tag:blogger.com,1999:blog-25789002994975859072024-02-19T20:03:56.096+01:00Where Life Takes YouUnknownnoreply@blogger.comBlogger234125tag:blogger.com,1999:blog-2578900299497585907.post-72505235910447275812012-01-20T10:11:00.002+01:002012-01-20T10:59:25.610+01:00Bisco in the OvenIt's been a good what... eight months since I last posted? I guess we've been busy baking.<br />
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We have a bun... or rather, a Biscottino (gingerbread man in Italian), in the oven. I'm now home on maternity leave and we're expecting the oven to go 'ding' for done anytime now. Ready or not, Bisco will be here and a new adventure will start!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2578900299497585907.post-30323965504168906912011-05-29T14:22:00.006+02:002012-01-20T09:54:04.533+01:00Cantina Nino NegriThis year we decided to visit the Nino Negri winery during the Cantine Aperte or 'open cellar' event that falls on the last Sunday of May every year.<br />
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Nino Negri makes one of our favorite wines from Valtellina - the Le Tense. <br />
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The winery is housed in a 15th century castle and we were able to visit the cellars which are up to 13 meters underground.<br />
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It was a nice way to spend Sunday morning before lunch. Most wineries in Italy do not cater for visitors so this event is a good opportunity to visit one of the many excellent winemakers in the country. We'll definitely mark it on our calendar for next year.<br />
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- Posted using BlogPress from my iPhoneUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-2578900299497585907.post-60793485312587940032011-05-29T13:58:00.002+02:002011-05-29T21:43:59.832+02:00Perfect Party Cakeby Dorie Greenspan<br />
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Decided to try out this recipe last weekend. The layers are a lemon flavored white cake, with a raspberry jam filling and iced with a meringue lemon buttercream. The final touch - a dusting of shredded coconut all over, perfect for covering any imperfections on the icing job. Dorie's recipes may seem a little involved but so far I have yet to be disappointed.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-67179947308897466152011-05-29T13:20:00.002+02:002011-05-29T21:44:18.692+02:00Birthday weekendWe celebrated the occasion with a fun weekend full of good food and wine. The highlight was definitely lunch at our favorite restaurant in Piemonte followed by a lazy afternoon enjoying the views of rolling vineyards and medieval hilltop towns.<br />
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The birthday boy was happy.<br />
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- Posted using BlogPress from my iPhoneUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-42842394138439037332011-05-19T10:47:00.002+02:002011-05-29T21:49:39.501+02:00PizzaThis was my pizza at dinner with friends last night.<br />
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It was at Tarantella, our new favorite pizzeria for Napoletano-style pizza. Have I mentioned that Italians don't share pizzas? Everyone orders a pie and it's all yours baby! In the early days, finishing one on my own was a near impossible feat. These days, with lots of practice, it's still a struggle but most of the time I can clean my plate (ok, I cheat a little by leaving some of the crusty edges behind). <br />
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- Posted using BlogPress from my iPhoneUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-2578900299497585907.post-33170882191704660232011-05-15T22:09:00.002+02:002011-05-29T21:49:56.760+02:00At the Tailors<br />
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Followed the guys to the tailors on a Saturday afternoon. D was getting a couple old suits refitted while S was getting new shirts made to measure. The tailor, Tuglio, and his wife were real characters - friendly and of great humor. Almost made me wish I was getting something tailored as well. This was definitely a business that ran by word-of-mouth. The storefront has no windows, no indication of the type of business, just the name: Arcadia.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-58279557065042359432011-02-12T17:26:00.001+01:002011-02-12T17:26:34.730+01:00A Breath of Fresh AirWhat's the best part of the winter for you (if any!)? For me all that cold is only good for one thing - the snow. And let's keep the snow on the mountain for scenic and recreational purposes only. Otherwise snow just means cancelled travel plans and horrendous traffic snarls.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/12/1427.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/12/s_1427.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Today we were lucky enough to get some respite from the city smog and escape to the snow for some cross country skiing.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/12/1428.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/12/s_1428.