Category: Food Memories

Bittersweet Grapefruit Marmalade

{Two Ingredient Tuesday}

Catherine McClelland - Bittersweet marmalade

My birthday this year came during a very bittersweet week: My parents and brother are in the process of moving to Phoenix; I’m staying here. My birthday dinner was the last time we would ever sit down together for a meal in that house.

Helping to pack up and sell off the contents of my childhood house over the past few months has been full of sad pangs and heart-wrenches. We picked through all my childhood books, tore up the vegetable garden where my dad and I had spent happy summer hours, bid farewell to the woods where I played as a child. Nostalgia strikes in strange moments. We held a yard sale and I was nearly moved to tears over the little footstool from our bathroom, a permanent fixture in my daily routine now looking oddly out of place in the hands of a stranger who was bargaining over the one-dollar price tag.

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Pastina + big news!

{Two Ingredient Tuesday}

 photo P1030729 2_zpsiyvjbgku.jpg

Today we’re going to make pastina, or as my bolognese host mother Adele called it, stelline (“tiny stars”). Modern Italians don’t always have time for the languid multi-course dinners of the old days, but Adele always made sure that the evening meal was separated into the distinct courses of primo (pasta or starch), secondo (meat), contorni (sides), and a little sweet treat or an end of cheese for the dolce, always with a clean plate in between courses, despite her dishwasher that was about the size of an American toaster. Stelline was one of her go-to dishes for the starch course: quick and easy, warm, comforting, familiar. Continue reading

Caffè Corretto

{Two Ingredient Tuesday}

Coffee beans + Sambuca photo 2ITCoffeeplusSambuca_zpsc5b4fd1b.jpg

Here’s how I judge coffee: if the light passes through it, it’s not strong enough. I’ve always been that way, and so has everyone else in my family. I use a French press for my everyday cup of dark, evil, caffeine mud, but even the best French press coffee pales in comparison to a perfectly brewed shot of espresso.

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Lavender Lemon Scones

{Food Memories}

Lavender lemon Scones close up with yellow flower photo P1020760_zps0474eca8.jpg

You and I probably don’t think of the same thing when we hear the word ”scone.” The American version is typically a triangle-shaped sweet cookie, while the New Zealand scone bears more resemblance to a Southern-style biscuit: It’s tender and flaky, it can be sweet or savoury, and it never lasts more than a day.

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