tag:blogger.com,1999:blog-79936883799548118732024-02-08T00:47:44.450-05:00Nick and Juliefood, wine, music, art, fun and friendsUnknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7993688379954811873.post-38344161672499557502009-11-21T10:03:00.000-05:002009-11-21T10:04:10.271-05:00Nick's Birthday!Happy Birthday!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7993688379954811873.post-91596397668117223262009-01-19T21:04:00.004-05:002009-01-19T21:41:26.785-05:00PastelsI found a love for painting pastels. I only started in October last year.<br /><br />Lately I keep thinking I'll start one or finish the one I started weeks ago (it's been nagging at me, haunting me). But there's this weird time in the birth of the masterpiece when it seems to go very bad. In the past I've worked through it. Just kept my head down and my fingers dusty and caked. Unfortunatley, that's where I left this most recent painting...ugh. That bad stage. I should never have walked away at that point. I know, I could always start a new one, but that's like giving up.<br /><br />To make myself feel better, here's a picture of the first pastel I did using <a href="http://www.bretonbleu.com/">Kim's</a> supplies and good critique.<br /><br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5293195831299883314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 261px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqM_C9YqhARY2RcdsW67zU51kLtdroqaLPSy2dAQBnJEH30WkUO1wPtNLi3S6C3Z9GLlDyd1uGGoEUp3BAuQyhXu6olqPC_LIEi_5ahuu-KQygtJtg-p_HOmvrf7TrBVRLrzEMgIsf-r0/s400/julie's+first+pastel.jpg" border="0" /></div>It worked, I feel better. Maybe I'll try playing with my pastels tomorrow.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7993688379954811873.post-4377739132056795412009-01-16T19:39:00.002-05:002009-01-18T16:30:48.742-05:00breathe, dammit, breathe!It seems as though if I don't have enough things tumbling around in my head, I will collect more things so I can keep the tangled knot spinning.<br /><br />I was thinking how sad it was. How I left my blog to die. What about those people who were interested? But there are no people interested... except my sister, <a href="http://nancyrosetta.com/">Nancy</a>. Nancy was so supportive of my blogging she immediately put me on her "list". I really must have let her down.<br /><br />BUT, seeing my blog in her list reminded me that I had a blog and should make the time to nurture it, resurrect it. and so I did..last night...<br />look...it's still breathing...Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7993688379954811873.post-22675719067041601572009-01-16T12:53:00.002-05:002009-01-16T19:34:53.656-05:00A little historyThe Pleasant Cafe<br /><br /><p>Feliciano and Carmella Iantosca opened the YD meat market in the early 1930's. In 1939 four of the sons incorporated and began to run it as The Pleasant Cafe.<br /><br /><a href="http://2.bp.blogspot.com/_suVIOjhDZ5A/SNGlIqb8TxI/AAAAAAAAACY/GXIxSoRgCqA/s1600-h/scan0001.jpg"><img id="BLOGGER_PHOTO_ID_5247156609112362770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_suVIOjhDZ5A/SNGlIqb8TxI/AAAAAAAAACY/GXIxSoRgCqA/s400/scan0001.jpg" border="0" /></a> The Pleasant Cafe 4511-4515 Washington Street Roslindale, Massachusetts </p><div><div>Circa 1950<br /><img id="BLOGGER_PHOTO_ID_5247156973102747730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76tOu13AkGdbAme-8O01zKWGOOOE-aH-kYAJ6wMBu52MoQ39s6b5n1wLCyPZQmc39KMNnoZfX36Ytj9KnnFd59IREc3XsDCziHQlNlLtvIUghOsHt65eUnMcfC1bs_hbDoLER-R-22V4/s400/scan0002.jpg" border="0" />Uncle T (Attilio), Grandpa Al (Emilio), Uncle Pompey (Palmarino), King Knickerbocker (of Knickerbocker Beer), ?, ?, ?, John Prada, and Carmelina Prada.</div><br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5247158254236032066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZDnvkZWIAIaI03iR45yYWjUl-z_c-6eGsHOHRjmFUUpIc_QPD7XHJ1IOQ-QuTqLp3baanTekqJL4riaSuQVJunLvd4L0puuBnGZIjEfh4ZmfSELHg2gGClzLho8jJyJBUhdoDzzy3O4/s400/scan0003.jpg" border="0" />Grandpa Al pouring liquor at the bar, as he did for 41 years (1938-1979). </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7993688379954811873.post-28999887437270171422009-01-15T23:43:00.003-05:002009-01-16T00:48:38.609-05:00Wow...It looks as though our last posting was, um, months ago. <strong>YIKES!</strong><br /><br />It's funny how time can simply disappear.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7993688379954811873.post-61795524965029801112008-09-25T18:35:00.003-04:002008-09-25T18:38:59.387-04:00It's my Birthday<div align="center"><a href="http://2.bp.blogspot.com/_suVIOjhDZ5A/SNwSelQdRHI/AAAAAAAAADI/RFV_fp1RBrY/s1600-h/scan001001.bmp"><img id="BLOGGER_PHOTO_ID_5250091582213670002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_suVIOjhDZ5A/SNwSelQdRHI/AAAAAAAAADI/RFV_fp1RBrY/s320/scan001001.bmp" border="0" /></a></div><div align="center">Sept. 25, 1982</div><div align="center">I was finally 15.</div><div align="center"><br /> </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7993688379954811873.post-44369487738478380832008-09-20T19:23:00.000-04:002008-09-20T19:23:01.153-04:00Black Bean SoupMy absolute favorite black bean soup I've ever made!!!<br /><br />BLACK BEAN SOUP WITH CILANTRO LIME SOUR CREAM<br /><br />1 16-ounce package dried black beans (about 2 1/2 cups)<br />6 bacon slices, chopped<br />3/4 cup finely chopped celery<br />3/4 cup finely chopped onion<br />3/4 cup finely chopped carrots<br />3/4 cup finely chopped leeks<br />10 cups canned low– salt chicken broth<br />1 large tomato, chopped<br />1 cup (packed) chopped fresh cilantro<br />1/3 cup (packed) chopped fresh parsley<br />1 1/2 tbsp minced garlic<br />1 jalapeños chili, minced<br />1 tbsp red wine vinegar<br />2 tsp ground cumin<br />1 tsp ground coriander<br /><br />3/4 cup sour cream<br />2 tsp fresh lemon juice<br />2 tsp fresh lime juice<br />Additional chopped fresh cilantro<br />Additional chopped tomato<br /><br />Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well..<br /><br />Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander.<br />Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 minutes.<br /><br />Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.<br /><br />Mix sour cream. Lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.<br /><br />Serves 8Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7993688379954811873.post-18699942936564121812008-09-18T19:19:00.000-04:002008-09-18T19:19:00.522-04:00Smoked Trout Cakes with Horseradish CreamMy sister Nancy once said to me “you are the only person I know who would cook fish specifically to make fish cakes. Usually one would make them out of leftovers”. I thought that was such a nice compliment.<br /><br />SMOKED TROUT CAKES WITH HORSERADISH CREAM<br /><br />1 1/2 cups flaked smoked trout or smoked whitefish (although I’ve also used salmon with delicious results!)<br />2 tbsp chopped green onion<br />2 tsp drained capers<br />1/2 tsp grated lemon peel<br />1/4 tsp ground pepper<br />1 large egg, beaten to blend<br />1/4 cup whipping cream<br />1 cup fresh breadcrumbs from French bread<br /><br />2 tbsp (about) vegetable oil<br />Horseradish cream<br /><br />Combine trout, gren onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2 inch thick fish cakes.<br /><br />Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tbsp oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with horseradish cream.<br /><br />Makes 4 servings.