Raviolone Con Tuorlo E Robiola - Adapted From La Cucina
It is gray and snowy outside today. Soft. Pretty. John Coltrane croons in the kitchen as I type (we just purchased a new table/island for the kitchen and I am in heaven. It will be my new office!).
In between watching Napa watching ants and pruning the new addition to our family (a stoutly ficus microcarpa) I am working on the book this morning.
I can’t seem to call it my book (I've tried, several times). I suppose it does not seem quite real. It feels more like I am going through various processes. Strolling down memory lane, winding through over a decade of food magazines is my first step on this journey (besides myriad notes on the closest surfaces available– napkins, posties, envelopes, paper bags, receipts, tissues, sometimes regular paper).
I have hundreds of food magazines dear readers. I can instantly spot my favorites through the years. You know the ones that are the most crumpled, stained, torn and creased from enthusiastic messy use.
Going through them will take me a while. I am looking forward to it. Remembering the moments that these recipes brought me, the discoveries, the techniques, the adventures, the grimaces (as in this morning when I spotted a lesson from Italy on how to clean squid which I found a touch … graphic).
At the same time, I am organizing the thousands upon thousands of pictures of food that I have snapped over the years and finding that reminiscing agrees with me. It reconnects me somehow. I am going to make it a point to do it more often.