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />It was so peaceful and quiet. There was hardly anyone around while just on the other side of the mountain were the busy ski lifts and downhill slopes. It makes me question why I should go downhill skiing instead.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/12/1429.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/12/s_1429.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />The view of the lake with the surrounding mountains was just beautiful. And It felt deliciously warm under the sun. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/12/1430.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/12/s_1430.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />What a change from my week sitting in the office all day.<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-68933549608683448372011-02-12T00:12:00.001+01:002011-02-12T00:12:06.157+01:00PapassiniNo, we don't bake all the time. Our friend gifted us with huge bags of almonds fresh from his family's trees, so this was the least we could do in return.<br /><br />The almonds, by the way, were delicious. We had to crack the shell to get to the nut. I've never tasted them this fresh before. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/11/2227.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/11/s_2227.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />This is of course the recipe from Stefano's sardinian grandma. Stefo and his mom did most of the work. I just showed up in time to help with the white sugar glaze and the multicolor fun.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/11/2228.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/11/s_2228.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-16539619656223260192011-02-10T09:07:00.001+01:002011-02-10T09:07:24.086+01:00Kiwi TartSo I'm not the only baker in the house. Every once in a while, inspiration (or more likely, a craving) hits and my other half will disappear into the kitchen for a little bit. And then voilĂ ...<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/10/6.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/10/s_6.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />A crostata topped with a homemade kiwi jam from our friends Leo and Nadia.<br /><br />The sweet guy even attempted to form a heart shaped piece in there. Awww...<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-1076728589371595662011-02-06T16:53:00.001+01:002011-02-06T16:53:52.704+01:00The Attack of the CupcakesWe are going over to a friend's baby's full moon party later so I baked some cupcakes for the occasion.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/06/1348.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/06/s_1348.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />These chocolate espresso cupcakes have been making regular appearances since I first made them for a potluck last September. They are fairly easy to whip up, and are super moist and chocolatey (you don't taste the coffee at all). The recipe is from SavorySweetLife.com. Make these if you want to wow your friends.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/06/1349.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/06/s_1349.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />My chief taster got a couple of his own too.<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-72413326596091163572011-02-05T10:22:00.001+01:002011-02-05T10:22:32.433+01:00Gong Hei Fatt ChoyHappy Year of the Rabbit!<br /><br />Our little dinner was lots of fun. The baked spring rolls were a hit. We tossed the homemade yeesang to ensure a good flow of luck for the new year. The steamboat worked out well, using the fondue set we got for Christmas (thanks, Valeria & family!). <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/02/05/155.jpg'><img src='http://photo.blogpressapp.com/photos/11/02/05/s_155.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />Our guests were thrilled when we pulled out and handed them their angpow red packets. The first ever, for R.<br /><br />In a blink of an eye, it was already almost midnight. Time flies when you're having good laughs!<br /><br />We then slurped down the water chestnut and coconut dessert our guests brought - perfect for ending the night.<br /><br />May the new year bring you good luck, happiness and good health!<br /><br />Xin nin fai lok!<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2578900299497585907.post-91276166820392893062011-01-30T20:18:00.001+01:002011-01-30T20:18:42.246+01:00In the KitchenThe Chinese New Year is just a few short days away, but being in Italy you cannot even tell. Instead of throwing myself the usual pity party, this year I decided to take matters in my own hand and invite some friends over to celebrate.<br /><br />They were more than excited to come. Now to plan the menu. <br /><br />Now I have a very embarrassing confession to make: I don't really know how to cook Chinese food. <br /><br />How did this happen? Well, back home, mom always did the cooking. Then in California, there was never a need to cook Chinese when anything and everything was available just around the corner.