When looking to move into a new neighborhood , look for real estate experts that know not only about real estate but about the area. Kitsilano Real Estate can not only find you a house to move into but also get you pertinent information that you may need to know. If you have kids did you think about finding out about the schools in the area? They can get you all that information.
You should also know about home values in specific neighborhoods and outlook for your area. Having an expert on your side makes for a a successful search.
Wednesday, June 15, 2011
Thursday, June 9, 2011
Rosemary: The Dew of the Sea
Guest Blogger: Karissa Martin
copyright 2011 Art of Living,PrimaMedia,inc
Rosemary, or “dew of the sea,” can be used in many different dishes or simply as decoration. Depending on what you will be using the herb for will determine what type of rosemary you will want to use. There are two main types of rosemary: creeping rosemary (low growing/prostrate) and common rosemary (upright). Each type has several variations, but the tastes and smells are very similar.
Creeping rosemary is not as resilient as common rosemary, but it is still fairly easy to grow. This particular plant grows out rather than up, so you have to leave plenty of room for it to expand. The leaves and stems are green, and the buds are generally blue, though there are exceptions.
Irene: This low growing variety has blue-violet flowers that cascade over the limbs of the plant for a beautiful addition to any garden. It is one of the most attractive of the low growing varieties.
Huntington Carpet: This creeping variety has darker leaves than other types, has much larger branches, and light blue flowers. It can spread to as much as eight feet wide and about two feet high.
Corsican Prostrate: This low growing rosemary has dark blue flowers and a silvery hue to the stems and leaves that give it a very unique look. It has arching branches similar to those of Huntington Carpet.
Common rosemary tends to grow up rather than out, and it is very hardy. As with the creeping rosemary, the leaves and stems are green, and the flowers are usually blue.
Tuscan Blue: This particular upright variety has dark blue flowers, and the flowers are larger than most other types of rosemary. This herb’s lemon and pine flavors are not as harsh as other varieties.
Majorca Pink: This upright rosemary has pink flowers, which is very unusual for this herb. This graceful plant has an aesthetic appeal.
Albus: This semi-upright variety has thick, short leaves and white flowers. It is not as aromatic as some of the other types. Generally peaking at three feet, this upright variety does not grow as tall as many of the others.
For great recipes to use those herbs like Rosemary get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
A Roman Feat of Engineering -Aqueducts
Guest Bloggerr:Dan Rahim
They stare at you straight in the face. It is hard to ignore them if you ever travel to Rome. They tower over the towns, big stone monoliths. They look like huge bridges. In fact they were perhaps the greatest feat of Roman engineering and one of the greatest feats of engineering in the ancient world. The water flowed around simply with the power of gravity. No pumps or other devices were used to get the flow moving.
The aqueducts were one of the first grand scale construction projects to move water through the ancient Roman Empire. Essentially they were just large channels along which water would flow. This facilitated getting water to large sites usually mines but sometimes into the cities.
Though the most visible parts are those above the ground most of the aqueducts ran underground. This was done mainly because it was easier to build underground and they would be less vulnerable to both attack and contamination. These aqueducts were not isolated in Rome; in fact anywhere the Empire spread the aqueducts spread as well. The largest system of this pre-medieval plumbing is found in Constantinople.
The aqueducts eventually stopped being used and went out of service. Some were destroyed by the invaders who wished to starve out the Romans. However, most were destroyed through time and corrosion, because of the large volume of water going through the aqueducts they needed constant maintenance without which they collapsed with the fall of the empire.
They stare at you straight in the face. It is hard to ignore them if you ever travel to Rome. They tower over the towns, big stone monoliths. They look like huge bridges. In fact they were perhaps the greatest feat of Roman engineering and one of the greatest feats of engineering in the ancient world. The water flowed around simply with the power of gravity. No pumps or other devices were used to get the flow moving.
The aqueducts were one of the first grand scale construction projects to move water through the ancient Roman Empire. Essentially they were just large channels along which water would flow. This facilitated getting water to large sites usually mines but sometimes into the cities.
