• Contact
  • Elaborations
    • A Policeman’s View
    • Driving School Diary
    • Great Danes
    • IVA charged on Tassa Rifiuti
    • Nana
    • Old trains and Old weekends
    • The peasant, the virgin, the spring and the ikon
    • Will Someone Please, Please Take Me to Scotland??
  • Recipes
    • ‘Mbriulata
    • *Baked Barley and Mushroom Casserole*
    • *Captain’s Boston Baked Beans*
    • *Cherry Tart*
    • *Crimson Pie*
    • *Louise’s Birthday Cake*
    • *Melanzane alla Parmigiana* – Eggplant Parmesan
    • *Penne with Cabbage and Cream
    • *Pizzoccheri della Valtellina*
    • *Pumpkin Ice Cream*
    • *Risotto alla Bolognese*
    • *Rolled Stuffed Pork Roast* on the rotisserie
    • *Shrimp and Crayfish Tail Soup*
    • *Spezzatino di Vitello*
    • *Stuffed Grape Leaves*
    • *Swordfish with Salsa Cruda*
    • *Tagliarini with Porcini Mushrooms*
    • *Tagliatelli al Frutti di Mare*
    • *Tzatziki*
    • 10th Tee Apricot Bars
    • Adriana’s Fruit Torta
    • Artichoke Parmigiano Dip
    • Best Brownies in the World
    • Clafoutis
    • Cod the Way Sniven Likes It
    • Cold Cucumber Soup
    • Crispy Tortillas with Pork and Beans
    • Easy spring or summer pasta
    • Fagioli all’ucelleto
    • Fish in the Ligurian Style
    • Hilary’s Spicy Rain Forest Chop
    • Insalata Caprese
    • Kumquat and Cherry Upside Down Cake
    • Lasagna Al Forno con Sugo Rosato e Formaggi
    • Lemon Meringue Pie
    • Leo’s Bagna Cauda
    • Leo’s Mother’s Stuffed Eggs
    • Louis’s Apricot Chutney
    • Mom’s Sicilian Bruschetta
    • No-Knead Bread (almost)
    • Nonna Salamone’s Famous Christmas Cookies
    • Pan-fried Noodles, with Duck, Ginger, Garlic and Scallions
    • Pesto
    • Pesto
    • Pickle Relish
    • Poached Pears
    • Polenta Cuncia
    • Pumpkin Sformato with Fonduta and Frisee
    • Rustic Hearth Bread
    • Sicilian Salad
    • Soused Hog’s Face
    • Spotted Dick
    • Swedish Tea Wreaths
    • The Captain’s Salsa Cruda
    • Tomato Aspic
    • Vongerichten’s Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing
    • Winter Squash or Pumpkin Gratin
    • Zucchini Raita

An Ex-Expatriate

~ and what she saw

An Ex-Expatriate

Monthly Archives: January 2010

Desert Camo

28 Thursday Jan 2010

Posted by farfalle1 in Animals in the U.S., Desert, Uncategorized

≈ 2 Comments

Tags

Camouflage, Desert Camouflage, Roadrunners

Desert walks and hikes are always a joy, but I’ve always been surprised by how few animals we see when we’re out in the wild. For sure we can count on the gila woodpeckers and the cactus wren, but what about the larger and more exotic animals?

I have yet to see a bobcat, though I know they’re all over. The only javelina I’ve seen have been at a golf course, of all places. I would think I was in heaven if I caught a glimpse of a mountain lion, but as they can want as much as 200 square miles of territory, that’s unlikely to happen. Even the ubiquitous coyotes are far more visible in our neighborhood than out in the desert.

Why? Today the answer suddenly occurred to me – it’s not that the animals aren’t there, probably; it’s that we just don’t see them. They are masters of camouflage. What brought this to my attention was watching a roadrunner approach our house today. Here’s what he looks like:

Can’t see him? Don’t feel bad, I couldn’t either when I first looked at the picture. Maybe this will help:

It’s still hard to make out what this jokester looks like. Here’s another shot of him taken when he crossed the road. (Why did he cross the road, you ask? But you already know the answer!)

Amusing as they are in appearance, roadrunners are actually not very nice birds. They’re carnivores, and are quick enough to eat rattlesnakes (I’d love to see that show – but then, I’m still waiting to see a rattle snake in the desert, or a roadrunner in the desert, for that matter). What they do to their unwanted runt hatchlings is not a fit topic for a general interest blog.