<br /><br />So I had this one weekend for a quick crash course so our guests don't go hungry. Fried glass noodles, check. Shrimp fried rice, check!<br /><br />Oh, I should mention that I had to, uh, look up how to cook jasmine rice over the stove. No we don't have a rice cooker and I haven't cooked white rice once in my 2+ years here. I know, embarrassing!<br /><br />And I made wontons! I was forced to. I tried to find some but there was nothing decent looking at the store in Chinatown. I did pick up the wonton skins from the tiny frozen section.<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/01/30/1642.jpg'><img src='http://photo.blogpressapp.com/photos/11/01/30/s_1642.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br />And it was surprisingly easy with the help of our mini chopper. I did a trial run boiling some up and it was tasty too. <br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/01/30/1643.jpg'><img src='http://photo.blogpressapp.com/photos/11/01/30/s_1643.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br />I don't think I'll ever buy them ready-made again.<br /><br /><br /><br />- Posted using BlogPress from my iPhone<br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-50092702617180096112011-01-22T20:29:00.001+01:002011-01-22T20:29:26.619+01:00Casa del LatteItaly is still one of those countries where most stores remain closed on Sunday, the rest day, and many close by 7:30pm on other evenings. So it takes some planning to make sure you don't run out of eggs on a Sunday, for example.<br /><br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/22/1653.jpg'><img src='http://blogpress.w18.net/photos/11/01/22/s_1653.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />But luckily, one thing you won't run out of is milk. Today we finally visited our neighborhood 'house of milk', which dispenses fresh raw milk from a local farm. <br /><br />You can bring your own bottles or buy a one-time use plastic bottle there for 20 cents. Then put in 1 euro and out pours 1L of creamy frothy milk.<br /><br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/22/1655.jpg'><img src='http://blogpress.w18.net/photos/11/01/22/s_1655.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />The milk is raw so needs to be boiled before drinking and consumed within 3 days. Some research show that raw milk retains its natural enzymes and some people who are lactose intolerant find that they are able to digest raw milk. Also supposedly some nutrients are destroyed during the pasteurization process so drinking raw can be better for you.<br /><br />Got milk?<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-65410574673297154872011-01-21T21:01:00.001+01:002011-01-21T21:01:38.258+01:00Spontini'sGrabbed a quick Friday night dinner in Milan tonight, after visiting our friend V at the hospital.<br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/21/1832.jpg'><img src='http://blogpress.w18.net/photos/11/01/21/s_1832.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Thick doughy slices fresh from the oven. The menu is short, only margherita slices, 'normale' or 'abbondante'.<br /><br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/21/1833.jpg'><img src='http://blogpress.w18.net/photos/11/01/21/s_1833.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />You can't go wrong here.<br /><br />Spontini<br />Various locations, Milano<br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-51798356005308907302011-01-20T15:01:00.001+01:002011-01-20T15:01:12.473+01:00CupcakedWhat was supposed to be something homemade to thank a coworker...<br /><br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/20/665.jpg'><img src='http://blogpress.w18.net/photos/11/01/20/s_665.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/20/666.jpg'><img src='http://blogpress.w18.net/photos/11/01/20/s_666.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br /><br /><center><a href='http://blogpress.w18.net/photos/11/01/20/667.jpg'><img src='http://blogpress.w18.net/photos/11/01/20/s_667.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />turned into this huge cupcake project that quickly got out of hand. More cupcakes than I could handle, on a weeknight no less. <br /><br />A special thanks to S for fashioning out those awesome 'carrots'.<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-78047122401402006992011-01-09T19:18:00.001+01:002011-01-14T22:24:19.333+01:00TestingHello world!<br /><br />Does this work?<br /><br /><br /><br /><center><a href='http://picasaweb.google.com/lee.sheryl/BlogPics#5560252364860623266'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds2lKxaxvjO8N1nCFWGzWLRQdjxN5MdAoWl_E1GojIGqROoi9DSu570mSFVGUB4ml2-N29dmA581JTM73Vb2xF5b18PTlaSWOsHO9Gomp_W95zy_MlkoOWcG6oBmgMG3a_VKUXLNxcdM/s288/0.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br /><br /><br />- Posted using BlogPress from my iPhone<br /><br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2578900299497585907.post-65737418326196321592010-09-15T22:13:00.001+02:002010-09-16T21:35:20.101+02:00Prosciutto Festival in ParmaLast Sunday we woke up with only one agenda in mind. The <a href="http://www.festivaldelprosciuttodiparma.com/">Festival del Prosciutto di Parma</a> was on, and we wanted to take this opportunity to visit one of the many prosciutto manufacturers or <i>prosciutteria </i>that were open for visits to the public.<br />
