January 2021
Well that was a year.
Although I am always happy to welcome a new year and start on new projects with a fresh eye and the prospect of a blank slate, I have never felt so excited for a new year to start as now. While I am incredibly thankful for all the good things that happened last year (and there were many and I was extremely lucky in terms of health, location, family and general well being) I am beyond ready to get this show on the road again.
Like many people I kind of feel as if I’ve been suspended in time, in a sort of hibernation where lack of contact with real people in real life has meant a bit more introspection than I usually practice. That’s not a bad thing, I realize. To take time to actually think instead of just do.
But now that the clock has ticked into 2021 I am ready to start doing again. And I do have plans.
My biggest project for the moment is to change up this newsletter a bit. For quite a while now this platform has been my favorite place to write. There is a freedom in this format that I love. It truly does feel like a letter I can write to friends and let you know what’s going on, sharing recipes, links, what I’m reading and doing. I love that part of it. Especially during this past year it’s been a life line and I so appreciate the feedback I get from everyone and that you actually take time out of your day to write me back. Thank you!!
Now I’d like to make this monthly missive even better. And I hope you’re with me on this.
My plan is to spend more time on the newsletter, adding some things I’ve been thinking about doing for a while.
First of all a podcast. I’ve been thinking about it for a long time, and I finally think I’ve got something that you’ll like. Each month I’ll pick a topic (with your input thank you very much) and then discuss it. Deep dives into subjects we love to talk about. Future topics will include:
-Coffee Culture in Italy
-How to pick a pasta shape
-Good olive oil and how to recognize it
-Anchovies: why you should love them
I also plan on having guest speakers, and have loads of ideas I’m really excited about!
During the lockdown last spring Sophie and I worked on weekly meal plans which all of you seemed to love. And in my last book, The Italian Table, each chapter had an entire menu, with recipes, ready to go. I also had started posting Dinner Party Plans a while back on the blog. So I’ll also be including 2 full meal plans a month, including either original recipes or links to the ones I use. (You’re welcome).
I’ll also be adding:
-Q&A’s
-Discussion forums
-Special give aways and discounts for things I love (yes, ceramics!)
The reason I am able to do all this is because I’m switching over to a new platform which allows me to offer a Premium version of my newsletter. I can now charge a small fee to readers who would like to subscribe.
DON’T WORRY!!!
The newsletter you know and love will continue to arrive in your mail box on the first of every month FREE OF CHARGE and will still be a letter from me to you full of news, links, recipes, travel tips and the occasional cocktail. HOWEVER, if you would like to receive all the extra stuff I’ve just described (the fancier Premium version with all the bells and whistles) then there is a small fee. (And as a paying subscriber you’ll also have full access to the newsletter archives).
If you’re already signed up (and you obviously are since you’re reading this) , and just want to keep receiving this newsletter for free you don’t have to do a thing. Just sit back and relax. But if you’re curious, and would like to subscribe to the new version, click the button below. You’ll also find a special 20% discount if you sign up by the end of January.
WHAT’S NEW
I loved chatting with Linda Pelaccio on her podcast A Taste of the Past. We talked about the state of tourism now, and how it’s changing. Especially regenerative tourism and how it’s always been a big part of what we do. If you’re not sure what ‘regenerative tourism’ means, just listen to the podcast to find out.
With vaccines now officially out in the world (Yay!!) and new travel protocols being put in place, we are all excited to get on the road again. Our plans for 2022 include trips to Sicily, Puglia and Umbria and I’m busy working on adding trips to Parma and Abruzzo as well. Since we only have six weeks scheduled so far, 2022 is filling up fast. We have a few more spots for our tours to Puglia and Abruzzo this summer, but the rest of 2021 is full. Have a look at our schedule for 2021 and 2022, and send me an email for more details.
WHAT I’M READING
So I know this is nothing new but I’ve recently rediscovered my Goodreads account. I kind of forgot about it until my daughter Emma got tired of me asking her for book advice and said “why don’t you just look at my Goodreads account?” Oh, right…that. Anyway, I’ve been busy updating my bookshelf and discovering all sorts of new things to read. If you use Goodreads too, find me and become my friend. I’m always looking for suggestions.
Another thing I discovered (you probably already knew this) is that if I’m reading a book on my kindle, I can also listen to it while I walk, through the kindle app on my phone. And then it syncs up! Like magic! Since I walk a LOT, this has been an amazing discover. Thanks totally to my sister for this suggestion.
At the moment (as per Emma’s recommendation) I’m reading Leave the World Behind. It’s super creepy and I love the writing style which is somehow both highly descriptive and minimal at the same time.
I had to stop reading Stephen King’s Insomnia because, I kid you not, it was keeping me awake.
Whether or not you’re on Team Bucatini you’ll love this incredibly funny story.
If I could go back in time I would definitely stop by this stand for a snack.
Finally the whole salt mystery I could never figure out is explained.
WHAT I’M EATING
Even though we were not the usual extended family group for the holidays, that didn’t stop me from setting the table to the max and eating as much food as possible.
We ate ALL the fish for Christmas eve, including this incredible recipe for bouillabaise. The trick is making an incredible fish stock first, which I did in the Instant Pot. (I swear by this for any kind of stock these days)
Christmas day we went traditional and had tortellini in brodo. And due to popular demand I’ve finally shared the recipe here.
Also, I had a big birthday last week and Sophie organized the most incredible day full of amazing food (and flowers!) . We started with brunch catered from Retrobottega and dinner was an at-home extravaganza of sushi from Hasekura followed by not one but TWO incredible cakes from De Bellis.
I decided I’d had it with cooking and so ordered in an entire New Year’s menu from Santopalato. It was so much delicious food, including that amazing Artichoke Lasagna above (here is my recipe for that).
I didn’t get a chance to make all these appetizers, but I still have time.
I’m still dreaming of this Tiramisu.
So many of you wrote to tell me you made this Hazelnut Pork Tenderloin. I’m so glad it was a winner!
Right before the holidays I got a chance to go in the kitchen of one of my favorite restaurants in Rome, Taverna dei Fori Imperiali, and get the recipe for their newest dish: Pasta with Puntarelle, Buratta, Butter and Anchovies.
WHERE I’VE BEEN
Nowhere.
Except that I’ve been taking longer and longer walks through Rome and loving it. It’s a combination of having been away for so long, and the simple fact that there is no one around. Although we are currently in lockdown until January 7, we are allowed to walk for exercise. And I’ve been taking full advantage of that. My daily step count is up to about 15,000. If you’d like to see what Rome looks like these days without anyone around I’ve saved most of my photos in my Instagram highlights here.
One recurring thought I have is that Rome seems like it was when I first moved here in the 1970’s. This was confirmed by a stash of photos my sister recently found from when we lived in Italy in 1970’s. Can you guess which one is me? Extra points if you name the city. And now groovy does my mom look?
WHAT I’M DRINKING
I completely forgot about Cosmopolitans. I guess it’s because I consider it a sort of beginners drink and we all know I’m officially at the black belt level when it comes to cocktails. But the other night we went to a friends house and she was preparing a pitcher of Cosmos. She was using a small jigger to carefully measure out enough cranberry juice, cointreau and vodka per person into a large jug. I took things in hand and just grabbed the vodka bottle and started pouring and tasting. Like I said, I’m a black belt.
I’m thinking that a Cosmo (or one of these juicy cocktails) is just the right thing if you want to softly ease into a healthier, drier January. I mean it’s practically like going on a juice cleanse.
Cosmopolitan
1 1/2 oz vodka
1 oz cranberry juice
1/2 oz Cointreau (or Triple Sec)
1/2 oz fresh lime or lemon juice
Pour the ingredients into an ice-filled shaker and shake well to chill. Strain into a cocktail glass and garnish with either a peel or wedge of lemon or lime (I like a wedge)
AND FINALLY…
Thanks again for reading my newsletter. I don’t think I say that enough. I truly do appreciate the avalanche of good cheer and enthusiasm and encouragement I get back from you here, and on all the places you follow me. It keeps me going in more ways than I can say. This past year more than ever.
I do hope you’ll consider joining me on the next chapter of this newsletter by subscribing to the new and improved Premium version. It’s all an adventure. And I’m so happy to have you along for the ride.
x,Elizabeth
PS: Since so many of you asked. Yes, Kitty is with us in Rome. She was living with Sophie, but I stole her when she was out of town. She is now happily living on my shoulder and doesn’t seem to miss the country as all.
Love your newsletter and just subscribed. We are waiting (patiently?) for today's Georgia runoff results and for vaccinations to pick up speed... the sooner all this is just a bad memory, the better! Forza Italia!