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italy travel specialist toronto guide
Basil For Everything By Judi Singleton, Fri Dec 9th I planted three kinds of basil today. I love basil it is one ofthose herbs that just is is truly indispensible in the kitchen.Ocimum basilicum, Sweet Basil, is the most common. Two or threeplants will keep you in fresh Basil all summer, and give youplenty to dry for winter. The flavor is great, but deterioratessome after the plant flowers. Let a stalk or two go to seed fornext years crop. Purple basils: have dark purple serratedleaves, pink flowering; good for cooking. 'Purple ruffles' is anexample that is good for salad vinegars. East Indian: has aspicy clove-like aroma and flavor; good with tomatoes andcurries.Thai basil: is anise flavored and used in Indian andThai cooking. I also planted some seeds of a globe variety ofbasil Bush basils: are compact rounded plants, have tiny leaves,good flavor. Examples are 'spicy globe', 'bush' and 'tiny leafpurple'.Try different kinds There are many different kinds ofbasil that are fun to grow. I like to look for the ones withtiny leaves, and the purple-leafed kind, and also spicy basil.Basil is a polymorph, meaning it occurs in many different forms,varieties and closely related species. The different types areeasily hybridized, producing many different kinds of plants withdifferent essential oil constituents and compositions. There arecinnamon, lemon, clove and licorice scented basils; purple andgreen, curly and lettuce leafed varieties. Dwarf bush types withtiny leaves are grown as ornamental plants. Sweet Basil, Ocimumbasilicum is an herbaceous member of the mint family. It is thebasil most commonly grown. It is a delicate herb with a boldaroma and flavor, containing about 1% essential oil which has anintense, spicy-sweet, aroma and a slight anise-like undertone.Often associated with Italian cuisine, basil is native to theregion surrounding the Mediterranean Sea. Popular as a seasoningand easy to grow, basil is cultivated and used throughout theworld. Basil will flourish in your garden or in a pot on a sunnywindowsill as long as it gets lots of warmth, water and sun.Pinch the flowers The minute you see flowers, get rid of them.The plant should keep flourishing with hearty leaves thereafter.Pinch your basil back to keep it small and tender even if youare not eating it as fast as it can grow. Last year mine was tootop heavy for its root base and tended to fall over on anythingunfortunate enough to be nearby. Snails and slugs absolutelylove basil, and will devour young tender sprouting basilvoraciously. I start my basil indoors so that it's not as muchof a problem. I put it in pots outdoors but I surround the potseach night with pans of beer. It has been so wet here thisSpring that I had about 40 slugs a night just around one basilplant. Common basil pests are aphids, Japanese beetles and slugs. Knockoff aphids with a spray of water, hand pick off Japanese beetlesand drop into soapy water. For slugs, put out small containersof beer to attract them to their "fatal beer swim". Basils arealso susceptible to fungal leaf spot (caused by poor drainage,high humidity), fusarium wilt, and cucumber mosaic virus(transmitted by aphids). In the garden, basil is a fineornamental and has a long history as a companion plant; it'ssupposed to improve the growth and flavor of tomatoes and helprepel flying insects. Basil can be grown best in zones 4-10 andprefer warm soils and climate. Start seeds indoors six weeksbefore the last frost date in a moist medium at 80 degrees F. Orstart seeds outdoors after soil is warm. Plant in well-drainedsoil with a little compost tilled in or add a small amount ofbalanced organic fertilizer. Optimum soil ph is 5.5 - 7.5. Spaceplants 12-18 inches apart. You can snip fresh basil leaves intoa pasta dish or salad and have your aromatherapy and eat it too! Basil Lore Cultivated since antiquity, basil originated inIndia, where it was regarded as a sacred herb. The name comesfrom the Greek basileus meaning 'king.' In India, Hindusbelieved that if a leaf of basil was buried with them, it wouldget them into heaven. Basil was also sacred to the Gods Krishna,and Vishnu and is still found growing around temples. In Italy,basil was used as a signal for love; a pot of basil placed onthe balcony meant that a woman was ready for her suitor toarrive. In England, basil was used to ward off insects and evilspirits. Basil is a part of religious traditions around theworld, from Christianity to Hindu. Although there is no mentionof basil in the Bible (21), the plant is said to have grown atthe site of Christ's crucifixion (21, 24) and is associated withSt. Basil, whose feast day is celebrated in Greece on January 1by having basil blessed at church (21, 45). Holy basil, Ocimum tenuiflorum, is particularly sacred in Hindutradition. It is thought to be the manifestation of the goddess,Tulasi, and to have grown from her ashes. There are severalversions of the legend, but according to a widely known one,Tulasi was tricked into betraying her husband when she wasseduced by the god Vishnu in the guise of her husband. In hertorment, Tulasi killed herself, and Vishnu declared that shewould be "worshipped by women for her faithfulness" and wouldkeep women from becoming widows (37). Thus, holy basil, whichalso goes by the common name tulsi, an obvious reference to thegoddess, became a Hindu symbol of love, eternal life,purification and protection
