When A Spoonful of Comfort will Help...

Memories of hot soup and snowy days bring me back to my childhod..that hot soup my mom would always make with little pastene pasta in it...we called ours 'minestre' (which in Italian is usually a soup made with pasta) so soothing to comfort a cold or the flu or any other ailment I had..yes I guess chicken soup is a 'cure' for almost anything!
And it''s nice to know that for those of you that (even though many of my readers are foodies, and make their own great versions of chicken soup) would like to send a boiling hot pot of the elixir to someone that is dear to you but far away but can't..spoonfulofcomfort.com can take care of that..They will send a pot of the stuff homemade with homemade oatmeal cookies and bread to whoever you select..and it is homemade so even though they are far from home the y will feel like you just made this..great stuff! check them out spoonfulof comfort.com  there is also a beautiful story connected with the company and my favorite thing is that they say the soup is 'made with love'...and that is the best ingredient you can put in any recipe..
Maria
Visit me at OpenSky
http://twitter.com/Marialiberati

Cooking with ..Legends In The Kitchen

Image via Wikipedia

My passion for the kitchen and the  culinary arts is well known. But I also have a love of the Silver Screen and especially the talented actors who are part of it all..the legendary actors.. it's a treat when I share a  recipe or cook with a famous chef but  today I can cook along with one of my favorite Legends of the Cinema..
Legends In The Kitchen (Publisher- Fivestarpublications.com)  also donates a portion of the proceeds to the Motion Picture & TV Fund Foundation has some fun recipes..created by or favorites of some of my favorites like Betty White, Burt Reynolds, Debbie Reynolds, Beau Bridges and many other greats of the Screen..
Fun recipes..especially for a lazy Sunday afternoon..and best of all you can imagine yourself in a Hollywood flick while getting a taste of one of their dishes...
There are many recipes to enjoy...but one of my favorite TV and movie actresses-Betty White contributed a recipe that suits her fun loving personality..easy, fun and she says that 'it is so easy to make, even I can do it' referring to her culinary skills. Here's a reprint of the recipe, but buy the book to have more fun and support a great cause..
Reprinted from Legends In The Kitchen, http://www.fivestarpublications.com/
Crunchy Pie
a Betty White Recipe
*Beat 3 egg whites till stiff
*Add in 1 tsp baking powder
*Fold in 1 scant cup of granulated powder sugar
*Fold in 11 single graham crackers (crushed)
*Fold in 1 cup chopped walnuts
Put in greased pie plate and bake in 350 degree oven for 1/2 hour. Let cool and top with whipped cream or ice cream.....

Maria
visit me at Open Sky
The Basic Art of Italian Cooking by Maria Liberati tm

Ciambellone & A Trip Back in Time

My visit today to the medieval Abbey of Casamari in the province of Frosinone was a visit back to the medieval  pharmacies where many of the medicinal herbal formulas were discovered by the Benedictine monks here and brought to the world. The liqueurs and honeys also have medicinal properties to them and they are all produced at the Abbey in a traditional way, all fruits,herbs, plants used are all grown organically by the monks there..a virtual trip back in time.. After Sunday mass (said by the monks in Latin), and a visit to the Abbey's pharmacy and store the open air market beckoned.
The fragrance of freshly made (locally) made ciambellone were almost calling my name. These particularly local ciambellone made with anise seeds and boiled then baked (like  a bagel) are a typical product from  this region, but now they are difficult to find.
 They bring back memories of my grandmother (who made her own delicious version of these for breakfast) telling stories of how she would go to her local town bakery ( in the town of Venafro, Italy) in the morning and get them freshly baked for breakfast... my great aunt (her older  sister)  owned the bakery and was the head baker there.... These locally baked treats have been almost impossible to locate ..so this was a real trip back in time..and an unexpected culinary treat..mmm..a piece of local  cheese with a  hot,freshly baked ciambellone..could not have dreamed of a better lunch...can not even describe the expereince..it was one to be savored....
Here is another version of a classic ciambellone that is like a pound cake, delicious also and a little bit easier to make..while I pull out my recipe for the ciambellone I feasted on today..

