(I built this brick oven in a very simple style, but it makes the greatest pizza and bread)

Onion is considered the truffle of the poor, it is a good antibiotic, a natural diuretic, a natural warm up as it produces warmth in the body and contains as many medicinal substances as a whole apothecary could have. It helps against cardiovascular diseases and we all like food believed to be aphrodisiac. Onion and white wine make a perfect potion of positive effect against cold, fever and cough.

Onions fed the builders of the Pyramids, the troops of Alexander the Great and Emperor Nero constantly munched on leeks to clear his throat.

I believe if we take onions away from the kitchen there is no gastronomic art and this was my roasted onion salad last Sunday.

On the stove, I grilled the onions first with only olive oil and marine salt. When grill marks formed on both sides, I covered the serving plate with arugula (from my orchard). On top I laid circles of roasted onions, circles of tomatoes (from my orchard), added a few green olives and a citronette emulsion made of lemons (from my orchard), olive oil, salt, pepper and thyme. I said “from my orchard” many times, that’s because I am very proud of being a city girl and knowing of how to grow food. To me, it’s about being in control of what I eat.

I cannot make tasty and healthy food any more simple than this.

There was a time when my parents would say “I will leave you on bread and onion!” when my brothers and I did something they didn’t like. With all the good proprieties onions carry, it would have been a nice punishment, but somehow it did not sound so good then.

I am here and always available for consultations if you need to build a brick oven, a kitchen spice garden, or an outdoor kitchen. Ciao,
Valentina

http://www.valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Most often she designs kitchens and wine grottos; outdoor kitchens and outdoor rooms; great rooms and entertainment rooms. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Finally she wrote two books on Italian regional cuisine and one book on color theory. Get your copy of Valentina’s books on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Focus, a French company, came up with “Sigmafocus” an elegant wall-mounted BBQ that looks more like a hat hanging on the wall. Made of steel, it opens from the wall and the generous firebowl comes down at your height ready for BBQing any food. The plate on the wall protects the wall from the smoke. It is perfect for garden or balconies and even for apartment living. The same company produces “Diagofocus”, a beautifully designed cylinder and stylish space-saver BBQ.

Do you live in an apartment? This next solution is a dream. The balcony BBQ mounts on the rail of the balcony as if it was a planter, except that you can cook your favorite vegetables and meats. Check with your landlord, as many apartment managements do not allow any type of BBQ. Price 59.00 Euro, find it here http://www.connox.com/categories/outdoor/barbecue/bbq-bruce-balkonygrill.html

Italians do the Italian things. Hand-painted colorful ceramic BBQ are highly decorative and can be placed anywhere in the garden or patio. Even when not in use for grilling, the grill area can turn into a small counter by covering it with a flat plate, then a wine bottle and glasses can rest on it.
Find it at https://www.facebook.com/romeo.cuomo
There is poetry in something this beautiful !!!

In Greek mythology, Prometheus stole fire from Zeus to give it to the mortals…. Slow food taste so good. Is your fire ready?
If you are looking for something special, I am here to help, just ask. Ciao,
Valentina

http://www.valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina is an Italian Interior Designer with a passion for kitchens, cooking and extensive knowledge of food. She designs for USA and Europe’s markets. She loves to remodel homes and gardens. With her many years of experience she is able to cover a wide range of design solutions. She offers design consultations on-line and anywhere in the world through Skype line. Valentina is the author of three books all available on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Ever since I moved to California, I have had the opportunity to grow food in my garden. I opted to plant an orchard instead of temperamental plants. In Europe space is limited and I had never grown food in my life. However, good food, grown and prepared the natural way was my family concept of daily nutrition, just as in any Italian family.
The knowledge of natural food in Italian homes exceeds any nutritional book. Junk food, munching on candies and salty processed food just doesn’t exist in our homes and we have no interest in GMO food, so far from our concept!

