“Thousands have lived without love, not one without water.” -W. H. Auden
We the African heat. It is a joy to share the water with all living things.
It is the country antique recipe. Typical of the countryside of Italian Emilia and one of the best condiment for adding to an infinite number of dishes: from baked potatoes to roast chicken, grilled meat, the base of the sauce for pasta, soups, salads. It is easy to prepare: wash and dry rosemary, Salvia/sage, Laurus (to taste). Mixer the herbs, 1 clove of garlic, black pepper with coarse salt (to taste) and put it in a closed glass jar (to be kept for one year in a dark place) or in plastic bags (in freezer). I add it in Friggione and Croutons too.
I was glad to share with you!
Our grandmothers had great respect for bread and they were very able to use it in the kitchen. I must cook chicken every day for my dog (has allergies) and so I have meal soap every day. Soap with croutons is good and healthy dish for my family.
Cut the leftover bread into cubes about 2 cm per side, put the cubes on a baking sheet with oil, mix gently to cover the bread in a uniform way. Add salt and oregano. Mix everything and put into hot oven for a few minutes until the bread is crisp and absorb the smell of oregano. You can serve the croutons for appetizers, at meal or vegetable soup.Easy, good taste and looking food. Try!
Life is a chain of consequences. Yesterday I proposed the antique recipe with onion -Friggione. Today I discovered and tried for us how to remove onion odor from the hands-just rub the ground coffee/or beans with your hands. The hands accept the fragrant and we can enjoy the Friggione. Little things make all the difference!
It is time to plant onion (I plant it too). The onion has been used from 5000 BC, we have tried a lot of recipes. I propose a dish typical of Bologna-Friggione (from 1886). It’s a good dish to be enjoyed in the winter (heating) and in summer (I like cold) and easy to prepare. It is a sauce served with crusty bread, potatoes, meat, pasta.
For the classic recipe we need of : 4 kg of white onion, 1 box of tomatoes (I also use the tomato sauce), salt, sugar, 2 spoon of vegetable oil. Slice the onion and put it in a pot with plenty of water and sugar and leave the onion to soak for a couple of hours – this makes it easier to digest (throw the water). Cook the onion with oil on very low heat until the onion is cooked (if necessary – add hot water), add salt and tomatoes, and proceed with cooking for a couple of hours. The dish is ready! Easier than this! Enjoy your meal!
Rain …melancolia… we light the fireplace, the natural heat makes calm your spirit and wallet. We have a lots of natural wood ashes. Last year I made the ash-paste to wash the dishes and it seems never finishing (boil in 1 liter of water 200 g of ash for 1 hour, filter, you can use liquid for washing clothes, the ash-paste cleans dishes, glasses, utensils, surfaces). This paste can be very useful in summer homes with no-deadline and respect for Nature. I like to be independent of the industry and advertising. The ash I use as compost for the garden, chicken coop disinfectant. It is also useful for repotting: add in compost to cacti, disinfect wounds and plant roots.
Pioggia…melanconia… noi accendiamo camino, il caldo naturale ti fa calmare l’anima e portafoglio. Abbiamo tanta cenere di legna naturale. L’anno scorso ho fatto la pasta per lavare le piatti che sembra non finisce mai ( basta bollire nel 1 litro d’acqua 200g di cenere per 1 ora, filtrare, il liquido puoi usare per lavare i vestiti, la pasta serve per pulire i piatti, bicchieri, pentole, superfici). Questa pasta puoi essere molto utile nelle case di vacanza con scadenza indefinita e con rispetto per Natura. Mi piace essere indipendente dalla industria e pubblicità. La cenere usiamo come il concime per giardino, disinfestante per pollaio. E’ utile anche per rinvasi: aggiungo nella composta per cactacee, faccio disinfettare le ferite e radici delle piante.