Ciambellone Classico

2 cups all purpose flour or cake flour sifted

¾ cup sugar

½ cup melted butter

1 tsp baking powder

¼ tsp salt



peel of 1 lemon

extra flour and butter for greasing pan



Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is asmooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.

find more recipes at http://marialiberati.com/blog2
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A Fall Picnic Salad and a Lazy Autumn Day...

copyright 2009, Maria Liberati
What is it about the beginning of Fall that makes me feel lazy?? but not the same lazy I feel in the 'dog days' of August..that is an extremely 'wear your flip flops' and enjoy the summer sun relax. No it is more of a realxed because it seems as if everything is beginning to take its' course for the Fall. The weather is a Fall weather, offices are back to their normal schedules,schools are filled and on their schedules..everyone is back to their normal Fall routines..so yes  I guess that is a reason to relax.

Relaxing as this weekend is I opted for something light for dinner tonight..a Tuscna Picnic slad made with the Sempre Sapori spice blend I developed to create easy Tuscan style dishes in a 'flash'. We have been getting so many calls and orders and re-orders from those of you that tried it that I had a 'voglio' to use it on something as well. Here it is a salad for a light dinner on a relaxing Fall evening.

 Tuscan Picnic Salad with  Sempre Sapori




1 lb romaine salad (or 1 pre-cut package)



2 avocados, pitted and peeledTuscan



and cut into 1” chunks



1 lb plum tomatoes cut into wedges



½ lb fresh mozzarella cut into small chunks



2 tsp of Sempre Sapori (Tuscan Picnic Blend)



Wash, clean, cut salad ingredients. Place in large bowl. Combine salad dressing ingredients in small bowl and mix with wire whisk or place in bottle and shake to mix. Refrigerate dressing for 30 minutes before placing dressing on salad. Dressing can be refrigerated for up to two weeks

Get your copy of The Basic Art of Italian Cooking:Holidays and Special Occasions  before the mad Holiday rush great for a gift for someone special or for yourself. Filled with 140+ recipes, menus, wine pairing tips and short stories of Holidays spent in Italy.



Oct 2nd- Join me for a book singing in Collngswood, NJ at the Collingswood Book Festival from 11-1 PM



October 5th-Join me for a cooking demo/sampler dinner and book signing at Horsham Library in Horsham PA. Email juzz@aol.com for reservations. Spaces limited..4 course sampler dinner and more..



October 16th-18th.. join me at the Philadelphia Food  and Wine Fest..book signing, cooking demo on stage on Sunday at 3:30. Phhiladelphia Expo center, King of Prussia, Pa



Nov5-7-Christmas in Italy weekend at Harvest Moon Bed and Breakfast. Join me for a weekend of coking classes, wine pairings, in Lancaster, Pa using fresh produce from Lancaster at this beautiful bed and brakfst..just as we do at my cooking school in Italy.Email : Carl at Harvest Moon for reservations at info@harvestmoonbandb.com  

Pumpkin..the Magic Gourd

copyright 2009, Maria Liberati

Summer is over and the Great Pumpklin is starting to make an appearance at farmer;'s markets, supermarkets and fresh produce stores. As I had  made my first pumpkin sighting this week at my local farmer's market, I was tempted to get some to create some recipes for in The Basic Art of Italian Cooking Kitchen. But upon further look, I noticed that the pumpkins I could find are really best for decoration and not pumpkins to cook with. But when I find one I am ready and here is some simple info on the magic gourd and some simple ways to use them in your cooking.
Pumpkin seeds provide an excellent source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.




Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.



Beta carotene is abundant in the pumpkin's flesh. This antioxidant which converts to Vitamin A in the body has bee nlinked to lower cancer rated,reduced heart disease and enhanced immunity. Research also indicates that consuming orange fruits and vegetables which are high in the pigment beta-cryptoxanthin, may lower the odds of developing rheumatoid arthritis.



But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour puree of pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.


*Get your copy in time for the Holidays..The Basic Art of Italian Cooking: Holidays & Special Occasions
with over 140 recipes, menus, wine pairing tips and short stories about Holidays spent in Italy

More appearances..cooking programs and event coming up..
Sept 23rd. Big  Blend Radio Show

October 3rd- Book Signing at Collingswood Book Festival, Collingswood, NJ 11AM to 1 PM
October 5th- Horsham Library, Horsham Pa.. book signing and cooking demo
October 21-Book Signing, cooking demo, Lower Southampton Library, Feasterville, Pa 19053

Mangia Bene, Vivi Bene,
Maria

Fusilli Pasta Cooking in the Country Kitchen

copyright 2009, Maria Liberati

Wanted to share a recipe from The Basic Art of Italian Cooking Kitchen in Italy. We had a scrumptious lunch in the country with this..... and find more at  www.marialiberati.com/blog2

Fusili  Pasta & Sauce with a Touch of Balsamic Vinegar
Ingredients for 4 people:
  1 lb grams of fusilli pasta curls
  2lbs grams of  red, ripe plum tomatoes or tomatoes grown on the vine
  1 small onion or scallion
  parsley
  fresh tyme
  olive oil
  salt and pepper
 Balsamic Vinegar

Scald the tomatoes, then drain, peel and remove the seeds.

Cut into cubes. 

Put the tomatoes into a casserole with the chopped parsley, a bit of fresh h, and the peeled and finely cut scallion. 

Add salt and pepper to taste, a few spoons of olive oil,  and 2 teaspoons of  Balsamic Vinegar . 

Cover and let rest for half an hour. 

Boil  lightly salted water for the pasta, and cook until just done. 

Place pasta  in sauce and saute for a few seconds over high heat. 

Serve immediately in heated plates.

**Just in time for the Holidays, get your copy of The Basic Art of Italian Cooking :Holidays & Special Occasions Occasions with over 140 recipes, menus, wine pairing tips, short stories of  Holidays spent in a charming mountain town in Italy

Maria

Great Flavors with Quinoa!

By :Eliza Chute, blog contributor

Quinoa (pronounced keen-wah) is what we might call a “super-grain”. It has a lot of additional benefits as opposed to rice or other grains. “Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.” According to the same article on bodyecology.com those benefits include:

“Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of the vital nutrient.
Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.”

So we get it Quinoa is great for you, but like a lot of things that are good for you we are tempted to think that it tastes bad. Fortunately, it is quite delicious and there are a variety of different things you can do with it. The first and most important step in using quinoa is soaking it in water for about 8 hours. This will remove the phytic acid and makes it easier to digest (bodyecology), then there is a bunch of great things you can do with it.

Looking inside my kitchen pantry I decided to make a quinoa salad with celery and dried cranberries. And then it dawned on me that this is really a versatile grain so you can make a great dish with it by adding in almost anything else you might like to add. You can make a large quantity of it and keep it in your fridge for quite a while and not have to make another batch. In addition quinoa itself makes a great addition to soups or salads (great source of protein for vegetarians). Also, quinoa van be used like rice and you can follow any sort of risotto recipe to make risotto with a 'twist'.



Information on Quinoa found at:
http://www.bodyecology.com/07/04/12/quinoa_benefits_guide.php


July 31-August 2-Atlantic City Food & Wine Festival- Bally's Casino Email events@marialiberati.com for more info

For more recipes get yoru copy of the best selling book at http://www.marialiberati.com

Register to receive recipes and travle tips and stories from Italy at The Basic Art of Italian Cooking by Maria Liberati tm BLOG at
http://www.marialiberati.com/blog2

Memories of Julia Child

Written by :Eliza Chute

Julie Powel’s Julie and Julia, is a book about how a 30 year old woman who “recounts how she conquered every recipe in Julia Child's Mastering the Art of French Cooking and saved her soul.” It is based on Powel’s actual life, where at the age of 30 she finds herself in a dilapidated apartment and a dead end job. She, then decides to drastically change her life, by cooking all of the recipes in Julia Child’s Mastering the Art of French Cooking in the span of a year. She starts off with potato soup, easy enough, but it turns out to be a much harder task than she expects but in the process of finishing her task she learns more than just the art of cooking.
A well written and delightful story, truly inspiring to anyone who has ever wondered if they are going down the right path, the book becomes an invitation for spontaneity. Powell’s deeply personal and honest account of her life makes it even more appealing. And the story itself becomes a great example of what a person can do if they set their mind to it.
The movie, set to come out August 7 is based on two memories this one, and Julia Child’s own “My Life in France”, intermittently following the two women, in different times and places. Julie Powell is played by Amy Adams, while Julia Child is played by Meryl Streep. After the success of their last movie together, Doubt, it seems like it can’t go wrong. Although it is quite a shift from the drama of doubt, with the comedic power of the book, the movie does seem quite promising.


Hope to see you at The Basic Art of Italian Cooking events:
July 9th-Whole Foods, Jemkintown, pa, the outdoor kitchen. cell the store at 215-481-0800 to register or email events@marialiberati.com

July 11th- Chestnut Hill Book Festival at Magarity's Showroom at Germantown Avenue in Chestnut Hill, Pa. Email events@marialiberati.com

July 16th, Whole Foods Market, Annapolis Md, A Tuscan Picnic, 7PM. Call store or email: events@marialiberati.com
July 18th, Whole Foods Market, Fairfax, Virginia A Tuscan Picnic and wine pairing

Hot Fun in the Summertime

Written by: Eliza Chute
Summer time means one thing, grilling. It is the best form of cooking in the hot heat of the season. Nothing is better than sitting around a picnic table in the warm sun, and waiting for those burgers to cook. Then waiting an hour before you can jump in a pool, or some sort of body of water. But what’s the best way to grill? Can you just throw some stuff on and leave it there until you smell burning? Well, not if you want to eat something that tastes good. There are two books that have served my family well when it comes to grilling. First is Williams Sonoma’s Complete Grilling Cookbook and the second is the less conventional Steven Raichlen’s How To Grill. But let me give them some individual attention.


1.Wiliams Sonoma Complete Grilling Cookbook
Let me first say that this book sure is complete, from vegetables to meat to even dessert, it doesn’t miss a beat. And, as most of their cookbooks are they are not without an array of beautiful pictures of what the food should look like, but doesn’t often, especially if the person making it isn’t a professional chef. But nonetheless is a great and useful tool to help you out on that perfect summer day when you just gotta grill.

2.Steven Raichlen’s How to Grill
Raichlin’s is also very complete, but seems to have a greater emphasis on the meat aspect, as shown by the cover (just check it out) . This guide doesn’t just show you reipes, but has a 30 page intro on the art of grilling. In addition it outlays your rubs sauces and condiments, as well as the gear. So not only does it have great recipes, but it provides you with all the necessary knowledge to really look like you know what you’re doing and sound like you know what you are talking about.

But the best grilling recipe that I have found, and by found I mean the much more experienced chef that is my mother showed me is in the Food Editor’s Hometown Favorites Cookbook. It is called Delmarva Barbecued Chicken, and it is delicious. I can’t give you the full recipe, because I think that might be illegal or copyright infringement or something but I can tell you that it involves an egg, and vinegar cider and you should pick up a copy of this recipe book if you have a chance.
Join me for The Basic Art of Italian cooking Programs at:
July 9th- WHole Foods Markte, Jenkintown, Pa- The Outdoor Kitchen, recipes for the beach, a picnic or dining al fresco. 6:15 PM call store at 215-481-0800 to register or email:events@marialiberti.com
July 11th-Chestnut Hill Book Festival, 2PM at Magarity's Warehouse at Germantown Avenue,Chetnut Hill, Pa. Email events@marialiberati.com for more info

July 16th-Whole Foods, Annapolis Md. A Tuscan Picnic, call store or email events@marialiberati.com

July 18th- Whole Foods, Fairfax, Va., A Tuscan Picnic and wine pairing. 1:30 PM Cal lstore or email events@marialiberati.com

July 25th- book signing and tasting, Whole Foods, Devon, Pa 1 PM Email events@marialiberati.com for more info

July 31 -August 2nd- Atlantic City Food And Wine SHow, email events@marialiberati.com for more info
Get your copy of the best sellling book The Basic Art of Italian Cooking at www.marialiberati.com

Meatless or With Meat..My Dilemma!!

Written by Elizabeth Chute

Remember the energy flow diagram we learned in middle school biology? About how plants turn the sun’s energy into nutrients through photosynthesis, then when they get eaten, only 10 percent of that energy gets passed on, then when that animal gets eaten only 10 percent of that energy gets passed on, but since it’s only 10 percent of the original 10 percent, its really only 1 percent of the original nutrients. Moral of the story: shouldn’t we always be eating vegetables? Well, that I’m not sure about, we do need the protein, but there are other ways to get it, like beans lentils and tofu. The official government food pyramid recommends to eat more fish beans peas nuts and seeds, and when eating meat to eat more lean meats and protein. So we all do know that red meat is not very healthy, but what about the taste? It is delicious. There is always fake meat, but does it really taste like the real thing? I went to find out.
First thing I discovered: for my tastebuds... nothing will taste like a hamburger that isn’t a hamburger. It doesn’t matter how many boca or veggie burgers I eat, or what I put on them. For my palate nothing replaces the taste of biting into a slightly red, juicy burger. So, sorry heart, but you’re just going to have to deal with that bit of red meat. Meatballs however are a little more replaceable. Gimme Lean beef comes in a tube, and while perhaps looking unappealing can be cooked so that they taste just like meatballs, especially when smothered in sauce and cheese. I cooked dinner for a friend the other night, giving him fake meatballs, and telling him they were real. He couldn’t even tell the difference.
When eating saucy dishes, I have some to find that tofu is better than other meat options. If you have a good sauce, tofu does the best job absorbing it, and with no other competing flavors, because tofu is the blandest thing on the planet, you get pure curry or teriyaki or whatever you decide to put on it.
Ok, but what about sausage? Who doesn’t love their morning sausage? Well I’ve found the solution. Veggie patch sausages are quite delicious. They even come in flavors, my favorite: jalapeño cheddar. The trick to making these sausages taste just right is slicing them up and cooking them in some olive oil. Although the texture of meat cannot be mimicked, you can find something that tastes just as good as red meat, and maybe a little better on the arteries.

Summer Cocktails

Written by: Eliza Chute

In the summer, when it’s hot and humid (when you are in the northeast at least), nothing makes you feel better than a nice cold beverage or perhaps a cocktail. Lemonade has always been the classic summer beverage, but if you are tired of the same old summer drink, there are several variations on it to spice it up a bit. At allrecipes.com you can find a multitude of variations on the classic lemonade; from Rico’s Passionate Pink Honey Lemonade, to Pepper-Mint Lemonade. For the more calorie conscious lemonade drinker, I would recommend Vitamin Water Multi-V lemonade. It’s a refreshing, but a little less sweet alternative.
If you are looking for a thicker drink, smoothies are always the way to go, and they are fairly simple to make. Just add ice, yogurt, juice and fruit to your blender and it’s like you just came back from your local smoothie place. For an extra kick, try blending coffee, ice and banana, and some vanilla yogurt, for that morning wake-up or mid-day refresher.
In the quest for a new refreshing summer cocktail, I went and bought a variety of juices. After several hours in the lab (i.e. my kitchen), I finally came up with one. I haven’t picked out the perfect name yet, but to make the drink, you fill a cup one eighth raspberry vodka (if you have a smaller budget Burnett’s works well or if you could splurge on Smirnoff), then three quarters with cran-apple juice and fill the rest up with champagne. It’s a newer, stronger, more dynamically flavored take on an old favorite: the mimosa. Another less complicated, but delicious concoction I created, though less original, was vanilla rum and V8 splash tropical blend. However, I don’t recommend making a lot of it, the sweetness of it makes it difficult to drink more than a glass.

