not to stir immediately. Only when it seems like the mixture starts sticking to the pan, add 1 ladle of porcini soaking water. As a rule for a perfect risotto “al dente” I start the 20 minutes cooking timer in the precise moment I add the first ladle of liquid to the rice.

Once that water has been absorbed, add salt as desired, and keep adding broth (best 1 ladle at a time until liquid has been absorbed by rice.) and repeat until there are just three minutes left on the timer.

At this point, switch off the heat, add another ladle of broth, the butter (or mascarpone cheese) and the parmesan.

Stir ingredients together and then cover the pot with a lid until the end of the 20 minutes, for the MANTECATURA phase.

This process will make your risotto creamy and dense, in other words “all’onda”. At the end of the twenty minutes, serve your risotto still warm, and suggest your guests to sprinkle some grated parmesan on the top of it, if they like.

LEARNT IT, MADE IT, LOVED IT!

If you’d like to experiment more “mushrooms recipes” you may want to have a look to:

1) Velvety dried porcini soup;

2) Butternut squash and porcini in disguise soup;

3) Butternut squash and porcini noodles.

I really hope you enjoyed my recipe this month, and If so, please don’t forget to like it, share it or leave a comment!

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia: Website: Italian Goodness –  Facebook: Italian Goodness Facebook – Instagram: Beauty and Four Kids – Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this wonderful and authentic recipe.

 

 

Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – #Dessert- Puff pastry and apples roses: what a cute and yummy recipe!


Welcome to the Italian Cookery column with Silvia Todesco, and this month a mouth watering dessert that will be an instant hit with the family and whilst not originally Italian, Silvia has put her talented twist to the recipe.

Puff pastry and apples roses

Today I decided to share with you a recipe that is easy and fast but not traditionally Italian. Besides, it’s super popular and mostly absolutely appropriate for this period of the year where we are about to say goodbye to summer and welcome fall. I am talking about these super cute roses made with puff pastry and apples, that I’ve wanted to try in a long time and that only recently I decided to experiment. There are tons of tutorial and recipes on Pinterest I’ve read as inspiration, and I came out with my own, which I am sharing with you in few minutes.

These absolutely adorable and tasty roses can be prepared with any kind of apples but those with red skin would work better as for the esthetic effect. For 6 pieces you will need only a bunch of

Ingredients

  • 1 puff pastry sheet
  • 2 apples
  • 1 lemon juice
  • 2 tbs. water
  • cinnamon to taste
  • apricot preserve

They are so easy to prepare that you will want to give it a try asap!

Directions

If you are using frozen puff pastry, make sure to take it out of the freezer and store in the refrigerator at least 2 hours before.

Wash the apples, take away the stem and core, and cut in very thin slices (thin because otherwise it will be impossible to shape them).

Place the apple slices in a bowl with 2 tbs. of sugar (even the brown one works very well), the lemon juice and a couple of tbs. of water and microwave for about 2 minutes. Once microwaved, drain the apples in a strainer to get rid off all the extra juice.

Take the puff pastry out of the refrigerator, roll it out on a parchment paper sheet and cut it in six stripes about 2″ wide (5 cm.). Microwave for about 1 minute a bowl of apricot preserve.

At this point, brush one puff pastry stipe with the melted apricot preserve and arrange the apples on one side of the stripe, making sure each apple slices overlaps the other. Dust with cinnamon to taste (optional). Fold the stripe to “wrap” the apples. Roll up the stripe to shape it as a rose, making sure to let it a bit loose so it will have room enough to raise once in the oven.

Arrange the rose in a oven sheet lined with parchment paper. Repeat for each puff pastry stripe left. Dust with sugar.

Bake for about 40 minutes at 400 F (200 C.) in the oven middle rack.

Dust with powdered sugar and enjoy still warm…. YUMMMMMMMM! So delicious!!!

LEARN IT, MADE IT, LOVED IT!

Tips: – These roses are delicious even the day after, but be careful: if you microwave to get them warm again the puff pastry will get chewy and lose its crispiness.

– My daughters had lot of fun helping me preparing these roses: they had no issues at arraging the apples and rolling the pastry.

– My family is not very fond of cinnamon, so I made only two out of six roses with cinnamon: I tell you, those with the spice were ten times better!

– Usually puff pastry sheets are sold in couples, so when you approach this recipe, be sure to have four apples instead of only two.