Though the most visible parts are those above the ground most of the aqueducts ran underground. This was done mainly because it was easier to build underground and they would be less vulnerable to both attack and contamination. These aqueducts were not isolated in Rome; in fact anywhere the Empire spread the aqueducts spread as well. The largest system of this pre-medieval plumbing is found in Constantinople.
The aqueducts eventually stopped being used and went out of service. Some were destroyed by the invaders who wished to starve out the Romans. However, most were destroyed through time and corrosion, because of the large volume of water going through the aqueducts they needed constant maintenance without which they collapsed with the fall of the empire.
Blue Sky Scrubs
Ever want to go from work to dinner without worrying about going home to change well you can find the perfect and stylish scrubs to take you from work to a night out at http://www.blueskyscrubs.com it is absolutely incedible how the cut, shape, style and color of scrubs have eveolved into these colorful, fashionable outfits
Go to their scrubs and more store and that is just what you will find, even more than just scrubs. The colors are amazing and they look absolutely comfortable as well. That is what is important for a day at work and an evening out.No matter which style, cut or color you choose you will always make a fashion statement of your own in a blue sky scrub
Go to their scrubs and more store and that is just what you will find, even more than just scrubs. The colors are amazing and they look absolutely comfortable as well. That is what is important for a day at work and an evening out.No matter which style, cut or color you choose you will always make a fashion statement of your own in a blue sky scrub
Monday, May 30, 2011
Marco Polo, Adventures, Food Discoveries
Guest Blogger- Dan Rahim
Copyright 2011 Art of Living, PrimaMedia,Inc.
Marco Polo is probably best known today as a game played in the swimming pool. But behind the game lies a great history of discovery and adventure. Marco Polo traveled across Europe through Asia and went all the way into china for the chance to discover riches and new worlds.
With all these travels and tales of the orient Marco Polo became the most famous person in Europe in the 13th century. At a mere 24 years, he traveled to discover and reorient Europe with the rest of the world. This was not only because he had this incredible journey but also because he was the first person to publish a book about it and able to disseminate the knowledge across Europe.
In fact Marco Polo’s impact was so great it influenced European explorers for years to come. The most famous of which was Christopher Columbus who is credited for the European discovery of the Americas. In fact due to reading Marco Polo’s book Columbus believed that the New World was either India or the eastern Isles of Sumatra or Java.
Marco Polo did in fact did bring back many different thing back from his trip. Most are documented in his book Il Milone. The problem with documenting this introduction is that there are hundreds of versions of this book and no definitive version. In the era before the printing press it is hard to distinguish which version is most authentic. Therefore attributing anything to Marco Polo is quite dubious and there are several critics of his contributions.
Marco Polo is most famous for his introduction of the idea of ice cream. The Chinese had been making ice cream for nearly four thousand years before Marco Polo arrived. The Chinese were able to make this sweet, creamy drop of heaven thanks to the use of large pots of ice and salt. Many western scholars dispute this claiming that ice cream in the West has purely western origin, but it’s pretty silly to argue that the idea or concepts of ice cream had no influence from the Chinese or Marco Polo’s book. Regardless, there is no definitive proof one way or another on the origins of ice cream.
But Ice Cream was not Marco Polo’s most controversial contribution. In fact the idea that spaghetti noodles came from the orient is highly debated. Some coarse forms of pasta had existed since Roman times and perhaps even before. But pasta which is the main staple of Italian food is completely different. Many claim that modern Spaghetti was brought to Italy thanks to Marco Polo’s introduction to the Chinese through Kublai Khan. This claim has come under criticism due to the fact there are documents that describe “long pasta” before Marco Polo was born. This does not prove spaghetti is a western invention as there have been traders between east and west before Marco Polo, but it casts into doubt whether Marco had truly brought spaghetti to Italy.
Italy's Beaches & Their Flavors
Guest Blogger: Lisa Zatulovsky
Copyright 2011, Art of Living, PrimaMedia,Inc.
