So here I am, with a my very own public writing space and a stock pile of photos on my cell phone. What will I be writing about you ask? Food. I love food. For starters, you literally cannot live without it. Second, if you can't live without it, why not invest some sweet loving time into it? I believe that food not only feeds the body, but the soul too. Some people splurge on clothes to make them feel better, I buy a higher quality chocolate.
That said, I don't think I've ever not cooked on a budget. Maybe someday I won't have to think about it, but for now, while living in Hawaii where rents are high and pay is low (not to mention my impending return to school) the budget remains in tact. So this, in essence, is going to be my adventures of feeding both my boyfriend and I yummy food and hopefully original food while living on a student budget for at least the next 3 years! Suggestions will always be appreciated! I wish I had something cool to cheers with. I guess my mostly empty cup of coffee will have to do! Cheers, buon appetito and wish me luck!
It all makes such perfect sense! Congratulations on your newest creative effort!
ReplyDeleteCiao Serena,
ReplyDeleteCongratulations on you really well designed blog! You've good taste and will do well at your course. I wish all the best.
You bring me back to my familiar tastes and that photo with the blue Med ... sigh .... how many memories and what nostalgia...granita was the first thing I'd be longing to have every time I went back to Bari. What a great idea your recipe ... and I love water melon! So I will have a go, ALAS water melons in UK are not very tasty and sweet and they are imported and shipped a bit too unripe.
In Bari the classic granita(s) are the lemon one and the coffee one. For the lemon one you simply squeeze the lemons (sieve the juice, add sugar and put it in the freezer. To help it stay fluffy it is important, as you mentioned, grating it with it a fork before it gets too hard. The less the sugar the more it becomes solid (as opposed to fluffy). But the real treat is the coffee one. Brew fresh coffee (if you have the Italian percolator is better - if you can find a good brand of coffee e.g. Lavazza or Illy, is better still). Put sugar to your taste, when it has cooled down put it into the freezer and get it out when it has crystallised - before it becomes too solid. The treat really is having it with a little whipped cream. This is how it is served in Bari, in a clear glass with whipped cream (not the areosol type). Another thing you can do is to pour the chrystallysed coffee into a shaker machine and you get "Frappe al Caffe" another treat! I'look forward to your next recipes Serena. Well done!
Thank you Gianna!! I'll have to try those! It gets so hot here that having cool treats are necessary really. The thing in Sicily as I mentioned, was Lemon or Chocolate flavors with a brioche, but the whipped cream sounds pretty amazing too.
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