– Since Fall is approaching and you may be considering to pick up apples at an apple orchard soon, save this other apple desserts recipes… they may come handy soon:

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia

Website: Italian Goodness
Facebook: Italian Goodness Facebook
Instagram: Beauty and Four Kids
Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this wonderful and authentic recipe.

Smorgasbord Weekly Round Up – 12th – 18th July 2020 – Children’s Book Store, Relationships, Italian Cookery, Book Reviews, Health, Humour and Music


Welcome to the round up of posts you might have missed this week on Smorgasbord.

I hope you are all doing well and that your families are safe and well. There are mixed messages as always about what we can and cannot do and clearly there are still some hot spots around our countries and the world where life continues to be very difficult.

I thought I would give you a hint of the new promotions that are coming up in the next couple of months and to remind you of those running at the moment.

I am creating a spin off Cafe and Bookstore for Children’s books and Early Teens… As Robbie Cheadle pointed out in a comment this week, it is very difficult to market children’s books, especially at the moment with virtual launches. Also because many children’s books tend to be print only. The authors with books suitable up to 12 years old will have separate entries for their children’s books in this new Cafe but will still retain their entries in the main bookstore with other books they may have.

There will be new author and book promotions, separate children’s cafe updates and special promotions at certain times of the year such as Christmas.

I really would like your help once it is set up to spread the word to children’s authors who might like to have a promotion for their books and be showcased in the new cafe.  I have a post going out about it on the 27th of July.

I am putting the entries together in the next week and will share the link in the promotional post. If I have missed any books of yours that are suitable for children up to 12 years old you can let me know at that point.

I have had a great response to the post and August is now fully booked but if you would like to participate in September then just let me know. An ideal opportunity to promote your blog posts and I will also top and tail with any book details, author bio and links. Full details are in the post.

Smorgasbord Posts from Your Archives -#NewSeries August 2020- Pot Luck and Do You Trust Me??

Coming in September – the return of the Sunday Author Interview… with a new theme and questions… promotional post on July 30th.

As always I am very grateful for the time and effort that the contributors to the blog put in to produce such amazing posts, and to you for dropping in. If you have time to leave a comment it is always appreciated and it also is a way to connect to others who pass through the blog. This community has never been more important as it is today, and the stronger it is, the stronger we are as individuals.

Calling All Fixers

Are you that person who has a dire need to fix the people you care about? Are you that person who thinks nobody can fix things like you can? Let me tell you, I was one of those people, and I learned that there are definite limitations when it comes to thinking we can repair others—despite how much our hearts truly wish we could.

D. G. Kaye Explores the Realms of Relationships – July 2020 – Calling All Fixers!

Smorgasbord Summer Music Festival with hosts William Price King and Sally Cronin – Headliners Aretha Franklin, Bruce Springsteen and Chris de Burgh

#Italian Cookery with Silvia Todesco – Milanesa style thin cut beef (Cotoletta alla milanese)

Tales from the Garden – Chapter Ten – The Last Summer Ball and the Winter Fairy – Part One

The Colour of Life – The Nuns At The Glue Pot 1946 by Geoff Cronin

#Haiku #Wexford #Ireland -Rescued from the Deep

Letters from America 1985-1987 – July 1985 – A new baby arrives and I meet Debbie around the pool

#Anthology – This is Lockdown – Covid 19 Diaries – Flash Fiction – Poetry M.J. Mallon and Other Authors

Colleen Chesebro’s weekly Tanka Challenge -#Butterfly Cinquain – Wise Women

Project 101 – Resilience – The importance of a healthy gut (part two) #Candida

thyme

Herbal Medicine – Make Thyme in your life for this versatile herb for health and cooking.

There is little doubt that this last three months of lock down has impacted all our lives. Marjorie Mallon has compiled an anthology that shares her own diary of events over that period about the pandemic and life as a family in lock down.. and the thoughts and poetry of others within the blogging community including myself.