Canadian Organization Promotes Italian Language and Literature <p>The <a href="http://clk.about.com/?zi=1/1hc&zu=http://canadiansocietyforitalianstudies.camp7.org/">Societ?anadese per gli Studi d'Italianistica</a> (Canadian Society for Italian Studies in English, and Soci? canadienne pour les ?des italiennes in French) is an international organization composed mainly of academics or those who have a scholarly or professional interest in Italian Studies. Established in 1972, the society: <blockquote>"Aims to foster and advance Italian Studies in Canada by providing venues for the presentation and discussion of research dealing with Italian language, literature, film, politics and culture, and related fields, such as Italian-Canadian studies, and matters pertaining to the teaching of Italian as a second and third language."</blockquote></p><p>The official publication of the society, <a href="http://canadiansocietyforitalianstudies.camp7.org/Default.aspx?pageId=137851"><i>Quaderni d'Italianistica</i></a>, is a peer-reviewed journal published twice yearly in English, French, and Italian.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/09/02/canadian-organization-promotes-italian-language-and-literature.htm">Canadian Organization Promotes Italian Language and Literature</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Thursday, September 2nd, 2010 at 02:32:57.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/09/02/canadian-organization-promotes-italian-language-and-literature.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/09/02/canadian-organization-promotes-italian-language-and-literature.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/09/02/canadian-organization-promotes-italian-language-and-literature.htm&zItl=Canadian Organization Promotes Italian Language and Literature">Email this</a></p> La Burrasca di Ferragosto ?in Arrivo <p>If historic weather patterns hold true to form, Italy will experience <i>la burrasca di Ferragosto</i> over the next few days. The storm typically occurs in the last week of August, after the <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2009/08/15/ferragosto.htm">Ferragosto</a> holiday, during which an intense rainstorm that lasts a few days is followed by lower temperatures and fresh air, breaking the hot, humid days of summer. According to the Italian news agency ANSA, in: <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.ansa.it/web/notizie/rubriche/cronaca/2010/08/28/visualizza_new.html_1789758259.html">Caldo: la 'rottura' dell'estate, tra domenica e luned?t;/a>, this year's <i>burrasca di ferragosto</i> will affect all of Italy and result in a sharp drop of temperatures (between 10-12 degrees Celsius) and strong winds.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/29/burrasca-di-ferragosto.htm">La Burrasca di Ferragosto ?in Arrivo</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Sunday, August 29th, 2010 at 02:34:21.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/29/burrasca-di-ferragosto.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/29/burrasca-di-ferragosto.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/29/burrasca-di-ferragosto.htm&zItl=La Burrasca di Ferragosto ?in Arrivo">Email this</a></p> McLawyers Contro McPuddu's <p>If you're looking for a Big Mac in Sardinia and order a <a href="http://www.sardegnaturismo.it/index.php?xsl=87&s=4382&v=2&c=3164&t=1"><i>culurgiones</i></a>, don't be surprised if there's no special sauce. For that matter, there won't be any beef patties either, because the dish is a Sardinian form of stuffed pasta filled with <i>pecorino sardo</i> (Sardinian cheese made from sheep's milk), potato, and mint.</p><p>The point is, there's nothing on the menu at McPuddu's restaurant that's likely to be confused with a Big Mac, yet McDonald's lawyers have ordered the tiny Sardinian pasta snack bar in Santa Maria Navarrese to <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.blitzquotidiano.it/gourme/mcdonalds-contro-mcpuddus-imprenditore-sardo-gastronomia-513708/">remove 'Mc' from its name</a>.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/28/mcpuddu.htm">McLawyers Contro McPuddu's</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Saturday, August 28th, 2010 at 02:01:07.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/28/mcpuddu.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/28/mcpuddu.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/28/mcpuddu.htm&zItl=McLawyers Contro McPuddu's">Email this</a></p> De Niro To Take Italian-Speaking Role? <p>Robert De Niro might soon be dusting off his Italian language skills. According to <i>Variety</i>, the actor is in final negotiations to star in the film <i>Manuale d'Amore 3</i> (Manual of Love 3). In the film, the third in a series of Italian romantic comedies by the same name, De Niro would play a divorced American professor living in Rome. Some of his dialogue would be spoken in Italian.</p><p>Some people claimed <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/01/02/dustin-hoffman-needs-italian-lessons.htm">Dustin Hoffman needed Italian lessons</a> when he appeared in a television commercial to promote the Marche region of Italy; maybe he can give De Niro a few pronunciation tips before filming begins in September.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/25/de-niro-manual-of-love.htm">De Niro To Take Italian-Speaking Role?</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Wednesday, August 25th, 2010 at 02:49:38.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/25/de-niro-manual-of-love.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/25/de-niro-manual-of-love.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/25/de-niro-manual-of-love.htm&zItl=De Niro To Take Italian-Speaking Role?">Email this</a></p> Study With Meucci and Garibaldi <p>Looking for a historical setting to study Italian? <a href="http://clk.about.com/?zi=1/1hc&zu=http://pub1.andyswebtools.com/cgi-bin/p/awtp-custom.cgi?d=garibaldi-meucci-museum&page=747">Register for the fall semester of Italian language classes</a> at the <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.garibaldimeuccimuseum.org/">Garibaldi-Meucci Museum</a>, in Staten Island, New York. There are classes for both beginner and advanced students as well as classes taught primarily in Italian. The museum is a memorial to inventor Antonio Meucci and Italian revolutionary Giuseppe Garibaldi.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/24/garibaldi-meucci-museum.htm">Study With Meucci and Garibaldi</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Tuesday, August 24th, 2010 at 02:45:42.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/24/garibaldi-meucci-museum.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/24/garibaldi-meucci-museum.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/24/garibaldi-meucci-museum.htm&zItl=Study With Meucci and Garibaldi">Email this</a></p> Chatty in Illinois <p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2006/04/03/italian-language-meetup.htm">Italian language meetups</a> are fairly common nowadays and oftentimes have a specific theme, such as the <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2009/10/09/extreme-italian-language-exchange.htm">extreme language exchange</a> held in Rome or the <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/07/05/cineforum-italiano-washington-dc.htm">Cineforum Italiano</a> in Washington, DC. One in particular, though, deserves mention if only for its name. <a href="http://clk.about.com/?zi=1/1hc&zu=http://ichiacchieroni.tripod.com/">I Chiacchieroni</a> is an Italian-language conversation group in Illinois that meets for dinner every month for a casual evening of conversation in Italian. With a name like that, the group is sure to be talkative!</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/21/italian-language-conversation-group-illinois.htm">Chatty in Illinois</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Saturday, August 21st, 2010 at 02:18:30.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/21/italian-language-conversation-group-illinois.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/21/italian-language-conversation-group-illinois.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/21/italian-language-conversation-group-illinois.htm&zItl=Chatty in Illinois">Email this</a></p> RIP Il Picconatore <p>Francesco Cossiga, former interior minister, prime minister, and president of the Italian Republic, died in Rome on Tuesday, August 17. He was 82. According to The New York Times, "In later years, he developed a reputation for his outspoken criticism of the Italian political system and its players, gaining the nickname <i>Il Picconatore</i>, or the pickax."</p><p>Mr. Cossiga was a leading figure in the Christian Democrats, the party that dominated postwar Italy until it crumbled in a kickback scandal in the early 1990s.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/19/francesco-cossiga.htm">RIP Il Picconatore</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Thursday, August 19th, 2010 at 02:33:50.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/19/francesco-cossiga.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/19/francesco-cossiga.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/19/francesco-cossiga.htm&zItl=RIP Il Picconatore">Email this</a></p> Crema Ghiacciata <p>According to <i>Corriere della Sera</i> in <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.corriere.it/cronache/10_luglio_06/serra-nuova-vita-caffe_1e1b06c4-88bf-11df-9548-00144f02aabe.shtml">Nuova Vita per il Caff?t;/a>, the latest coffee craze in Italy is <i>crema ghiacciata</i>. Halfway between a gelato and sorbet, the delicious summer concoction is a mix of milk, cream, and coffee combined in a slush machine (<i>granitore</i>).</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/15/crema-ghiacciata.htm">Crema Ghiacciata</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Sunday, August 15th, 2010 at 02:32:11.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/15/crema-ghiacciata.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/15/crema-ghiacciata.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/15/crema-ghiacciata.htm&zItl=Crema Ghiacciata">Email this</a></p> More Reasons To Study Italian <p>Inflation is ever-present nowadays, <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.nytimes.com/2010/07/30/business/economy/30fed.html">regardless of what economists would have you believe</a>. Case in point: While there might be <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/od/grammar/a/aa082405a.htm">ten top reasons to learn Italian</a>, there seem to be <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.onlinecollege.org/2010/07/26/50-reasons-you-should-learn-a-new-language/">50 reasons you should learn a foreign language</a>.</p>
<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/14/why-study-italian-2.htm">More Reasons To Study Italian</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Saturday, August 14th, 2010 at 02:05:39.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/14/why-study-italian-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/14/why-study-italian-2.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/14/why-study-italian-2.htm&zItl=More Reasons To Study Italian">Email this</a></p> Rome the Streets of New York <p>The title is not a misspelling. <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.illy.com/">illy</a>, the renowned purveyor of espresso coffee, has launched a new marketing campaign in New York City for their <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.illyissimo.com/">illy issimo</a> line of coffee-flavored energy drinks. The tongue-in-cheek advertising, which appears in subway stations and other heavily traveled locations, also includes the tag lines: "Travel New York in the espresso lane" and "Ciao New York! Try Illy coffee to go." illy issimo is available in three flavors: Caff?Cappuccino, and Latte Macchiato.