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My grandmother was born in Rivarolo Mantovano, a small village in the countryside near Mantua. When I was a kid, we used to go there (from Milan) to pick up pumpkins, in order to find the most delicious for our homemade tortelli.
Pumpkin-filled tortelli are a very ancient recipe from northern Italy, and a typical dinner for Christmas Eve in my family. My grandfather makes egg pasta on Christmas Eve morning or the day before. The filling, a mixture of pumpkin, amaretti biscuits, parmigiano cheese, mostarda, and nutmeg, is rather sweet than savory. We have them with butter and sage, but my father usually grills them in the oven with parmigiano on top, for some extra-flavour.
Fave Memory: The first year I started to love Thanksgiving! The setting: my cousin's house (first year hosting); the dinner: a simple turkey, mash, and sweet potato; the dessert: ALL the pie options, a cake, cookies and ice cream. Now THAT is a Thanksgiving made for a sweet tooth (me)!
It was Thanksgiving at the farm. Since I fancy myself to be a baker, I volunteered to make the pumpkin pie. The meal proceeded nicely, and then came desert and the awful realization that I forgot to add the sugar to the pie filling! Oh, well, the chickens deserved a nice Thanksgiving, too, right? So we gave the pie to the chickens. Despite the fact that they frequently eat raw squash, every single one politely declined their Thanksgiving treat!
Fun simplified description on Jack-O-Lantern construction. This can also be purchased in fat quarter form on linen/cotton as a tea towel you can hem yourself. https://www.spoonflower.com/designs/8081851-jack-o-lantern-recipe-tea-towel-by-kae50