Special Feature – #Anthology – This is Lockdown – Covid 19 Diaries – Flash Fiction – Poetry M.J. Mallon and Other Authors

#Historical #Fantasy – Reign of Retribution (The Eternal Realm Book 3) by Fiona Tarr

#Fantasy – Sea Dragons: Wisp II by Adele Marie Park

#Thriller John W. Howell, #Murder Mystery Barbara Silkstone, #Mystery Stevie Turner

#Familydrama James J. Cudney, #Prehistoric Jacqui Murray, #Children’s Toni Pike

#Poetry M.J. Mallon, #Contemporary Olga Nunez Miret, #Dystopian Teri Polen

#Thriller Allan Hudson, #Poetry Joyce Murphy, #Paranormal #Romance Marcia Meara

#History Barbara Ann Mojica, #Children’s Paul Noel, #Mystery Judy Penz Sheluk

#Romance Ritu Bhathal, #YAMystery Karen Demers Dowdall, #Paranormal S.A. Harris,

#Childrens Deanie Humphrys Dunne, #Dystopian Sandra J. Jackson #NewAdult #Romance Abbie Johnson Taylor

#Writing Denise O’Hagan, #Children Wanda Luthman, #RomanticComedy Jack Lindsey

Smorgasbord Laughter Lines – July 14th 2020 – Hosts Debby Gies and Sally Cronin

Smorgasbord Laughter Lines – July 16th 2020 – Hosts Debby Gies and Sally Cronin

The Senior Team pass the Courtroom funnies along.

Thank you very much for dropping in today and during the week… it is much appreciated and I hope you will join me again next week.. Thanks Sally.

Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – Milanesa style thin cut beef (Cotoletta alla milanese)


Welcome to the Italian Cookery column with Silvia Todesco, and this month a mouth watering beef dish that the whole family will love.

Milanesa style thin cut beef (Cotoletta alla milanese): enjoy a non processed fried food. So easy and so good!

The Cotoletta alla Milanese – also called “costoletta” or “fettina panata“– is an exquisite, ancient recipe, appearing in all famous Italian cuisine books and restaurant menus, but also traditionally used in families especially to make meat tasty for children (as meatballs and beef rolls).

The Cotoletta is, together with Milanese risotto, ossobuco and panettone, among the most typical dishes of Milanese cuisine. The dish is typically a thin cut (fettina) of milk-fed veal (according to the classic Milanese recipe), but lamb and pork are also common meat alternatives. The beef I use normally, is called “beef top round, extra thin cut for milanesa” which I easily find weekly at Walmart.

Honestly, as all the other typical Italian recipes, every family has developed a slightly different way to prepare this dish. While one person may use only eggs yolk, another might fry in butter instead of oil. Others prefer to use just bread crumb for coating, and so on. So, the version I am sharing with you is the one my grandmother and my mom always cooked for us.

The beef is quick and easy to cook, absolutely appealing to adults and kids, and not particularly unhealthy (aside from the fact that is fried food) 😉 if you pick a good quality oil for frying (my favorites are olive oil or peanut oil), you use your home-made breadcrumbs (suggested but not required) and a fresh cut of meat. Most of the time I prepare “cotoletta alla Milanese” when I have beef leftovers from beef and ham lava cheese rolls.

4 servings Ingredients

  • 4 big slices beef top round, extra thin cut for milanesa, cut in two pieces
  • 1 cup plain breadcrumbs
  • 1/2 cup corn bread flour
  • 1 beaten egg
  • Vegetable oil (to fry)
  • black pepper to taste
  • sea salt to taste

Directions

Usually the “milanesa style thin cut” is sold in very big slices of meat. Before starting cooking, cut the slices in two, it will make dredging the meat in the egg and the frying part much easier and less messy. Beat the egg and add a pinch of black pepper.

Dredge the meat into the eggs beaten in a deep bowl. You can do this many hours in advance if you like, so the egg will get absorbed by the meat evenly and will keep the breading better.

Mix the bread crumbs with the corn meal, and coat evenly the beef slices on both sides. Again, if you need to get dinner ready quickly, once coated, the meat can stay (covered and well stored) in the fridge for about 24 hours (that means you can prepare the slices coated the night before cooking them).

Heat the oil in pan, and when it reaches the cooking point (try with a little piece of crumb or a wooden tool to check) start frying your beef slices. Pay close attention to the color of the crumbs, that should turn golden but not brown. If the oil is hot enough, it would take not more that few minutes per sides.

Drain the meat on a paper towel as you normally do with fried food, dust with sea salt, and serve still warm.

LEARNT  IT, MADE IT, LOVED IT!

