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December 3rd, 2006
I'm on the trail of cioppino. This is a fruits-de-mer kind of soup, of all kinds of fish and shellfish, depending on what you've got. It's native to San Francisco, where there was at one time a fishing fleet dominated by Italian-Americans. But the nice fellow's cousin's husband's mother (who is from near Padova) says there is no Italian dish and no word in Italian that correspond even partially. So I googled it in Italian and found a page which says that it's from the Pacific coast and also partly from Portugal. This is reasonable: there's a sizeable group here that comes from there. But when I google in Portuguese I find recipes that are clearly translated from English and a claim that the dish is Italian.
I'm not so worried about where the dish comes from, actually: biologists would call it "cosmopolitan," because where do you not find a mixed fish and sea trash soup? -- and really, since the tomato is cosmopolitan, too, you've got to find the tomato-based kind too. What I'm wondering about is the name. There's an onion sold at the farmer's market called "cippolino" which I think I'm supposed to think is an Italian onion (what I do think is that it's not good enough to pay $3.00 a pound for, not when the plain reds and yellows and whites are so good they'll knock your socks off).
I found a recipe for cialde, which my affinal relative makes magnificent ones of, but the recipe did not sound at all like her description.
I'm not so worried about where the dish comes from, actually: biologists would call it "cosmopolitan," because where do you not find a mixed fish and sea trash soup? -- and really, since the tomato is cosmopolitan, too, you've got to find the tomato-based kind too. What I'm wondering about is the name. There's an onion sold at the farmer's market called "cippolino" which I think I'm supposed to think is an Italian onion (what I do think is that it's not good enough to pay $3.00 a pound for, not when the plain reds and yellows and whites are so good they'll knock your socks off).
I found a recipe for cialde, which my affinal relative makes magnificent ones of, but the recipe did not sound at all like her description.
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Working on the synopsis for Afterwar requested by my writing group. Easier than other synopses because I know what they want to see in it, and why. But since they want it soo they can understand the kind of complicated time line and judge for themselves whether they think the book would do better with a different chapter order, it has to be very very complete and it takes a long time.
We went to Gray Whale ranch with the nice fellow's brother. No mushrooms to speak of, the ground was dry, and the moss was dried up. This is the new pattern for the central coast: a dedent opener, and then nothing much until January. Plays havoc with the bolete and chanterelle seasons. But we've gathered a lot of shrooms already.
You know that new kind of spam where the subject field has the sender's name (as in "tristan said:" or "Re:Harry")? I just got one from a Tristan Conklin in Australia, with the subject header "Fwd: re: Conklin" which meant that I had to look at it, because there was an offchance that it could be about Uncle Groff. No.
We went to Gray Whale ranch with the nice fellow's brother. No mushrooms to speak of, the ground was dry, and the moss was dried up. This is the new pattern for the central coast: a dedent opener, and then nothing much until January. Plays havoc with the bolete and chanterelle seasons. But we've gathered a lot of shrooms already.
You know that new kind of spam where the subject field has the sender's name (as in "tristan said:" or "Re:Harry")? I just got one from a Tristan Conklin in Australia, with the subject header "Fwd: re: Conklin" which meant that I had to look at it, because there was an offchance that it could be about Uncle Groff. No.