Everything changed when I moved to California and a great problem faced me. Food corporations want to corrupt our health by selling corrupted food. I managed to stay very healthy all my life and I intend to continue staying that way. I am not going to be subject to the abuse of corporate food. What did I do? I boycotted all the corporate super markets, I shop at local producers, small food stores and the rest I grow it myself. I had to learn quickly how to grow food and how to become a “urban farmer”.
I am not interested in going out to eat either, unless I know where the restaurant food comes from. Tough luck for them, but in my house, food is natural, the taste is excellent, its color is flavorful and my friends forget to live because my food is so good. Often, I wonder if they come for my food or me!!!

Here it is something you can make and keep in the refrigerator. Give yourself the flavor of Vitamin C, any time you eat.

Dry Peppers Compote
From the Internet, I bought Italian grown seeds of:
Italian Roasters
Italian and Greek Peperoncini
Cherry Peppers
Chichen Itza (this specialty pepper takes the name from a large pre-Columbian city built by the Maya civilization)

Preparation:
First with needle and cotton thread sew each pepper on the top part until a necklace is formed (see first photo above). Tight the two ends together, hang it in a full sun area to dry for a week, or longer if there is humidity in the air. Bring it in a dry place at night.

After one week, cut open each pepper, discard the seeds, chop in very small pieces, add salt and leave them to dry on a cloth and in the sun again for 2-3 days, until the salt has drawn all the humidity from the peppers. Bring it in at night.

Prepare the condiment:
Chop garlic and Italian parsley both very fine, add capers, and season to taste, no black pepper, some of the peppers might be hot. Mix the condiment with the dry peppers. Fill up a glass jar (no plastic container please) with the compote, cover with extra-virgin olive oil to the top of the jar, close and store it in the refrigerator for a week. Let the flavors marrying before you polished it completely.

How to use the compote:
Put it in sandwiches, eat it as a salsa, spread it over grilled fish or meat, enrich a green salad, or simply eat it with freshly baked crusty bread.

Last year my compote lasted three days, I didn’t even have the chance to take a single picture, but in between all those jars you see in the photo below of my home-grown and home-made food, there is one compote in there too.

Do not hesitate to ask, if you need some information. Ciao,
Valentina

http://www.valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina Cirasola has been in business as an interior designer since 1990 improving people’s life by changing their spaces. Often people describe her as “the colorist” for a reason. She lives in a colorful world, wrote a book on colors RED-A Voyage Into Colors and loves to color her clients’ environments by creating the unusual. Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being, then finally she wrote two books on Italian regional cuisine. Find Valentina’s three books on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

It wasn’t too long ago when my father brought home every year a huge, decadent dark chocolate Easter egg for my brothers and me, at least it seems not that long. Sometimes he won the egg with a raffle at his office, but often he bought it at the pastry shop. Italian pastry shops, café and delicatessen stores beautifully display Easter eggs wrapped in cheerfully colored cellophane and contrasting colored aluminum foil. Chocolatiers free their imagination when making Easter eggs in all shapes and sizes, some are even human size and all conceal a surprise. The expensive tall and large chocolate eggs conceal something valuable even gold or silver items from jewelry to knickknacks. The gift inside each chocolate egg is a reminder that the egg is a symbol of rebirth, fertility, the renewing of nature in the spring coming out from under the snow or cold weather and in the Christian world it also symbolizes the resurrection of Christ.

The modern custom of decorating Easter eggs has roots in ancient Egypt, Greece, Persia and even China. Vernal Equinox or else called Spring Equinox marks the Sun crossing directly over the Earth’s equator in the Northern Hemisphere. For thousands of years this event marked the beginning of a new year, thus it was celebrated with gifts of colored eggs and with a variety of rituals to welcome spring.

Colors have a meaning in every culture and every custom, even in decorated Easter eggs, their brilliant mixed colors in general symbolize Spring and the light of Sun, but some specific colors have a deeper meaning or carry a particular message.
Red symbolizes Christ’s blood. The legend says that Mary Magdalene made a joyful announcement to the apostles when she discovered that Christ’s tomb was empty. Incredulous Peter challenged her by saying that he would believe the news if the eggs she carried in the basket would turn red colors. So it happened.
Red eggs are very popular in Greece, while green eggs are popular in Germany and Austria. In the Eastern Europe people prefer eggs decorated with geometric designs in blue and white or red and white; in Armenia often eggs are decorated with religious effigies of Madonna and Christ and in America I see every colors, every designs and everything in between.

