My DIL and I went to lunch while the kids were at two different day camps today.
I photographed the food with my iPhone. Used available light.
We started with these delicious Parmesan Crusted Baked Onions. So soft and the tang and salt of the Parmesan offset the sweetness.
Regular white onions. I asked. Baked four times.
Erika was able to order from their gluten free menu. I ate the Goat Cheese Ravioli with Cabbage, Pancetta and Mushrooms on top.
On the right is the Chopped House Salad.
Oh yes, the restaurant? Marcella’s in Polaris. They have another location in Short North.
Tuesday afternoon I met a friend for dinner. We used to teach in the same school but are in different schools across the city now. It was good to catch up. When we walked into the restaurant,La Tavola Italiana, I could not believe what I saw in front of me! A St. Joseph Feast spread from the day before. Later Carmela came out to speak with us about how we were enjoying our dinners and she was taking photos with her iPad to send to her family. She uses the iPad to keep the restaurant calendar for parties and other aspects of her business.
I asked if she made the St. Joseph Cavazunes filled with the chick peas and she said, “NO, they are Calabrese.” She is Sicilian and she makes Zeppoles.
I said that I’d photographed all the bread and would send her the photos but would she like to pose with all her handiwork and she did! I didn’t notice she put the iPad down onto the cloth in front until I saw it on the computer. She was gracious to allow me to photograph her. NEXT year we have to go to actual feast! It sounded like a terrific party.
And speaking of party? Click to hear Chicago John’s Italian Song Selection
Just last week a guy came in Sunseri’s and ordered five sandwiches to go, double wrapped. He was flying them to California. One for him to eat and the rest for his family. Wednesday I was driving by after my appointment and was headed out to see M and her Mom in the hospital and picked up a couple of sandwiches. Ashley the cashier asked me how my visit was with the grandchildren last Friday! Good memory. I was buying Italian animal crackers last time and a Tuna Balsamic with chopped onion. Jimmy gives me a hard time with that order. Not his favorite thing to make. The Employee of the Month photo is framed on the wall- It’s Jimmy with cigar. Sunseri’s started in August 1985 and is a favorite destination for lunch. Check out the size of their pepperoni sticks and the cheeses and olives for sale. The single loaf is onion/olive oil bread.
Some blog readers say they just look at my picture of the day and don’t bother reading what I write. They are “visual”.
The saying that a picture is worth a thousand words is debatable some days. The number varies. On Thursday, a freshly pressed blogger suggested using photos you find on blogs to inspire writing and mentioned my blog as a resource which was flattering. I love the idea of my photos being a writing prompt.
The New York City sidewalk image of the pizza box and the pair of shoes was a recent example that triggered some one-sentence short story writing!
Today’s post is experimenting with a new feature- distraction free writing- initiated by smart people at wordpress.com. I’m checking it out even if everyone stopping by is just looking at the photo of the day!
This baked pasta recipe was in the newspaper more than four years ago and I have been making it ever since. I haven’t looked at the recipe in a long time but decided to search my email and the year 2007 came up. I also discovered the author of the recipe was Jamie Oliver. Four years ago I didn’t even know who Jamie Oliver was. Since it is his recipe I will send you to his page to find it and he calls it baked pasta with tomatoes and mozzarella (pasta al forno con pomodori e mozzarella)
My mother always said to buy the best ingredients and do as little to them as possible. The best ingredients you need are fresh mozzarella cheese, fresh basil, extra virgin olive oil and Parmigiano-Reggiano cheese (no green-can-shaker-cheese!).
You can make the sauce in about twenty minutes and use the best quality San Marzano tomatoes just as he suggests. I’ve made it with fresh tomatoes, too.
This photograph was taken in my daughter-in-law’s (and son’s) kitchen. My son says don’t call the pasta “little ears” (orecchiette) as it grosses him out. “Call it pasta. Just plain pasta.” The four grandchildren call it pizza noodles!
And if there are any leftovers, it tastes even better the next day.
for different people
Chilly and rainy?
Bake and cook.