#parmigiano is great

[leandra-kinard]

The fact that you write "parm" is a hate crime against all Italians and Italophiles, lol.

@dwarfanonymice

[sheirukitriesfandom]

Having my own kitchen is doing things to me...

[kandisheek]

WELL THEN. If we are doing prompts. Stony, one stupid, repeated argument they have. Gimme all the petty stable relationship feels 🤣

Squabbling Stony, coming right up!

---

Clint was munching on a handful of chips, walking out of the elevator when he noticed the smell of tomato sauce wafting from the kitchen. He followed it through the living room, stopping when he saw Tony slumped over on the couch table, his head in his hands.

“Hey. What’s up?”

“I’m gonna kill him,” Tony mumbled under his breath, and Clint put the pieces together in his head.

“Are you doing the spaghetti thing?”

“The what?” Tony asked in a voice that threatened imminent violence.

“You are, aren’t you,” Clint said, not bothering to hide the disgust in his voice. “Fucking hell, how many times are you going to fight over this? Just let the man live.”

“It’s an insult to my heritage,” Tony said gravely, not raising his head. “And if you take his side, you can both go to hell.”

“They’re noodles, Tony,” Steve shouted from the kitchen. “They’ll end up in your stomach either way.”

“My ancestors are crying,” Tony lamented. “Nonna is turning in her grave.”

Clint rolled his eyes. “Who cares if you break them or not?”

Tony whipped around, giving him a look of utter betrayal. “Blasphemy!”

“I’m sure the spaghetti gods will forgive me,” Clint said as Steve came into the room, wiping his hands on a dish towel.

“Dinner will be ready in twenty,” he said, and Tony glared daggers at him.

“I’m not eating that.”

Steve sighed. “Tony, come on…”

“No. You’re sleeping on the couch tonight.”

Steve gave him an incredulous look. “Over noodles? Seriously?”

“Maybe then you’ll finally learn to respect spaghetti,” Tony said, and Clint snorted.

“Well, if you’re not supposed to break them, maybe they should just make them shorter from the get go.”

Tony pointed at him, outraged. “You take that back, you uncultured swine.”

“Or what, you gonna make me sleep on the couch too?” Clint asked, clapping Steve on the shoulder. “Movie marathon at my place, I guess.”

“If you watch Zootopia without me again, I will never forgive you,” Tony hissed, right as Natasha came in, looking between the three of them.

“Is this another spaghetti thing?”

“There is no spaghetti thing!” Tony roared, and Natasha raised an eyebrow.

“So Steve looks like a kicked puppy for some other reason?”

“I’m sleeping on the couch tonight,” Steve explained, a note of sadness in his voice. Clint caught the way Tony’s eye twitched at the sound. “Because of noodles.”

“Maybe you should stop breaking them,” Natasha suggested, and Tony whirled around to gesture at her with both hands, staring at Steve and Clint with wide eyes like, See?

“But they’re so inconvenient to eat,” Steve said, earning himself another huff from Tony.

“Inconvenient. I’ll show you inconvenient when I shove my fist up your ass.”

The elevator dinged, and Bruce stuck his head in.

“I smell tomato sauce.” A pause. “Are they having the spaghetti fight?”

“Nobody asked you,” Tony grumbled, crossing his arms over his chest. Clint didn’t miss the hopelessly fond look on Steve’s face when he looked at Tony. Christ, that boy was whipped. “I’ll order pizza instead.”

“That���s rude, Tony. Steve cooked for us,” Bruce said, and Tony gave him a betrayed look.

“Et tu, Brute?”

“We still have some uncooked spaghetti left,” Steve said, putting a hand on Tony’s shoulder. “I didn’t break them yet. Do you want those?”

Tony looked at Steve’s hand, then wrinkled his nose and met his eyes. “You’re still on thin ice tonight.”

“I’ll throw in a glass of wine and some parmigiano?”

Clint saw Tony’s mouth twitch with an unwilling smile at Steve’s horrible Italian pronunciation. Then he sighed, covering Steve’s hand with his own. “Fine. But I reserve the right to judge you on your choice of wine.”

“Deal.” Steve bent down to kiss Tony, and Clint rolled his eyes, stretching his arms over his head.

“Great. Now that that’s over, let’s eat. I’m starving.”

“Good idea.” Tony let Steve pull him to his feet, walking over to the kitchen - and stopping dead in his tracks. “Steve?”

“Hm?”

“Why is there ketchup on the counter?” Tony asked in a deceptively mild tone, and Clint sighed, dropping down on the couch as Steve started stammering excuses.

“Wake me up when they’re done,” Clint said, lying down with his arms crossed behind his head. “Should only take a couple hours.”

--

You can also find this fic on AO3, right here :)

[the-thing-of-worms]

ngl you seem kinda like a Roman (the name) to me.