So maybe it’s not that the animals aren’t there – it’s just that I’m not clever enough to see them.  For me it’s too bad they wear cloaks of invisibility; but for them it’s probably for the best.

Big America

21 Thursday Jan 2010

Posted by farfalle1 in Animals in the U.S., Dogs, Uncategorized

≈ 4 Comments

Tags

George the Blue Great Dane, George the Great Dane

You’re probably sick and tired of hearing me talk about how big everything is in the U.S. compared to Italy. Well, it’s not just houses, cars and people. Meet George, a four-year old blue Great Dane with aspirations to become the Guinness Book of World Records title holder for World’s Tallest Dog. I think he’s got a good chance.  He’s even from Arizona!

Photo Courtesy Mail Online

George and Diane Nasser from Tucson knew that their 7-week-old Great Dane puppy would grow up to be a big dog, but according to news sources, they had No Idea just how big he would become. Here are a few of his stats: 7’3″ long from nose to tail tip; 42.625″ tall at the shoulder; weight 245 pounds. That’s a lotta pooch, with an appetite to match. George eats 110 pounds of dog food every month. You can learn more about this enormous canine here.

Photo Courtesy Daily Mail

The U.S.A.: Home of the Brave? Maybe – I hope so! – but definitely Home of the Big.

Dinner at Eight

17 Sunday Jan 2010

Posted by farfalle1 in American habits and customs, Customs, Italian habits and customs, Italy, Uncategorized

≈ 9 Comments

Tags

American dinner hour, Eating in Italy, Italian dinner hour

There are some differences in living habits between the US and Italy that are just plain hard to get used to. For us, coming back to the States for a while, it is very hard to get used to the fact that most people eat dinner at 6 o’clock, or earlier. There’s a restaurant down the street from us here, and when I drove by at 4:45 yesterday evening the parking lot was jammed with cars. Everyone was there for a 5 o’clock dinner (All You Can Eat Fish Fry on Wednesdays and Fridays – another concept that would be foreign and bizarre to an Italian restaurateur).

For us, 5 o’clock is the Hour of Tea, 6 o’clock is the Hour of Drink-n-Snack, 7 o’clock is the Hour of Dinner Preparation and 8 o’clock is the Dinner Hour. We’ve just gotten used to it that way, because that’s the dinner hour in Italy. In fact, away from the main tourist cities you would be hard pressed to find a restaurant that opens its doors before 8 p.m., or perhaps 7:30.

This eating schedule has a ripple effect. Last weekend my friend Margaret and I went to a play at the ASU Gammage Hall – the ‘darkly comic’ ‘August: Osage County‘ by Tracy Letts (it was great – we laughed and groaned). What time did it start? 7 p.m.! The week before the Captain and I went to a delightful John O’Conor piano recital down the street (glorious); it started at 7:30. That would never happen in Italy! When would one eat??!  Typically in Italy the cultural events are before dinner, starting at 4, 5, or even 6 p.m., or after dinner, starting at 9 or 9:30 p.m.

Why the difference?  I think (and this is pure conjecture on my part) that the early eating habits in Arizona are due to the fact that there are so many mid-western transplants here.  On a big mid-western farm you might get up with the sun and have a cup of coffee and a snack.  Then you might work for a few hours and stop mid-morning for an enormous breakfast.  Then you would work again until the sun got low (5 o’clock?) when it would be time for a hearty dinner.  Even though fewer and fewer people work on farms, I think the early eating habit has persisted.

In Italy the large meal was typically eaten mid-day with an hour or two of rest following.  Then work continued until the evening, when a much smaller meal (minestrone?) was eaten.  That is changing somewhat, especially in the large cities, as Italy becomes more an Office Culture.  But most stores and businesses are still closed mid-day and then are open again from 3:30 or 4 until 7:30 or 8, at which point it is time for dinner.

I don’t much care for the late night events any more, but it is delightful to go to a wonderful concert at 5 p.m., come out at 6:30 or 7, take a stroll through the town, find a good restaurant and sit down for a fine meal at 8 or so, a pleasure we miss when we’re in the U.S.

So, why the Dinner at Eight video above?  Well, the title is appropriate, and as a librarian I just couldn’t resist sharing Jean Harlow’s book review.  I bet everyone would like to be a member of her book club!

