Now Grietje from her window sees the leafless poplars lean
Against a windy sunset sky with streaks of golden green;
The still canal is touched with light from that wild, wintry sky,
And, dark and gaunt, the windmill flings its bony arms on high.
"It's growing late; it's growing cold; I'm all alone," says she;
"I'll put the little kettle on, to make a cup of tea!"
Mild radiance from the porcelain stove reflects on shining tiles;
The kettle beams, so red and bright that Grietje thinks it smiles;
The kettle sings--so soft and low it seems as in a ...
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How rare is thy rich, passion-giving worth.
When weary of full many a Scottish mile,
One rests, and stirs thee with a knowing smile
In some dim inn of Edinburgh or Perth.
Gods must have drunk thee at their wondrous birth,
For in thee there is laughter and no guile,
And they, enraptured, from some heavenly aisle,
Perchance have given thee to this sorrowing earth.
For when thou art near, the devil has the pain,
No bitter frown is known, no caustic sneer,
The world on golden axles moves and turns.
And then ring out again, and yet again,
In ...
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It is imperative to follow a precise sequence when preparing a Balsamic Vinegar Dressing for all types of salads. Differently, the often expensive flavor of Italian Balsamic Vinegar is lost at the bottom of the salad bowl. The sequence is the following:
Salt goes first, followed by Balsamic Vinegar; and, last, Extra Virgin Olive Oil. Toss salad vigorously at every step.
First Step
Salt is used in food preparations for its ability to extract flavor from ingredients. Salt is like a magnet. Without it food flavor remains dormant inside the ingredient. In fact, a saltless ...
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Italian Tradtional Balsamic Vinegar Of Modena (or else Reggio-Emilia) and original Italian Parmesan Cheese is a sublime combination of flavors and aromas. The pairing of the two transcends personal preferences. It's impossible not to like it. Our primordial taste buds immediately respond to the goodness of the simply perfect tastefulness. However, to savor the experience to its fullest it is necessary to follow a very simple methodology used by true connoisseurs of Traditional Balsamic Vinegar. Here it is:
INGREDIENTS
- 200 grams Parmiggiano Reggiano Cheese
(best to use a young Parmiggiano Reggiano Cheese)
- ...
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Espresso coffee in Italy is close to mandatory after a fine meal, whether lunch or dinner, at home or at restaurants. Espresso Coffee is also mandatory in the morning and throughout the day. In fact, upon meeting an acquaintance on the street chances are he/she will say: "Prendiamo un caffe..." (let's go have a coffee). I daresay it's impossible to find an Italian household without at least one stovetop moka pot stored away in a cabinet. I daresay it's impossible to enter even a village in the most remote corner of Italy ...
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Like the bar of the beaten gold
I gleam in the summer sun;
I am little, I know, but I think I can throw
A man that will weigh a ton.
I send out no challenges bold,
I blow me no vaunting horn,
But foolish is he who treadeth on me;
He'll wish he had ne'er been born.
Like the flower of the field, vain man
Goeth forth at the break of day;
But when he shall feel my grip on his heal,
Like the stubble he fadeth away;
For I lift him high up in the air,
With his heels where his head ought ...
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Collection of food-themed Jokes and Puns from all corners of the world. Laughter guaranteed!
Food Jokes Anthology
Wine Jokes Anthology
Beer Jokes And Liquor Jokes Anthology
"HOG" AND "BACON."
Once going the Northern Circuit as judge, before he had the Great Seal, Sir Nicholas Bacon was about to pass sentence on a thief convicted before him, when the prisoner, after various pleas had been overruled, asked for mercy on account of kindred.
- "Prithee," said Judge Bacon, "how comes this about?"
- "Why, if it please you, my lord, your name is Bacon, and mine is ...
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THAT morning, which was a Sunday, Sureau, the pastry-cook on Rue Turenne, called his apprentice and said to him:
"Here are Monsieur Bonnicar's little pies; go and take them to him and come back at once. It seems that the Versaillais have entered Paris."
The little fellow, who understood nothing about politics, put the smoking hot pies in the dish, the dish in a white napkin, and balancing the whole upon his cap, started off on a run for lie St. Louis, where M. Bonnicar lived. It was a magnificent morning, one ...
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"HE'D BETTER HAVE SWALLOWED IT."
He had "struck it rich," and determined on a visit to the East, and in accordance with this intent, had reached, Chicago. It was just before noon, when, having fixed himself a little in room 347, of the Palmer House, he sauntered down in search of the dining-room. He had not yet had time to adorn himself with store clothes, but wanted dinner, and his "biled" shirt and his coarse useful Western attire to correspond, gave him rather the appearance of a frontier greenhorn. He found the dining-room ...
