Great Recipes

It is a beautiful day in Abruzzo. This morning we did a lot of gardening to get ready for the guests, who arrive today. I can imagine how beautiful the farm is when all the plants begin to bloom.

While we were working, one of the goats had two babies. We saw them right after they were born and I took a video. It was so wonderful until the other Wwoofer reminded me that I will be eating a baby lamb this weekend. I love lamb, but it will make the meal less inviting (not that I will stop eating).

For lunch we had chicken cacciatore. Gabrielle killed the chicken in the morning so we could eat it at lunch. I am glad I did not know which chicken I was eating. You know how I love my chickens!!

I forgot to mention a comment that Dahlia, the daughter, said to me yesterday, when we were making pasta. She noted that I must not cook a lot because of the way I was standing away from the table. I tried not to take offense. There are so many lessons on this trip including humility.

A couple things about Abruzzo cooking: In American we eat our vegetables cooked just until tender. In Abruzzo they cook and cook and cook their vegetables until they are almost mushy. I feel that it takes away from the taste, but that is only because I am use to one way versus the other. The cheese in Abruzzo has a “wild” taste to it. I don’t really know how to describe it. For example, the Ricotta does not have the sweet taste like I am use to; you can tell it is from goat’s milk.

This afternoon we exchanged recipes. I lucked out on getting a fantastic ricotta recipe. It is a traditional pie from Naples. I learned how to make a beef recipe that was also delicious. I will definitely be cooking when I get back.
Ciao for now