Love this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing. Try it!
Spaghetti or linguini with clams is a very popular dish in most Italian restaurants, wherever in the world you may be dining. The Italian island of Sardinia has its own version of pasta and clams known as Fregula (Fregola) Sarda con vongole. The dish can be found on the menu, whether you are in the tiniest seaside osteria or a fine resort restaurant.
Fregula Sarda is a pasta made from semolina rolled into rough, porous balls that are dried and then toasted until golden. They resemble couscous but are larger and heartier with a nutty taste. Once cooked they will have doubled in size with a chewy texture. The pasta can be found in Italian markets, specialty stores or online.
Fregula With Clams
- 2 dozen small clams, purged and cleaned
- 1 cup of water, plus extra as needed
- 3 T. olive oil plus extra to drizzle
- 1/2 small onion, chopped…
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Just prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
I’ve been neglectful. Very neglectful. But I have been cooking, I have also been battling bronchitis and all week have been doing double duty cleaning out the freezer and killing off the leftovers by eating all the soups I have mad over the winter that I froze for later.
I did have a massive cookfest over the weekend. The husband and I are team captains for NAMIWalks NYC which benefits individuals and families living with mental illness. We were recipients of a $100 stipend from Fresh Direct to host a dinner party and if you read this, you know I pretty much only shop the lazy way – online with everything delivered. With the exception of Market Hall Foods for my specialty items – imported flours and salts and spices and olive oils, Fresh Direct is my go to for food. I was pretty jazzed to be chosen to host. I decided, to use it to host a party for the walk team, though we were sadly missing a team member who was away and could not attend.
We had a fancy Pizza Party. I was a little worried at with having a Pizza Party since you can only do 1 at a time, but it worked great! I bought the major major pizza cutter which has totes changed my life and I would highly recommend! It made cutting the pizzas small for cocktail eating perfect.
Please consider making a tax deductible donation online towards my walk effort. Any amount is appreciated and all donations will go towards funding NAMI’s free education and support programs. http://www.nami.org/namiwalks12/NYC/sarah
Just reblogging today. Interesting analysis, the Vogue author provides a fairly accurate portrait of the unfortunate relationship that a majority of women have with food.
I admire those in the world of journalism, especially those who call upon their own life for the sake of artistic expression. It takes an immense amount of talent to string together simple words and convey a powerful message that can be meaningful to the reader. I applaud those who have achieved success in this profession and encourage those who may not be at the apex of their careers to never let rejection detour from passion. Having said this, one widely read publication recently spit in the eye of professional writing and ethical publishing and I am here to pick some bones. I promise, I don’t view this blog as an opinion box from my innermost disgust, but the world of nutrition is becoming a complex place and there’s a lot of people out there doing the wrong things. It’s my job to point out these errors. Okay, it’s…
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This will be short. I am super busy for with work since my fall gala event that I am working on in in a week and a half. At least my end of November Barcelona tickets and apt are booked and ready.
I’m not sure really how much I’m going to get through after Sunday, but this is the plan at the moment:
Vegetable Fritatta with Wild Rice
Tuna Casserole, sounds vile, but is actually really good and not from a can!
I`m now all about the hair set again and obsessing over it.
I used to always set my hair like 10 years ago and got lazy. Am less lazy and the set is my new hair and I just want to buy up every 40s look ~midi~ dress right now.