Nestled amongst four seas, the grandiose beaches of Italy look like storybook paintings come to life with water infused sapphires and emeralds, amidst imposing mountains and sherbet colored sunsets. Artfully sprinkled with natural rock formations and crashing waves, Italy’s breathtaking beaches look as though a hypnotic mermaid might sit atop a rock at any moment, waiting for her next sailor to enchant.
Aside from having some of the most popular historical sights in Europe, Italy presents some of the worlds most incredible beaches, frequently populated during peak summer season. Visiting one of Italy’s beaches not only has unreal picturesque sights, but light, appetizing and healthy Mediterranean cuisine. Fresh fish, colorful salads and delectable fruits and vegetables are everywhere you turn. The idyllic serenity of Italy’s coastlines is perfectly reflected in the Mediterranean cuisine. Take notes from the healthful Mediterranean diet and let it play a starring role in your cooking this summer.
Visit the Island of Capri and you may feel like an extra on the set of the latest “Pirates of the Caribbean” movie. Located off of Southern Italy’s Amalfi Coast, tourists flood Capri every summer taking in all that this magical Island has to offer. From white sand beaches to mild 70-degree temperatures, the Island of Capri has remained one of Italy’s most popular beach destinations. Seaside restaurants line the edges of the island, with locals and tourists enjoying the island’s delicacies, while swirls of salt-kissed breezes gracefully dance through the air. Order from one of Capri’s many restaurants and try authentic stuffed Calamari with a Caprese salad. Taking advantage of the bountiful amounts of fish, chefs will often times serve you fish caught a few hours beforehand. The pairing of Calamari stuffed with mushrooms, garlic and creamy cheese with a light Caprese salad made with whole slices of tomato, mozzarella, and basil, drizzled with olive oil completely embody the flavors of Capri.
Even further south, the island of Sicily has an overwhelming selection of beaches to choose from. From fine white sand to black sand volcanic beaches, small fishing towns to glamorous resorts, this large island rich in tradition has a personality all its own. Like Capri, Sicily uses many of the islands amazing fruits, vegetables and fish into their diet. However, Sicilian cuisine also merge’s hints of neighboring countries and Middle Eastern spices, nuts and fruits into a cuisine all their own. To soak up the special flavors of Sicily, try pasta with prawns and pistachio pesto. This dish incorporates Arabic influences with rich pistachios, a hint of Spanish spice and the heartiness of prawns. Cooked with penne and a garlic tomato sauce with white whine and olive oil, this Sicilian pasta dish represents the variety of flavors and distinct tastes of the island.
Whether you bask in the sun at your neighborhood pool, float down a lazy river in an innertube, or have a chance to experience Italy’s many beaches for yourself, incorporating a Mediterranean diet into your summer meals is a healthful and fresh way to celebrate a season full of life, warmth and sun. From a Caprese salad to Sicilian pasta, dishes inspired by the plentiful resources off of Italy’s coasts can be easily transported from the Mediterranean Sea to your kitchen.
Get your copy of the Gourmand World Cookbook Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions
A Roman Holiday & a Recipe for Tramezzini
Guest Blogger: Karissa Martin
copyright Art of Living, PrimaMedia,inc
Princess Ann, played by Oscar-winner Audrey Hepburn in her first starring role, screams and becomes hysterical one night in Rome, the last stop on her European “Goodwill Tour” in Roman Holiday (1953). Weary from her princess duties and public appearances and stressed from her meticulously scheduled days, the princess can no longer handle the constant pressure. The doctor is called in, and his brilliant solution is to inject a new medication that will help her fall asleep. Feeling no side effects from the medication, Princess Ann sneaks out into the night in a delivery truck. When the excitement from escaping begins to wear off, the drowsiness from the medication sets in, and Princess Ann carelessly dozes on a bench.