<br /><br /><br />HORSERADISH CREAM<br /><br />1 cup sour cream<br />2 tbsp grated fresh horseradish or drained prepared horseradish<br />1/8 tsp paprika<br />1 garlic clove, minced<br /><br />Combine sour cream, horseradish, paprika and garlic in small bowl until well blended. Season to taste with salt and pepper. Can be prepared 8 hours ahead. Cover and keep refrigerated.<br /><br />Makes 1 3/4 cupsUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-7993688379954811873.post-25006629599449099592008-09-17T07:05:00.000-04:002008-09-17T07:05:00.523-04:00Lemon Ricotta PieI first met Claudia, as a client, at the <a href="http://www.customartframing.com/">frame shop</a>. We became fast friends. Embracing her Italian roots flourished an amazing style in fashion and food and she randomly drops by with goodies that I truly enjoy. This is just one of them.<br /><br /> LEMON RICOTTA PIE<br /><br />¾ tub of Ricotta cheese<br />1 block cream cheese<br /> ¼ cup sour cream<br />3 eggs<br /> ¾ cup sugar<br />1 tablespoon vanilla<br />Rind of 1 lemon<br /><br />Preheat oven to 350◦.<br /><br />Combine ricotta, cream cheese and sour cream. Beat the eggs and add to mixture. Add sugar, vanilla and lemon rind.<br /><br />Fill cruets 2/3 full. Bake for 40 minutes.<br /><br />Makes 6 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7993688379954811873.post-78726157707563652972008-09-16T21:10:00.003-04:002008-09-16T21:18:43.947-04:00Whipped Ricotta with Mixed BerriesSince I have all these wonderful recipes in my archives, I'll throw another at you!<br /><br />Nick’s niece, Lisa, first introduced us to this dessert Thanksgiving 2003. We were blown away and have since made it many, many times.<br /><br />WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES<br /><br />2 cups whole-milk ricotta cheese<br />4 ounces cream cheese, room temperature<br />4 tablespoons sugar3 tablespoons honey<br />3/4 teaspoon vanilla extract<br />4 cups mixed fresh berries (such as blackberries, raspberries, and halved strawberries)<br />2 teaspoons fresh lemon juice<br /><br />Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)<br />Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.<br />Divide ricotta mixture among 6 wineglasses. Top with berries and serve.<br />Makes 6 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7993688379954811873.post-19981786274175144152008-09-16T11:50:00.001-04:002008-09-16T17:41:41.476-04:00yummy wontons!Geez, the pressure of the "first post"...ugh.<br />I guess I'll start with one of our favorite recipes!<br /><br />My stepmother is from Japan. It was always a treat when she made these edible little pillows. There has been many renditions of this recipe: in the 80’s she used pork, in the 90’s she used ground turkey. I prefer freshly ground chicken breast. Either way, they’re always deliciously addictive and you’ll periodically find yourself craving them.<br /><br /><strong>WONTONS</strong><br /><br />Filling:<br />chicken breasts, ground<br />napa cabbage, minced/ processed then squeezed to extract any liquid<br />carrot, grated<br />roasted pine nuts<br />garlic, minced<br />ginger, grated<br /><br />2 packages square or round wonton skins/ wraps (Nasoya brand is best, but Goya is okay) usually found in the cold case in the vegetable section.<br /><br />Dipping sauce:<br />1/2 Soy Sauce<br />1/2 Rice Wine vinegar<br /><br />Mix all ingredients and stuff wonton skins per directions on package. Pre-heat electric skillet to medium. Coat skillet with sesame oil and place wontons in without touching one another. Fry until golden brown. Turn heat to high and toss in 1/4 cup water, cover tightly until water has evaporated.<br />Serve with dipping sauce.<br /><br />Substitute shrimp or pork for the chicken. Vegetarians omit any meat, but add an egg (if you eat eggs) to hold it together although it’s not necessary.<br />Makes approximately 6 servings (16 wontons each)Unknownnoreply@blogger.com1