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| This is the main house of the apartment where we’re staying in Castellare in Chianti. You can’t tell how pretty it is from this, but trust me. It’s pretty. |
06 Saturday Oct 2012
Posted in WWOOFing
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| This is the main house of the apartment where we’re staying in Castellare in Chianti. You can’t tell how pretty it is from this, but trust me. It’s pretty. |
04 Thursday Oct 2012
Posted in WWOOFing
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| See how weird they are?! |
When I was at the farm, I kept thinking about the chickens. See, I’ve never spent much time around chickens. I never had any friends growing up whose families did that urban farm thing that seems to be growing in popularity these days. The only chickens I ever saw in someone’s home, in fact, was in Portland (of course) when I babysat for some neighbor’s kids. Also, at a professor’s house on the outskirts of Tucson, too. When we saw that, Boris immediately took to the idea. I liked the idea, too. We eat a lot of eggs, after all.
04 Thursday Oct 2012
Posted in Destinations, Favorite 5
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| This is what it looks like from the clock tower. Sorry it’s so small. |
For those of you who have either a) known me for a while (which is to say, probably most of you), or b) seen the backlogged entries from 2007 and after about my love affair with the Umbrian hill town of Orvieto, you know this will be a difficult post to write. But, dear readers, I am always excited to spread the Orvieto love, and this weekend I got a chance to show some Tucson friends around. So I give you my top 5 recommendations for sightseeing in my dear Orvieto, especially if you’re only there a couple days.
Also, I’ll give no excuses, but I do offer my apologies for such sparse updates lately. More to come soon, I promise. Also, photos, once I get my cell phone working.
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| Umbrian countryside. Just chillin.’ (Unedited photo) |
26 Wednesday Sep 2012
Posted in WWOOFing
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| See how it’s cracked like the fault lines on the earth after an earthquake? That mean’s it’s good to go! |
21 Friday Sep 2012
Posted in Travel Musings, WWOOFing
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| See how happy Rabby is in her new little home? 🙂 |
I’m quite pleased and proud of the work I did today! More coming soon about walnuts, chickens, and death at Happy Valley Farm.
20 Thursday Sep 2012
Posted in Travel Musings, WWOOFing
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| This is not the capon, but I liked it so I’m posting it. |
A few of you have asked me whether we’ve eaten any capon lately as a result of his misbehavior. I am glad (I guess) to say, “no.” After a few days of having severe anxiety whenever the capon would be within eyesight or not, I knew it had to end. Not only was it my JOB to keep these things fed, watered and poo-free, leaving me to hang out in their enclosure a couple times a day and seeing them around the farm all the time, the family was taking a weekend camping trip and I was going to be ALL ALONE on the farm. It was going to be up to me to run the place, and I wouldn’t have anyone else there to help me out.
18 Tuesday Sep 2012
Posted in Photo of My Day, WWOOFing
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17 Monday Sep 2012
Posted in Bumbling Bites
It’s been quite awhile since I’ve posted any recipes here, and I think it’s time to start up again. As an Italophile and food-lover, I’ve always wanted to learn how to make my own pasta. While studying in Italy, I learned how to make potato gnocchi, but the crux of the Italian diet is really in tagliatelle, spaghetti, farfalle and more.
The first thing to know about making pasta–and, really, any kind of cooking–is that fresh ingredients are the best. Organic, if possible. We’re lucky enough right now to be on a farm where the eggs are so fresh they’re literally still warm from the chicken sometimes when I collect them. So, that’s awesome.
Ingredients/supplies:
Eggs (1 egg per person)
Flour* (100 g of flour per person)
*The thing about flour–in Italy, there is actual legislation and such about the types of flour restaurants and commercial pasta-makers can use so that it’s legit. You can use regular flour for this, but the best flour to use is farina di grano duro, or durum wheat semolina flour. Sometimes it’s sold in stores with the label “pasta flour.” If you have an Italian food store or the like in your city, that’s your best bet for finding good flour. Otherwise, all-purpose flour should be fine with egg pasta. I’m afraid I don’t know yet how to make gluten-free pasta, but when I do, I”ll be sure to share it with everyone. 🙂
Salt (optional)
A CLEAN, flat surface
Rolling pin or pasta machine (you know, the crank kind)
Fork
14 Friday Sep 2012
Posted in WWOOFing
13 Thursday Sep 2012
Posted in WWOOFing
This is Coco. She’s a a Cinta Senese (pronounced CHEEN-tah sin-AY-seh), which is a Tuscan breed that goes back for quite some time, probably even before the Middle Ages. The name comes from the Italian word for “belt,” which is “cinta.” (Well, really it’s cintura, but you know how language goes…)
The videographer of this masterpiece is Lenny, the eldest of the three kiddos on the farm where I’m wwoofing. Big thanks to Lenny for his wonderful narration and camera work, and to the other featured actors in this clip: Sonny, Freddie, and Rob.
Coming soon: Video of the killer rabbit! Ducks! And *dun dun DUN* THE CAPON.
Disclaimer: No pigs were hurt in the filming of this video.