
A nice waiter, in a nice place... a little bar Isa an I like very much.
free game online, technology, sport, economy, lifestyle, hobby, education, arsitecthure, and ect...
The last mystery photo was such a resounding success (!) that I'm going to give you all another opportunity to display your knowledge of Venice.
This photo comes from "Things Seen in Venice" by L. and L.M. Ragg, published in 1931, so I hope it's out of copyright. It was captioned "A Venetian Backyard". If you haven't been into this backyard, you will have great difficulty in finding it, as it is off the beaten track, so I will give you a bit of help – it's quite near to San Zanipolo.
In response to the request of Anonymous (Wednesday), I am posting a mystery photo. Now, this shouldn't be too hard for the real fans of Venice. The pattern of the ironwork of the bridge is unique so far as I know. I had to wait a long time to get a photo without people on the bridge or a gondola gliding beneath it, as the bridge is on a really busy thoroughfare, both of land and of water.
Lately we've been loving roasted red pepper sauce, a simple combination of homemade marinara blended with roasted red peppers creates a dynamic flavor combination, toss it in some pasta and it is hard to resist!
Every couple of weeks or so I make a huge pot of marinara, I buy a 6lb can of San Marzano tomatoes, saute 12 to 15 cloves of chopped garlic in 3/4 cup of olive oil, 5 teaspoons of salt, pepper and lots of basil, sometimes I might add a small onion but most times I don't.
After it simmers for a good while I let it cool down, pour it into containers and stick it in the freezer for when ever I need it. In this case I held one out to make my roasted red pepper sauce.
I suggest roasting your own peppers, I personally don't like the flavor of the jarred ones and besides, they're too watery for this recipe. I put mine which were drizzled with olive oil, salt and pepper under the broiler, keep watching them until they're soft and slightly charred. Peel the skin off and whirl them in your food processor.
Look at that color isn't it beautiful? Now all you have to do is spoon your already highly flavored marinara into the mix, as much as you want accordingly to your own taste, until you reach the perfect balance of pepper verses tomato. The more pepper flavor the better, that's what you're aiming for here.
My al' dente cooked fettuccine was then tossed with that luscious roasted red pepper sauce, pre roasted eggplant, cherry tomatoes, zucchini and artichokes, I added in some olives, lots of basil and parsley.
These two terra cotta figures are on a wall of the courtyard of the Palazzo Barbaro. I have no idea what they represent or what they are for - if they are for anything. Sensible or amusing suggestions welcome. There seems to be some sort of bracket between them, which I did not notice when I took the photo.
This is where Lord Marchmain (Laurence Olivier), Cara ( Stéphane Audran), Sebastian (Anthony Andrews) and Charles (Jeremy Irons) had breakfast in the Granada Television production of Brideshead Revisited. The door on the right is the land entrance. Behind the pillars you may be just able to discern a gondola.