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 | Both politically, with the Government creaking ominously in the face of the austerity measures the EEU and the World Bank are asking for (a number of MPs who were in the governing parties have shifted to the centrist opposition parties this week), and in general, with renewed flooding in Liguria, where Genova was badly hit, and Piemonte, where much of the countryside around Alessandria is under water and there are fears for the Po river.
Today there were also heavy rains in Naples, which caused flooding, and they tell us more rains are coming. Behind it all, climatologists say, are Atlantic storms that reach the Mediterranean, which is unusually warm thanks to the well above average August, September and October temperatures, suck up a tremendous amount of moisture, and then hurl it all at Liguria, and, if they make it past the mountains, Piemonte. One climatologist called the storms mini-monsoons, and considering that Genova and the mountains behind the city got 100 mm of rain (about 4 inches) in the space of an hour, and 300 (about a food) in 24, the description sounds apt. | |
Almost Wordless Wednesday: The New Oil's Coming In
It's that time of year again, and throughout Italy people are spreading parachutes under olive trees, gathering Athena's precious gift (the olives), and taking them to the presses -- some... Read more
| Broth and Boiled Dinner
One of the nicest things about the winter months is a steaming bowl of soup with either pastina (blebs of pasta, wife Elisabetta's preference) or tortellini (meat-filled pasta, my preference).... Read more
| Caldarroste!
It doesn't seem quite possible for the temperatures to have dropped off as fast as they have, and to be quite honest building up a nice bed of coals and... Read more
| Thinking about boning a bird this year?
There are two ways to bone a chicken (or other bird), one that leaves a slice up the back of the bird, and the other that does not. My father-in-law, who sold poultry for a living, used the latter method when preparing birds for customers, and showed me how it's done while I took pictures and jotted notes. Two techniques, actually (on two birds), and though the first time may seem difficult, with practice it becomes much easier, and you'll find yourself doing more than just turkey -- boned birds with meat fillings are wonderful served cool in the summer months.
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