Belfiglio Design

Living an Art-Full Life


The Red Geranium #3

Posted by on September 19, 2011 at 1:50 AM

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Reply Beth Aufmuth
7:31 AM on September 19, 2011 
Wow! Your illiteration is fantastic. My mom, German as she was, once she learned a recipe by precision, always went on to "adapt" until measurements went out the window - I.too, pretty much cook to taste (mine of course)! But I truly believe that is from the great influence of Aunt Aggie - our family's Italian "relative" She and my mom grew up together and she and UNcle Johnny and my parents double dated in High School. Aunt Aggie' parents came from southern Italy and she live in "Little Italy" on the East side of Cleveland where they still celebrate the Feast of the Assumption with a whole week of festivites, and close down the streets, etc. So, I grew up knowing great Italian food from her - my favorite being eggplant parmigiania(SP?) which Aunt Aggie later taught me.

So yes, good Germans can adapt to the ways of Italian cooks - my mom, sister and I are good examples of that. LOL - Although it does get me into trouble sometimes when making certain jams and jellies,

Your recipe is sooooo very much like the "Russian" tea cakes I make every year for Christmas - kust use walnuts instead of pecans. And I have seen a very similar recipe for "Mexican" wedding cakes - I guess each culture has a great cookie like this.

I do so LOVE reading your blog! Thanks for sharing. Peace!
Reply Dr. Morrow
5:21 PM on September 20, 2011 
What a wonderful blog! I am now craving eggplant and fresh tomatoes! And yes, you have become quite the Italian cook, as anyone who has eaten at your home can attest. Thank you for the recipe for these melt-in-your-mouth cookies.

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