Also your new stereotypical tranny object name is Parmigiano (Gio for short)

Aghhh but dude I just made great friends with a man named Roman. I kinda like Gio though but I feel like I'm stealing from the Italians...

[real-total-drama-takes]

Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

★

★

★

★

4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

[atgvnpoint]

There was something suspicious about his sister and Angelo, lately they've become too attached more so now that she began her own cooking channel on TikTok. Who knows maybe even before that. A smile appeared on his lips the moment his husband turned around in his arms to face him, Ludovic's arms tightened his hold around Benji's waist. Of course his husband would be against to whatever he had in mind or what he wanted to know. "Yes of course it's my business, why wouldn't it be ? we're talking about my sister babe. I don't think they will and speculating they're anything more than friends isn't good, it'll make me assume they are regardless. I can't be left in the dark about it."

It won't affect anything about them specifically but he simply wanted to know who his sister was dating, he was simply being protective. " Why do i care ? because she's my sister, she deserves a great guy. I'm not even sure your daddy #2 is the right guy for her. So yes it does matter a lot to me who she's with. Maybe you don't have a problem with that, you know Angelo best but i don't." Ludovic moved away from the embrace. It would considered last minute with what he was about to say, did he care ? no. "We're going to visit Sofia, i need to know. It'll give me peace of mind. If you wish not to go, that's okay. I can take pollito with me for moral support." Calling their pup who immediately came running, claws hitting the wooden floor with every movement he made.

Benji   tried   not   to   sigh   but   he   knew   what   his   husband's   brain   was   coming   up   with.   Somehow,   he   wished   that   Ludovic   would   care   as   much   for   Amaru   as   for   Sofia,   but   Benji   was   well   aware   that   these   bridges   have   burnt   down   long   ago.   Nevertheless,   Benji   also   knew   that   Sofia   will   not   be   happy   about   her   brother   interfering   in   her   private   life   to   play   the   role   of   the   overprotective   brother.   ❝I   know,   you   love   your   sister,   Babe.❞   Benji   said   while   keeping   his   voice   as   calm   as   he   possibly   could   before   his   facial   features   contorted   a   little   bit   to   a   frown.   ❝You   would   think   otherwise   about   Papino   if   you'd   spend   more   time   with   him.❞

Slowly,   Benji   turned   around   to   his   husband   as   he   let   go   of   the   embrace.   Both   of   his   hands   came   to   rest   on   his   waist   while   a   snort   fell   from   his   lips.   ❝Yeah   no,   I'm   not   going   to   let   you   go   on   your   own.   I   know   you,   and   I   know   Sofia.❞   Benji   looked   over   to   the   open   door   when   the   clicking   sound   on   wood   stopped.   Unsurprisingly,   Pollito   stared   at   them,   tongue   out   and   tail   wagging.   ❝Get   your   leash   Pollito.   We   visit   auntie   Sofia.❞   Benji   said   in   a   slightly   higher   voice,   the   one   he   mostly   used   when   speaking   to   their   pup,   and   clapped   his   hands   together.   ❝Avanti,   avanti.❞   Pollito   yapped   and   started   dashing   to   the   door.   ❝I'll   quickly   wrap   up   the   Parmigiano   for   your   sister.   Oh   and   the   Panettone!❞   Benji   leaned   in   to   steal   a   kiss   from   his   man's   lips.   ❝Don't   forget   Pollito's   car   blanket.   It's   on   the   dryer,   deep   cleaned   it   the   day   before   yesterday.❞   

With   quick   footsteps,   Benji   hurried   to   the   kitchen   where   he   took   the   huge   piece   of   cheese   from   the   fridge.   It   was   twice   as   big   as   a   normal   slice   of   cake   and   it   smelled   mouth-watering.   Benji   sighed.   Sadly,   Pollito   was   on   a   no-cheese   diet   and   so   Benji   had   to   suffer   with   their   pup.   He   wrapped   it   up   nicely   and   put   it   in   a   plastic   box.   After   all,   this   was   authentic   parmesan   cheese   from   Italy   and   too   good   to   throw   away.   Benji   put   it   in   the   jute   bag,   along   with   the   perfectly   cleaned   boxes   he   received   from   Sofia   back   then   with   homemade   food   Ludo   liked.   Then   his   other   hand   reached   for   the   wrapped   up   the   high   and   round   sweet   bread   he   baked   with   his   grandmother's   help   via   facetime.   ❝I'm   all   done,   Babe.❞    With   the   bag   in   one   hand,   and   the   Panettone   on   his   other   hand,   Benji   left   the   kitchen   again,   walking   to   the   door.   He   put   the   bag   down   to   slip   into   his   shoes   and   throw   on   his   jacket.   ❝Okay,   done,   vamos.   Pero,   Papi...Do   NOT   throw   a   fit   at   your   sister's   house!❞   Benji   warned   with   a   serious   gaze,   then   he   walked   out   the   door,   fully   packed. // @inscnityclub

[rustingcat]

On the topic of cheese, do you have a favorite? Do you have different cheese for different moods? For different snacks?? Tell me about the cheese.

