Friuli Venezia Giulia

I am trying to figure out the correct Italian word for downsized. Babblefish tells me it's "ridimensionato", eliminated is "elimninato", out of work is " fuori del lavoro", I am only at lesson two of my Italian so I am not too sure which one is correct. I was in Montreal mid week for a farewell party for our customer service department, that has been moved to US. It's hard to say goodbye to some really good people who are now out of work. Goodbye and Farewell translates as "addio" in Italian, au revoir translates as "ciao". Arrivederci on the other hand, has a totally different meaning, it is an "aknowledgement or expression of goodwill on parting", think about that the next time somebody says "ciao". Travelling with the boys P1 & P2 we made a quick stop off at the "Attwater Market" on the way out of town where I picked up some more liquid love in the form of aged balsamic vinegar from Modena. Outside the entrance I told them I had the cookbook from the Boulangerie Première Moisson, which was looming dramatically infront of us. P1, asked me how many cookbooks I had, " a lot" I replied. He asked me why, I replied I thought it made me a better cook, but he didn't seem convinced. I am supposed to be exploring my first area of Italy this week, "Fruili Venezia Giulia", and I will but last night It was the"Fine Cooking" magazine which had arrived while I was away. I adapted the recipe in the link above with pretty good results. I only had two leeks, so I supplemneted with a Fennel/Anise bulb, I fired both through the slicer on the Food Processor. I missed that it was in the "Big Buy" section for garlic, so I only had 4 cloves on hand. I debated whether to add add a splash of "Absenthe" to bring out the fennel, but I am supposed to be Italian now and not French. I think it would still be very good if you happen to have some about. I used Vegatable broth because I had it open instead of Chicken Broth and finally I used 3/4 creme fraiche and a 1/4 milk because I had no heavy cream. So I can't believe we didn't eat lunch at the Bakery in the Attwater, P2, a boy who always follows his stomach was practically licking the windows. "The Husband" was a bit puzzled by it as well when he found out. Adapting the needs of a group is not always the easiest way to go, adapting a recipe is, when you have read a lot of cookbooks. I am just about to toss my desk looking for a recipe that I copied out on my last visit to Italy, "Gnocco al Forno Calfeffi" or "Dumplings from the Caliph's Furnace." With this in mind I typed in "fired" or "licenziato"........but "fired up" is "sparato su" and I have no idea who Caliph is. Arrivederci.

Living the Italian Way

I haven't posted in over a year. Last Monday I celebrated my birthday, another milestone come and gone and for while now I feel as though my brain is shrinking. 1. I am getting older, undeniable fact. 2. My literary stimulus over the past few years has comprised of reading cookbooks , assorted chick-lit books and trying to navigate CAN/ULC ratings for my work with the Big F, not exactly mind expanding. 3. I haven't found the time to work on creative things, my paint brushes mock me from a workbench piled with 4 or 5 uncompleted projects........... intermittently mixed with work samples and migrating paperwork and oh, a few stray recipes. I have developed a plan to expand my brain, I have set goals, I will become Italian! 1. Learn to speak Italian, which may be tougher then I imagine but I am armed with "Rosetta Stone" to help me along the "via romana". 2. Select a reading list that will expand my Italian brain . 3. Be creative. Today is the first day of Italian Life.