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We arrived in Langhirano, a small town outside the city of Parma, to find the festival in full swing. There were many booths lining the streets selling food, trinkets and of course prosciutto. Langhirano is home to one of the biggest concentration of prosciutto makers in the Parma region. At the meeting point, we left our name, and 10 minutes later our group was ready to go.<br />
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We ended up in the group visiting a <i>prosciutteria</i> that was just 5 mins walking distance away. For the ones further away, they had small buses arranged to drive visitors over. <br />
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It was a beautiful day with sunny blue skies. The temperature was perfect. When we arrived, we were further divided into smaller groups of 10. We were led through the facility by one of the master prosciutto makers himself. He was very friendly and explained the steps in detail, starting from the delivery of the meat from local butchers. </div>
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Here, the legs of ham are resting at one of the earlier steps. </div>
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The hams pass through several different rooms of different temperatures and humidity where they rest of a set amount of time. Although there were modern machinery especially for the initial cleaning process, and for moving the hams through different parts of the facility, what really amazed us was that many of the steps were still very much as it was traditionally hundreds of years ago.</div>
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For example, in one of the later curing steps, the windows are actually opened for several hours each day, to let the hams air out and breathe in the Langhirano valley air.<br />
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Another example is the initial salting process. A machine is used to apply salt on the legs of ham, our guide explained, but he himself will personally check each one after that and adjust the quantity of salt depending on the size, shape and fat content of each leg, <br />
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We got really excited when we entered this last room where the hams are left to age for 12 up to 36 months. There were 60000 hams hanging in that space at a time!<br />
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The sight and smell of the hanging prosciutto was just amazing. We didn't want to leave!<br />
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At the end of the tour, we were treated to a freshly sliced ham served on slices of bread. There was also a nice selection of water, beer and wine. Some of us really had a hard time tearing themselves away from the tasting table.<br />
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It really was a fun and interesting visit. This prosciutto maker produces about 3000 legs of prosciutto a week, or about 150000 annually and even exports internationally. What really surprises us was how such a producer remains family-sized with only 25 employees.<br />
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We sure enjoyed our time in Langhirano. The tours were very well organized and definitely worth a visit considering we didn't have to pay a cent. The festival is on till next weekend so it's not too late to plan a visit if you are in the area.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-6085242141444916532010-09-15T20:51:00.001+02:002010-09-15T20:51:00.363+02:00Potatoes... Patate...This was back in August when S had to go to work harvesting potatoes from his mom's <i>orto</i>, or vegetable garden.<br />
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I had no idea how potatoes were even grown. Apparently, you take the old potatoes that have sprouted (you know, the ones you've forgotten in the back of the cupboard), cut them up in chunks and throw them in the dirt. Some weeks later, voila... potatoes! <br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2578900299497585907.post-51322184031096269392010-08-16T17:48:00.002+02:002010-09-15T20:13:42.228+02:00Apple Store in Italy<div class="mobile-photo">
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We stopped by the Apple store in Carugate, just north of Milan, as S had to consult with the Genius Bar. Granted it may be one of the only official Apple stores in northern Italy but who knew it would be so crowded the day after Ferragosto, when the city is supposed to have cleared out? There was even a roped off area for people wanting to acquire the latest iPhone 4.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-58789041043177069352010-08-15T15:02:00.017+02:002010-08-15T15:14:16.740+02:00A Rainy Ferragosto<div class="mobile-photo">
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Where's the sunshine?
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No thanks to the unseasonably cool and rainy weather up here in northern Italy, we've had to stay indoors instead of going hiking in the mountains. The only consolation? A comforting dish of polenta, meat and potatoes by S's talented mamma.
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Hope you are enjoying your Ferragosto.
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2578900299497585907.post-56617263571630316372010-05-05T22:11:00.010+02:002010-05-05T22:11:00.778+02:00Korean Food in Milan - GinmiMilan is one of the most cosmopolitan and international cities in Italy. Walking around you will find people with different backgrounds and cultures. But one thing that's definitely lacking is the number of ethnic restaurants around. There are some Chinese and Japanese restaurants sprinkled around but anything else is pretty scarce.<br />
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This definitely takes some getting used to for me, coming from diversity-rich California, where one can find Greek, Mexican, Thai or Vietnamese food around almost any corner. I sure miss having such a variety of food choices.<br />
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So when my friend V suggested we go try out a Korean place in Milan, I was excited. The last time I'd eaten anything non-Italian was probably months ago when I broke out my stash of Maggi Mee instant noodles (yum!).<br />
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Jinmi is conveniently located just a 5 minute walk from the Piola, Loreto and the Lima Metro stations. As we stepped through the door, I caught of whiff coming from the kitchen and immediately I knew it was going to be good. I had been to enough Korean restaurants to know how the real thing was supposed to smell like.<br />
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At lunch, in addition to the ala carte items, they also offer a lunch menu that ranges between 11-13 euro, which includes a main dish, a bottle of water and the cover charge (coperto). It's definitely an affordable choice if new to Korean food or want to try a new dish. <br />
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We couldn't decide, so we decided to share our orders. The <i>kim chi jigae </i>stew came bubbling hot, and was accompanied by a bowl of rice. It was good and tasty, and not as spicy as it looks. <br />
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The spicy bbq pork bento box came with rice, and a soup on the side. The meat was tender and juicy, and deliciously marinated.<br />
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Both were served with a selection of Korean <i>banchan</i> side dishes. There was the ubiquitous<i> kim chi</i> or preserved cabbage, pickled cucumbers, spinach, and a side salad. Not the largest selection ever, but they graciously offered refills.<br />
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It was past 2pm when we arrived so it was rather quiet. Two out of the three other tables were Korean diners, and the two waiters were also Korean. It took me this long to find an authentic Korean restaurant in Milan, thanks to V. I'll definitely be back to try more dishes. <br />
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<b>Ginmi </b><br />
Via Paisiello 7, Milano<br />
Tel: 02-29516394<br />
Closed Sundays<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2578900299497585907.post-16334992651846059352010-05-02T21:20:00.004+02:002010-05-02T21:20:00.317+02:00The Holy Shroud of Turin - La Sindone di TorinoWe first passed by the Duomo after stumbling out of the <a href="http://lsheryl.blogspot.com/2010/04/ristorante-tre-galline-turino.html">Tre Galline</a> with full bellies. It was practically just down the street. We hadn't realized how close we were. <br />
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The first thing we saw were the news crews. There were trucks representing all the networks, even CNN. There were a number of reporters, photographers and cameramen milling around. </div>
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And then we realized that it was actually the first day that the exhibition was open to the public. The press was there to cover the event since this was the 5th time in a 100 years that the original artifact has been displayed. (A copy is permanently displayed at the Museum of the Holy Shroud nearby). The first group was set to enter at 6pm, and we had tickets for the 6.30pm group. I hadn't known this when I had reserved our tickets online a couple weeks earlier. There was a buzz of excitement in the air and Stefano even spotted one or two local celebrities. <br />
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And he even had his little moment of fame when a reporter asked to interview him. He was asked where he was from, why he was there, and what the thought of the city of Turin. <br />
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Since it was still early, we decided to first take a walk and visit the city. We came back a few hours later and headed to the starting point where visitors were to congegrate. There was quite a crowd, but the timing was fairly punctual, with groups of people being let in at 15 minute intervals. Ok, there was a little bit of crowding at the entryway ala Italian style, but overall it was bearable. <br />