TIPS:

  1.  Serve with mashed potatoes, baked potatoes or vegetables, as preferred, but even French fries would be a delicious choice!
  2. Many people like to sprinkle few lemon drops on the meat before to eat it, but I don’t since the lemon make the breading become soft and no more crunchy.
  3.  If you like to try the butter instead of the oil for frying, go ahead: the taste will be stronger, and you may like it even better…

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia

Website: Italian Goodness
Facebook: Italian Goodness Facebook
Instagram: Beauty and Four Kids
Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this wonderful and authentic recipe.

Smorgasbord Blog Magazine Weekly Round Up – 7th – 13th June 2020 – FREE Book Marketing -ABBA – Kippers – Tomato Salad and a feast of authors, books and laughter


Welcome to the Smorgasbord Weekly Round Up with posts that you might have missed during the week.

I hope everyone is doing well and is looking forward to a more lifting of restrictions in the coming week. Still some confusion about where, with whom, why and when you can do things but hopefully that will be clarified! First, something that can do something about…..

Ongoing book marketing opportunities.

Delighted to say that the Meet the Authors series every weekend is going well, and I will have featured every author in the Cafe and Bookstore by the end of July. As an author in the cafe, you don’t need to do a thing although it would be great if you could share the post to boost for your own books and the other two authors featured with you.

Share an Extract from your most recent book.

Stop me if you are currently selling too many books or are receiving too many reviews…

I wish I was in that position. But, in case like me you could always use a little more visibility, and you are an author in the Cafe and Bookstore, then why not spend five minutes of your time and send me 500 words from your most recent release, or if you are poet… a poem… so that I can put together a promotion for you, such as the one I have featured for today: Extract from Silent Heroes by Patricial Furstenberg

Here is the post that tells you how you can participate with an example of how it looks with one of my books… it is FREE Book promotion… don’t miss out: Share an Extract from your latest book

If you need any more convincing.. the average views of posts in the previous series was over 100… hopefully resulting in one or two sales and more reviews.

Anyway.. I will be waiting to hear from you.. and you are very welcome, even if you have been recently featured. The list is growing daily so please get in touch soon.

Time to move onto the posts from the week you might have missed.

Thanks as always to the contributors and guests who bring such amazing posts to the blog, and to you for all your support.

William Price King ABBA Part Five – The Finale

Carol Taylor – A – Z of Food – ‘K’ for Kale, Ketchup, Kippers and Kanom Moo Krob (Crispy Pork and Kale)

#Italian Cookery with Silvia Todesco – Simply Delicious Tomato and Basil Salad

 

Wake Robin Ridge Book One by Marcia Meara

May 1985 – Las Vegas Razzle Dazzle Part One Sally Cronin

The Colour of Life – The Price Of A Habit – 1937

Tales from the Garden Chapter Five – Trouble in Paradise – Part one

Let Sleeping Dogs Lie – Powerscourt Ireland

Chesebro’s Poetry Challenge – #SynonymsOnly -#GarlandCinquain – Garden Birds

Acidity/Alkalinity pH Balance for Health Part One and Music Therapy

New Book on the Shelves – #Sci-fi Promise Me (Dave Travise Book 3) by Richard Dee

#Contemporary -You’re Never Too Old to be A Prom Queen by Olga Nunez Miret

#Historical -The Last Pilgrim by Noelle Granger

#GraphicNovel Sue Vincent and Stuart France, #Historical #1950s Bette A. Stevens, #Poetry Balroop Singh

#Memoir Ann Patras, #Poetry Frank Prem, #Mystery Barbara Silkstone

#Memoir D.G. Kaye, #Childrens Pamela S. Wight, #Memoir Pete Springer

#Childrens Nicholas C. Rossis, #Fantasy Vashti Quiroz Vega, #Writing Harmony Kent

#Blogging Anne R. Allen, #Thriller Mark Bierman, #Childrens #YA Robbie and Michael Cheadle

#Thriller Carol Balawyder, #Flashfiction Sarah Brentyn, #SciFi Richard Dee

#Thriller Jaye Marie, #Thriller J.P. McClean, #Contemporary Jessica Norrie

Food Therapy – #Honey -#Propolis – Thousands of Years of History and Health

Laughter Lines – June 9th 2020 – Hosts Debby Gies and Sally Cronin

Laughter Lines – June 11th 2020 – Hosts Debby Gies and Sally Cronin

More Humour from the Senior Team

Thank you very much for dropping and for your generous support, I hope that you will join me again next week..thanks Sally.

