Plus, the winner of Italy by Ingredient, some Substack links, and a summer send-off recipe
Several new things to read/follow now thank you!
I just read the Only Murders piece and really enjoyed it--similarly came to watch it after I felt like there was NOTHING to watch and now I’m fully hooked.
Say hi to Michigan--we missed our UP visit this year.
Challenge accepted. I’m going to get you to come back to Venice!
Thanks so much Domenica for sharing all of us on this small Planet Substack! I can't wait to get together for banquet one day.
K-Zoo! It's a wonderful place. All of Michigan fills me with such a sense of wellbeing and ease. Enjoy, enjoy!!
Great postcard from Michigan, Domenica, and love all the recs, recipe and Daniela’s illustration! Did you get to have a Coney Island frank?
Emil’s in Lansing on Michigan Ave
Michigan - for that matter, almost anywhere in the Midwest - in the fall is glorious! And thanks for the reading list; Laurie Stone's writing on Only Murders in the Building was spot on - now on to see what Kois is saying about Martin Short (who is a parody of himself and good for him!).
I’m prepping to make Viola Buitoni’s version of bolognese sauce. Her instructions include gems like “ignore the wormwood of inadequacy caused by those who boast about hours of cooking” and “ keep your ears pricked: if the sizzle [of the soffritto] becomes a screech, the vegetables are calling for help.” Lively prose!
But I’m finally getting around to and enjoying your other recommendation - Chewing the Fat by Moyer-Nocchi.
Thank you for sharing your finds!
Thanks for the well-curated reading suggestions.
Thanks so much for the wonderful mention! All best, Laurie
What a surprise to find out you lived in Detroit. I live in a suburb, my daughter went to Western University and my family had the oldest Italian restaurant in Michigan.
Thank you so much for the shoutout, Donna! And for today’s yummy-looking recipe. Kalamazoo looks very charming—have fun!
I love the idea of the pasta with slow-roasted tomatoes - something I regularly make (the tomatoes, I mean). If it's not too suggestive or snobby of me, can I recommend adding a few drops of balsamic vinegar to the tomatoes? It adds a lovely acidic richness to the roasted tomatoes...especially if they accompany bruschetta.
Thanks so much for the mention Domenica - that brought me so much joy today...
Now to the good stuff - slow-roasted tomatoes in pasta...there is no way to go wrong in that combination <heading for the kitchen now to pop a few tomatoes into the oven...and getting that past water in a pot for a delicious pasta this pm>...
We must figure out a way to meet whenever you return to Italy...
Firstly, thank you so much for this. Secondly, I'm getting "inspired, sometimes odd", tattooed on me somewhere ASAP.