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When the sirup's on the flapjack and the coffee's
in the pot;
When the fly is in the butter—where he'd rather be
than not;
When the cloth is on the table, and the plates are
on the cloth;
When the salt is in the shaker and the chicken's in
the broth;
When the cream is in the pitcher and the pitcher's
on the tray,
And the tray is on the sideboard when it isn't on
the way;
When the rind is on the bacon and likewise upon
the cheese,
Then I somehow feel inspired to do a string of
rimes ...
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We drew around the tea-table, — my wife and I. Tea, save in the summer time, when I take my month's vacation, is almost an obsolete meal with me; for the hour — six o'clock — wherein it is proper for it to be partaken, is usually devoted by me to dinner. After being all day in town, with just a chance to run into Delmonico's for a sandwich or a tart at noon, six o'clock finds me, with the vesper-bell from the college sounding in my ears, as I reach my ...
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HOW strange is Love: I am not one
Who Cupid's power belittles,
For Cupid 'tis who makes me shun
My customary victuals.
Of, Effie, since that painful scene
That left me broken-hearted,
My appetite, erstwhile so keen,
Has utterly departed.
My form, my friends observe with pain,
Is growing daily thinner.
Love only occupies the brain
That once could think of dinner.
Around me myriad waiters flit,
With meat and drink to ply men;
Alone, disconsolate, I sit,
And feed on thoughts of Hymen.
The kindly waiters hear my groan,
They strive to charm with curry;
They tempt me with a devilled bone --
I beg them not to worry.
Soup, whitebait, ...
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A young man came into an ornate restaurant at eight o'clock in
London.
He was alone, but two places had been laid at the table which was reserved for him. He had chosen the dinner very carefully, by letter a week before.
A waiter asked him about the other guest.
"You probably won't see him till the coffee comes," the young man told him; so he was served alone.
Those at adjacent tables might have noticed the young man continually addressing the empty chair and carrying on a monologue with it throughout his elaborate dinner.
"I think you ...
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Beloved you are
Caviar of Caviar
Of all I love you best
O my Japanese bird nest
No herring from Norway
Can touch you for flavor. Nay
Pimento itself
is flat as an empty shelf
When compared to your piquancy
O quince of my despondency.
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Buy Italian Fresh White Truffles From Alba
Truffle Knowledge
All About Truffles Index
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It isn't true, as it is often erroneously believed, that the White Truffle pairs well with white wines while the Black Truffle pairs well with red wines. Fresh Truffles pairing with wine is not done based on the truffle used because the truffle is not the main constituent of the dish; the truffle is only a flavoring agent. Wine has to be chosen according to the type of preparation (meat, fish, pasta, rice, etc.); the condiment type (butter, cheese, ...
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A popular legend about the esteemed Périgord Truffle described by the gastronome Brillat Savarin as the "black diamond" is still told in and around the Périgord region in South-West France. The legend has it that a poor woman, tired and hungry, stumbles upon the dilapidated hut of man equally poor and old. The old man offers to share with the old woman his meager meal of charred potatoes cooked in a dying coal fire. All of a sudden, the old woman transforms into a beautiful fairy and says to the generous old ...
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There was an old waiter at Wapping,
Drew corks for a week without stopping;
Cried he, "It's too bad!"
The practice I've had!
Yet cannot prevent them from popping!"
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The plums and cherries are blossoming,
My heart too is unsheathing from winter —
And it has all happened in one day.
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Peaches, peaches! everywhere
See the tempting baskets stand!
Luscious fruit from Delaware,
Ruddy cheeks from Maryland.
Orchards of the sunny South,
In surprising plentitude,
Furnish freely every mouth
Appetizing, dainty food.
Peaches in the market stalls,
Peaches vended on the street
By the rogue who seldom hauls
Peaches good enough to eat.
Dealers a bonanza reap
From the blushing favorites,
While their cry of "Peaches cheap!"
Gathers in the silver bits.
What delicious nectar pure
Velvet cuticles enclose!
Pampered taste of epicure
No more toothsome flavor knows.
There are peaches tough as vice —
Acrid as a sharp retort!
Dear were they at half their ...
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The memorable grand dinner given by the classical doctor in Peregrine Pickle, has indisposed our tastes for the cookery of the ancients; but, since it is often " the cooks who spoil the broth," we cannot be sure but that even " the black Lacedaemonian," stirred by the spear of a Spartan, might have had a poignancy for him, which did not happen at the more recent classical banquet.
The cookery of the ancients must have been superior to our humbler art, since they could find dainties in the tough membranous parts of ...
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TasteArts Four Seasons