Smorgasbord Blog Magazine – #Italian Cookery with Silvia Todesco – Simply Delicious Tomato and Basil Salad


Welcome to the Italian Cookery column with Silvia Todesco, and this month a wonderfully vibrant fresh tomato salad.

Simply Delicious Tomato and Basil Salad

Hi everyone! Yes! It’s summer and many of you have some very sunny weather. Oh Lord, it seems impossible that even your appetite can be jeopardize by the extremely high temperatures!

Of course Italians have their ways to make you hungry even if you are hot 😉 and this salad is the perfect example of a light meal full of taste and vitamins and at the same time very refreshing: in other words, perfect as a light lunch or side dish. Not to mention that it’s so colorful and bright that it will light up your table and be perfect also as appetizer or side dish during a cook out! Grab some tomatoes, capers, green olives, red onions, fresh basil and Italian dressing, and your colorful salad is ready! For this recipe you don’t need quantities… just fill your plate with sliced tomatoes (better if the heirloom kind) as much as you want and decorate it with the other ingredients… I hope you will like it as much as I do!

Ingredients

  • ripe heirloom tomatoes
  • green olives (deprived of their water)
  • capers (deprived of their water)
  • fresh basil
  • sea salt to taste
  • olive oil to taste
  • a sprinkle of red wine vinegar
  • finely sliced red onion
  • optional: black pepper to taste

Directions

  1. Wash the tomatoes, take away the stem and slice them 1/4″ thick.
  2. Arrange the tomatoes nicely in a dish, and spread on top the red onions first, then the capers, green olives, and basil.
  3. Dust with a pinch of sea salt (and black pepper if you’d like), sprinkle with red wine vinegar, “give it a round” of extravergin olive oil and serve it!

It’s impressive how such a simple dish it’s so delicious!

LEARNT IT, MADE IT, LOVE IT!

TIPS:

  • If you don’t like the idea of a vegetarian salad, you can pair this dish with hard boiled eggs or tuna in olive oil… it would turn even better!
  • This salad can be prepared all year long but of course it’s better if made during the tomatoes season… seasonal produce always have a better taste!

How about you? Do you have a favorite summer salad that you like to enjoy in the most hot days? Please, feel free to let me know you thoughts by leaving a comment… I really enjoy learning others tastes and recipes!

If you live in the QUAD CITIES AREA (Iowa, USA) you can order desserts from Silivia from her Italian Home Bakery

My thanks to Silvia for another delicious recipe, and it would be great if you would share your feedback and the post for others to enjoy and subscribe to Italian Goodness if you would like to receive a new recipe each week for free.

About Silvia Todesco

I’m Silvia, I come from Veneto Region (from Bassano del Grappa precisely, one hour by car far from Venice), and I moved to Iowa in 2011, because of my husband’s job necessities.

I’ve grown up watching my great-grandmother, my grandmother, and my mother cooking for my family every day, searching carefully for ingredients and preparing fresh food. That was their way to show us how much they cared (and care) about us, and to carry on a tradition. I cannot recall a festivity without relatives everywhere and tons of delicious food to eat!

But my way was different I graduated with honors at the University of Law of Padua, and (obviously) I became a lawyer. As a professional, I used to work 14 hours a day, and, of course, the time I could dedicate to my family (and cooking) was almost none.

Then fate brought us here, and finally I’ve found myself. All my background came up, and I realized that taking care of my family is the most satisfying job I could do, especially because it entails cooking healthy and good food!

So I started to practice what I learned when I was young, and surprised myself in making all those meals that characterized my youth.

Integration in a new society is not easy, but it was nice for us to discover how much Italians are loved abroad! And since every new person we have met asked me if I was a good cook, and told me that they love Italian food, well, I decided to share my Italian cooking culture and recipes with you!

Of course, you won’t need to be an expert to follow my recipes! What I’m writing about is our daily menus- recipes made with simple and few ingredients, most of the time cheap and healthy (because the food is not processed).

Plus, considering my passion for cooking, I will also share with you new recipe I discovered in magazines, websites, or shared by friends, and in this case I will always describe you the origin of my posts objects.

