There are courses that will prepare them or try them when they make you take a step back in time. You speak of your grandparents, of a flame and a fire placed in an iron box and kept under the kitchen table, because heat the legs of those who sat at lunch. Methods of the past, now is no longer practiced and that tell of the many sacrifices made to raise children, the happiness of coming home after school to have lunch with their grandparents and enjoy the warmth around the table. The warmth came from the fire but also from the hot dish expertly prepared by the thin, tapered hands Grandma's ... a grandmother, young, blue-eyed, which is not too early. I wish he could see me now, he saw James, I wish they would speak to me and teach me to live enjoying what I have, without looking more and more, she's an orphan as a child and mother, she raised her brothers and then his four children, she always had a smile on her lips, she was preparing those dishes so good that I warmed my belly and my heart ...
You take the dry beans and bring to boil on low heat, with the odors, I used a carrot and a stick of celery, whole onion leaf (so you can then remove), a bunch of parsley, a bay leaf. Towards the end of cooking, that is, after about an hour, I put the salt, I eliminated the smell and I spent all the blender. Serve piping hot, with a bit of extra virgin olive oil raw, wild chicory in conjunction with salting. Here at Parma chicory I did not find it, I crunched some simple tarallini Puglia ... but I doubt that those would be enough to make this dish as a special time ...
Long live love grandparents!
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