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L INFLAZIONE E UN FUOCO DI PAGLIA! - icebergfinanza
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Bergamo Film Meeting su MYmovies, i film di venerdì 30 aprile
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Kick Off Your Garden Conversation With a Handful of Peas
Plant peas for their pods, for their greens, and to keep your finger on the pulse of your garden
Gardening is a conversation with the earth. The gardener does something, and the earth responds via the outcome. If you plant a tomato seedling upside down, for example, the earth will happily swallow it, thereby ending the discussion.
A new dialogue starts every time the gardener sows a seed or does anything to disrupt the status quo, even something as mundane as digging up last year’s beds. Like any language, a garden dialectic grows to reflect the landscape, complete with regional variations.
The Journey to Perfect Rice
2 guides to building rice-cooking confidence
I have nothing but tough love for those who claim they can’t cook a pot of rice. Quit acting so helpless. Cook the rice. If you screw it up, consider what went wrong and adjust. Like you do when making a sandwich. Which is much easier to screw up than a pot of rice.
Not mushy, sticky, or starchy, neither crunchy nor burnt, my rice is perfect. Sure, once in a while you faceplant. Heck, I can screw up a box of macaroni and cheese. But it’s easier than baking bread, or making your own noodles from scratch. The variables in rice-making are manageable: heat, time, and moisture. To these laws of the physical universe, the rice abides.
How Corned Beef and Cabbage Became an American Irish Delicacy
I have always lived among the Irish. I grew up in Boston, a legendary Celtic hub, and settled in Missoula, Montana, 100 miles downstream from America’s most Irish city per capita: Butte. I used to credit my affinity for that feisty tribe to this coincidental geographic overlap, but now I see a deeper connection. And you can see it by looking no further than the nearest bowl of corned beef and cabbage.
For a time, Ireland exported some of the world’s finest corned beef. It was a pricey treat, and it never caught on in the with the frugal Irish, who preferred lamb and pork to beef anyway. Corned beef and cabbage became an American Irish delicacy in Boston and New York, where immigrants from the Emerald Isle found themselves in Jewish neighborhoods, with the means to bring home a corned brisket from the local delicatessen once in a while and cook it Irish style: in a pot with cabbage and potatoes. As such, it resembles
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