One of my favorite meals growing up was gnocci, or, what we incorrectly called cavatelli (which is made from flour- or ricotta-based dough, not potato-based). It was a little chewy, but not gummy, and had far more personality than plain-old dried pasta. It also seemed to elevate my mother's red sauce to new flavor heights.
I know for a fact that my mom makes her gnocci with instant potatoes, which might cause some bona fide foodies and Eye-talians to curse loudly and then cross themselves over and over again. This approach by Paula Wolfert sounds like a lot of work, but she swears that it's worth it. I’m game.
The Farm Bill ain't goin' nowehere any time soon, it appears. I think this may be a good thing. All reports I've read is that there is still way too much money in the form of subsidies for big agribusinesses and others who don't need it, not enough for conservation and for promoting diversification of crops, instead of just a gajillion acres of corn and soy. Maybe this will open up a new avenue to getting this stuff fixed?
This is what it means to get pastured eggs from a local provider. I’d pay an extra $5 to get one of those notes!
Stephen Hedges at the Chicago Tribune continues to do an excellent job of reporting on meat safety. His latest stunner: the sale of “cook-only” beef. Reassuring, eh?Finally, I don’t like to hear these kinds of things about beer. I already spend quite a bit on beer, and we seriously don’t even drink that much! A hops shortage? Now we HAVE to do something about global warming. This just isn’t right.