</p><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/12/rome-the-streets-of-new-york.htm">Rome the Streets of New York</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/">About.com Italian Language</a> on Thursday, August 12th, 2010 at 02:18:50.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/12/rome-the-streets-of-new-york.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italian.about.com/b/2010/08/12/rome-the-streets-of-new-york.htm#gB3">Comment</a> | <a href="http://italian.about.com/gi/pages/shareurl.htm?PG=http://italian.about.com/b/2010/08/12/rome-the-streets-of-new-york.htm&zItl=Rome the Streets of New York">Email this</a></p>
(21, 30, 37). In addition to basil'srole in the death of Tulasi in the Hindu legend, basil hasplayed a role in burial rituals and has been grown on graves invarious countries. Love and Courtship Basil's love symbolismisn't limited to India. It has been considered an aphrodisiac bysome, is associated with the pagan love goddess, Erzuli (20, 56in 75), and is used in love spells (20). In Italy, where sweetbasil is called "kiss me Nicholas," "bacia-nicola," it isthought to attract husbands to wives (21), and a pot of basil ona windowsill is meant to signal a lover (75). In Moldavianfolklore, if a man accepts a sprig of basil from a woman, hewill fall in love with her (21). As is typical for its folklore,while being linked to love and attraction, basil has alsoconversely been associated with chastity. In Sicilian folklore,basil is associated with both love and death when basil sproutsfrom the head of [L]isabetta of Messina's slain lover (21). Protection and Luck Basil is considered a good luck charm insome folklore. It is reportedly used in exorcisms, forprotection and to attract wealth (20, 26, 75). Language of Flowers Basil's symbolism in the Victorian languageof flowers also reflects its dual nature. It signifies bothhatred (for common basil) and best wishes (for sweet basil)(34). History & Folklore Basil has a long and interestinghistory steeped in legend. Probably originating in Asia andAfrica (73), it is thought to have been brought to ancientGreece by Alexander the Great (356-323 B.C.E.), to have made itsway to England from India in the mid 1500s and arrived in theU.S in the early 1600s (21). It was grown in medieval gardens(18, 40) and is mentioned in many classic herbals, includingthose of Culpeper, Gerard, Parkinson and Dioscorides (19, 33,64). Basil's folklore is as complex as its flavor and aromas. Interms of its legend and symbolism, basil has been both loved andfeared. Its associations include such polar opposites as loveand hate, danger and protection, and life and death. The generic name, Ocimum, derives from the ancient Greek word,okimon, meaning smell (21, 24, 79), which suggests theimpressive nature of basil's fragrance. The specific epithet,basilicum, is Latin for basilikon, which means kingly/royal inGreek (21, 24, 79). Henry Beston, in Herbs of the Earth,suggests that basil was so named for the regal "Tyrian" purplecolor [of its flowers] (11). According to Parkinson, basil'sscent was "fit for a king's house" (35). Many authors suggestthat basil's negative associations stem from the similarity ofits Latin specific epithet, basilicum, to the name of thebasilisk (or basilicus), the mythical serpent with the lethalgaze. According to Helen Noyes Webster's 1936 Herbarist article, thefirst mention of basil was by Chrysippus (pre-206 B.C.E.):"Ocimum exists only to drive men insane" (78, 82). In hisseventeenth-century herbal, Parkinson claimed basil could beused "to procure a cheereful and merry heart" (66). Gerardpraised basil as a remedy for melancholy but also repeatedDioscorides' warning that too much basil "dulleth the sight…andis of a hard digestion" (33). Culpeper and Gerard claimed basilwould cure scorpion and bee stings, and Gerard mentioned thatbasil could spontaneously generate worms if chewed and left inthe sun (19, 33). Basil was also reputed to cause thespontaneous generation of scorpions and to cause scorpions togrow in the brain (19, 35). This connection with scorpionspersists to this day in basil's association with theastrological sign, Scorpio (69). Culpeper sums up thedisagreement among ancient writers by deeming basil "the Herbwhich all Authors are together by the Ears about, and rail atone another like Lawyers" (19). Medically, basil has been used as a sedative, an expectorant,and a laxative but it is not used much in herbal preparationstoday. Still, adding basil leaves to food is an aid todigestion. The essential oil of basil is used to treat skinconditions such as acne. basil has a long history as a medicinalherb. The Greek physician Dioscorides prescribed basil forheadache. Pliny thought it was an aphrodisiac; hiscontemporaries fed it to horses during the breeding season. Inmodern aromatherapy, basil is used to cheer the heart and mind.The sweet, energizing aroma seems to help relieve sorrow andmelancholy. Growing Basil Folklore holds that you have to cursethe ground as you sow basil for it to grow well, but you canforego the cussing and still grow basil successfully. Its mainrequirements are sun and heat. ---History---The derivation of the name Basil is uncertain. Someauthorities say it comes from the Greek basileus, a king,because, as Parkinson says, 'the smell thereof is so excellentthat it is fit for a king's house,' or it may have been termedroyal, because it was used in some regal unguent or medicine.One rather unlikely theory is that it is shortened frombasilisk, a fabulous