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A Deli Playing the Right Tune

St. Louis has a long history with Blues music; from Chuck Berry to Henry Townsend the list of famous musicians and singers is long and impressive. Vince Valenza decided to mix his love for soulful melodies and delicious meals and that is when my favorite deli in the city emerged. In 2004 Mr. Valenza opened Blues City Deli on a quaint corner of St. Louis. Located on McNair Ave. this little joint is seemingly always jam-packed. Inside, there are raised tables and large store-front windows. The walls are covered with Blues memorabilia and posters, local and collective. But the vibe isn't the only thing bringing people back- it's the sandwiches. Vince Valenza's love for Italian cibo can be seen in every well thought out, prepared Po-Boy or "Chicago Dog" you bite in to. Since 2007 St. Louis citizens have been presenting this deli with awards left and right, and after tasting something for myself, I understand why. When I got to the front of the line I met the owner in person, a smiling face in a trademark fedora who honestly appreciates each person who comes through the door. My first experience was the #20 Panino Fresco. My first bite was heavenly; fresh mozzarella and provolone atop olive salad, rings of onion and tomato with the house vinaigrette dressing all nestled in a toasted, Italian Seasoned Muffuletta bun. I was hooked. My next visit secured my opinion of Blues City Deli being my favorite spot in the city after I tried #4, the Italian Salsiccia Po-Boy. A hoagie served up the most decadent Italian Sausage, 1/3 to be exact, with Marinara, roasted peppers, onions, and St. Louis Provel cheese abounding on top. The Po-Boy was a heavy, come hungry, leave happy choice. This deli takes Italian classic ingredients and turns them in to filling, classic, excellently crafted creations.

Besides the Po-Boys, Blues City also offers salads and daily soups, daily specials, fine beers and microbrews, old fashioned sodas, fresh baked cookies and oh yes, live music almost every Thursday and Saturday. So go enjoy a Blue Note (or two) and a terrific bite to eat.

#review #st.louis #restaurant #deli #bluescitydeli #sandwiches #italian

Macaroni- Not just for the Kids anymore

When I think Macaroni and Cheese I think childhood: easy mac, a cheese bake and little cartoon shaped noodles. But Cheese-ology in the Delmar Loop is a grown up, mac 'n cheese dream come true. The atmosphere is modern with metallic chairs and tables and the modern twist on this classic dish is what draws people in. Some of Cheese-ology's unique dishes varying in richness, savor, and adventure include The Hill, a salute to St. Louis with Provel cheese and Salsiccia (Italian Sausage) topped with Marinara to a Shrimp Scampi Mac with Mozzarella, Provolone, and Parmesan cheese and Shrimp with lemon and garlic. On my first venture in to what I can only call Gourmet Macaroni I chose the Santa Fe Mac that was a smooth, flavorful mixture of Chihuahua and Monterey Jack cheeses, chicken, corn, and black bean salsa with Southwest spices to turn up the heat.

It doesn't take long for the sizzling, miniature skillet to arrive in front of me. The Santa Fe is almost baked, not runny, and not too rich but still hearty and comforting. The regular portion is just enough, although they do offer a large order as well. Almost all dishes are offered with a Vegan substitute and they also proudly serve Vegetarian dishes. Still hungry? They have several salad options with brownies and rice crispie treats for dessert if your stomach still isn't satisfied! This is a good restaurant for not only the young but also the young at heart.

#cheeseology #macaroni #macncheese #st.louis #restaurant #review

Cold Weather, Warm Deli

St. Louis finally got the snow everyone was waiting on, but while some complain of venturing out in the flurries, I use this to my advantage. Cold weather gives me an excuse to find warmth--in a tasty cup of soup. One of my favorite places to grab lunch made me feel toasty, and in between those two pieces of grilled bread were five slices of perfectly gooey, melted provolone cheese with a side of beef and cheddar chili. Pickles Deli in the Central West End (also a downtown location) has become one of my go to spots offering the Mediterranean Wrap a delicious grilled pita bread filled with chicken, feta, olives, cucumber and peppers with greens and greek dressing along with the Italian Sub loaded with Capicola ham, Volpi salami, provolone, lettuce, and tomato slathered in a Balsalmic spread and pepperoncini, with my personal addition, multi-grain ciabatta bread. . . my greatest advice is this: come hungry. For paying under $10 you get far more than you pay for in my opinion and today was just as impressive as usual. My grilled cheese was toasted perfectly, with provolone melting out the sides; perfect for dipping in to my hot chili. The spices did not overpower my meal and the beef and cheddar were a perfect mixture, heavy enough to fill me up but not so weighty that I felt overindulged. The deli itself is small and welcoming, the staff remember frequent visitors and call out to you upon arrival. Their glass-front counter shows off fresh meat varieties and as you move down the line to the cashier you can watch the magic happen, as the cooks flip and dice, mince and garnish. While ESPN typically plays in the background you can find a seat and chat at an understated wood table for your meal to brought out to you, and if you manage to leave room for dessert they offer ice cream, fresh bakery cupcakes, and St. Louis's famous gooey butter cookies with locally roasted coffee to wash it all down with.