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The path took us through the gardens of Palazzo Reale gardens and at one point our group of probably about 300 ended up in a dark room where a short slide show explaining the Holy Shroud was shown.<br />
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The slideshow was short but impactful. It zoomed in on different markings on the shroud and explained them concisely in short titles, in ten or so different languages. It really helped us understand what we were about to see. <br />
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The Shroud is a linen cloth that shows the imprint of a man that was crucified on a cross. Many believe it was used to wrapped the crucified body of Jesus. There has been many studies done but it seems that there is still no conclusive evidence as to whether this is true or not. <br />
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After the slideshow, what was moments before the excited chatter of the crowd around us became a quiet reverential silence. Which in itself a pretty amazing thing for a group of Italians. This silence continued as we continued on the path that finally led us into the Duomo. We filed into three levels that allowed everyone to have a good view of the shroud. There an Italian recording again explained the different markings on the cloth, the face, the feet, the nail wounds... and finally finished with a prayer. <br />
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Whether a believer or not, it was hard to ignore the distinct human imprint on the cloth. The markings of a human being who had suffered It was a touching moment, and an experience I will not forget.<br />
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The Holy Shroud can be viewed until May 23, 2010. Make a free reservation for your visit <a href="http://www.piemonteitalia.eu/">here.</a> There are still slots available especially on weekdays. <br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2578900299497585907.post-71773213269264680472010-05-01T23:20:00.002+02:002010-05-02T10:11:10.855+02:00Happy Labor Day - Buon Primo MaggioI'm almost too late, but the day hasn't quite ended yet.<br />
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Happy Labor Day! Hope you enjoyed the first of May with a little bit of fresh air, even if the weather forecast hasn't been great for Northern Italy. After almost 15 years in the United States when Labor Day always marked for me the 'end of summer', now it marks for me 'spring is here-summer is coming'. <br />
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And what better way to celebrate than to share with you some spring flowers fresh from Stefano's mother's garden here in Valtellina.<br />
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Beautiful fluffy pink and gigantic peonies. How gorgeous they are!<br />
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There's plenty more on the huge bush outside where they came from. The blossoms just seemed to have magically appeared. There was no sign of them two weeks ago.<br />
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Some hot pink rhododendrum blooms.<br />
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Lots and lots of round white puffs of petals in the backyard. I'm not sure what these are called.<br />
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And some cheery tulips.<br />
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Happy first of May!<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2578900299497585907.post-46943856715852284232010-04-27T21:26:00.003+02:002010-04-27T21:26:00.704+02:00A Turin Walking TourAfter lunch we had some time to kill before our time slot to see the Holy Shroud. We decided to walk around and enjoy the beautiful spring day.<br />
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We started out at the very center, the Piazza Castello, with its elegant and grand <i>palazzi</i> buildings. <br />
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On one side is Palazzo Madama, which also houses the Museo Civica d'Arte Antica. So if this is the Piazza Castello, then where is the castle you say?<br />
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We walked around the Palazzo Madama and saw the castle facade. It's actually connected to the Palazzo Madama. I'm not sure how that came about but it is rather interesting. <br />
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We walked along Via Po towards the Po River. Via Po is one of the most beautiful streets in the ciy, flanked with beautiful baroque style palazzis, and connected with portico walkways.<br />
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We made a left turn off of Via Po and to find the Mole Antonelliana, an impressive landmark building that towers over the city of Turin. It was originally built as a Jewish synagogue when construction started in 1863. It now houses the National Museum of Cinema and is said to be the tallest museum in the world. On a side note, Stef says 'mole' means 'big thing'. Oh.<br />
