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@madgrose
Sun and moon; ice and fire! Daenerys commissssh.
My deviantart
Amazing
Hi everyone!
Please help support my big move by commissioning me!
Note me, email me, send me a postcard - just let me know what you’d like I we can work it out!
Thank you! (づ。◕‿‿◕。)づ
So excited for my buddy Michelle!!
Vegetables make me smile and dance.
💐spring time🌻
Vimeo is the home for high-quality videos and the people who love them.
http://vimeo.com/89212107
Thank you to my dear friend James Jamieson for filming and editing this! Sorry everyone that I mispronounce mortar the first time!
So cute!
Your post about Turin set a smile upon my face. :) It's always nice to read something about "my" city from the perspective of an external!
Thank you! If you have any tips for fun places to go I am always up for suggestions. What are other good places to write about secondo te?
Grazie,
Maddie
Getting Settled
Hello there world.
Sorry I have been a little quiet over here in Turin. I've been busy the last two weeks getting settled in, trying to find an apartment, meeting new people, and keeping up with school.
As soon as I have my own place I plan on contributing more frequently to my recipe section, so don't give up on me just yet!
I have been lucky enough to have been temporarily adopted by a lovely Italian lady named Chiara, originally from a nearby town in Piedmont (the region in which Turin resides) called Saluzzo, who has been living in Turin for over 20 years. She has been helping me with icky but necessary bureaucratic matters, showing me around the city, introducing me to a wonderful and diverse group of friends, providing me with a homie environment and bed to sleep in, and has taken an interest in my morning IChing routine that we now share in together. In return, I have been cooking for her and hopefully providing her with good company as well. The combination of Chiara's warm hospitality, making a few friends at the University, and a few whole afternoons and mornings that I gave myself to simply get lost in Torino and discover little charming places, has really helped me feel a strong sense of place in the last few days. So far, I am very happy with my choice of Torino. I can feel I am going to grow here.
There are people and animals in the States that I miss and think about daily, but I find that feeling comforting -- a testament to the fulfilling relationships in my life and how much I love and appreciate those (you) people. All I can hope for is that I will continue take advantage of this opportunity I have right now for discovery and self-reflection, getting to know myself a little better and new friends while knowing my dear ones are just a hop, skip, and a Skype call away.
In the meantime, here are some photos to share with you of my little adventures around this city.
1. Monthly antiques market in the district of Bolon, Torino. This market takes place the second Saturday of every month. Such a huge crowd!
Some simpatici old-time vendors...
2. View of Torino and the Alps from the Basilica Superga that sits atop the hill Superga, about a twenty minute drive from the city center. I was lucky enough to catch a ride up on Chiara's friend Stefano's motorcycle.
3. I'll say goodbye for today with a shot I took on my sleepy sunday morning stroll on my way to the market. I'll be posting again within the next couple of days! xoxo
Who am I?
That is a tough one to answer. I’ll probably have to revisit this question but here is a brief summary to get things started:
I am a proud native of Baltimore, Maryland. I am a traveler in spirit yet a homebody at heart. I reconcile these two seemingly clashing aspects of my personality by always seeking a comfortable homie environment wherever I go; I try to become a regular at a couple of restaurants or cafes, find locals that are kind enough to adopt me, and stay somewhere with kitchen-access. Eating well is one of my top priorities; it is a source of both comfort and excitement for me and is one of the main ways that I enjoy showing and receiving love for and from others. I love that my relationship with food is not unique, which has made it easy to relate to people of every walk of life when I travel.
Let’s see…what else?
I went to Pitzer College, one of the Claremont Colleges, in southern California where I studied Italian and Spanish. I went abroad to Ecuador my second semester sophomore year where I had one of the greatest experiences of my life (ahhh the food! the people! the culture! the natural beauty!), and then I went abroad again to Parma, Italy the first semester of my junior year where I had another wonderful experience (again: ahhh the food! the people! the culture! the natural beauty!). The summer between my junior and senior year I enrolled in a cooking course at Alma, La Scuola Internazionale della Cucina Italiana just outside of Parma where I took my interest in cooking to a totally new level.