If you haven't ventured in to this small deli with a mighty taste, I'd do so!

#review #st.lous #deli #pickles deli #soup #sandwiches #restaurant

Genuine Gelato

When it comes to finding the real deal, the authentic European Gelato, it can be a challenge. After living in Italy last year I can be honest, I was spoiled. Now, when the craving strikes the closest thing I have is Froyo. Tonight, however, I ventured to Gelateria Del Leone or better known as "The Gelateria". Located on South Grand you can pick it out nestled next to Pho Grand by the neon red sign, candy striped awning and a cheerful sign proclaiming they are selling hot chocolate and espresso for anyone braving the cooler weather. I was a little apprehensive considering they no longer host a website and I didn't know what to expect besides several good reviews for their gelato and atmosphere. Walking through the door cleared me of my suspicions. It is a dark wood, over-stuffed chair and coffee bean infused air kind of space. The close quarters make you feel at home while the cheery servers welcome you up to order. Immediately I was eyeing gelato flavors and fell for the traditional lemon sorbet but got a little excited when I saw they still had Pumpkin Pie, my favorite flavor of all flavors. Naturally, I had to try a little of both.

Gelato is different from ice cream in several ways: the milk to cream ratio is much higher in gelato while the fat percent is noticeably lower. This lower fat content makes flavors stand out more, giving them an extra zing when they hit your taste buds. Air content is also note-worthy because it is typically half of what is trapped within ice cream (25%-30% versus 50%). Gelato is also presented differently, hence the photo from an Italian gelateria below. Ice cream is served frozen, while gelato is not. It should look similar to whipped cream or frozen yogurt and lack ice crystals.

So when it came to the gelato I was pleasantly surprised. It may not top a gelato by the sea in Italy but it was far better than what I had run across previously in the Midwest. The texture was creamy, smooth and the flavors were vivid. My lemon sorbet was tart, crisp and refreshing while the pumpkin tasted right from the patch with just enough spice and savor.

The coffee I tried was average however; a Cinnamon Almond Soy Latte that was flavorful, but left me asking for more. I am convinced that for a bite to eat, a sweet-tooth fix, or a necessary repeat with European memories the Gelateria is sure to please.

#gelato #st.lous #south grand #coffee #review

Half & Half

Some places just feel like home and Half & Half in Clayton, Missouri is no exception. This little treasure charms you from the sidewalk with its weathered sign and cheerful disposition. When you walk in you are transported in to a cozy countryside-style café. The antique cupboards, exposed kitchen, and mason jar fixtures are only some of the accents that make this a feel good venue. Fresh, bold coffee is poured and a glass bottle of water is set upon the table. Curiously glancing around reveals heaping portions and happy customer faces gathered around classic wooden tables or nestled in booths. The menu is intriguing with dishes varying from steak and eggs to brioche french toast. My difficulty in choosing a plate was not solely from the variety however, but from the exceptional twists that the chefs had added. Veggie hash is not a creation of typical ingredients like peppers and tomato sprinkled with cheese but a savory one of brussels sprouts, spinach, onions, and potatoes while culinary adventurers can take on Fried Chicken Livers with caper aioli and tobacco onions. My decision was made as a passing plate caught my eye...and my sweet tooth. The Clara Cakes are a sensational concoction with pancakes covered and layered with raspberries and an endless stream of warm, sweet mascarpone. Cutting down with your fork insures another burst of sweetness while the granola topping gives you a delightful crunch. My first experience at Half & Half was one for the books and I can enthusiastically say all breakfast and brunch lovers should give this little restaurant their attention.

#st.louis #breakfast #brunch #clayton #review #restaurant

Writing theme

Ocean theme

#DIY

What you need for this easy DIY: Traveling themed Memory box

1 memory box

multiple styles of patterned, textured scrapbook paper

hot glue

stubs

accenting flowers, etc

knobs

prettyfoods

whimsandquips-blog

what I have for breakfast here in Italy every morning!

prettyfoods:

(by Jesse Ray)

Caution: Carnivale Corruption

The streets are covered in confetti while miniature spidermen, princesses, and cowboys run around spraying their parents with silly string. The piazzas are full of balloons and music that amazingly drowns out the noise of the crowd, which is shoulder to shoulder watching the skits that are taking place. Men cross-dressing as women prostitutes dance around on stages, strutting in heels that make me cringe.