I do not remember not having placed at least one Fabergé egg in each of my client’s house. They are highly valuable and lend themselves well to any décor, just as the first platinum Fabergé egg decorated Tzarina Maria’s quarters at her palace, an exquisite gift Tzar Alexander commissioned just for her. Her platinum egg had a surprise in it too. Inside the platinum egg there was a golden egg, which in turn inside contained a chick and a miniature of her imperial crown.

Last year I was in Germany around this time and saw this amazing tree Mr. Volker arranges in his front yard every year with over 10,000 papier mâché eggs, while in Berlin giant Easter eggs were on display in the street. One really feels the arrival of spring and the rebirth of the spirit!

Ancient Romans said: “omne vivum ex ovo” – all the living beings originated from the egg, but does anyone know the relation between Easter and bunnies? Ciao,
Valentina
http://www.valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior since 1990, specializing in kitchen, bath, wine cellar, and outdoor kitchen designs. Often people describe her as “the colorist” as she loves to color her clients’ world and loves to create the unusual. “Vogue” magazine and many prominent publications in California featured Valentina’s work. She also has made four appearances on T.V. Comcast Channel 15. Author of three published books, the latest RED – A Voyage Into Colors is on the subject of colors.
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

You are ready to go overseas, perhaps to a country you have never visited before, but hopefully you have read about it to got acquainted with customs and habits of its people. Not knowing what to expect the first time outside our familiar environment, my feeling tells me to “blend in” as much as possible. Obviously if I plan a trip to Japan I am not going to wear a kimono, or for a trip to India a colorful sari will not look good on me, but I will wear comfortable clothes that I can coordinate or layer according to any occasions and weather.

Shoes are a dead give away of the traveler’s origin. I purposely leave out the unattractive “tank shoes” those tennis/running shoes every tourist wear. However, traveling with new shoes is painful, leave them home until they are well-worn. Pack instead comfortable leather shoes, polished well, flat, loafer or low hill (for women), to let the feet breathe and avoid headaches. If feet hurt, head hurts too.

About the unexpected – One never knows what will happen when traveling. What if you lose your luggage, or the traveler sitting next to you in the plane spills food on you, can you get dressed when you arrive at destination?
In your carry-on pack a couple of changes of clothes including intimate apparel and toiletries until your luggage is found. In your carry-on put a list of everything you have in the checked-in luggage. It will be easier to claim the content if the luggage is totally lost and easier to buy some of the items wherever you will be.
Carry more than one credit card, just for your own protection and your bank’s phone numbers.
Always carry a photocopy of your ID or passport.
Carry phone numbers and locations of your country’s Embassy or Consulate.
Fly prepared!

Folding versus rolling – Roll tight and neat every piece of clothes you intend to take, making sure not to create creases and align side-by-side to each other, until the luggage is filled. This is a proven method to get more pieces in and never have wrinkled clothes at arrival point. Fashion doesn’t have to be painful. Thanks to today’s designers choice of fabrics and style, we can achieve a star look regardless of the class of travel.

Don’t stand out – Watching films is like watching the world as a spectator through a window, we can observe poor travel customs and learn from them. In the movie-comedy Monte Carlo a friend of Selena Gomez (main protagonist) impersonating rich and famous Cornelia, takes her stiletto shoes off in the street while visiting Paris by bus ending up walking bare feet. That is not a proper behavior, stiletto shoes are good for sitting down events and not for traveling, but also in many countries is not acceptable to be bare feet in the street, if you are a woman.
Wearing lot of gold jewelry can make you a target for theft and personal attacks. How would the viewer know that your gold jewelry is real or custom? Don’t offer the opportunity.

Smart dressing – Unless you are going to hiking, fishing, biking, or some sort of sport trip where only clothes dedicated to that sport are needed, traveling in cities requires a different kind of planning. It’s easier not to be spotted as tourist when traveling abroad wearing smart clothes. It is actually a better way to receive a higher quality service, or upgrades in planes and hotels.