http://allrecipes.com/HowTo/Summer-Sips-Refreshing-Summer-Drinks/Detail.aspx

Quick & Yummy Picnic Ideas

Written & Edited by Eliza Chute

Who can have a bad day, when the sun is shining, not a cloud in the sky? But better question is, who wants to be inside? Picnics are a great outdoor activity, whether it’s taking lunch in the park nearby your office, or hiking through the mountains to a beautiful peak point, and settling in there. If you are tired of the same old portable food options you have always been bringing, and looking for easy alternatives, try reading The New York Times article by Mark Bittman (link below) that outlines 101 20-minute dishes for picnics. My personal favorite thing to bring on a picnic, is a pesto and mozzarella sandwich. It’s fast and easy to make and even good cold. All you do is spread pesto on toasted bread, add the cheese. I also like to add tomato or sun dried tomato for a little extra flavor. (It also makes a nice pesto grilled cheese if you are at home, in that case it is especially
good with Monterey Jack.)
Although picnics are a great summer activity, picnics on the beach get a little bit more complicated, sandy food is less than desirable. There is nothing worse than the crunch of sand as you bite into a sandwich you’ve been waiting all morning to eat. The key to avoiding such a catastrophe: packaging. First and most common mistake: baskets. Although they are cute and the quintessential picnic accessory, there are holes in them, so sand gets in. Due to the environment of the Beach, I doubt you will be able to have a salad without every bite getting ever more crunchy as it travels from your Tupperware to your mouth. Sandwiches are probably the best way to go, however if you are really craving a salad try putting it in a whole wheat wrap for a healthier lunch.

http://www.nytimes.com/2008/07/02/dining/02mini.html


For more recipes & articles

To get your copy of the best selling book The Basic Art of Italian Cooking go to www.marialiberati.com

June 15th 7 PM-Join Celebrity Chef Maria Liberati at the Cooking Cafe at the Willingboro Library in Wilingboro, NJ for a book signing and cooking demo with sampling. Free and open to the public. Call the library or email: events@marialiberati.com

July 11th- 2PM_Chestnut Hill Book Festival, Maria Wil be on a pane lfo cookbook authors to discuss writing your cookbook.

July 16th- Whole Foods market, Annapolis Md, A Tuscan Picnic, book signing and cooking demo from the best selling book The Basic Art of Italian Cooking. Open to the public, call the store for info or email events@marialiberati.com

July 18th- Whole Foods Market, Fairfax, Virginia, Tuscan Picnic & wine Pairing will include a cooking demo of recipes from the best selling book The Basic Art of Italian Cooking and wine pairing with 4 wines and 4 recipes, samples, book signing. Free and open to the public. Call store or email: events@marialiberati.com

Herb Garden or Not.....

Guest Editor: Eliza Chute

My mother’s garden is her new child. Since my sister and I both left for college and now our dog has passed, she devotes a lot of time to our back yard, which has become quite lush with various plants and small bushes. Every time I come home she’ll say, “did you notice the new plant I planted, isn’t it wonderful?”
“Yea, I did.” (No, I didn’t)
I have to say, that I am very surprised that she has accomplished such a feat, considering the fact that she killed almost every plant she brought home in a pot. I think it goes to show that if she can do it, anyone can. I’m not kidding, she killed a bonsai tree.
Besides the beauty and great ambiance of our back deck, there are a few more perks as well. She grows her own herbs. Instead of paying 3 dollars for some basil from the grocery store, that will only be useful for about 24 hours, she can just go into her garden and pick her own. Sounds pretty easy, right? All she did was buy the plants and transfer them to her garden. According to her, it’s important to have good potting soil. She also gives a helpful hint, which is to put the plants together that need the same amount of moisture, then you are less likely to drown them. It really does look like anyone could do it. I personally am tempted to try it myself, but I’m not sure I’m that ambitious.

Cappuccino this Morning..

Join me in my morning cappuccino at home...

http://tinyurl.com/6eaawf

For more recipes go to http;//www.marialiberati.com/blog2

For recipes ,menus,stories about life in a samll mountain town in Italy and more get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com