“In 1944, at the height of World War II, 20 million home gardeners across the United States dug deep to support the war effort. As the country poured the bulk of its resources into the conflict, Americans grew Victory Gardens to bolster the domestic food supply. . .”Bitter Gourd
In Italian its pasta e fagioli – that means “pasta and beans.” Some people call it pasta fazool. Both pronunciations are correct. In the Neapolitan dialect its pasta e fasule, often spelled pasta fazool in America.
In a large pot, cook the trinity in oil. When the vegetables are soft, add the beans and 8 cups of water. Bring to a boil, lower heat and simmer, covered for 2 hours.
Add salt and pepper, the cherry tomatoes, 2 more cups of water, and the pasta. If necessary, add more water as the pasta cooks. When the pasta is almost done, throw in a couple of hands full of arugula or spinach. I’m using a mix of both. When the greens whilt, it’s ready to serve.
I think it’s tastier reheated the next day. Just add some water to the pot and stir over a low flame.
A pound of beans and a pound of pasta can rally grow as they cook. You might to cut those 2 ingredients in half.
“. . . Tuscany. If you’ve never been, I can guarantee you’ll be in awe of the beauty of its rolling vineyard filled hills, Cypress lined driveways and the golden glow that covers that land as the sun sets. They say it is one of the most beautiful places in Italy, so its no wonder that the world’s rich and famous have been BUYING up all of Tuscany for the last century…or more!
Although many of the most beautiful areas and ancient Villas have been bought up by rich foreigners much of ‘Chiantishire’ or simply Chianti, is still owned by the original families as is the case with the Villa Barberino that still belongs to the Conti Family. . . “
Here’s a simple dish. It’s easy to make with just a few easy to get ingredients.
broccoli cut into florets
¼ cup olive oil
2 cloves sliced garlic
1 lb. pasta (your choice)
Salt and black pepper
Place the broccoli in a pot of boiling salted water for 5 to 8 minutes.
Remove the broccoli to a bowl and withthe water continuing to boil, add the pasta.
While the pasta is cooking, in another pot lightly sauté the garlic in the oil and then toss the broccoli, thoroughly coating it with the oil. Season with the salt and pepper.
When the pasta is almost done remove it from the water and add it to the broccoli, garlic, oil mix to finish cooking. Add some of the pasta water and a sprinkle of oil, stir and serve with grated Parmesan cheese if you like. This recipe also works with cauliflower instead of broccoli.
A great article on how a beer company survived Prohibition.
When the Government Banned PBR, Pabst Made Cheese Instead
By Mark Hay
“ . . . Yet as America moved towards Prohibition, the folks at Pabst recognized that their beer empire was about to dry up. So, soon after the nationwide ban on alcohol went into effect in 1920, Pabst pivoted to making a “delicious cheese food.” They called it Pabst-ett and sold it in block and spreadable forms, as well as in cheddar, pimento, and Swiss flavors . . . ”
My posts have been a little irregular for the last two weeks. It had nothing to do with the corona virus. Two weeks ago I spilled a glass of wine on my keyboard. You should try to never do that. It killed my laptop. The was nowhere to quickly get it fixed or buy a new one. Bridget had an old one which I’m now using and although it took a while to gather all of the programs I needed to produce them, Reveries and Recipes blog posts are back. (Although I’m still having trouble with the new post notification email.)
Every night at 7 pm New York opens its windows and with 2 minutes of applause and cheers, thanks the medical and other essential workers.
“In most western households, forks are a basic part of a table setting — unless you’re all eating is soup. The relationship Italians have with the fork is certainly crucial. How could we eat spaghetti without one? When I was a kid, my dad spent hours teaching me how to twirl my fork so that not a strand of spaghetti hung down as I lifted that incredible tool to my mouth. He also taught me you don’t use a fork and a spoon to eat pasta. Twirling spaghetti against a spoon is for children and at a certain point I had to grow up . . . “