"Edelweiss, Edelweiss, every morning you greet me, small and white, clean and bright, you're more happy than me!" from Roger and Hammerstein's "Sound of Music." I remember as a child, my mother brought me the flower preserved under a glass globe from her ski vacation in the Swiss Alps. We were living in Puerto Rico and I had just seen the "Sound of Music" with Julie Andrews and I wanted to run through the hills like the children in the movie looking for Edelweiss. I lived most of my childhood in the tropics and had never seen snow or a mountain until I was a teenager. When I went to high school in Seattle, I spent a week in the summer hiking 90 mile through treacherous mountain range of the Olympic Peninsula with ice axes and sadly never came across any Edelweiss in the high altitudes of The Pacific Northwest. I recently learned that even though Edelweiss is native to the Alps, it can be easily germinated at home in colder landscapes between zones 3-9. And lo and behold the O mighty Amazon which has everything you could wish for in life has 100 seeds for $2.99. If you live in cold climate you could grow it now and it will bloom a beautiful foliage white star-shaped flower June through August. It grows to about the height of12 inches.
There is an ebook that is free to download from the Gutenberg project called Edelweiss by Berthold Auerbach and here is part of a definition of Edelweiss that Ralph Waldo Emerson refers by its latin name," A Gnaphalium like that which grows on the most inacessible cliffs of the Tyrolese Mountains where the Chamois (goat like antelopes) dare hardly venture and which the hunter tempted by its beauty and by his love( for it is immensely valued by the swiss maiden) climbs the cliffs to gather and is sometimes found dead at the foot with the flower in his hand.
Ohh the power of the noble white Edelweiss!!
SAUERKRAUT JUICE COCKTAIL
I think Sauerkraut juice on its own sounds boring for lunch so I suggest doctoring it up as a Martini!!!
Krautini
2 shots of vodka and a splash of sauerkraut juice. Shake it well. Pour into a glass and serve with an olive
Krautini
2 shots of vodka and a splash of sauerkraut juice. Shake it well. Pour into a glass and serve with an olive
FARINACEOUS . . . . MACCHERONI, BOLOGNAISE
Farinaceous literally means "rich starchy food". Maccheroni is a generic term for dried or fresh pasta. Bolognaise also known as Bolognese in Italian is a tomato and meat-based sauce originating from the city Bologna in Italy. It can be called Pasta Bolognese depending on the type of ribbon pasta you use with the sauce. There is spagetti, tagliatelle, pappardelle or fettuccine, I have heard some Italians refer to it as Ragu alla Bolognese. The sauce is also commonly poured over short shaped pasta like rigatoni and penne.
Generally Bolognaise is a sauce made by braising or sauteing chopped meat that can be either ground veal, beef, pork or a combination of them. Pancetta, the pork gives it the real flavor! Then chopped onions, celery ribs, carrots and garlic cloves are cooked in virgin olive oil and then combined with the meat. Add tomato pureed or paste with cooking white wine for flavor. Last Italian seasoning of fresh chopped oregano or thyme are added to the sauce. Simmer for an hour and pour over fresh cooked pasta and presto, your Maccheroni bolognaise is complete!
VEGETABLE. . . . STEWED BLACK CABBAGE
Another name for it is Cavolo Nero pronounced Ca-voll-oh-nee-ro which is loose leafed cabbage from Tuscany, Italy. The leaves are dark green and almost black. the taste can range from has a tangy bitter to sweet. You are probably familiar with the American type, known as Lacinato or Dinosaur Kale which tends to be dark green. Instead of stewing the Cabbage or Kale which tends to overcook and take out all its nutrients, I prefer steaming it or sauteing it to retain the best flavor and texture. My favorite is way to cook it is to dice 1/4 inch of pancetta and crush 2 garlic cloves in 2-3 Tbsp of good olive oil into a broad skillet pan. Cook for a few minutes and then add about 2 Ibs of Kale and a dash of pepper. Serve immediately and you have a healthy dose of flavonoids rich in antioxidants and anti inflammatory properties.
SWEETS AND ICE CREAM. . . . CHOCOLATE CAKE
I will have to pass on the dessert unless it is flourless or is using belgian or french 75 % cocoa dark chocolate
Generally Bolognaise is a sauce made by braising or sauteing chopped meat that can be either ground veal, beef, pork or a combination of them. Pancetta, the pork gives it the real flavor! Then chopped onions, celery ribs, carrots and garlic cloves are cooked in virgin olive oil and then combined with the meat. Add tomato pureed or paste with cooking white wine for flavor. Last Italian seasoning of fresh chopped oregano or thyme are added to the sauce. Simmer for an hour and pour over fresh cooked pasta and presto, your Maccheroni bolognaise is complete!
VEGETABLE. . . . STEWED BLACK CABBAGE
Another name for it is Cavolo Nero pronounced Ca-voll-oh-nee-ro which is loose leafed cabbage from Tuscany, Italy. The leaves are dark green and almost black. the taste can range from has a tangy bitter to sweet. You are probably familiar with the American type, known as Lacinato or Dinosaur Kale which tends to be dark green. Instead of stewing the Cabbage or Kale which tends to overcook and take out all its nutrients, I prefer steaming it or sauteing it to retain the best flavor and texture. My favorite is way to cook it is to dice 1/4 inch of pancetta and crush 2 garlic cloves in 2-3 Tbsp of good olive oil into a broad skillet pan. Cook for a few minutes and then add about 2 Ibs of Kale and a dash of pepper. Serve immediately and you have a healthy dose of flavonoids rich in antioxidants and anti inflammatory properties.
SWEETS AND ICE CREAM. . . . CHOCOLATE CAKE
I will have to pass on the dessert unless it is flourless or is using belgian or french 75 % cocoa dark chocolate
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