Upon graduating I worked as an assistant and Italian conversation teacher for the Pitzer in Parma abroad program and also did some blogging for Via Gusta (a travel/food blog). Upon my return I did a year of soul-searching, tutoring some Spanish, and GRE studying before getting accepted into an Italian graduate program at Georgetown University. I have had one lovely semester so far on the Georgetown campus and am now getting ready to embark upon my graduate abroad experience in Turin (Torino), Italy. I chose Turin because of it’s location in Piedmont, the heart of Carlo Petrini’s Slow Food Movement that has since taken the globe by storm (http://en.wikipedia.org/wiki/Slow_Food).
There are some loved ones that I will miss dearly (you know who you are), but I am lucky enough that many of them are planning on visiting me! I will probably miss my little mutt Sprout that you see with me in the picture the most, as doggy international travel laws are pretty rigid and I don’t want to run the risk of having her quarantined for a month.
That introduction turned out to be anything but brief but I will leave it at that for now. A presto!
Pantry Party Sardine Spread
I love this dip because it is delicious, packed with protein and omega 3 fatty acids, and can be prepared in a flash when I can’t find time to make it to the grocery store. The combination of the sardines, garlic, and parsley make this spread an anti-inflammatory powerhouse. This recipe can also be made as a low-mercury alternative to tuna salad.
Photo credit: Michelle Wozniak
Serves 4-6
Ingredients:
One small jar capers (68 g) capers packed in vinegar, rinsed.
1 Cup parsley, roughly chopped
2 tsp coconut vinegar
½ tsp salt
2 cloves garlic, chopped.
2 cans of sardines packed in water and drained (I try to avoid the ones packed in olive oil b/c the olive oil is often rancid and can compromise the Omega 3 fatty acids of the fish)
Red pepper flakes, salt, and pepper to taste.
¾ cup olive oil.
Add all ingredients except for the spices to a blender and pulse until blended. Alternatively, for a smoother dip blend until the dip reaches a creamy consistency. For a chunkier consistency (the method you see in the photo), chop all ingredients separately, add them to a desired serving bowl, and mix them together. Once dip has reached desired consistency, mix in the spices. Serve with sliced veggies such as cucumbers, bell peppers, celery, and carrots and or with toasted bread of choice (I always go with spelt or sourdough, ideally sourdough-spelt).
Photo Credit: Michelle Wozniak
Note: For more information of the nutritional value of high omega 3 fish and why I choose sardines packed in water over sardines packed in olive oil, consult this website. http://www.shapefit.com/tuna-canning-oil-water.html
Autumnesque salad with cinnamon maple vinaigrette
The cinnamon in this dressing warms you from the inside out - perfect for brisk fall weather. The sweetness from the cherries, sweet potato, and maple syrup make this nutrient rich salad taste like a decadent fall dessert. This salad is a great addition to your thanksgiving feast.
Ingredients:
½ cup cherries, halved and pitted
I medium sized roasted sweet potato (because they are so damn delicious!), cooled, skins removed, and cut into cubes (to do this I simply cover sweet potatoes individually in aluminum foil and put them in a 400 degree oven for an hour or so until they reach a mushy consistency. You can poke them with a fork to test the doneness)
¼ cup pine nuts (optional)
½ head lettuce of choice (I prefer red leaf lettuce because of the beautiful colors and fun crinkled texture that holds the dressing nicely)
Dressing
Ingredients
¼ cup grade b maple syrup
½ apple cider vinegar
1 tsp cinnamon
¾ cup olive oil
Salt to taste
Pepper to taste (optional)
Mix lettuce with half of the other ingredients and about ¾ of the dressing. Spread and lay out remaining ingredients on the top in order to create a colorful feast for the eyes. Drizzle remaining dressing on top. Serve and enjoy.
Note: Blueberries or raspberries are nice alternatives to the cherries.
Photo credit: Michelle Wozniak
Casual Local Swagger
Lately one of my favorite ways to add flair to my outfits is to wear some kind of jewelry or accessory that makes some kind of statement about my hometown or places that have some kind of emotional significance in my life. It feels sentimental and fun at the same time, and these accessories are often nice conversation starters. For example, today I wore my Natty Boh bottle cap necklace that I got for next to nothing at a thrift store in Hampden, an eccentric and eclectic Baltimore neighborhood where I lived up until just last week and miss dearly already. Natty Boh is a local cheap beer staple that often accompanies our traditional summertime steamed crab feasts. When I wear the necklace it brings back happy memories of relaxed humid summer evenings and of my old beloved neighborhood. And it looks cute too!
Splendid Sprouted Speltness
These empanadas were inspired by banana breakfast empanadas that I gobbled up while visiting my former Ecuadorian host family in San Clemente, a little indigenous town nestled in the mountains of northern Ecuador. The ones I ate with my host family were made with white flour and were deep-fried in canola oil. Not surprisingly, they were mind-bogglingly delicious, especially when savored with piping hot freshly-brewed coffee.
Upon my return to the US, I kept craving them, so I challenged myself to make an equally delicious, healthier version. With the help of my sous chef Michelle, this is what I came up with.
Prep Time: 35 minutes
Cooking time: 25
Makes 6 empanadas
For the dough:
1 1/2 cups sprouted spelt flour (if unavailable, use regular whole-grain spelt flour. If you desire lighter dough, half white spelt flour and half whole wheat works nicely)
3/4 cup plain yogurt
1/2 tsp baking powder
3/4 tbsp salt
1 tsp coconut sugar
Instructions:
Combine all ingredients except the yogurt into a bowl. Next, slowly incorporate the yogurt into the mixture and knead until the mixture forms into into a dough. Cover the dough with plastic wrap and let sit for 30 minutes.
Meanwhile, as the dough is resting prepare the filling.
For the filling:
1-2 tablespoons butter or coconut oil
3 ripe bananas, sliced
1 tsp coconut sugar (this step is completely optional as the bananas should already be sweet enough)
2 tsp cinnamon or to taste
Instructions:
1. In a large sauté pan, melt the butter or coconut oil over high heat.
2. Add the banana slices a few handful at a time until all of the bananas are sizzlin' away in the pan.
3. Add the cinnamon and coconut sugar and sauté the bananas until they start to form one caramelized gooey delicious mess, about 4 minutes.
4. Once the bananas are caramelized to your satisfaction, turn off the heat and let them cool while you prepare the empanada dough.
5. After the dough has rested for 30 minutes, divide it into six equal sections.
6. Lightly flour a flat surface and a rolling pin with spelt flour.
(Consult this video to have a visual for steps 7-10 http://www.ehow.com/video_2346124_fold-empanadas.html)
7. Roll out each section into a thin yet semi-sturdy round. With a pairing knife, cut off any excess dough in order to make the rounds nice and even.
8. Distribute the filling equally into the center of the rolled out dough.
9. Take one side of the dough and lift it overtop of the filling.
10. Pinch the dough around the filling in order to close the empanada.
11. Once the empanada is closed, feel free to trim away any excess dough from the edges.
12. Take the dough, which should look like a half circle, and pinch it between your thumb and pointer finger, and then fold the little piece of pinched dough over the next little bit of dough on the edge of your half circle and press. Repeat this process until you have worked your way up the entire half circle. This technique is very difficult to describe and therefore I suggest taking a peek at the video I posted in order to visualize what I am taking about. Alternatively, you can simply take a fork and press it around the edges of your empanadas, creating a similar effect.
13. Place the empanadas on parchment paper on a baking sheet. With a fork, poke some holes in the top of the dough.
14. Brush the empanadas with some melted butter or coconut oil.
15. Sprinkle with cinnamon and coconut sugar(optional).
16. Bake in the oven for about 25 minutes until lightly golden.
17. Enjoy!
Note: Just in case anyone is wondering, spelt is not a gluten-free grain. Therefore, anyone following a gluten-free diet should steer clear of spelt. However, spelt contains much lower levels of gluten and many people who are intolerant or sensitive to common wheat don't have any problems with spelt. I am not intolerant to common wheat, however I do feel more energized when I choose spelt products. I order some of my favorite spelt treats from this website: http://www.speltright.com.
[listening to… http://8tracks.com/heyitsgen/for-valentine-s]
……..[check it out]……….
Today’s my last day before classes start. So I thought, why not do a blog entry since I’m not exactly doing absolutely anything.
This weekend, despite for the incessant rain, I went out for the first time since...
Can't wait to see you!
Ciao!