Bird Watching

10 Sunday Jan 2010

Posted by farfalle1 in Animals in Italy, Animals in the U.S., Birds in Italy, Uncategorized

≈ 8 Comments

Tags

Bird Watching, Birds of Arizona, Feeding Birds

One of the great pleasures of being here in Arizona is putting up a bird feeder and watching the wild birds who come to visit.  This is not something we have seen done in Italy, and it seems a pity, because it is both interesting and amusing. Not that Italians aren’t bird fanciers (leaving out for the time being all the recipes for songbirds) – we have seen homing pigeons flying near our house, and many houses have a cages with parakeets, canaries, and others of that exotic ilk. In fact there is a pet store right in the center of the Rapallo; every fine day they put out cages of little birds which twitter and sing like mad, poor things. But the coaxing to the home of wild birds does not seem to have yet appealed to the Italian householder, at least not in Rapallo.

Of course this being America, bird-watching has become big business.  There are whole stores dedicated to the feeding and watching of birds (Wild Birds Unlimited, Bird Watcher Supply Company, Duncraft, and a zillion local stores).  In a similar, but less commercial vein, the National Audubon Society is dedicated to the preservation of wild birds and, by extension, their habitat. We buy bird seed in 50-pound sacks, usually black oil sunflower seed, because it appeals to so many different kinds of birds.

We have hung one small feeder from an ironwood tree off our deck, and have a small ‘bath’ from which the birds can drink.  The house finches, our most frequent guests, arrive in the greatest numbers, and they are terribly piggy.  We limit the birds to one feeder-full of seed a day, and it has usually been consumed within an hour of our putting it out, most all of it by the finches.

Second in number are the raucous gila woodpeckers.  They announce their arrival with a piercing call that is something between a caw and a woody-woodpecker laugh, accompanied by a great deal of head-bobbing.  After all that effort they extract one seed from the feeder and fly off to peck it open.  They are also extremely partial to the one other feeder we have installed: a hummingbird feeder, which is filled with sugar water (1 to 4 dilution).

Other birds we see frequently at the feeder include the curved bill thrasher, a lovely, shyer bird; and the cactus wren, which is Arizona’s state bird.

Eighteen species of hummingbirds call Arizona home, and happily some of them visit our nectar feeder every day.  They are a lot feistier than their diminutive size would suggest. They offer amazing exhibitions of aggressive battle flights as they try to lay claim to the big red ‘flower’ that never quits.

Because they are so greedy, the finches tend to be careless in their eating habits – they spray seed all over the place, most of which ends up on the ground under the feeder.  This is good news for the doves and Gambel’s quail who scrabble around in the dirt and eat all the spillage.

It’s hard to understand how there can be a Gambel’s quail left in the world – though it doesn’t show in the photo above, the male has a bullseye on his chest.  They all have a very funny little plume that jerks up and down as they run (they never walk).

Every now and then inviting birds to share your space can lead to unintended consequences.  The first year we came here we put up a Christmas tree, and, because it was very warm, we left the door open.  The result was festive, though not exactly what we had in mind.

Then there are the less cheerful consequences.  Italians aren’t the only ones who enjoy dining on songbirds.  Now and then an unwanted guest comes to our feeder.

Hawks come by regularly and scare off all the little birds.  They scatter in a great clatter of wings and every now and then one will fly into a window and hurt himself.  If a bird is just stunned, you can pick it up and hold it close in your hands, keeping it warm until it comes out of shock, as the Captain illustrates below.

This little fellow made a quick recovery, and with joy we took him outside and set him free.  He flew about twenty feet and then the hawk swooped down and plucked him out of the air and flew off with him.

It’s enough to make you believe in fate.

‘Mbriulata

06 Wednesday Jan 2010

Posted by farfalle1 in Food, Italian recipes, Uncategorized

≈ 4 Comments

Tags

'Mbriolata, 'Mbriolate, 'Mbriulata, 'Mbriulate, Sicilian recipes

The holiday decorations have been put away for another year, the leftovers have been eaten (including ALL the cookies); now is the season of remorse.  But before embarking on the inevitable diet, let’s revisit one of the greatest holiday treats of all – ‘mbriulate (pronounced um-bree-you-lah’-tay), a cross between pastry and bread, laced with bits of pork, sea salt and heavily peppered.  It is one of those things of which you say to yourself, ‘Oh, I’ll just try one little bite,’ and half an hour later realize that you’ve eaten a whole turban.  It’s impossible to stop!