My travel to Puglia, Italy with a group is coming up April 15, 2013 – http://valentinaexpressions.com/trips-2/ (click here to get info on the trip). I will gather all the local participants in a restaurant to advice them on does and don’ts of our trip together and I will do the same with a Skype call with the distant participants. Traveling prepared avoids a lot of headaches. Ciao,
Valentina
http://www.valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina will host two trips a year to Italy with the intention of showing Italy with the eyes of a designer born in those parts and let people experience the ”wheel of emotions” don’t even know exist. She will take her groups to the non-commercial Italy, areas not beaten down by massive tourism. Valentina will guide the tours through art, architecture, food, shopping and special adventures organized for people who want to live it up! Check out her books on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Strangely has it seems, the Vatican was not ready to keep a Pope in retirement needing new staying accommodations, medical assistance, a new set of clothes, furniture and servants. Usually Popes don’t resign, they die and go down in history, that’s how they mark the end of their duty towards the Church. Now seamstresses are working on his new dresses, he will wear the white “zimarra” without the cape, new shoes of different colors are in the making and the new apartment in the Vatican’s nunnery convent is the remodeling phase, where he will spend the rest of his life in seclusion.

The Pope left us all puzzled and in doubt that there is more to this story than his frail health and advancing age. The Pope’s high power CEOs and media have said the Pope is not sick, just very fatigued. Today’s resignation created a huge precedence setting new rules in the Vatican. This could mean that in the future, a Pope might resign anytime he feels like, if for whatever reason gets tired of this highly important job, or the pressure of carrying-on duty and responsibility towards the followers becomes too heavy. He can tell the world “I have had enough of you now, good-bye, I go shrivel up in my little corner”. Furthermore, it means that any corporation or high power government can order the next Pope to step down at anytime, using the excuse of a bad health as a cover-up. This gesture of resigning was wrong, it has undermined the Catholic Church and diminished the role of the Pope in the service of the Christian community. How two Popes are going to exist until Pope Emeritus Benedict XVI will be alive? This was not an act of courage, it was simply wrong. Perhaps 100 years from now, posterity will know the real reason that forced him to resign. For the moment, we cannot help feeling abandoned.

The ceremony of the Pope’s transfer to Castel Gandolfo by helicopter was solemn and emotional. Castel Gandolfo is a beautiful large mansion built around the 17th Century owned by the Gandolfo’s family and later expropriated by the Vatican, as the Gandolfo’s could not pay their high debts towards the Vatican. The house faces the Lake Alban and sits on the Alban hills of the Roman countryside. Ever since it became the Pope’s vacation residence, the Swiss Guards guarded the house and the main door always kept open.

Since 1506 the Swiss Guards have been in service of the Pope only, no other person or office in the State of the Vatican. Their colorful uniform made of tri-color combination orange, blue and red, conceals highly trained snipers and combat soldiers. Yesterday in their formal uniforms their duty was over. At 8:00 pm sharp the Swiss Guards closed Castel Gandolfo’s doors as a symbol that the Papacy is empty and their duty is over. The Vatican’s Gendarmerie took over Castel Gandolfo’s security. This ceremony, unique in its genre, had never happened before. Castel Gandolfo did not even exist in the year 1250 when Pope Celestine the 5th resigned and neither did T.V. to project these historic images in the world. I really witnessed history in the making!

Pope Emeritus Benedict XVI, as he will be called from today, will no longer wear the famous red loafer, reserved only for the reigning Pope. His gold ring, the “Ring of the Fisherman”, decorated with a depiction of St. Peter in a boat casting his net, with the name of the reigning Pope around it and made only for him will no longer be in use. The goldsmith will create a new ring for the next Pope with a new seal.