After a night of poker, Joe Bradley, an American reporter played by Oscar-winner Gregory Peck, finds a girl snoozing on a bench on his way home. Not knowing what to do, he unsuccessfully attempts to wake her up, while she constantly mutters “so happy.” Unwilling to leave her asleep and alone at night, Bradley takes her to his apartment to keep her safe. Unaware of her identity, Bradley refuses to let Princess Ann sleep in his bed and proceeds to dump her onto the couch with a lift of the mattress.
The next day, Bradley sees the girl’s picture in a newspaper and realizes who is sleeping on his couch. He sees the potential for a story and contacts his editor. Princess Ann mutters in her sleep, unaware of where she is, “I dreamt and I dreamt. I was asleep in the street and a young man came. He was tall and strong, and he was so mean to me! It was wonderful...” After opening her eyes to find Bradley staring back at her, she realizes her dream was actually reality. A few explanations and a surprising run-in with the maid in the bathroom later, Princess Ann sets out to return home. However, she gets a little sidetracked and chops all her hair off instead and begins to explore the city. Bradley follows her and convinces her to take the day off, pretending that he is unaware of her identity. He asks her what she would do and she replies, “I'd do just whatever I liked all day long. I'd sit at a sidewalk cafe and look in shop windows. Walk in the rain, have fun and maybe some excitement.” Bradley does his best to make her wishes come true and calls his photographer friend, Irving Radovich, to help him get the story on the princess.
Unlike Princess Ann’s usual schedule, this day is full of surprises. After being taken to the police station for erratic driving, some late-night dancing, and an all-out brawl with the secret service (in which Princess Ann bashes someone with a guitar), Princess Ann knows it is time for her to return to the palace. It was “the end of the fairy tale.” Though she had to go back to her duties, Princess Ann would never be the same again.
"Life isn't always what one likes, is it?" But, you can pretend, if only for a little while. Try the elegant tramezzini sandwiches, and you’ll feel like royalty. With the gooey, fresh mozzarella, juicy tomatoes, and tasty basil, you may as well be sitting at an outdoor café in Rome with Princess Ann. Take a break from your life and try this tasty little food with the movie.
Tramezzini:
(4 persons)
Ingredients
12 slices thinly sliced white bread (with crusts removed)
3 tblsps of extra virgin olive oil
½ lb of fresh mozzarella (sliced)
3 grape or cherry tomatoes (sliced)
½ cup of fresh basil leaves
2 tablespoons of freshly grated parsley to decorate plate
Method
Preheat oven to 400 degrees. Cut off crusts of bread then cut slices in half, then slice in half again till each slice has been cut into 4 small triangles. Place slices of bread on baking sheet and brush with olive oil. Use about one half of quantity of olive oil. Place in oven for about 4-5 minutes until golden brown.
*Prepare 16 mini tramezzini. Start with one small triangle of bread, then a slice of mozzarella, then top with tomato slice and then 1 basil leaf, top with a mini triangle and repeat with cheese, basil tomato and then top with one mini triangle. Place small shish kebab stick or cocktail stick through tramezzini to hold it together. Place all tramezzini on baking sheet. Drizzle rest of olive oil on top. Place in oven for 10-15 minutes until cheese is beginning to melt. Garnish with a basil leaf on top and dust plate with grated parsley.
Get your copy of the gOurmand World Cookbook Award Winner The Basic Art of Italian Cooking:Holidays & Special Occasions
Sunday, May 22, 2011
Julie and Julia and Crepes Italian Style
copyright 2011, Art of Living, PrimaMedia,Inc
Guest Blogger: Karissa Martin
Julie Powell, portrayed by Amy Adams in Julie and Julia (2009), lies on the floor amidst the stuffing from a roast chicken, crying uncontrollably. Her life has spiraled out of control, and, now, food isn’t even a sure thing anymore. This, among other similar meltdowns, was how Julie coped with stress, unlike Julia Child (played by Meryl Streep), her idol and inspiration. When Julia was stressed or feeling inadequate, she simply tried harder. When the men in her cooking class at Le Cordon Bleu were eyeing her slow onion chopping, she went home and, with a fire in her eyes, chopped a mountain of white, eye-stinging onions in record time. Nothing could keep her down.