creature that could kill with a look. Thistheory may be based on a strange old superstition that connectedthe plant with scorpions. Parkinson tells us that 'being gentlyhandled it gave a pleasant smell but being hardly wrung andbruised would breed scorpions. It is also observed thatscorpions doe much rest and abide under these pots and vessellswherein Basil is planted.' It was generally believed that if asprig of Basil were left under a pot it would in time turn to ascorpion. Superstition went so far as to affirm that evensmelling the plant might bring a scorpion into the brain. Carryit in your pocket and it brings money to your business..Ahh,let's see..Plant basil on your property and it keeps goats awayand keeps you from becoming inebriated...It was also thougt tobe a soother of tempers...if that were true, parents ofteenagers should probably have a lot of it around... and witcheswere suppose to drink 1/2 cup of basil juice before they took tothe air. For anyone out there who is a witch, this is not tomake fun of your belief...It is just some things I read andthought were kind of cute ( for lack of a better word.) InRomania if a young lady offers a young man a sprig of basil, andhe accepts, they are officially engaged. In Haiti, basil isthought to belong to the goddess Erzulie the voodoo goddess oflove. In Italy, basil is thought of as a sign of love. At onetime young girls would place some on their windowsill toindicate they were looking for a suitor. In Tudor times, smallpots of this were given by farmers' wives to visitors as partinggifts. It is also reputed that any man will fall in love with awoman from whom he accepts some basil from as a gift. Culpeppersays: 'Being applied to the place bitten by venomous beasts, orstung by a wasp or hornet, it speedily draws the poison to it. -Every like draws its like. Mizaldus affirms, that being laid torot in horse-dung, it will breed venomous beasts. Hilarius, aFrench physician, affirms upon his own knowledge, that anacquaintance of his, by common smelling to it, had a scorpionbreed in his brain.' If you're looking for a lot of basilrecipes, I recommend picking up "The Basil Book" by MarilynHampstead (ISBN 0-671-50685-4). Marilyn runs an annual basilfestival at her herb farm. This is the largest collection ofpesto recipes that I've seen. References HarperCollins PracticalGardener: Kitchen Garden : What to Grow and How to Grow It byLucy Peel The Medicinal Garden: How to Grow and Use Your OwnMedicinal Herbs by Anne McIntyre What Herb Is That?: How to Growand Use the Culinary Herbs by John Hemphill, Rosemary HemphillFood Folklore : Tales and Truths About What We Eat (TheNutrition Now Series) by Roberta Larson Duyff (Paperback) TheMeaning of Herbs: Myth, Language & Lore by Gretchen Scoble, AnnFiery Cunningham's Encyclopedia of Magical Herbs (Llewellyn'sSourcebook Series) by Scott Cunningham (Paperback) Rodale'sIllustrated Encyclopedia of Herbs by Claire Kowalchik (Editor),William H. Hylton (Editor) (Paperback) Books: The Green Pharmacy: The Ultimate Compendium Of Natural Remedies From The World'sForemost Authority On Healing Herbs (Green Pharmacy) by James A.Duke About the author:Judi Singleton publishes ten blogs a week if you like thisarticle please go to http://herbalharvest.blogspot.com/ and readother articles by her.
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On Italian Meals I recently got a note from James, who says:<BR><BR>
<i>I enjoy things Italian, not the least of which is its food. Part of that enjoyment is the proper presentation of its food in the context of meal time.
<BR><BR>
There is some information as to what constitutes proper form of the meal: hors d'oeuvres, courses, etc. Not so much info regarding the recipes of the menu items, what is an acceptable first course, and what would be an appropriate second course, in light of the first course, etc.
<BR><BR>
I suppose it seems as though I'm overly interested in food, but it is more important to me that I have presented a meal in what is considered good form. It goes without saying that the meal should be well cooked, but more important, it should be well presented.
<BR><BR>
Could you direct me to any publication or organizations that address this issue?</i>
<BR><BR>
To which I replied:<BR><BR>
Dear James,<BR><BR>
I do discuss the organization of an Italian meal (the meals of the day, actually) <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/menues/a/aa112499.htm">here</a> .
<BR><BR>
In terms of form, it's important to remember that Italian cooking is quite seasonal, with people tending to cook the vegetables in season (<A HREF="http://italianfood.about.com/od/eggplant/Vegetables_Eggplant.htm">eggplant</A> in summer, <A HREF="http://italianfood.about.com/od/anitalianenglishglossary/g/cabbage.htm">cabbage</A> in winter), and make much lighter dishes during the summer months than they do in the winter.
<BR><BR>
Exactly what combination of dishes gets served depends upon the tastes of the cook, but in Italy cooking tends to be local. Neapolitans cook <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/southern_2.htm">Neapolitan</A>, Tuscans cook <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/central_2.htm">Tuscan</A> and so on. People do occasionally cook favorites from elsewhere, and there are some standard dishes, e.g. the <A HREF="http://italianfood.about.com/od/beefbracioleetc/r/blr0050.htm">cotoletta alla milanese</A>, but most dishes are local. So if you're preparing a <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/islands_2.htm">Sicilian</A> first course, you probably won't want to follow it with a second from <A HREF="http://italianfood.about.com/od/regionalcuisines1/ss/northeastern_9.htm">Friuli Venezia Giulia</A>.
<BR><BR>
I hope this helps!
