I know I am not good about posting to this blog, but this time I had an excuse! I have been vacationing in Rome the past 7 days and am now inspired to post a few recipes later this week (always the procrastinator). Obviously Rome is an amazing city for carb and wine indulging, but more important is their LOVE of pork. I think I consumed more pig in Rome then I did in Barcelona, which is hard to do. It was awesome, but the next few days I am only eating iceberg lettuce and drinking coffee, recent pics of Christina Aguilera should inspire me to do this.
Here are a few noteworthy food pictures from the trip along with the restaurant name in case you are planning a trip. I suggest asking Chef Morgan as well, girl has a great list from her abroad days. – ts
L’Enoteca Cul de Sac (near Piazza Navona)- small plates great wine list http://www.enotecaculdesac.com/
Pastificio San Lorenzo- you MUST go here. It is in an up and coming artsy area behind the termini called San Lorenzo, fun live music venue bars as well around the area; incredible meats and cheese; http://www.pastificiocerere.com/ristorante/index.php
Il Matriciano- Roman fare by the Vatican; the BEST artichokes I have ever had
Pork stand in Marino, a small hill side wine town just outside of Rome-
Since we have been slow on our food posts this month, I thought I would take a moment to share a networking site that a good friend works on called “IHadCancer.com.” It is a social support network with the mission of helping people deal more effectively with life before, during and after cancer. -ts
Info about the company:
is the brainchild of Mailet Lopez, a 36-year old breast cancer survivor who found herself both overwhelmed and alone while battling the disease, despite the support of family and friends. Mailet, who fled Cuba with her family in the 1980s and co-founded a digital media agency on the heels of 9/11, put her digital media expertise to work to create a site that would help people connect with others in their shoes.
And while there are countless websites devoted to cancer education, research, treatment and advocacy – as well as to specific types of the disease — until now, there has not been a comprehensive social networking site with the sole mission of building a community around the experiences and personal stories of cancer patients, survivors and their supporters. And, if you follow the findings of a recent Pew study, while people continue to turn to professionals for an diagnosis and treatment options, they are significantly more likely to seek out non-professionals when they’re searching for emotional support. This doesn’t even begin to touch the fact that other existing cancer websites are poorly designed, exclusive (to cancer survivors or the newly diagnosed) and in the end often leave the user feeling even worse due to the lack of information about real-life questions. These two reasons — along with Mailet’s experience battling cancer as a digital citizen — are why we created I Had Cancer.
“You are not alone”
– a video we put together last month that features a group of our users talking about their experience with cancer.
“The founder’s story”
– a video of the founding team explaining why I Had Cancer is necessary, how it works and how we can help people deal with cancer.
– a profile page set up by our spokesperson/founder Mailet Lopez that chronicles her entire journey through cancer
All pasta recipes are welcome at Nummynumnum but even better if they involve goat cheese. Below is a recipe from good friend Chef Leah. I have a feeling this will be a lot more people’s go to pasta recipe after first try. – ts
Chef Leah says: This is my go-to recipe for when I have someone over for dinner but don’t have a lot of time to prep or cook OR if I am cooking for a picky eater! You can make the sauce while the pasta and meatballs cook and then just toss and serve!
One 4 oz package goat cheese
2 oz fat free cream cheese (about 1/4 of the block)
3 garlic cloves
2-3 fresh basil leaves
1 package baby spinach, de-stemmed and coarsely chopped
1 package fresh pasta (i use fettuccine but you can use anything)
1 package frozen meatballs or turkey meatballs (you can obv make these, but SO much faster not to)
1/2 package cherry tomatoes
- Combine garlic cloves, goat cheese, cream cheese and 3-4 large handfuls of spinach and basil leaves in food processor and blend until creamy and bright green. set aside.
- Cook pasta, heat up meatballs in microwave or skillet, whatever is easier.
- While those are cooking, cut cherry tomatoes in half and put in large serving bowl with remaining spinach. Add cooked meatballs to bowl (i cut mine in 1/4’s), pasta and creamy pesto sauce. Mix, add Parmesan cheese and serve!
Chef Leah’s note: you can also add a cubed block of fresh mozzarella cheese at the end to make even more amazing. The sauce is also delicious on other meats, as a sandwich spread and as a dipping sauce.
This recipe comes from good friend and fellow chef, Nathaniel. It looks INSANE and I cannot wait to try it out! -ts
Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE. Quality ingredients will create a quality outcome. Enjoy!
2 1/4 cups unsifted flour
1 teaspoon baking soda
3/4 teaspoon salt Sea Salt
2 sticks butter
3/4 cup sugar
3/4 cup dark brown sugar
2.5 teaspoon vanilla
3.5oz very dark chocolate bar (chopped)
3.5oz dark chocolate bar with sea salt (chopped)
11 1/2 bag semi sweet chocolate
- Preheat oven 375
- Mixed flour, baking soda, sea salt in a bowl put aside.
- Mix butter, sugars together. Add vanilla, eggs one at a time. Slowly mix dry flour mixture in mixer. Then add chocolate.
- Bake at 375 for 9 minutes and sprinkle sea salt on top.
It’s simple: Post recipes you like here so you’ll have them wherever you go. Even though there is a distinct charm to dog-eared, sauce splattered cookbook pages, we live in a world where “the Internets” have taken over, and frankly I can’t cart all my books up and down the road all the time. So post your faves and tag them accordingly and we’ll all be able to sufficiently stuff our faces at a moment’s notice.
The name comes from my brothers constantly poking me in the belly and making the Pillsbury Doughboy “hehe!” sound while whispering “Nummy Num Num” in my ear throughout my childhood. But don’t judge them – I used to eat sticks of butter like lollipops, so they were really doing me a service.
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