A Life, Lived

Take Your Cat to Work Day

Yes, this is exactly how it would go.

A Teacher's Life

Bagno Vignoni

Bagno Vignoni is very unique: nowhere else in Italy will you find its main central square has a pool filled with hot springs water. 49 meters long and 29 meters wide, the Renaissance-era piazza is built directly over the original source of hot springs as enjoyed by the Romans.

The Etruscans and Romans loved hot springs not just for keeping clean, but for their medical properties. Since the 9th century, the springs here and in Bagni San Filippo, located a bit further south at the foot of the Monte Amiata, have been mentioned in old travel journals of abbots and others making their pilgrimage down to Rome (and many on to Jerusalem). Bagno Vignoni is, in fact, just a few minutes off the Via Francigena, one of the most important travel routes taken by pilgrims from England down to Rome and to the Holy Land. Famous historical figures, including Pope Pius II, Catherine of Siena and Lorenzo the Magnificent, enjoyed the hot springs at Bagno Vignoni on a regular basis.

The hot springs in Bagno Vignoni have always allowed water to flow even during the warm summer months, thus several water mills were constructed along the Orcia river over the centuries. These ancient mills, along with a complex system of water canals and gorges today constitute the Parco dei Mulini, or Park of the Mills, created in the 1990s.

 

 

Strawberry Rhubarb Slab Pie

Strawberry-rhubarb slab pie is a summertime crowdpleaser, especially with a hefty scoop of vanilla ice cream on top! Sweet strawberries combine amazingly with the tart flavor of rhubarb, and your favourite pie crust takes this incredible dessert to a whole new level of goodness.

Strawberry rhubarb is a classic summertime combo that just makes sense, especially since strawberries and rhubarb share the same peak season. Snag fresh stalks of rhubarb at your local farmer’s market (or plant your own if you’re in the right growing region) to enjoy this crisp and tart produce item all summer long!

A slab pie is nothing more than a large pie baked in a rectangular baking dish that is more shallow than a standard pie pan. If you have a baking sheet with a one-inch lip (I used a jelly roll pan), you’re good to go! Since slab pies serve more people than a regular pie dish, slab pie recipes are perfect for feeding a crowd. Think summer barbecues, family gatherings, holiday weekends… If you’ve never made one, a slab pie is definitely in order.

Strawberry Rhubarb Slab Pie

1 double crust pie crust

For the Filling:
3 cups sliced fresh rhubarb
5 cups strawberries, sliced
1 3/4 cups sugar
1/3 cup cornstarch (heaping)

For the Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup cold butter

Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Crimp the edges and refrigerate until ready to fill.

For the filling, combine the rhubarb, strawberries, sugar, and cornstarch in a large bowl. Toss until combined.

For the streusel topping, pulse the flower, brown sugar, and butter together in a food processor until it has the consistency of coarse crumbs.

To assemble the pie, spread the filling evenly over the pie crust. Sprinkle evenly with the streusel topping. Bake for 45-55 minutes or until the crust is browned and the juices are bubbly. Let cool on a wire rack before slicing and serving.

A Brilliant Idea . . .

Rhubarb Martini

This Rhubarb Martini is made with a simple rhubarb syrup that is mixed with vodka and lime juice. Make this easy summer cocktail by shaking the the ingredients with ice in a cocktail shaker for a refreshing pink vodka drink.

Once the syrup is made, it can be stored in the fridge and taken out to make individual martinis as desired!

This martini was so tasty that even Jake wanted a piece of the action . . .

Enjoy!

Rhubarb Martini

Rhubarb syrup:

2 cups diced rhubarb
2 cups water
1 cup granulated sugar

Add the water, sugar, and rhubarb to a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 7 minutes or until the rhubarb is softened and stringy.

Strain the rhubarb using a cheesecloth or strainer into a large glass jar. Discard solids. Cool and refrigerate syrup.

Martini:

2 ounces rhubarb syrup
1½ ounces vodka
1 ounce lime juice
thin slice of rhubarb soaked in ice water (I used a vegetable peeler)

Combine vodka, rhubarb syrup, lime juice, and ice in a shaker. Shake until frosty.

Pour into a martini glass.

Garnish with the slice of rhubarb.

Travel Tuesday - Burano

When it was time to leave Verona we gathered our luggage (which was getting rather heavy) and took the train to Venice.

Venice was crowded so we tended to stay clear of the popular spots and spent time wandering areas that generally weren't on the radar of cruise ship passengers.

One day we hopped on a Vaperetto to Burano.With fewer crowds and a more genuine feel, this historical fishing village offers another side of life on the Venetian Lagoon.

Today, Burano is still a quiet village with about 2,000 full-time residents and its main industry is tourism, with day trippers from Venice coming to buy lace and photograph the colorful and picturesque canals. It's much quieter and more laid-back than the big city, and while the small town can definitely feel crowded on a busy summer day, it's nowhere near as popular as Venice.

I Feel Seen . . .

Grilled Pork Chops with Pineapple

In the Weber 'Time to Grill' cookbook this recipe is called 'Simple Pork Chops with Grilled Pineapple'. I normally stay away from recipes like this as simple can have some negative connotations. In this case it just means super easy to make and while the preparation is a breeze the end result is impressive. You can have these on the table in 30 minutes making them perfect for a weeknight meal but the result is impressive enough that you'd could easily serve it to guests who will be impressed that you have worked so hard  . . . only you need to know. :-)

I'd make some extra pineapple as the grilling process produces a fabulous flavour. We like to cut up grilled pineapple and serve over vanilla ice cream.

Grilled Pork Chops with Pineapple

For the rub:
1 1/2 tsp kosher salt
1 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp ground black pepper

4 bone-in loin pork chops, each about 8 ounces and 1 inch thick, trimmed of excess fat Extra-virgin olive oil

4 slices fresh pineapple, each about 1/2 inch thick

Prepare the grill for direct cooking over medium hear (350 - 400 degrees)

In a small bowl combine the rub ingredients. Lightly coat each side of the pork chops with olive oil. Sprinkle with the rub. Allow to stand at room temperature for 30 minutes before grilling.

Brush the grill grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the centre - about 8 - 1- minutes, turning once or twice. At the same time, grill the pineapple until well marked on both sides, 4 - 6 minutes, turning once. Remove the pineapple and chops from the grill. Allow the chops to rest 5 - 10 minutes before serving. Cut the pineapple slices into quarters and serve with the chops.

Cinnamon-Rhubarb Muffins

Last week our cleaner texted Paul and asked if we'd like some rhubarb from her garden. We said sure, expecting a handful of stalks. Instead Nellie showed up with a big bag full of rhubarb. We gave some to our neighbour and have been working through the rest.

I made this muffin recipe on Saturday. It comes together easily and yields a dense, yet moist muffin that is bursting with fresh rhubarb flavour.

Enjoy!

Cinnamon-Rhubarb Muffins

For the muffins:
oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat.