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Yearly Archives: 2006
Can I just say for starters what a rare pleasure it is to be surrounded by 24 people who do not find it the slightest bit odd to take photographs of one’s meals? Yesterday’s supper was a better class of … Continue reading
Today I slap down a mighty poetic gauntlet to you all. Who cares to write a poem using the word blet, or bletting? While I was in England last month, Sue, her mum and I were discussing persimmons and sharon … Continue reading
Piazza Garibaldi, Colorno Interesting fact learned the other day: the tool used to break the curd during the making of a parmigiano-reggiano cheese is called a spino, meaning thorn-bush, after the hawthorne bushes traditionally used in the process. We are … Continue reading
Hmm… what’s wrong with this picture… Enjoying the walk back to class. Postprandial view: fountain at the Reggia di Colorno. Week two has started at the University of Gastronomic Sciences, and we’re deep into microbiology and the technology of cheese. … Continue reading