<BR><BR>
Adding to my reply, in the past I did put up meals for the week, and will resume doing so now. Among the meals posted to date are:
<UL>
<LI><A HREF="http://italianfood.about.com/b/2010/06/18/an-italian-meal-for-the-week-38.htm">Summery, with pappa al pomodoro followed by scaloppine</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2010/03/12/an-italian-meal-for-the-week-37.htm">Wintery, revolving around oranges</A> </LI>
<LI><A HREF="http://italianfood.about.com/b/2010/03/05/an-italian-meal-for-the-week-36.htm">Pasta and meat to serve with Chianti</A> </LI>
<LI><A HREF="http://italianfood.about.com/b/2010/02/05/an-italian-meal-for-the-week-34.htm">A cold weather meal revolving around broth and boiled meats</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2010/01/29/an-italian-meal-for-the-week-33.htm">Fish, and more specifically salmon</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2010/01/09/an-italian-meal-for-the-week-31.htm">A meaty fall meal, for when the mist comes in</A></LI>
<LI><A HREF="http://italianfood.about.com/b/2009/10/30/an-italian-meal-for-the-week-and-gavi.htm">Another early fall meal, featuring fish and Gavi wine</A></LI>
</UL><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm">On Italian Meals</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Saturday, September 4th, 2010 at 05:04:33.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/04/on-italian-meals.htm&zItl=On Italian Meals">Email this</a></p> Almost Wordless Wednesday: Tris di Sughi <IMG SRC="http://0.tqn.com/d/italianfood/1/0/m/A/1/trissughiww.jpg" BORDER=0 HEIGHT=232 WIDTH=298 ALT="Tris di Sughi"><BR><BR>
<strong>Or Three Sauces,</strong> and this is what you'll get with your bigoli (thick-stranded pasta) if you order them in a traditional eatery in the Veneto: <A HREF="http://italianfood.about.com/od/vegetablesauces/r/blr0022.htm">Tomato Sauce</A>, <A HREF="http://italianfood.about.com/library/weekly/aa061703.htm">Peas</A>, a Tomatoless Meat Sauce, and you sauce your pasta as you see fit, adding grated cheese to taste. It can be very nice!<BR><BR>
<strong>The meat sauce, you wonder?</strong> If the restaurant is very traditional it will be made from <em>rovinazzi,</em> or chicken giblets:<BR><BR>
2/3 pound (300 g) chicken giblets (gizzards, cockscombs, hearts, and livers)<BR>
A sprig of fresh sage <BR>
A sprig of fresh rosemary<BR>
1/2 cup (100 g) unsalted butter<BR>
1 cup (50 g) freshly grated Grana Padano or Parmigiano Reggiano<BR>
Salt<BR><BR>
Clean and wash the gizzards. <BR><BR>
Bring a small pot of water to boil, salt it lightly, and simmer them for 10 minutes. Remove them from the water with a slotted spoon, and dice them finely.<BR><BR>
Use a needle to prick the cockscombs and boil them for 5 minutes. Drain them, skin them, and chop them.<BR><BR>
Wash the hearts and livers under cold running water, removing filaments and fat, and all traces of bile (greenish spots on the livers). Chop the hearts, and crumble the livers with your fingers.<BR><BR>
Heat the butter with the sage and rosemary, and when it begins to crackle add the chopped gizzards, cockscombs and hearts, and simmer for about 15 minutes over a low flame. <BR><BR>
Remove the herbs, add the livers, season to taste, and cook, stirring, over a brisk flame for about 3 minutes. <BR><BR>
It's done! <BR><BR>
Serve your bigoli (figure 3/4 pound, or about 320 g for 4 people, and time the cooking so they will be done when the sauce is), with the giblet sauce, tomato sauce, peas, and grated cheese on the side for those who want it. The wine? Red, and <A HREF="http://italianfood.about.com/library/weekly/aa041297.htm">Valopicella</A> will be perfect.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm">Almost Wordless Wednesday: Tris di Sughi</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Wednesday, September 1st, 2010 at 05:19:48.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/09/01/almost-wordless-wednesday-tris-di-sughi.htm&zItl=Almost Wordless Wednesday: Tris di Sughi">Email this</a></p> Peperoni... <IMG SRC="http://italianfood.about.com/library/pics/peper.jpg" BORDER=0 HEIGHT=187 WIDTH=244 Align="left" ALT="Peppers">It suddenly occurred to me that I have yet to say much about peperoni, bell peppers, this summer. A serious failing on my part because they have been good. But there's still time, and should you pick up a few at your market (the ones shown here are <i>Corno di Bue,</I> or Bull's Horn peppers, from Piemonte), you have many options, including these, most of which will also be nice at a cookout or picnic:
<UL>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr0182.htm">Bell Pepper Rollups, or Involtini</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr1802.htm">Goria-Style Marinated Grilled Peppers</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr1483.htm">Grilled Bell Peppers</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr0273.htm">Neapolitan Stuffed Peppers</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/blr0825.htm">Peperonata Rustica</A></LI>
<LI><A HREF="http://italianfood.about.com/od/bellpeppers/r/Peppers-Stuffed-With-Tuna-Mozzarella-And-Pine-Nuts.htm">Peppers Stuffed with Tuna, Mozzarella and Pine Nuts</A></LI>
</UL>
<B><A HREF="http://italianfood.about.com/library/rec/blr0168.htm">More Ideas for Bell Peppers</A></B><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/30/peperoni.htm">Peperoni...</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Monday, August 30th, 2010 at 10:25:09.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/30/peperoni.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/30/peperoni.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/30/peperoni.htm&zItl=Peperoni...">Email this</a></p> Dining at the Shore <IMG SRC="http://z.about.com/d/italianfood/1/0/4/y/bright.jpg" BORDER=0 HEIGHT=167 ALIGN="LEFT" hspace="5" vspace="5" WIDTH=200 ALT="Fresh fish">August is traditionally the month Italians head for the shore, and this of course means eating fish. That people now stay at the shore for days rather than weeks doesn't change the picture much -- people simply enjoy as much fish as they can in the time they have. I know we're at the end of the month, but there's still time for one more weekend meal.<BR><BR>One might start out with <A HREF="http://italianfood.about.com/od/shellfishrecipes/r/blr0931.htm">Cozze al graten</A>, a classic Neapolitan recipe for baked mussels (or go with a <A HREF="http://italianfood.about.com/od/shellfishrecipes/r/blr0932.htm">Sicilian variation</A> that also has tomato), followed by <A HREF="http://italianfood.about.com/od/shellfishrecipes/r/blr0930.htm">impepata di cozze</A>, a peppery mussel stew (if you really like mussels) or the classic <A HREF="http://italianfood.about.com/od/fishsauces/r/blr0058.htm">spaghetti alle vongole</A>, spaghetti with clams, and finish with <A HREF="http://italianfood.about.com/od/freshfishthebasics/r/blr0851.htm">grilled fish</A>, perhaps an orata or a spigola (sea bass or snapper, respectively) and a zesty tossed salad. The wine? I'd go with a Falanghina, a delightful white from Campania. And dessert? <A HREF="http://italianfood.about.com/library/rec/blr0115.htm">Gelato</A>.<BR><BR>
