I don’t have Italian blood flowing through my veins and I have to admit when I was little, my knowledge of that country’s vast cuisine ended (and began) with pizza, lasagna, ravioli (usually canned) and spaghetti. But when I was in my teens and started venturing beyond my limited culinary sphere, I discovered the joy of many new Italian flavors, including butter-and-cream sauce, which I became obsessed with creating at home. My mom has called this my white phase since most of what I ate was, of course, white. And one of my favorite snacks was baked ricotta cheese smothered in the cream sauce, garlic and freshly chopped rosemary, no pasta necessary (though it’s also sort of white and wouldn’t have been completely unwelcome). It was so rich, creamy and delicious, it could make me weep. And heck, I was still a kid so I had no concern about either my heart or my waistline and could indulge guilt free in such a decadent dish.I’ve since moved beyond the white-food phase, and fortunately am now an equal-opportunity eater of foods of all colors. And while nobody would have predicted this 20 years ago when thoughts of fruits and vegetables were anathema to my diet, I now not only frequently shop at the farmer’s market but also am even (gasp!) toying with the idea of committing to a CSA share for the summer and fall. I’m excited about the prospect of getting a ton of fresh vegetables every week while also helping out a local farm, but I hesitate to sign on the dotted line because I’m afraid I’ll miss shopping at the market, which I’d be less inclined to do if I already have a fridge full of vegetables at home.
Read more »
Comments
Post a Comment