Julie was working at a depressing job for Lower Manhattan Development Corporation, spending her days answering phone calls, getting yelled at, and living in her new, drab apartment with her husband, Eric, over a pizzeria in Queens. Food was the only sure thing in her life. “I love that after a day when nothing is sure, and when I say "nothing" I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It's such a comfort.” This fact, on top of her depressing life and prodding from her husband, was why Julie decided to write a blog about Julia Child’s Mastering the Art of French Cooking.
This “Julie/Julia Project” brought Julie out of the dark hole she had been digging in her life. She said of her cooking, “And it was like she was there, like Julia was there in the room.” Julia helped her to enjoy life and food again. Those 524 recipes in 365 days were a constant in Julie’s life and made it a little easier to wake up every morning. Though the project may have stressed her marriage and stretched Julie thin, there were lighthearted moments with Eric whispering “lobster killer” in her ear and the entertainment of reading about Julia’s feisty moments in history. Julie needed this project.
While Julie’s life was falling apart in the film, Julia was living in Paris, just steps away from delicious markets, and her marriage was well intact. Her only problem was lack of work in this foreign country. While her husband was at work, Julia tried her hand at making hats, playing bridge, and learning French. But, nothing caught her interest until she started taking cooking classes. She met people, felt challenged, and ended up collaborating on a cookbook.
Through marriage, work (or lack thereof), and life, food saved them both: Julie from her miserable life and Julia from her feeling of worthlessness in France. Julie said, “Both of us were lost and both of us were saved by food in some way or other.”
While daydreaming about the food in France, why not make an Italian version of crepes called Crespelle alle Zucchine (crepes with zucchini)? You can ponder which came first, the French or the Italian crepe, while creating this light food. If you’ve never made crepes before, you may share in Julie and Julia’s cooking frustrations, but it will be well worth it when you can relax and enjoy your final product while watching delicious food dance across the screen.
Bon appétit!
Crespelle alle Zucchine (Crepes with Zucchini)
Ingredients:
2 zucchini grated
¼ cup hard ricotta cheese grated (known as ricotta romana)
2 eggs
1/3 cup Swiss or Fontina cheese grated
2 tablespoons Parmigiana cheese grated
1 tablespoon butter
salt and pepper to taste
For the béchamel sauce:
1 cup milk
2 tablespoons flour
2 tbsps butter
For the Crespelle:
2eggs
1/3 cup flour
1 cup milk
pinch of salt
Ingredients
Blend all ingredients in bowl with wire whisk. Heat non-stick crepe pan. Place approx ¼ cup of batter in crepe pan (place batter in center of pan and move pan so that batter rotates around and covers pan). Turn over and cook on other side. Batter makes about 6 Crespelle.
Wash and clean zucchini. Dry and grate using a grater with large holes. Place in bowl and set aside.
In saucepan, place milk for béchamel. Place on low heat and whisk in, a little at a time, flour and butter so that mixture remains smooth. When boiling and thickened remove from heat.
Cool for 5 minutes and place into béchamel the grated zucchini, half of grated Parmigiana cheese, 2 eggs, ricotta romana, grated Swiss or Fontina cheese. Mix and add in pinch of salt and pepper to taste. Cut sides of Crespelle so that each Crespelle forms a rectangular shape. Place in the zucchini filling and roll the Crespelle up. Wrap in aluminum foil and continue till all Crespelle are filled. Place Crespelle wrapped in aluminum foil separately in buttered casserole dish and heat in oven preheated to 350 degrees for 30 minutes.
Remove from oven, eliminate aluminum foil and place a small knob of butter on Crespelle and remaining grated Parmigiana reggiano cheese, place under broiler until brown on top (about 5 minutes) and serve hot.
