EDIT: The title of the book is "I Know This Much Is True" (Sorry for the typo!)
Wow. On a recommendation from a friend, I bought "This Much I Know Is True" by Wally Lamb
(http://www.amazon.com/Know-This-Much-True-Oprahs/dp/0060987561)
(CORRECTION: the title is actually, "I know this much is true".)
I just finished it and I'm not really sure what to say about it. I don't recall ever having had a book touch me quite like this one has.
At first, the attraction to reading this book was that it is the story from the perspective of the grandson of a Sicilian immigrant. It is that, but it is also much more than that. It is the search for who the narrator is, the process of grief and the need to live even when death touches us, about sibling rivalry, and about - ultimately - self discovery, peace, humility and the importance of family and forgiveness.
There are pure gems of wisdom hidden in the pages of this book.
Buona lettura,
Vincenzo
Because, eventually, everyone always talks to Vinnie.
Tuesday, October 19, 2010
Friday, October 8, 2010
Great Fall Family Recipe - Vegetable Barley Soup
For Coven last night, I made a tasty & flavorful vegan/vegetable barley soup. It was really gratifying to see folks enjoying it so much!
I modified the original recipe that I found here:
http://allrecipes.com//Recipe/beakers-vegetable-barley-soup/Detail.aspx
INGREDIENTS:
2 quarts vegetable broth
1 1/4 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 bell pepper, red or green, or yellow
1 (28 ounce) can diced tomatoes with juice
2 small green squash, sliced or chopped
1 (15 ounce) can garbanzo beans, drained
1/2 onion, chopped
3 - 4 bay leaves
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
2 teaspoons of Balsamic Vinegar
2 teaspoon white sugar (very important to smooth the "bite" from the Balsamic Vinegar
DIRECTIONS:
1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, squash, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Balsamic Vinegar. Bring to a boil, THEN cover and simmer over medium-low heat for 90 - 100 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Mangia e statti zitto!
I modified the original recipe that I found here:
http://allrecipes.com//Recipe/beakers-vegetable-barley-soup/Detail.aspx
INGREDIENTS:
2 quarts vegetable broth
1 1/4 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 bell pepper, red or green, or yellow
1 (28 ounce) can diced tomatoes with juice
2 small green squash, sliced or chopped
1 (15 ounce) can garbanzo beans, drained
1/2 onion, chopped
3 - 4 bay leaves
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
2 teaspoons of Balsamic Vinegar
2 teaspoon white sugar (very important to smooth the "bite" from the Balsamic Vinegar
DIRECTIONS:
1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, squash, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Balsamic Vinegar. Bring to a boil, THEN cover and simmer over medium-low heat for 90 - 100 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Mangia e statti zitto!
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