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We came across this interesting looking artwork while wandering around. <br />
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Finally we arrived at the huge PiazzaVittorio Veneto, just next to the river. Across the River Po, we could see the<span style="font-size: small;"> Chiesa della Gran Madre di Dio, which resembles the Pantheon in Rome.</span><br />
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On our way back to Piazza Castello on the other side of Via Po, we spotted another beautiful church that we had missed before while passing on the walkway underneath.<br />
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We took a peek inside. It was beautiful for just another 'normal' church.<br />
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We stumbled into not one but two galleria style buildings. They reminded me of the Galleria Vittorio Emanuele in Milano with the glass dome arcade that lets in lots of light.<br />
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I imagine there must be many more gallerias in this city. These were just the ones we found by accident. <br />
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And that was our walk around Turin on a beautiful Saturday afternoon. So far, we had really enjoyed the culinary and the architecture side of the city. Next up, the Holy Shroud of Turin.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2578900299497585907.post-7278049644829186062010-04-24T22:12:00.001+02:002010-04-24T22:12:00.688+02:00Ristorante Tre Galline, TurinoThe first thing Stefano did after we decided to visit Turino was to find a good place for lunch. Can you see our what our priorities are?<br />
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He called up his friend who is a bank director in Turino to ask for recommendations. We wanted a good Piemontese meal and he pointed us to Tre Galline. <br />
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We parked in one of the many underground city garages near the Castello and arrived after a 10 minute walk.<br /> <br />
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We were seated and after studying and ordering from the menu, I looked around the traditionally styled dining room. The tables were almost full and most were locals. Always a good sign. The table nearby had ordered the <i>antipasti misti</i>, and here they roll out a cart with a selection of cured meats and slice it by hand for you on the spot.<br />
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For the appetizer, Stefano had the <i>fonduta con cardo </i>or cardi in fontina cheese. The cardo is a vegetable that translates to 'thistle' in English, but that doesn't sound right, does it? Anyway, it's a fibrous vegetable that looks similar to celery. We had seen it before in the supermarket but never knew how to cook it. It tasted ok, but I don't think I'd put it on my list of favorite vegetables.<br />
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Next he had a <i>filleto di maialino con carciofi e castelmagno </i>or piglet fillet with artichoke and local castelmagno cheese sauce. The meat wasn't the most tender but the overall dish was very tasty.<br />
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As for me, I had spied the <i>piatto del giorno</i> or plate of the day on the menu. It is quite common at the cafeteria type restaurants for workday lunches, but we've never seen offered at restaurants like this. And surprisingly it is offered also at lunch on Saturday. <br />
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I picked it knowing it would be the perfect portion size for me, and it turned out to be excellent. The<i> tagliatelle con sugo di cortile </i>or 'backyard' sauce, which is actually meat with bits of liver. I used to hate it when mum forced us kids to eat liver as kids, but this wasn't the same thing. It was really good. And then there was the <i>anatra in acceto balsamico </i>or duck cooked in balsamic vinegar. That was really delicious and went well with the roasted potatoes. The portion was huge too and I was throughly satisfied.<br />
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We decided to skip dessert but along with our coffees came a chocolate treat and candied orange peel. I just love when they serve coffee with a little something sweet.<br />
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Overall, we enjoyed our experience here. My piatto del giorno was only 10 euro, and cost a third of Stefano's two dishes - great value for money. We also shared a half bottle of Barbera wine that was really good. <br />
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This restaurant has been around for a long time and it's a good place to go if you want to sample the traditional Piemontese cuisine of Turin.<br />
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<b>Ristorante Tre Galline</b><br />
Via Belleza, 37<br />
10122 Torino<br />
Tel: 011 436 6553<br />
Closed for lunch on Sundays/Mondays<br />
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<br />Unknownnoreply@blogger.com0