Citizen Cook

Carlo Dreams of Prosciutto. DOK Dall’ava Prosciutterie.

Finally, gelato! It’s been beautifully warm in Bra, but ice cream shops are closed in winter. But found one at Torino Airport while waiting for delayed flight. When coffee flavor is not available, I go for my favorite combo of pistachio and nocciola. Venchi gives you a choice of milk or dark chocolate as topping. This woman is dark chocolate all the way!

Modified Ginataan with Tang Yuan, a black-sesame-and-peanut-filled mochi ball. I guess this is Filipino mixed with Chinese and Japanese. Afternoon merienda.

When Moka doesn’t work in the new apartment’s induction stove, Vietnamese coffeemaker to the rescue for a mug of Americano. With savory breakfast this morning (spinaci, formaggio) instead of a sweet cornetto. I think I’m almost ready to tackle a cookbook project due today. 🤪

Outrage. Extreme sadness. Protest. Pray. When is going to get better?

Torino, an hour train ride away, is the big city closest to Bra where I stay. Tried the popular Crispa for “Chinese street food” — soup and shrimp dumplings, bao and beef noodle soup. Good fuel for walking around all afternoon and, ah, shopping. 🤣

Back in Bra, Italia, where the fog kinda brings me back to my San Francisco days. Spent three weeks in DC for the holidays with family and friends. Avoided pasta and pizza so I devoured Korean, Vietnamese, Ethiopian, Mexican food…and bagels! 🤣 A lovely short stay in the land of MLK and Ms. Tubman. Classes canceled this week so filling schedule with productive chores. But will most likely chill in my new apartment.

First snow ❄️ n Bra.

From the lovely
to la casa mia. Snicker, tiramisu, cafe, Frida (pistachio) and cream.

The spirit of Christmas in full swing at the center of Bra just in time for Immaculate Conception Holiday. Nice view in front of my flat.

There’s much comfort in making space with friends of similar culture over food to share our experiences living in a foreign country, talking about our families, our culture…even past loves and future goals. No shame in devouring “stinky” or “weird” foods. 🤣 Ended the meal with local desserts, tea and, of course, caffe!

There’s much comfort in making space with friends of similar culture over food to share our experiences living in a foreign country, talking about our families, our culture…even past loves and future goals. No shame in devouring “stinky” or “weird” foods. 🤣 Ended the meal with local desserts, tea and, of course, caffe!

Felt good to make — and eat — my mushroom spinach frittata again. This one is made with two cheeses: Grana Padano DOP and Tartufino from our rainy market jaunt in Torino yesterday.

Don’t hate me: I like sweet wine. Sampled one in class.

Monday morning reading, old-school style — paper and highlighter pen. But my old-school breakfast gets modern…oatmeal champorado with local chocolate and honey. No tuyo (dried fish) so it’s bits of hamonado for saltiness.

Stopped at this newly opened bakery for a quick luscious bite. Bigné Crema.

The Food in the Jewish Diaspora class inspired our only Jewish classmate from Israel to make challah, and others joined in to learn, knead, braid and eat — with our hands and wine, cheese and plenty of jam!

Primo giorno di scuola…di nuovo! First day of (back to) school for me…again! Got my university sweatshirt, mug and notebook. Nice welcome lunch.

Seems the whole world gone crazy over the queen of purple: ube! Well, Pilipinos and Asians also love green that’s not macha — pandan that’s usually paired with flavors of coconut. This one is a soft pandan roll with coconut bits. My breakfast.

Mackerel came back to my life. Marinated daing style in vinegar, garlic, salt and pepper. Broiled not fried. Taste of childhood.

My first lemon cake to celebrate a dear friend’s birthday who’s making joyous raucous in heaven.

It’s been a while since I’ve made biscuits. So glad this batch for my class demo turned out so flaky and really tasty.

Prepared for my friends a favorite childhood Filipino snack that here becomes dessert: taho! It’s warm silken tofu with sago (tapioca pearls/boba) and syrup. I made mine organic gumamela (hibiscus) syrup. Comforting on a winter day.

It’s a luxury for women like me who work in the kitchen to get my nails done with polish that whispers happy! And my dear friend, Masumi Lowman, just set up her own shop after 14 years in a salon. I’m supporting not just a friend but an Asian-woman-owned small business. One chair. So no need to deal with a crowd. I feel safe here. Try (Nails by Masumi) in Old Town Alexandria for your next mani-pedi service.

What a blessing to celebrate Mr. Robert Pryor’s 100th birthday. Had the pleasure of cooking dinner for his immediate family last night. He is the brother of my dearest friend, Ms. Dena Pryor Cummings, who left us at 104 last year. I visited her resting place this morning in Dublin, GA. The Pryors and Cummings have taken me in as family. What a gift!

Leftover turkey, for my family (they’re all in Cali-fornia), means turkey sopas (soup) the next day. Having it with cornbread (a few with blueberries, indigenous to this land), my contribution to the dinner table.

Thanks for a fun and really useful class, Christine ! Need more practice in folding the leaf and bao. And great tip to make noodles from leftover dough.

I’m always in Old Town, but how could I miss this spot? Met the owner Brandon after his retro Metro truck caught my eye. Will definitely a stop next time I crave some ice-cream or custard.

Triple layer coconut cake (green is pandan, purple is, what else, ube).

Worth a post in my very busy teaching schedule. Our fearless director leaves our school this week to do good globally. I made my first ube(rry) cake for his despedida.