MORE CHEESE TALK!

Thank you for asking about cheese, and I am sorry in advance.

Favourite can change depending on my mood, but I'm a huge fan of Cambozola (usually always have one in my fridge), parmigiano is a must in every house and I can't have my eggs without it, gauda is a classic and should always be in stock, cottage cheese is great for a light snack, old amsterdam is always good, brie is another classic, and mozzarella of course.

There are many, many others that I love. There was this completely black cheese I bought about a month ago that was surprisingly citrucy and full of flavour, but I can't remember its name! And also one that had truffles in it, that one was insanely good!

One of the best meal experiences I've ever had was surpringly on a plane (granted, I was starving). It was a flight between L.A. and NYC, and for some reason, it had no meal included! So I bought the cheapest option cause I was starving and to my absolute surprise I was granted a small cheese platter with crackers and fruits and it was a delight! It may not have been the best quality, but for hungry me, it was everything! I think every place should offer a cheese platter as a meal, honestly.

Also, my aunt bought me a cheese platter (with small cheese knives) as a birthday gift last year, and it was the sweetest thing ever!

[lexiscooking]

hi! i haven’t been active for A WHILE.

i will make a separate post regarding “why”, not because i feel obligated to defend myself, but simply because i want to. but this is a

warm salad with pink veal, cherry tomatoes and crushed brazilian nuts 🍅 🌰

recipe.

ingredients:

veal steak (or a beef one, i bought that one because it was on sale lol)

some greens (lettuce and arugula)

hard cheese (i bought some knock-off parmigiano)

cherry tomatoes

brazilian nuts

dressing of your choice

i will start with dressing, cuz it can be pretty versatile. i used store bought pesto combined with meat juice. you can use almost anything, e.g. if you like it simple, some olive oil would be great.

you dry your steak with a paper towel, dash a bit of oil and lightly salt it, then throw the meat on a REALLY hot pan, quickly fry on both sides and let it rest in preheated oven.

it honestly all depends on the thickness of your meat and your desired doneness (??? i google translated this word, never heard of it before). my meat slicer was pretty thin, and i knew that my favourite medium-rare was out of question. it probably was achievable but to much work 😅

while the meat is resting, rip, don’t chop your greens, cut the tomatoes in quarters, thinly slice your cheese and smash your nuts (not those)

i suggest placing the knife flat against them and firmly pressing. im saying this, because when i told my sis to smash the nuts she legitimately smashed them with her palm and they went flying all over the kitchen 😬

cut the meat into thin strips, and mix it all up don’t forget the dressing! please..

i also have forgotten how to take pictures, sorry.

happy new year btw! lets all hope we survive another one. love you peeps 🫶🏻🐭

[fieriframes]

[What I like to do, believe it or not, is cut my Pecorino with Parmigiano-Reggiano. Pecorino -- that sheep's milk -- really gives that funk. Latins arm themselves and prepare for battle, and it works really great.]

[themanhattanfoodproject]

I’ve been in a serious soup mood for the last few weeks, to the point that I’m bringing a couple for holiday celebrations this coming week. This one is not among them, but it’s going to be one I make fairly frequently over the coming winter months: cannellini bean and tomato soup in Parmigiano-Reggiano broth.

While I always save my Parm rinds and keep them in the freezer, you don’t have to slowly build up a collection of rinds to make a parm broth--if you are near a Kroger or one of its fifty-thousand* regional brands, go to the in-store Murray’s Cheeses in-store cheese department where you can pick up a container of rinds for a reasonable price. It’s a great way to use up as much of the cheese as possible, and it gives the soup a lovely, umami-rich flavor without needing a scrap of meat. 

More to come soon!

[inexplicablymine]

Sleepover weekend with beas!!! Yay! Okay the super six as types of cheese, go

OKAY OKAY ISHIE I SEE YOU damn let me think

Alex: Halloumi okay this is a Greek Cheese that is known for keeping its shape under pressure, you can quote literally “grill” this cheese like a steak as it is uniquely capable of handling the heat - just like Alex can handle the heat and pressure of everything that is on his shoulders

Henry: Parmigiano Reggiano aka “the king of hard cheeses” also has a hard exterior but when shredded onto pasta, or in your salads it is quite a melt in your mouth ~ and when Henry is around Alex he melts under Alex’s mouth (if you know what I mean …)

June: Norwegian blue cheese Nidelven Blå because it was crowned the best cheese in the world for 2023 and I think June is the best sister in the world. No really only the best for June because she drives both Alex forward and the plot. It really is the older sisters

Nora: Gruyere now you will have to hear me out having been to the actual town of gruyere to have this cheese ~ it is PERFECT for fondue and raclette meals which is great for Nora because she is always thinking multiple steps ahead, and taking in information from everywhere just like gruyere takes in bits and pieces of bread and potato and other veggies in order to make the dishes work.

Pez: A fresh Burrata because it is something to enjoy, something fun, especially with truffle over fresh heirloom tomatoes and a dash of a good balsamic. Basically Pez is a delicacy in the sense that people will order the burrata with something/ as an add on for a special occasion but Pez is a special occasion ALL THE TIME

(Also for Pez an option would be Pule. The world's rarest and most expensive cheese, known as Pule, is made out of the milk of Balkan donkeys. And it is only produced at the Zasavica Special Nature Reserve in Serbia. )

Bea: Brie aka “Queen of the Cheeses” this is a cheese that is smooth, decedent, you always want them around the table and on your charcuterie board. Similarly Bea is fun, and bright, and you always want her around. Everyone expects a lot out of the Brie, it carrys parties, it is the shining star and a staple in the same breath. Bea is in the position to have so much expectations on her plate, all while looking like a class act and being the epitome of smooth and graceful in the limelight.

I hope that this was both fun and that you now have more cheeses to go try 😙👀

[sleepover ask game]

[unicornery]

R.Had Jokes explained dot com:

My cat Reggie is “from” the south side [of Des Moines] because the vet I got him from is down on Army Post road.

There is a lot of Italian heritage on the south side so sometimes I say he is Italian

and his Italian name is Parmigiano Reggiano

There’s a great frozen custard shop on Southeast 14th

Therefore a cat named Custard would definitely be a true Southsider

[polish-tickle-freak]

Lord in the castle, part 5

Artemis was surprised at how easily she Got acclimatized in Bran Castle. Julia and the other servants were very helpful. Mika was right - girls knew how to cook and they were able to prepare every kind of food she could imagine. She used it sparingly. For example, for breakfast, she ate pancakes with vanilla yogurt and pomegranate seeds, for lunch - gnocchi with spinach, dried tomatoes, Parmigiano, mozzarella, and parsley leaves, and an excellent night porridge with apples and cinnamon for supper.

Mika was also right about his library - it was a fair reason to be proud of. She found a lot of books that interested her. More than she probably could read during her presence in the castle. She was reading one by one - The Transilvanian Tales, The history of the world, a great choice of knight romances (some of them made Artemis blush and aroused), and many, many more. She loved walking through the gardens and chatting with Julia, who turned out very lively and energetic girl with a great sense of humor, just like the princess was.

She rarely met the host. He seemed to be not interested in her at all, and she was disappointed with it. She even asked Julia how could she attract his attention, but Julia couldn't help her.

When Artemis was meeting Mika, he was greeting her politely and went further. The more he ignored her the more attractive he was to her. "Damn," she thought to herself " he's almost two times older than me, and yet it's me who has to court his favor... and I have no idea how to do it". Maybe she should dress like a servant, hide in a library and wait for him to sit with a book... And then just go out, take his book out, sit on his lap and kiss him? She smiled at her thoughts. It would be something, but she doubted if she could be so brave.

And there was a door she wasn't allowed to cross. Every time she was passing by she saw the same - heavy chain and a huge padlock. She wanted to know what was there so badly... She asked herself if she could check if the door are open. Again - she doubted she was brave enough... but on the other hand, if she was strong enough to resist her curiosity.

[lordmartiya]

There's no Big Parma. Ok, there is, the city of Parma has 198,907 at last counting, but Parmigiano Reggiano is greater than that. So great it spawns from two provinces (Parma and Reggio Emilia). So great it could once be used as down payment on a house (a whole wheel was enough to pay about half of a mid size one). So great that if some capitalist tried to make a Big Parmigiano Reggiano, the capitalist would mysteriously become fertilizer for the grass that feeds the cows for the cheese WITHOUT HUMAN INTERVENTION.

And I say this from the wrong side of the Po river - they make it south, I live on the north bank, where they make the inferior copy Grana Padano.

[chefsalvatorecuomo111]

Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal?

Mozzarella alla Caprese Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal? Italian cuisine, rich in flavors and traditions, places great importance on cheese, which appears at various points in the meal but plays different roles. One of the classic examples is mozzarella, often served as an appetizer, while aged cheeses, like Parmigiano or Pecorino, are enjoyed…

[salvatorecuomoofficial]

Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal?

Mozzarella alla Caprese Mozzarella vs. Aged Cheeses: Why Are They Served at Different Times During a Meal? Italian cuisine, rich in flavors and traditions, places great importance on cheese, which appears at various points in the meal but plays different roles. One of the classic examples is mozzarella, often served as an appetizer, while aged cheeses, like Parmigiano or Pecorino, are enjoyed…