Guest Blogger: Karissa Martin
Julie Powell, portrayed by Amy Adams in Julie and Julia (2009), lies on the floor amidst the stuffing from a roast chicken, crying uncontrollably. Her life has spiraled out of control, and, now, food isn’t even a sure thing anymore. This, among other similar meltdowns, was how Julie coped with stress, unlike Julia Child (played by Meryl Streep), her idol and inspiration. When Julia was stressed or feeling inadequate, she simply tried harder. When the men in her cooking class at Le Cordon Bleu were eyeing her slow onion chopping, she went home and, with a fire in her eyes, chopped a mountain of white, eye-stinging onions in record time. Nothing could keep her down.
Julie was working at a depressing job for Lower Manhattan Development Corporation, spending her days answering phone calls, getting yelled at, and living in her new, drab apartment with her husband, Eric, over a pizzeria in Queens. Food was the only sure thing in her life. “I love that after a day when nothing is sure, and when I say "nothing" I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. It's such a comfort.” This fact, on top of her depressing life and prodding from her husband, was why Julie decided to write a blog about Julia Child’s Mastering the Art of French Cooking.
This “Julie/Julia Project” brought Julie out of the dark hole she had been digging in her life. She said of her cooking, “And it was like she was there, like Julia was there in the room.” Julia helped her to enjoy life and food again. Those 524 recipes in 365 days were a constant in Julie’s life and made it a little easier to wake up every morning. Though the project may have stressed her marriage and stretched Julie thin, there were lighthearted moments with Eric whispering “lobster killer” in her ear and the entertainment of reading about Julia’s feisty moments in history. Julie needed this project.
While Julie’s life was falling apart in the film, Julia was living in Paris, just steps away from delicious markets, and her marriage was well intact. Her only problem was lack of work in this foreign country. While her husband was at work, Julia tried her hand at making hats, playing bridge, and learning French. But, nothing caught her interest until she started taking cooking classes. She met people, felt challenged, and ended up collaborating on a cookbook.
Through marriage, work (or lack thereof), and life, food saved them both: Julie from her miserable life and Julia from her feeling of worthlessness in France. Julie said, “Both of us were lost and both of us were saved by food in some way or other.”
While daydreaming about the food in France, why not make an Italian version of crepes called Crespelle alle Zucchine (crepes with zucchini)? You can ponder which came first, the French or the Italian crepe, while creating this light food. If you’ve never made crepes before, you may share in Julie and Julia’s cooking frustrations, but it will be well worth it when you can relax and enjoy your final product while watching delicious food dance across the screen.
Bon appétit!
Crespelle alle Zucchine (Crepes with Zucchini)
Ingredients:
2 zucchini grated
¼ cup hard ricotta cheese grated (known as ricotta romana)
2 eggs
1/3 cup Swiss or Fontina cheese grated
2 tablespoons Parmigiana cheese grated
1 tablespoon butter
salt and pepper to taste
For the béchamel sauce:
1 cup milk
2 tablespoons flour
2 tbsps butter
For the Crespelle:
2eggs
1/3 cup flour
1 cup milk
pinch of salt
Ingredients
Blend all ingredients in bowl with wire whisk. Heat non-stick crepe pan. Place approx ¼ cup of batter in crepe pan (place batter in center of pan and move pan so that batter rotates around and covers pan). Turn over and cook on other side. Batter makes about 6 Crespelle.
Wash and clean zucchini. Dry and grate using a grater with large holes. Place in bowl and set aside.
In saucepan, place milk for béchamel. Place on low heat and whisk in, a little at a time, flour and butter so that mixture remains smooth. When boiling and thickened remove from heat.
Cool for 5 minutes and place into béchamel the grated zucchini, half of grated Parmigiana cheese, 2 eggs, ricotta romana, grated Swiss or Fontina cheese. Mix and add in pinch of salt and pepper to taste. Cut sides of Crespelle so that each Crespelle forms a rectangular shape. Place in the zucchini filling and roll the Crespelle up. Wrap in aluminum foil and continue till all Crespelle are filled. Place Crespelle wrapped in aluminum foil separately in buttered casserole dish and heat in oven preheated to 350 degrees for 30 minutes.
Remove from oven, eliminate aluminum foil and place a small knob of butter on Crespelle and remaining grated Parmigiana reggiano cheese, place under broiler until brown on top (about 5 minutes) and serve hot.
