Monthly Archives: October 2010

Polpette

“Italian for meatball, they are usually eaten as a main course or in a soup. Every Italian kitchen has its own recipe, but the typical meatball is made of ground pork or beef, breadcrumbs, eggs, cheese, garlic and onion.” The … Continue reading

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The Big Soup

“Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.” I have to admit something: I do not … Continue reading

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Culinary Adventures in Squash

“Butternut squash and Acorn squash have been known to cause an allergic reaction called contact dermatitis in many individuals, especially in food preparation where the squash skin is cut and exposed to the epidermis.” Contact dermatitis is what happens when … Continue reading

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Danaus Plexippus

Danaus Plexippus, or the Monarch Butterfly, is one of the best-known American butterflies. Easily recognizable for its orange and black coloring, it is famous for its southern migration and northward return.” In the last week or so, I have noticed … Continue reading

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Composting 101

“Compost is a mixture of various decaying matter organic substances, such as dead leaves and manure, used to fertilize the soil.” I was a very idealistic child. I thought (like most children do when they go through that insufferable idealistic … Continue reading

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Beef Bourguignon

“Beef bourguignon is a traditional French peasant dish. It is a stew prepared with beef braised in red wine (usually a Burgundy) flavored with garlic, onions, and a bouquet garni with pearl onions and mushrooms added near the end of … Continue reading

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