Cotton candy, fried dough and sweet ravioli are in the hands of every masked-mystery man. The atmosphere is contagious and the skits are surprisingly R-rated. They mock their government, use innuendo and poke fun at world events. Some of which made my mouth drop and my hand covered my mouth to hide my laugh "this would never happen in America," I kept repeating. One skit mocked their president and his recent accusations of being involved with an underage girl with the man dressed up as a girl screaming "Io sono piccolo, sono bambina!" while they all force her in to a tent called "bunga love". The implications were evident, while little children watched in the crowds, one man in a skit dies after his wife gave him viagra. They flip him over and discover he has died with an erection-covering it with a top hat. The humor here in Italy is so different for that of America, also what people feel comfortable performing in public is completely opposite.

At night the bars are filled with people dressed up, flowing out of the doors and out in to the piazzas like a city-wide halloween parade. The celebration is a week long, and one night we went out with a few italians, leading us to a door not far from our apartment, dubbed as a "masquerade party" which was actually a rave in disguise. We got checked for wristbands at the door and upon entering the music pulsed and my heart was jumping to the beat. A pig was relaxing in the corner talking to two pirates while clowns, magicians, witches, and rugby players danced to the techno music with the other hundreds of people. An ace of spades was taking drink orders at the bar and coats were checked by a 20's flapper.

Life here is good, America's mardi gras is a watered down, more vulgar version of the awesomeness that is Carnivale. I will never look at mardi gras the same after this!

Most People Are Other People

“No one is free, even the birds are chained to the sky.”

-Bob Dylan

When I think of this is comparison to the conversation that was had in my Literature and Madness course yesterday, it is all so fitting.

Since I am studying in Italy we tend to compare and contrast Italian (or European) views, morals, and ideas versus Americanized ones. Yesterday, while discussing "One, No One, and One Hundred Thousand" by Luigi Pirandello we came to the idea that no one can truly make their own personal identity. This, in my head made sense--of course not, genetically we are given some of our parents' characteristics, wouldn't that influence our identities? Delving further though, my professor was not looking at genetics, or the idea of how environment can sway personality like I had discussed within my psychology courses. Here, with my professor being a phenomenologist --we were looking deeper.

Pirandello's main character within the book was searching for his identity but more so, how to deconstruct it, to see the different facets of an identity. What makes a personal identity? Ultimately, Pirandello says that it is a fictional, unattainable concept because it is molded by you and every person you encounter as life goes on. He says that identities are chained to the past. No person can have their own personal identity because they are somewhat predetermined by our families. Our families pass on names, money, houses, inheritances, jobs, businesses and ultimately, material goods that hand us responsibilities and goods that we can neither deny or accept in most aspects because they are passed--it is history that has already been put in to motion.

This idea struck me. Why would having family "chains" be such a burden? The main character dissects his name Moscarda, which comes from the word mosca--a type of fly. This image reminded me of the concept that given names may give certain responsibilities or ideas of how one should act to a person. Looking at my family for example: My great grandfather was Maurice, my grandfather is Maurice, my Uncle is Maurice (but is called Gene) and my cousin is also Maurice (but is called Reece). Now with this in mind I thought, does the fact that my uncle was named after my grandpa have anything to do with why he named my cousin after themselves? Does that sense of lineage pressure them in to certain characteristics? Does a person named Rose feel a kinship to being kind and gentle? Does someone with a name that stemmed from the bible (i.e. Luke, John, Matthew, or Mark) have the desire to be a more moral and upstanding human being because of this correlation? These ideas were bouncing around in my mind during the entire class.

My professor then ended the class talking about how Europe (in his opinion) has the mind set of accepting these predetermined states. They accept what is and that it is likely to stay the way it has always been. He stated that for Europe, the past is done, it is history. But for Americans the past is something that mirrors the future and that we believe we can change or mold the future based on what has already occurred. He then proposed that because America is the "land of the free" we have a completely different concept of personal identity. I agreed with this, many people still believe we can cut and mold ourselves in to anything we can possibly imagine. We are raised to believe "you can be whatever you want to be as long as you put your mind to it", we are educated and surrounded by "rags to riches" stories that heighten that desire every person carries within themselves. We do learn in history courses that we have to learn these things so that in the future we do not make the same mistakes. But does Pirandello's concept have merit? Do American's hold on to an absolute impossibility? Are we "chained to the past"? Is every living thing chained to their personal history, with no ability to be free or different from their predetermined fates?

#Philosophy #Luigi Pirandello #personal identity #bob dylan #family

Knowledge is beautiful

It's Raining It's Pouring...