<B><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/fishdishes/ig/La-Galleria-del-Pesce/">La Galleria Del Pesce, The Fish Gallery</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/aboutingredients/ss/aa081106.htm">How To Select Fresh Fish</a></B><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm">Dining at the Shore</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Friday, August 27th, 2010 at 18:39:51.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/27/dining-at-the-shore-2.htm&zItl=Dining at the Shore">Email this</a></p> Almost Wordless Wednesday: Piadine! <A HREF="http://italianfood.about.com/od/breadspizza/ss/aa072507.htm"><IMG SRC="http://0.tqn.com/d/italianfood/1/0/h/A/1/piadina10ww.jpg" BORDER=0 HEIGHT=231 WIDTH=300 ALT="Piadine"></A><BR><BR>
Piadine are the wonderful flatbreads made in Romagna (east of Bologna), and though one might expect them to be an old, old tradition, their status as the day-to-day bread Romagnoli enjoy is fairly recent, because they contain lard that few could afford (except for special occasions) until after WWII. <BR><BR>
<A HREF="http://italianfood.about.com/od/breadspizza/ss/aa072507.htm">Piadine are quite easy to make</A>, and quick too, because there's no rising involved. Tradition dictates that they be slathered with a spreadable cheese, for example stracchino, topped with prosciutto, and folded in half, but I have also enjoyed a piadina folded around grilled sausages and onions -- it made for a different and quite invigorating breakfast, and was just what I needed after a night in the rain at Imola, where my friends and I had gone to see a Formula 1 race.<BR><BR>
If you serve piadine at a cookout or picnic, expect people to wonder at their appearance, and then gobble them up!
<BR><BR>
<B>Some other Hearth Breads<br />
<A HREF="http://italianfood.about.com/od/breadspizza/ss/aa051906.htm">Panigacci are Ligurian</A><BR>
<A HREF="http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Chapatis/">Chapatis are Indian</A><BR>
<A HREF="http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm">Pita Bread is Middle-Eastern</A></B><p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm">Almost Wordless Wednesday: Piadine!</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Wednesday, August 25th, 2010 at 07:08:50.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/25/almost-wordless-wednesday-piadine.htm&zItl=Almost Wordless Wednesday: Piadine!">Email this</a></p> Got Fruit? Make Mostarda! <A HREF="http://italianfood.about.com/od/saucescondiments/ss/aa121305.htm"><IMG SRC="http://z.about.com/d/italianfood/1/0/-/G/most10s.jpg" BORDER=0 HEIGHT=164 ALIGN= "LEFT" WIDTH=200 ALT="Jars of Mostarda"></A>The end of summer is one of the richest periods of the year for fruit, and your markets may be overflowing with all sorts of things that would be nice to carry into the winter months. What to do? <BR>
Make <A HREF="http://italianfood.about.com/od/saucescondiments/a/aa121405.htm"><I>Mostarda</I></A>, a traditional Italian fruit condiment that's perfect with boiled meats or vegetables (and is also nice with a roast); it gains a healthy kick from ground mustard seed or mustard oil, but otherwise has little in common with the yellow stuff the French call <I>Moutarde</I> and Italians call <I>Senape.</I> <BR>
Though it will take you several days to make a batch of mostarda, the actual process is quite easy and the steps only take a few minutes per day. <BR><BR>
<B><A HREF="http://italianfood.about.com/od/saucescondiments/a/aa121405.htm">More about mostarda, and several recipes</A>.</B><BR>
<B><A HREF="http://italianfood.about.com/od/saucescondiments/ss/aa121305.htm">Making mostarda: the steps, illustrated</A>.</B> <p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm">Got Fruit? Make Mostarda!</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Tuesday, August 24th, 2010 at 04:41:40.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/24/got-fruit-make-mostarda-2.htm&zItl=Got Fruit? Make Mostarda!">Email this</a></p> Making Jam And Have A Bad Seal? It's wild berry season in Italy now, and this especially means blackberries; the brier patches are heavy with ripe black berries, and you'll find people happily picking them if you drive out into the country. What next? They're wonderful over <a href="http://clk.about.com/?zi=1/1hc&zu=http://">gelato</a> or with whipped cream, but the best thing to do with a blackberry (I think) is <A HREF="http://italianfood.about.com/od/preservesetc/r/blr0507.htm">make jam</A>. For that matter, buy other ripe fresh fruit while you're at it (Italian markets sell it by the case at this time of year, especially <A HREF="http://italianfood.about.com/od/preservesetc/r/blr0795.htm">peaches</A>) and make <A HREF="http://italianfood.about.com/library/weekly/aa053099.htm"><I>lots</I> of jam</A>. <BR><BR>
It's important to sterilize home made jams, and after the jars have cooled you should tap the lids to make sure the seals ring true. If one doesn't you simply open it first. Got two that don't ring? Use one to make a <A HREF="http://italianfood.about.com/library/rec/blr0253.htm">crostata</A>, the classic central Italian jam tart. They're wonderfully tasty, and you may find yourself hoping more jars clank.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm">Making Jam And Have A Bad Seal?</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Friday, August 20th, 2010 at 01:58:06.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/20/making-jam-and-have-a-bad-seal.htm&zItl=Making Jam And Have A Bad Seal?">Email this</a></p> Almost Wordless Wednesday: Basilico! <img src="http://0.tqn.com/d/italianfood/1/0/S/8/1/basilicogal.jpg" border="0" width="300" height="351" alt="Basil"><BR><BR>
It was overcast today, so Elisabetta and I took Daughter C to <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.comune.sarzana.sp.it/citta/Default.htm">Sarzana</a>, a pretty town just across the border into Liguria. As in much of Liguria, the cuisine is strongly vegetarian, and most every restaurant offers a dish, or perhaps many, with pesto sauce.
In Particular:
<ul>
<li><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/greenvegetable/r/blr0013.htm">Trenette al Pesto</a>, with green beans and potatoes too.</li>
<li><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/bakedpasta/r/blr0012.htm">Lasagne al Pesto</a></li>
<li><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/bakedpasta/r/Pesto-Vegetable-Lasagna.htm">A slightly richer Lasagne al Pesto</a></li>
</ul>
A couple of non-pasta recipes with pesto sauce or basil:<BR>
<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/heartysoups/r/blr0153.htm">Minestrone al Pesto</a><BR>
<a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/od/turkey/r/blr0154.htm">Tacchino al Basilico</a>, Turkey with basil<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm">Almost Wordless Wednesday: Basilico!</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Wednesday, August 18th, 2010 at 17:34:16.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/18/almost-wordless-wednesday-basilico-2.htm&zItl=Almost Wordless Wednesday: Basilico!">Email this</a></p> An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo To begin, a quick aside: The Contrada della Tartuca won <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.seetuscany.com/culture/palio.htm">Siena's Palio dell'Assunta</a> this year, after a fairly quick, clean start. Quick race too, and no injuries to horses or jockies. Auguri <a href="http://clk.about.com/?zi=1/1hc&zu=http://www.tartuca.it/">Tartuca</a>!
<br /><br />
Cuscus may bring the southern shores of the Mediterranean to mind, but has long been eaten in Italy too, both by Sicilians, who tend to make theirs <A HREF="http://italianfood.about.com/od/primivari/r/blr0712.htm">with fish</A>, and by Italian Jews, who tend to make theirs <A HREF="http://italianfood.about.com/library/rec/blr0711.htm">with meat</A>. But there are other things one can do with cuscus, and this salad is extremely refreshing. Easy to make, too, and quick as well. You'll need:
<UL>
<LI>1 pound (450 g) precooked cuscus</LI>
<LI>8 tablespoons extravirgin olive oil</LI>
<LI>4 small eggplants</LI>
<LI>6 ripe salad tomatoes</LI>
<LI>3 spring onions, finely minced</LI>
<LI>3 heaping tablespoons freshly minced basil</LI>
<LI>6 ounces (150 g) aged ricotta, grated (this is firm; use a couple of ounces of salted ricotta or pecorino Romano if need be)</LI>
<LI>More basil leaves for garnishing</LI>
<LI>Salt and pepper to taste</LI>
<LI>8 elegant (ideally) clear glass individual-sized salad bowls</LI>
</UL>
Bring a cup of lightly salted water to a boil. Put the cuscus in a broad, not-too-deep bowl and sprinkle the water over it. Cover the bowl with a sheet of aluminum foil and let it rest 10 minutes.<br /><br />
When the time is up, separate the cuscus grains with your fingers or a fork, and mix the minced spring onions and basil into it. <BR><BR>
Wash the eggplants, pat them dry, cube them, and saut?hem in 3 tablespoons of hot oil for about 10 minutes, or until they are golden. Season them to taste with salt and pepper and set them aside.<br /><br />
Wash and dry the tomatoes, dice them, and but them in a bowl with 2 tablespoons of olive oil. <br /><br />
Take your salad bowls and evenly distribute the cuscus, eggplant, and tomatoes, layering them in the bowls, and sprinkling some of the cheese over each bowl when you're done filling them. Season with the remaining olive oil and a healthy grating of black pepper, distribute the basil leaves as garnish, and enjoy! <p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm">An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Monday, August 16th, 2010 at 18:53:47.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/16/an-end-of-summer-recipe-mediterranean-cuscus-or-cuscus-mediterraneo-2.htm&zItl=An End of Summer Recipe: Mediterranean Cuscus, or Cuscus Mediterraneo">Email this</a></p> Falsomagro from the Islands <I>Falsomagro </I>is generally a rich meaty Sicilian pasta sauce. However, on the smaller islands around Sicily meat was rare enough that people had to use fish. The results are quite different, but every bit as suited for a festive meal.<p style="background:#f5f3ef;border:1px solid #d5d0bf;clear:both;padding:.5em;"><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm">Falsomagro from the Islands</a> originally appeared on <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/">About.com Italian Food</a> on Friday, August 13th, 2010 at 01:30:55.</p><p><a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm">Permalink</a> | <a href="http://clk.about.com/?zi=1/1hc&zu=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm#gB3">Comment</a> | <a href="http://italianfood.about.com/gi/pages/shareurl.htm?PG=http://italianfood.about.com/b/2010/08/13/falsomagro-from-the-islands.htm&zItl=Falsomagro from the Islands">Email this</a></p>
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