Monthly Archives: December 2014

2014 in review – A big thank you!

The stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 690 times in 2014. If it were a cable car, it would take about 12 trips to carry that many people.

Click here to see the complete report.

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Posted by on December 30, 2014 in Uncategorized


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Provola and Broccoli

Ingredients per 4 servings

  • 1 lb broccoli
  • 1 lb perciatelli pasta (or your favourite)
  • 7 oz Provola cheese
  • 2 ½ tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
  • salt to taste


Slice the provola and set aside.

Trim the broccoli and remove the leaves and the tough part of the stems. Wash under cold running water. Then, remove the stems entirely and cut into equally-sized florets.

Place a sauté pan over low heat and add the olive oil. Add the broccoli and cook for about 10 minutes. Add a little water from time to time so that the broccoli doesn’t stick to the bottom. Once done cooking, adjust the salt and keep warm.

In the meantime, cook the pasta in a large pot of boiling salted water for the time indicated on the box. Drain and transfer the pasta into a baking dish lined with parchment paper. Toss the pasta with broccoli and sliced provola. Bake in a 350° F oven for 10 minutes or until the top of the dish is golden.

Remove from the oven and serve immediately


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Posted by on December 8, 2014 in Uncategorized



Quote of the week

“Pain is the breaking of the shell that encloses your understanding.”

(Kahlil Gibran)

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Posted by on December 3, 2014 in Uncategorized


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Ingredients per 4 servings

  • ¾ lb puff pastry
  • 7 oz asparagus
  • 7 oz medium shrimp
  • 1 oz cornstarch
  • 3 oz butter
  • 1 cup broth
  • 2 eggs
  • 2 tablespoons Sherry
  • all-purpose flour
  • salt and pepper


Defrost the dough at room temperature. Boil the asparagus in salted water for 5 minutes. Roll out the dough on a floured surface, forming a 11 in wide disk. Transfer the dough to a 9 in wide tart pan, creating a border of dough around the edge. Cover with waxed paper and fill the tart shell with dried beans. Bake in a 400 °F oven for 15 minutes. In the meanwhile, melt 2 tbsp of butter in a saucepan. Add the corn starch and stir until dissolved. Then dilute with a little hot broth and cook for 5 to 6 minutes, stirring constantly. Add salt and pepper, then remove from the heat. Add the egg yolks and sherry to the sauce. Pour half of the sauce into the tart shell. Arrange the asparagus on top, forming a star. Arrange the shrimp in between the asparagus stalks. Cover with the remaining sauce and bake for another 15 minutes
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Posted by on December 1, 2014 in Uncategorized