Ascoli has become an endless shower. Which in essence is nice, until you have to walk everywhere in it...then it loses its luster. I've decided to take the gondoliering business up which will be quite convenient since central-Italy will resemble the lovely Venice I visited a little over a month ago. Besides the torrential downpour we have been getting everything is peaceful. This weekend we are heading to Rome with the architecture course and it is also Carnivale here. Piazza del Popolo is decorated with big chandeliers (that hang from wires over the open square) and also bright rainbow colored lamps on the road right before the piazza's entrance. I can't imagine what it will be like this weekend since all of the pastry shop windows are filled with powdered-sugar raviolis stuffed with chocolate, truffles, and cakes. Fried dough is the biggest carnivale food and I can't wait to get back Saturday to experience it for myself. Ascoli's carnivale is like american halloween...without tons of kegs and revealing outfits. Here, everyone dresses up as characters or political, local, or cultural happenings that are occurring now. I've heard they are supposed to be really amusing to see and I'm more than excited to experience it for myself.

Nutella

Nutella as a produced concoction may not be the greatest thing health wise. But this homemade nutella recipe may be a better option!

Homemade, Real Nutella (Hazelnut-chocolate spread)

1 cup hazelnuts

3 oz dark chocolate -- more if you’d like your spread more chocolatey and less nutty

1 T butter

3 T hazelnut oil

3 T honey

1 t vanilla (and/or dash of Grand Marnier or other flavor)

pinch of salt

Note: you can also add cream to your mixture, but it will not keep as long. Especially because you’ll eat it.

Toast the hazelnuts for a few minutes in a 350 degree F oven, even if they’re pre-roasted. Warming them will help with the skin removal and with turning them into nut butter. Pour the hazelnuts into a dish towel or cloth, and rub until most of the peels are removed.

Then, shake out the bits of peel. A tip: pour the hazelnuts into a strainer with big holes. The nuts will stay in, the bits of peel will fall down:

On the stove, melt the chocolate in a double boiler. (Take only blurry pictures of it, so you don’t have any for your blog.) While it’s melting, place the hazelnuts in the food processor and run it until they form a paste, the stage after grinding. Add oil, butter, vanilla, salt and honey (tip: use the same measuring spoon for the honey that you used for the oil. The sheen of oil will help the honey avoid sticking to the spoon.)

When the chocolate is melted, pour it into the food processor and mix thoroughly. Taste and adjust flavors as needed.

Pour into jars. The consistency at this point will be fairly liquidy, like a chocolate sauce. It’s nice poured over fruit.

The proper consistency forms after about 30-45 minutes in the fridge. After longer in the fridge, you’ll want to let it sit out at room temperature for a little while to achieve the proper consistency. This spread is less smooth, less sweet, and more nutty than store-bought Nutella. Adjust the recipe to suit your tastes, and enjoy!

Ridiculous

“It’s better to be absolutely ridiculous than absolutely boring.” ~Marilyn Monroe

something interesting to think about

Molte Ricette!

http://italianfood.about.com/od/veggieantipasti/r/blr0601.htm

This link is for the fried olive concoction that is infamously from where I am living here in Italy: Ascoli Piceno of the Marche region!

http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe/index.html

A yummy dish that takes the basic spaghetti and turns it in to a delicious meal with pancetta (bacon) and an egg sauce.

http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2/index.html

Personally, one of my favorite Italian dishes is the gnocchi. A potato dumpling with red sauce; simple, but wonderful.

http://www.foodnetwork.com/recipes/emeril-lagasse/seafood-risotto-recipe/index.html

Recently, I experienced risotto for the first time. Even better was that it was seafood risotto so I thought I'd share my wonderful experience (and the recipe) with you.

http://www.aldenteblog.com/2010/08/italian-love-bombs-bomboloni-capri-da-alberto.html

This link just so happens to be for the love of my life: the bombolone. A breakfast pastry filled with cream, covered in granulated sugar. Who could want anything more?

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe/index.html

This is pasta e fagioli or pasta with beans, a very good, soupy dish!

http://www.epicurious.com/recipes/food/views/Sicilian-Cannoli-232015

The cannolo is a sweet, powdered pastry that deserves to be on the list, put chocolate chips inside of them and they are to die for!

http://www.bigoven.com/recipe/11797/ravioli-dolci-sweet-ravioli

Dolci Ravioli are unbelievably good. Add rum for a little bite and they are a delicious, bite-sized treat!

http://stresasights.blogspot.com/2009/01/cioccolata-calda-italian-hot-chocolate.html

If you love hot chocolate, this is the better, italian version of it.

#Italian Food #Recipes

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