Thursday, May 19, 2011
The Vegetables of Summer
Guest Blogger: Lisa Zatulovsky
copyright 2011 Art of Living,PrimaMedia,Inc
Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.
Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.
Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.
For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with a fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.
For recipes join 100,000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm
Get your copy of the Gourmand World Cookbook Award Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edit.
copyright 2011 Art of Living,PrimaMedia,Inc
Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.
Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.
Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.
For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with a fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.
For recipes join 100,000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm
Get your copy of the Gourmand World Cookbook Award Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edit.
Sunday, May 15, 2011
Growing Your Own Basil to Add FreshFlavor
Guest Blogger: Karissa Martin
copyright 2011 Art of Living, PrimaMedia,inc
Basil can be found in many Italian dishes and can be used to add flavor to many recipes.. You can find it at your local grocery store or buy it dried for easy use throughout the year. However, what could be better than fresh basil every day of the year in the comfort of your own home?
The first step to growing your own basil is to decide whether you want to grow it indoors or out and decide on seeds or a starter plant. If you live in an area with temperamental weather, you may want to grow your basil indoors in a small pot. If you are an inexperienced gardener or want to use your basil quickly, a starter plant is the way to go. There are different types of basil to choose from. Sweet basil is commonly used in Italian cooking, but if you’re looking for something a little more exotic, try one of the other types, such as African Blue. Garden centers carry plants and seeds, and your local plant nursery should have what you’re looking for. Some seeds and starter plants can be found online if you are willing to pay the shipping costs. Don’t forget to get soil and a small pot if you are planning to grow your basil indoors.
After obtaining your seeds or starter plant, you must plant your basil. Make sure your basil plant will have plenty of sunlight wherever you decide to plant it, and don’t plant it in an area prone to flooding. If you’re planting in a pot, allow for water drainage using small rocks or gravel at the bottom of your pot. Add potting soil, creating a hole near the top that is big enough to contain the plant or dig a hole if you are planting outside. Insert the plant or scatter the seeds and top with an inch or two of soil.
Water the plant at the base every day or two to keep the soil moist. When the plant begins to flower, remove the buds to prevent the flavor from decreasing. When the leaves are large and the plant gives off an aroma, you can pick off the sweet, peppery leaves to use at your leisure. Enjoy!
Get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions 2nd edition
copyright 2011 Art of Living, PrimaMedia,inc
Basil can be found in many Italian dishes and can be used to add flavor to many recipes.. You can find it at your local grocery store or buy it dried for easy use throughout the year. However, what could be better than fresh basil every day of the year in the comfort of your own home?
The first step to growing your own basil is to decide whether you want to grow it indoors or out and decide on seeds or a starter plant. If you live in an area with temperamental weather, you may want to grow your basil indoors in a small pot. If you are an inexperienced gardener or want to use your basil quickly, a starter plant is the way to go. There are different types of basil to choose from. Sweet basil is commonly used in Italian cooking, but if you’re looking for something a little more exotic, try one of the other types, such as African Blue. Garden centers carry plants and seeds, and your local plant nursery should have what you’re looking for. Some seeds and starter plants can be found online if you are willing to pay the shipping costs. Don’t forget to get soil and a small pot if you are planning to grow your basil indoors.
After obtaining your seeds or starter plant, you must plant your basil. Make sure your basil plant will have plenty of sunlight wherever you decide to plant it, and don’t plant it in an area prone to flooding. If you’re planting in a pot, allow for water drainage using small rocks or gravel at the bottom of your pot. Add potting soil, creating a hole near the top that is big enough to contain the plant or dig a hole if you are planting outside. Insert the plant or scatter the seeds and top with an inch or two of soil.
Water the plant at the base every day or two to keep the soil moist. When the plant begins to flower, remove the buds to prevent the flavor from decreasing. When the leaves are large and the plant gives off an aroma, you can pick off the sweet, peppery leaves to use at your leisure. Enjoy!
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