We feel a lot of empathy and wish Pope Emeritus Benedict XVI light and internal peace, but we can’t help feeling lost. A new era is coming. Ciao,
Valentina

http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina Cirasola, Italian born, designer and author decided to live as an Italian outside Italy. At times she talks about politics and writes about major events of her country, expressing only her opinion as a form of pain releasing, or amusement, no other intentions. Please check out her books available on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

As we need restorative breaks in life, April 15, 2013 I am taking a group of curious travelers to Puglia, Italy, the region where I come from, South-East of Italy, sitting pretty on the blue-green Adriatic Sea looking at the white Greece and the Dalmatian Coast of the ex-Yugoslavia. Puglia is one of the many Italian regions not well-publicized to mass tourism, thus it is an area where the land is virgin, the air is pure, food is deliciously hand-made fresh every day, people are warm and friendly and prices are affordable. This is a place where you will reconnect with freedom, or will make you the protagonist of your own art of vacationing.

Traveling to Puglia is not about a super luxurious accommodation, but about finding new experiences and feeling new emotions. Puglia will teach you how to lose yourself in moments totally without the “hurry” word. I promise, while you are there, you will not want to see your electronics to connect with work back home!

My father used to say: “Andiamo piano che abbiamo fretta” meaning “let’s go slow in order to go fast”. How true is that? If you don’t slow down, you will never be attentive to the details in your life and fall in love with them, or even appreciating the “unexpected” life brings.

Our private bus will take us to many places, however the trip is not a “tour de force”! At our leisure, I will take the group through beautiful landscape of orchards, vineyards and seaside views, art, history and shopping in markets. The group will learn to appreciate local traditions, the rhythm of nature and its sounds, healthy natural food cooked at home, colorful atmosphere and the pleasure of making your own food. Yes, perhaps, one or two nights we will cook with a local chef in the farmhouse where we will stay. Puglia will teach you never to eat alone. One a different day, we will have a crazy fun, dressing up in vintage clothes and ride in vintage cars along the Adriatic Sea, or perhaps you will want to experience a relaxing massage with olive oil, the “green gold” of this land.

Register here: http://valentinaexpressions.com/trips-2

I will take the group to an “unexpected” Italy through all the human senses, collecting memories or flavors and not material things. I will show you how simple food will change you forever, as it fulfills your soul and rewards your health. While we are on the subject, we will talk about Italian table manners and etiquette.

Even The Fastest Race Car Needs A Pit Stop, you need to stop in Puglia! Please find price, all the information needed and watch the videos when you click on the link. Start packing and register here: http://valentinaexpressions.com/trips-2
Registrations will close March 20, 2013 and I want to see you on my bus. Ciao,
Valentina

http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina Cirasola will host three trips a year to Italy based on her three books with the intention of showing Italy with the eyes of a designer born in those parts and let people experience the ”wheel of emotions” in the non-commercial Italy away from beaten paths of massive tourism. Valentina is NOT a travel agency, but with the help of her Italian expert travel team, she will guide her tours through art, architecture, food, shopping and special adventures organized for people who want to live it up! Register here: http://valentinaexpressions.com/trips-2.

Find Valentina’s books on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

“We think that eating fruits means buy, peel, slice it and bring it to the mouth, but it is not so simple and trivial. It is important to know how and when to eat fruit.
So what is the correct way to eat fruit?
The first rule is not to eat fruit at the end of a meal, but always on an empty stomach. Learning to eat lot of fruits in the right way, will play a fundamental role in the detoxification of the body system and put at your disposal an enormous amount of useful energy to lose any overweight and improve all the body functions.

The Most Important Human Food
If you eat two slices of bread and then a piece of fruit, you will ruin a perfect mechanism. The fruit portion is ready to go directly into the small intestine, in the duodenum, but is prevented from taking that path as those slices of bread retain the fruit in the stomach, thus the entire meal is transformed into a loaded bolus of acid fermentation. You should definitely eat fruit separately or at least before meals and not at the end.

People Make Mistakes And Then Blame Fruit
I hear complains like “Every time I eat watermelon I feel like burping”, or “If I eat a banana I run to the bathroom,” and other similar amenities, that would never be said if we paid more attentions. It is necessary that in its path down the stomach, fruit doesn’t find undigested food of previous meals and excessively prolonged digestions. These factors will rotten fruit and everything in the stomach, creating gas and intestinal swelling.

