A Three Hour Tour...

I find myself sitting in my apartment deciding what to eat for lunch today. Barely anything is in my fridge except a couple of eggs, bottles of wine and champagne- I just arrived from my trip to Italy two days ago. I'm fooded out. I don't want to replace the memories of the wonderful, mind blowing food that has touched my tongue and soul. Pretty dramatic eh? You bet.

One day my partner took me to this seafood restaurant that was supposedly the best in Calabria. Great, I think- the only island girl who doesn't care too much for seafood to begin with. I'm about to have a seafood extravaganza. Yikes. I think of the time my pops told me to close my eyes and swallow the last 3 bites of food- my mother had prepared this fuzzy squash & shrimp dish and I wasn't allowed to leave the table until my plate was cleaned. Now I'm thinking I would have to resort to the 10 year old tactics so not to seem a picky "American" diner.

Act One: The appetizers came fast and furiously. We were served this amazing octopus carpaccio served with just a drizzle of olive oil, salt and pepper. I have never tasted octopus this fresh and unbastardized, it melted in my mouth piquing my taste buds, I was ready and open for the seafood experience. Sweet shrimp better than any Ama Ebi's you've had in your life. Silver fish that were practically still swimming and taste of the fresh Ionian Sea. Swordfish stuffed with breadcrumbs, white fish and fresh herbs were grilled to perfection. The chef/owner came out periodically to make sure we were eating well, and yes, we were. Stewed octopus. Grilled prawns and Rosa Marina fish cakes trailed thereafter.

Act Two: The owner of the seafood company came by for "coffee" but ended up staying and joining us for lunch. We had toured his facilities on a previous trip so I know exactly how well they treat their products and how fresh everything is. It is an immense operation dealing with delicate seafood and its care- the place was spic and span- you knew you were getting top of the line, fresh out of the ocean caught 3 hours ago seafood. I digress. So, here comes Zio Frank- watching, making sure we were eating every dish being served. Oysters served without the abductor muscles cut so when you squeeze lemon on them they were still moving, not for the faint of heart. The clams were so sweet and tender. Mussels, not my favorite- pass. The most sublime frito misto platter- everything was coated with batter so evenly, fried to golden excellence. I must have been in seafood heaven. Everything was "numero uno."

Act Three: Three hours later and 4 bottles of wine we were still shooting the shit and eating. Does it ever end??? Ahh dessert! Beautiful lemon cake served with an aged yellow grappa followed by a clear, smooth grappa. I think I'm gonna pass out- food coma. Nope. No time for a siesta. We were off to the Gattuso headquarters for espresso.

Act Four: Being the only woman in the bunch, I was told that this is how the boys hang. Damn it, I was determined to break in this boys club and participate in the activities. Hahaha, I have been secretly drinking water for the past 2 hours and been pouring off my drinks to unsuspecting companions. 9 hours later, I was cranky, skipped dinner and later that night had dreams of fish swimming in my head. LMAO. I don't think I'll be hanging out with the boys anytime soon but, will participate in the eating and excuse myself exit stage left the next time. oh, and they still smoke like chimneys at the table. My hair and clothes!

I've met my seafood quota for the season.

City Living- Concrete Jungle

Living in New York affords you the opportunity to experience things that you can't otherwise in other places, or so I think... This morning I was at the local coffee house reading my paper, sipping my cup o' joe minding my business. It was a rather warm day for early Spring in Ny so I decided to sit outside and get some fresh air/lovely car exhaust from traffic.

My point: Right next to me were a couple of potted plants and a few trees. One pigeon flew by and sits on the ground, another nearly misses my head and lands on top of the first pigeon. Next thing you know, these crazy things are making noise and wait a minute- pigeon sex. What? why me? I don't need to see that. hahaha. Yes, kids pigeon-let me get that-early in the morning. Great- perfect accpmpiant to my coffee, I am now wide awake.

Mama always taught me- sharing is caring. Now you too know what it looks like. :0

If you want a closer look at the animal kingdom, the Museum of Sex has an exhibit of animals behaving badly...

Old Mother Hubbard

Since my last outing in someone else's kitchen, I have decided to compile a list for simple but, necessary items to be stocked in your pantry so that one may be able to whip up a decent meal on the fly without too much fuss.

The Basics:

-Sugar -Salt - Black Pepper -Flour -Oil - White Vinegar -Catsup -Mustard -Mayo -Honey

-Dry Pasta -Rice -Beans, canned, dry -Canned Tomato -Any favorite Canned fruits & Veggies -Cereal -Oatmeal -Coffee -Peanut butter -Jelly -Chocolate, bars, hot chocolate mix -Dry Spices -Bouillon Cubes -Baking Soda & Powder -Asst. Basic Canned soups -Canned Tuna -Tea

Steppin It Up:

~Sherry, Balsamic, Red Wine Vinegar ~E.Virgin Olive Oil ~Olive, Canola oil

~Bergamot Olive Oil ~Kosher, Hawaiian, Fleur de Sel, Rock Salts ~Whole Grain Mustard

~New Zealand, Combed Honey ~Spaghetti, Angel Hair, Fusilli, Bucatini etc...

~Couscous, Quinoa ~Chickpeas, Capers, Roasted Peppers, Pickles

~Siracha, Tabasco, Bbq sauce ~Red & White cooking wine

~Chicken, Beef, Vegetable Stock ~Yeast ~Fresh Herbs ~ Herbs de Provence ~Elephant Garlic

Pantry made for a Chef:

*Saffron *Cognac *Katsuobushi *Kombu *Chickpea, Bread, Cake, Semolina Flour

*Black and White Truffle (when in season) *Jasmine, Sushi, Risotto *Nori

*Whole Nutmeg, Madagascar Vanilla Bean, Every Spice you can imagine...

*English Breakfast, Green, White, Jasmine, Rooibos, Peppermint, Chamomile

*All those molecular gastronomy stuff you care to experiment with

There is so much that we have yet to learn and discover with all the different cuisines in the world. Let me know what you'd like to add to the list, I'm sure I missed even the basic ones.