In addition, I promise not only to write about Italian food, but especially to give suggestions related to where and how to find the right ingredients and tools you will need. I really hope that you will enjoy my tips!

Connect to Silvia

Website: Italian Goodness
Facebook: Italian Goodness Facebook
Instagram: Beauty and Four Kids
Twitter: @silviatodesco81
Pinterest: Silvia Todesco

You can find all the recipes for a four course Italian meal in this file and also Silvia’s monthly posts. Italian Cookery with Silvia Todesco

Thanks for dropping in and I hope you will enjoy making this simple but delicious summer recipe.. thanks Sally.

Smorgasbord Blog Magazine Weekly Round Up – 10th – 16th May 2020 – Relationships, ABBA, Ink Fish, Italian Tomato Sauce, Books and Laughter


Welcome to the Smorgasbord Weekly round up with posts you might have missed during the week..

It has been a full house this week with our regular contributors D.G.Kaye, William Price King, Carol Taylor and Silvia Todesco making sure that we have plenty of food for thought about relationships, music to dance to, recipes using ingredients beginning with the letter ‘I’ and the way you should be making the classic Italian tomato sauce.

We are seeing a lifting of some of the restrictions from Monday here in Ireland with bubbles of four people allowed to mingle, DIY and Garden Centres opened (I will wait a week until they get over their first rush of customers) and an extended exercise range of 5k. The Irish government are taking a very cautious approach and making adjustments every two weeks so that they can monitor the impact of lifting restrictions piecemeal.

Our tourist industry that welcomes 9 million visitors a year will be taking a hit of around 5 billion Euro as they face a two week guarantine period when they arrive. Restaurants, cafes and pubs are going to be the last to be opened which also means local communities will be struggling, and some businesses may never open again.

I am sure that countries will recover, but the world as we knew it is going to be changed dramatically, especially in regard to working environments and world travel.

I hope that wherever you are, and whatever your particular government is doing with regard to restrictions, that you will continue to take care when out.

Just a reminder that the new series of the Health Column – Project 101 – Resilience starts on Tuesday. I will be looking at the small changes we who are over 65 can make in both diet and lifestyle to improve our resilience to opportunistic pathogens that cross our paths. This includes addressing the key issues that have been identified at putting us at greater risk of not surviving being infected. Being 67 has made me conscious of the areas that I need to address and I have been working on these over the last nine weeks and I hope you will find them helpful.  I promise there will be some fun involved…

Now time for posts from the week.. and thank you for all your support, it is much appreciated.

D. G. Kaye Explores the Realms of Relationships – Forming Healthy Relationships – What’s Inside the Box?

William Price King – ABBA – Part Three – Mid-1970s

Carol Taylor – A – Z of Food – ‘I’ is for Icing, Ink Fish, Indian Black Salt, Infusing Immortalittea and Irish Stew…

Italian tomatoes sauce: the truth about “Marinara”

Part Six – Malta and the Far East 1946

How the Stable was Built 1936

Adventures in the USA – 1985 – Easter in New Orleans

Tales from the Garden – The Guardians

Etheree – Advancing Years

Drought Spain

UFOs at Sunset

Apricot, Fruit, Power, Apricot, Apricot

Apricots – no honeymoon should be without Them!

#Scifi Richard Dee, #Romance Ritu Bhathal, #Thriller Carol Balawyder

#Childrens Deanie Humphrys Dunne, #Vietnam Chuck Jackson, #Dystopian Sandra J. Jackson

#Thriller S. Burke, #Mystery Lizzie Chantree, #Shortstories Anne Goodwin

#WWII – While the Bombs Fell by Robbie Cheadle and Elsie Hancy Eaton

#Memoir – My Ideal Partner by Abbie Johnson Taylor

#Memoir- My Gentle War by Joy Lennick

#SciFi – The Godsend: Innerscape: Book Two by A.C. Flory

#YAFantasy – The Curse of Time : Book One – Bloodstone by M.J. Mallon

Afghanistan – No More Mulberries by Mary Smith.. on offer this weekend 99p/99c

May 12th 2020 – Hosts Debby Gies and Sally Cronin

May 14th 2020 – Hosts Debby Gies and Sally Cronin

More seclusion humour from the senior team

Thank you very much for dropping by today and I hope you will join us again next week.. thanks Sally.