Cathy Burnham Martin's Blog, page 51

Happy Valentine’s Day

 

“Love is an attempt to change a piece of a dream world into reality.”

— Theodor Reik (1888 – 1969)
Austrian psychoanalyst

National Italian Food Day

 

We celebrate National Italian Food Day every year on February 13th.

 

 

 

 

So, perhaps you’ll want a nice Bolognese pasta, because Ragu alle Bolognese is Italy’s national food, made with meat, tomatoes, and tagliatelle pasta.

 

 

 

But the most popular food in Italy is pizza. In 1889, when Queen Margherita of Savoy visited the city of Naples, the now famous pizza Margherita was born.

 

 

 

Representing the colors of the Italian flag, it features tomato sauce, hefty chunks of fresh mozzarella cheese, and basil leaves.

 

 

 

(Okay, I admit that before I toss one on the grill, I tend to add some pepperoni.)

 

 

 

On one of our Italian cruises with friends Dr. Jeremy and Beverly Moody, Sir Ronald and Dr. J learned to toss pizza dough. Glad we were on the top deck, as Sir Ronald was shooting for the moon!

 

 

We have also enjoyed pizza Margherita at Campiello’s on 3rd Avenue in Naples, FL. They cut the basil in strips and add shredded Parmesan. But, ahhhhh, it’s a treat to enjoy with a glass of wine at an outside table on National Italian Food Day or any other!

Turn that Frown Upside Down

Image by Ryan McGuire

 

“Start off every day with a smile and get it over with.”

— W.C. Fields (1880 – 1996)
American actor and comedian

We Need Songbirds

 

“The only thing better than singing is more singing.”

— Ella Fitzgerald (1917 – 1996)
American jazz singer

(I was humbled and honored during work at one fundraising event to share a dressing room with the “First Lady of Song.” She was most gracious.)

Defend Freedom

 

“We cannot defend freedom abroad by deserting it at home. “

— Edward R. Murrow (1908 – 1965)
American broadcast journalist and war correspondent

 

National Potato Lovers Month

Potato? What’s not to love?!?

 

 

 

 

Potato chips, especially homemade, could have their own food group.

 

 

 

 

 

Bake them, fry them, mash them, but do include me in the fan club for National Potato Lovers Month.

Thank You, Friends

“A good friend is like a four-leaf clover: hard to find and lucky to have.”

— Irish proverb

I consider myself extraordinarily fortunate. I am blessed with a wealth of good friends. Thank you.

Laughter Is Always

 

“Laughter is the closest distance between two people.”

— Victor Borge (1909 – 2000)
Danish-American comedian & pianist

Snack Attack!

Celebrate National Snack Food Month with something salty and delicious. For me, while serving up fresh crostini with some Tomatoes Roma, I included nibbles on the side thanks to our friend, Marti Williams, who introduced us to these addictive little gems. We’re glad she did!

 

 

And I LOVE her tip to choose thin “styx” type pretzels or square waffle ones or mini pretzel twists… whatever sort provides the most surface area to hold all the yummy seasonings. Thanks, Marti!

 

 

 

Marti’s Marvelous Pretzels
¾ – 1 c vegetable oil (or canola or olive or a combo)
1 pkg (1-oz) dry ranch dressing mix (2 T)
½ tsp dry dill weed (or more, as you prefer)
¼ tsp lemon pepper
Pinch cayenne pepper, optional
1 lb pretzels (1 or combo of 2 types)

 

Whisk all ingredients except the pretzels together in a bowl. Pour over pretzels in a very large, heavy-duty, zip-top plastic bag, turning to coat the pretzels thoroughly. Turn the bag again and again, several times for 5 hours. (During this time, you may add more dry ranch dressing and dill as desired.) Store airtight at room temperature, but do not expect them to last long. (I can’t figure it out; they seem to simply evaporate.)

 

 

KISS Tips:  Marti told me that she often uses a big 2.5-gallon-sized bag and makes 2 lbs of pretzels at a time. You can also let them marinate 1 hour, turning occasionally; then spread on baking sheets and bake at 250°F for 1 hour, stirring every 15 minutes. Let them cool completely before serving.

And in my usual, “I-Can’t-Help-Myself Style,” here are some fun twists: Add ¼ tsp lemon pepper and a pinch of cayenne pepper. Or turn them into Buffalo-Style Pretzels by replacing dill weed with 1-2 tsp celery seed; use ¼ c oil, ¼ c melted butter, and ½ c Frank’s Red-Hot Sauce. (These are great baked; and served with ranch or blue cheese dressing on the side for dipping.) Or try Onion Pretzels by replacing the dry ranch, dill, lemon, and cayenne with dry onion soup mix.

Let Adversity Build Your Strength

Photo by Max LaRochelle

 

 

“Storms make trees take deeper roots.”

— Colonel Sir Claude McDonald (1852 – 1915)
British soldier and diplomat