There Is No Acidifying Fruit
White hair, hair loss, nervous crisis, dark circles under the eyes and other such things would not happen if we learn to consume our food elective in the right way, that is with a free stomach. There is no fruit in the world able to acidify the body, not even lemons and oranges. To the contrary they are the best there is to alkalize our system and avoid the use of antacids, which are extremely expensive in terms of enzymes and internal energy.

The Secret Of Beauty And Health
According to the World Food greatest scholar of all time Dr. Herbert Shelton, if you learn the correct way to nourish yourself with fruit, you will automatically have at your disposal the secret of beauty, longevity, health, energy, happiness while maintaining a constant weight.

Packages, Bottles And Cans
If you feel like drinking a juice, don’t ever get pasteurized juice in cans and bottles, the taste might be similar or even identical to that of the fruit, but totally devoid of nutrients. The heat of the pasteurizing process makes an authentic massacre of vitamins and micronutrients and the addition of any synthetic vitamins make juices even more poisonous.
In any case consuming fruit as it is, would be the best solution, since even during blending process the quality gets lost, especially if consumption doesn’t happen immediately. The squeezed juice needs to be drunk slowly and in small sips, using mouth muscles and saliva, in other words, chew your juice rather than swallowing it.

Three Days Only Fruit
To clean up the body you can always opt for a semi-fasting 3-day fruit only diet. Just consume only fruit and fresh juice from morning to evening for 3 days and you will see your friends and family’s reaction, who will notice how much radiant health your face emanates!

What Is The Best Fruit?
Kiwi is small but powerful and concentrated; it has a good source of potassium, magnesium, vitamin E and fiber. The content of vitamin-C in a kiwi is double than in the orange.
An apple a day keeps the doctor away. That is very true. Although it is low in vitamin-C apple contains antioxidants and flavonoids, which, like ascorbic acid, lower the risk of colon cancer and heart disease.
Strawberries are the protective fruit, powered as anti-oxidants and specific action against those free radicals that cause vascular blockages and inflammations. Orange’s protective action is the best. This is alternative, sweet and natural medicine. A handful of oranges a day clears colds and rhinitis, lower cholesterol, prevent and dissolve kidney stones and eliminates the risk of bowel cancer.
Watermelon is the best thing to satisfy thirst. Made of 92% water, watermelon is nature packaged with a giant dose of glutathione to give a charge to the immune system. It is also a source of lycopene, the highest anti-oxidant and anti-cancer found in nature. In watermelon there are vitamin C, potassium and a lot of valuable biological water to recount our stagnant bodily water. Melons are considered its best and delicious cousins, strictly not to mix with other food.
Guava and papaya deserve the scepter for vitamin-C, being by far the fruit that contain the largest quantity of vitamin-C. Guava is also rich in vegetable fiber, which is essential to prevent constipation. Papaya also contains carotene, which is useful for the eyes, and the famous papain, great for aiding digestion.
(…)

Fructose And Sucrose
Fresh juice means fructose, it has nothing to do with common sucrose, which is authentic poison and also it has nothing to do with synthetic fructose, also negative for the health. Natural fructose is only found in fresh fruits and uncooked honey, mixed with natural glucose, which is its isomer (made by the same basic elements but with different chemical properties, due to structural and molecular diversity). The fructose is formed in the inversion of sucrose by hydrolysis; it has higher sweetening power than sucrose. Fructose is indicated for diabetics, but sucrose is not.

Grape Juice
The best source of natural sugar for children is definitely found in fresh grape juice, dates and figs are the second sources of natural fructose. To obtain the juice from sun-dried figs and dates, slice these fruits and place them in a bowl filled with distilled water. Cover and let it steep overnight. The next day, squeeze the water out of the fruits and drink the juice”.♢

Written by: Valdo Vaccaro
Translated by: Valentina Cirasola

“Life is a bowl of cherry”. Ciao,
Valentina
http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens, cooking and extensive knowledge of food. She operates in the USA and Europe. She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. Check out her books on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Brown in cooking is a totally different matter. Cooking something brown is not that appealing, unless we talk about chocolate in the darkest form of brown, sweet, crunchy, luscious, decadent and even with a hint of salt. Brown breads and brown beers fall in the good brown category that give nutrition and pleasure, but brown steaks don’t. Meat at a fresh state starts with a bright red coloration and by the time is cooked, it should be pinkish inside to retain all the juices and flavors, but never too brown, risking to get a shoe sole.