The Captain’s family is Sicilian, and he learned to make this dish from his mother many years ago.  It is a dish which is found in the Sicilian province of Agrigento and has, most probably, Roman origins. The only other people we know personally who make it are his cousins, who have an interesting variation I’ll tell you about later.  What does ‘mbriulata mean?  We don’t really know, although the cousins surmise it may come from the word ‘miscuglio’ – a mix, a confusion of things, or perhaps from the Italian word ‘imbrogliata,’ a muddle.

Be warned: you will not find this in the AMA guide to heart-healthy eating. But for a special occasion you can not do better than start the meal with ‘mbriulate, either with your drinks beforehand or after you’ve moved to table – and you always want it in the plural. One ‘mbriulata might satisfy a lonely solo reveler, but no more than that.

The Captain’s recipe is simplicity itself, calling only for a filling of pork, Crisco, salt and pepper.  The cousin’s recipe eschews the Crisco (which doesn’t exist in Italy) and adds onions, pitted black olives and bits of cheese.

You can find the recipe for both variations here.

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A. Useful Links

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C. Elaborations

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  • Nana
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  • The peasant, the Virgin, the spring and the ikon
  • Will Someone Please, Please Take Me to Scotland?

D. Good Recipes - Best of the Week winners are starred

  • 'Mbriulata
  • *Baked Barley and Mushroom Casserole*
  • *Captain’s Boston Baked Beans*
  • *Crimson Pie*
  • *Louise’s Birthday Cake*
  • *Melanzane alla Parmigiana*
  • *Penne with Cabbage and Cream
  • *Pizzoccheri della Valtellina*
  • *Pumpkin Ice Cream*
  • *Risotto alla Bolognese*
  • *Rolled Stuffed Pork Roast*
  • *Spezzatini di Vitello*
  • *Stuffed Grape Leaves*
  • *Stuffed Peaches (Pesche Ripiene)*
  • *Swordfish with Salsa Cruda*
  • *Tagliarini with Porcini Mushrooms*
  • *Tagliatelli al Frutti di Mare*
  • *Three P's Pasta*
  • *Tzatziki*
  • 10th Tee Oatmeal Apricot Bars
  • Adriana’s Fruit Torta
  • Aspic
  • Bagna-calda
  • Best Brownies in the World
  • Clafoutis
  • Cold cucumber soup
  • Crispy Tortillas with Pork and Beans
  • Easy spring or summer pasta
  • Fish in the Ligurian Style
  • Hilary's Spicy Rain Forest Chop
  • Insalata Caprese
  • Lasagna al forno
  • Lasagna al Forno con Sugo Rosato e Formaggi
  • Lemon Meringue Pie
  • Leo’s Bagna Cauda
  • Leo’s Mother’s Stuffed Eggs
  • Louis’s apricot chutney
  • Mom's Sicilian Bruschetta
  • No-Knead (almost) Bread
  • Nonna Salamone's Christmas Cookies
  • Pan Fried Noodles with Duck, Ginger, Garlic and Scallions
  • Pesto, the classic and original method
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  • Pickle Relish
  • Poached pears
  • Poached Pears
  • Polenta Cuncia
  • Recipes from Paradise by Fred Plotkin
  • Rustic Hearth Bread
  • Shrimp and Crayfish Tail Soup
  • Sicilian salad
  • Slow Food Liguria
  • Slow Food Piemonte and Val d'Aosta
  • Spinach with Garlic, Pine Nuts and Raisins
  • Stuffed Eggs, Piemontese Style
  • The Captain’s Salsa Cruda
  • Tomato Aspic
  • Zucchini Raita

E. Blogroll

  • 2 Baci in a Pinon Tree
  • Aglio, Olio & Peperoncino
  • An American in Rome
  • Bella Baita View
  • Debra & Liz's Bagni di Lucca Blog
  • Expat Blog
  • Food Lovers Odyssey
  • Italian Food Forever
  • L’Orto Orgolioso
  • La Avventura – La Mia Vita Sarda
  • La Cucina
  • La Tavola Marche
  • Rubber Slippers in Italy
  • Southern Fried French
  • Status Viatoris
  • Tour del Gelato
  • Weeds and Wisdom

Photographs

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  • Sardegna ~ San Pietro above Baunei
  • Sardegna ~ The Festa in Baunei
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  • Slow Food 2008 Salone del Gusto
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