Brown sauces sold in bottles are full of artificial ingredients and so much sodium. Aside from upsetting someone here who likes that stuff, I would say that brown sauces are good to stain food without personality. Fresh food do not need to be corrupted with brown or any other color sauces. It is clear I don’t agree with people who believe the best food is brown. However there are a few of the brown food I eat all the time: mushrooms, whole-wheat pasta, lentil, truffle and nuts. It is important to combine complementary color schemes when serving dark food – “the eyes want to take part of the feast too” – therefore if it appeals to the eyes it will appeal to the stomach. That’s a fact. Use bright color plates to make the brown food come alive, but don’t forget bright condiments as well.

Enjoy a couple of my simple recipes and colors.

Funghi Trifolati (sautéed)
Use any kind of mushrooms, but mostly crumini, the common dark button mushrooms. Wash them very quickly in cold water, pat dry, cut in half. In a skillet warm up olive oil and garlic, when the garlic is golden, throw in all the cut mushrooms, sauté until they have shrunk a little. Season it with salt, pepper or chili pepper. Add a hand full of fresh chopped Italian parsley. Serve with meat or fish and a robust wine.

Lentil Andalusia Style
For this dish I use dry lentils. Before putting lentils in the boiling water, make sure there are no small rocks inside the bag, as often happens. Boil them in salted water for about 15 minutes and season if necessary with salt and pepper. Meanwhile, chop finely the center core of celery because is tender and more digestible and 1 -2 oranges in small bite sizes. Plate the lentils, add both ingredients on top and a swirl of olive oil.

It cannot be any easier than this! The food in my slide show are all in my books. Ciao,
Valentina

http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books and a book on colors, all available here in this site on the Books page and on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

I am still on time to wish a Happy 2013 to everyone, hoping this year, still in the baby phase, will treat every one of us very nicely.

I had a desire to see one of the most acclaimed Opera Houses in the world: the Metropolitan of New York. For a long time, I wanted to sit on those red velvet plush chairs, soaking the ambience, the décor, enjoying the mesmerizing sound of an opera and imagining which famous people has been there before me. On the second day of this New Year, I left for New York while my business is still under the holiday’s calm water and I did just that, soaked the ambience in the fan-shaped auditorium, decorated in gold and white. Photographs as usual are not allowed in theatres, but the views will be forever imprinted in my mind.

“Designed by architect Wallace K. Harrison, the Metropolitan Opera House is part of the Lincoln Center for the Performing Arts complex. The building opened in September 1966 and features seating for app 3,800 people. The exterior is clad in white travertine stone and the front is graced with a distinctive series of five arches.(…)” from Wikipedia.

I chose to see the Barber Of Seville by Gioachino Rossini, a Tony Award winner production of only two hours. It was a fun rowdy and razor-sharp classic comedy that can entertain an entire family. I have seen this opera in many productions mostly sung in Italian, but this was sung in English. The cast was charming and irresistible and costumes were colorfully playful. I loved every minute of it.

Les Troyens was sung in French. This was a vast epic story, evoking the Trojan War story with duration of about five hours. The last aria “Je vais mourir (I am going to die) received a standing ovation.

The back stage tour of the Met was on my plans for my last day in N.Y. Learning about behind the scene’s episodes and some of the actors’ idiosyncrasy was sweet and enlightening.

What desire, or dream do you have and is there any room to realize it this year? If your answer is yes, do it, there is no point in saving that dream for a better time. Today is the time!
I am back in the saddle, happy to resume my work and hectic life. My year has started well, I hope yours has too and will continue to stay good. Sending all of you love and peace. Ciao,
Valentina
http://www.Valentinadesigns.com
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Copyright © 2013 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an interior designer, in business since 1990 and a former fashion designer. She helps people realizing their dream spaces in homes, offices, interiors, exteriors, restaurants and more.
She is the author of three books all available on this site on the Books page and on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola