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At this time of year the farmers' markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.
Stuffed Cucumbers
These little bites are delicious for lunch or for a summer appetizer.
- 2 medium cucumbers, peeled
- 1/2 cup chive and onion cream cheese
- 1/2 cup carrots, finely shredded
- 1/4 of a green bell pepper, finely chopped
- 1 small banana pepper or other spicy pepper, finely chopped
- 2 tablespoons relish
- Sweet paprika for garnish
Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.
Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.
Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.
Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.
Eggplant Rollatini
- 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
- 1 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 1 tablespoon dried Italian herbs
- Olive oil
- 1 cup ricotta cheese
- 1 egg
- Salt & Pepper
- 1/4 cup minced fresh herbs (parsley, basil)
- 1/4 teaspoon garlic powder
- 2 cups Marinara (tomato) sauce
- 1/2 cup grated Parmesan cheese
Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.
Dredge the eggplant slices in the flour mixture and place in the skillet.
Cook until brown on both sides. Drain on paper towels and let cool until room temperature.
Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.
Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.
Bake in a 350 degree F oven for 30 minutes.
Big Batch Summer Vegetable Chowder
Makes plenty to freeze for future dinners and lunches.
- 12 ears fresh corn
- 2 quarts water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 carrots, diced
- 1 green bell pepper, diced
- 3 cups southern field peas
- 3 medium red potatoes, peeled and diced
- 2 celery stalks, diced
- 8 cups chicken or vegetable broth
- 2 teaspoons dried Italian seasoning
- 9 oz pkg fresh spinach tortellini
- Chopped fresh herbs for garnish
Slice the kernels from each corn cob into a large bowl. Set aside.
Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.
Simmer, uncovered, for 40 minutes.
When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.
Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.
Cook for several minutes until the corn is soft, stirring frequently.
Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.
Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.
Tomato Tart
Serves 6-8
- One 9 inch refrigerated pie crust, at room temperature
- 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 shallot, thinly sliced
- Salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped chives
Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.
Heat the oven to 425°F.
Place the dough in a greased 10 inch pie dish or tart pan. You can also place the dough on a baking sheet on parchment and form the tart like a galette.
Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.
Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.
Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.
Regular or Gluten-Free Strawberry Peach Sponge Cake
The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.
Simple Sponge Cake Mixture
- 6 eggs, separated
- 1 cup sugar
- 1 cup cake flour
Gluten-Free Cake Mixture
- 8 oz butter, softened at room temperature
- 1 cup sugar
- 4 large eggs
- 1 tablespoon light rum
- 1 ½ cups King Arthur or Bob's Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
- 1 tablespoon baking soda
- 2 tablespoons milk
Regular or Gluten Free Cake Filling
2 tablespoons light rum for sprinkling on the cake layers
1/2 cup strawberry syrup or jam (recipe for strawberry syrup)
6 strawberries, cut into thin slices
1 medium peach, peeled and sliced thin
12 whole small strawberries, stems removed
Whipped Cream Topping
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon light rum
Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.
Heat the oven to 350 degrees F.
Directions for making the simple sponge cake:
Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.
Add 1/2 cup sugar to the whites and beat until very stiff.
Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into the egg whites.
Fold flour in using 1//3 cup each time until well mixed. Do not over mix.
Pour evenly into the prepared pans.
Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.
Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the gluten-free sponge cake:
Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.
Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.
Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.
Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.
Directions for making the whipped cream topping:
Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.
Directions for assembling the cakes:
Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.
Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.
Chill in the refrigerator until serving time.
Cremona is a province in the Lombardy region of Italy and occupies the central section of the Padana Plain, so the whole territory is flat, without mountains or hills, crossed by several rivers and artificial canals, most of which are used for irrigation. The river Po, which is the longest Italian river, is a natural boundary adjoining the Province of Piacenza. The area is about an hour south of Milan by train.
The city of Cremona has a strong musical tradition. The cathedral, built in the twelfth century, provided a focus for musical activity and, by the sixteenth century, the town was the musical center of the region. Even now it attracts people to hear performances by ensembles and attend the many musical festivals and concerts. The city of Cremona is the birthplace of Stradivarius. The town became renowned for the violins and other musical instruments that were made here by many members of the Stradivari, Amati, Guarneri and Bergonzi families of luthiers, who were all prominent citizens of Cremona.
The principal economic resources of the province are agricultural. Rice is grown with the help of water drawn from the canals. Other crops include maize (corn) and barley and to a lesser extent, soya and sugar beet. Grapes are cultivated, wine is produced and there is also a silk industry. The farms in the province are some of the most productive in the country. Beef and dairy cattle are raised here. Beef serves as a main ingredient for local dishes and the milk is used to create traditional cheeses, as well as butter and cream. The area is famous for its food specialities, such as nougat (Italian: torrone) and mustard, the famed Mostarda di Cremona, a sweet and spiced fruit preserve, served with the classic stew called bollito misto.
Cremona's location at the border of Lombardy and Emilia-Romagna brings influences from both: charcuterie like cotecchino and salame; grana padana cheese; stuffed pasta specialties like marubini and tortelli di zucca and the tramezzini sandwich, made on spongy, white bread stuffed with ham, tuna, eggs and artichokes and slathered with mayonnaise.
Rice became known in Europe, after being imported from Egypt and west Asia. It was known to Greece (where it is still cultivated) by returning soldiers from Alexander the Great's military expedition to Asia. Large deposits of rice from the first century A.D. have been found in Roman camps in Germany and the Moors brought Asiatic rice to the Iberian Peninsula in the 10th century. Records indicate it was grown in Valencia and Majorca. In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.
Muslims brought rice to Sicily, where it was an important crop long before it is was grown in the plains of Pisa (1468) or in the Lombard plains (1475), where its cultivation was promoted by Ludovico Sforza, the Duke of Milan, and demonstrated in his model farms. After the 15th century, rice spread throughout Italy and then to France, eventually reaching all the continents during the age of European exploration. Rice is a main component in Italian cuisine.
Veal and Rice Croquettes
- 2 cups (440g/14 oz) short-grain rice
- 1 egg, lightly beaten
- 1 egg yolk
- ½ cup (50 g/l⅔ oz) grated Parmesan
- All-purpose flour
- 2 eggs, lightly beaten
- Dry breadcrumbs
Meat Filling
- 1 dried porcini mushroom
- 1 tablespoon olive oil
- 1 small onion, chopped
- 125 g (4 oz) minced veal
- 2 slices prosciutto, finely chopped
- 2 tablespoons tomato paste
- 100 ml (3½ fl oz) white wine
- ½ teaspoon dried thyme leaves
- 3 tablespoons finely chopped parsley
Cook the rice in boiling salted water for 20 minutes, or until tender. Drain, without rinsing and cool.
Put the rice in a large bowl and stir in the egg, egg yolk and Parmesan. Stir until the rice sticks together. Cover and set aside.
To make Meat Sauce: Soak the mushroom in hot water for 10 minutes to soften, squeeze dry and finely chop.
Heat the oil in a frying pan. Add the mushroom and onion; cook for 2–3 minutes until soft. Add the meat and cook, stirring, for 2–3 minutes until browned.
Add the prosciutto, tomato paste, wine, thyme and pepper to taste. Cook, stirring, for 5 minutes, or until all the liquid is absorbed. Stir in the parsley. Set aside to cool.
With wet hands, form the rice mixture into 10 balls. Wet your hands again, pull the balls apart and place 3 heaping teaspoons of the meat sauce in the center of each.
Remold to enclose the filling; roll in flour, beaten egg and then breadcrumbs. Chill for 1 hour.
Deep-fry the croquettes in oil, two at a time, for 3–4 minutes, or until golden brown. Drain on paper towels and keep warm while frying the remainder. Serve immediately.
Insalata di Riso
Serves 8
- 1/2 kilo / 1 pound of rice
- 1 jar Italian condiriso (or half cup of canned corn and some chopped green olives and cocktail onions), drained
- 1 red bell pepper, chopped
- 2 carrots, peeled and chopped
- 2 tomatoes, chopped
- 2 stalks of celery, chopped
- 1 cup chopped parsley
- 1/4 cup olive oil
- Juice of lemon
- Salt & pepper
- 3 cups chicken broth
Bring chicken broth and enough water to fill a pot large enough to cook all the rice, to boil. Add 1 tablespoon of salt to the water. Add the rice and cook until tender. Drain.
While the rice is cooking, put the chopped vegetables in a large bowl. Add the olive oil and lemon juice.
Add warm, drained rice to the vegetable mixture. Stir and let come to room temperature.
Taste and adjust for seasonings. Add as much pepper and lemon juice as you'd like.
Variations: You can add other herbs like basil and chives. Also add any other chopped raw vegetables, like zucchini or scallions, and/or tuna and feta cheese.
Risotto Ubriaco (Drunken Risotto)
Makes 4-6 servings
- 1 onion, finely chopped
- 4 cloves garlic, thinly sliced
- 2 tablespoons/30ml olive oil
- 1 cup/250ml smoked pork belly, diced into 1/2 inch (5mm) pieces
- 3 1/2 cups/875 ml carnaroli rice, unwashed
- 2 cups/500ml full-bodied red wine
- 6 cups/1.5L light chicken stock
- 2 tablespoons/30ml butter
- 4 tablespoons/60ml grated Parmigiano-Reggiano cheese
Heat the onion and garlic in the oil. Add the diced pork belly and stir to mix well.
Add the rice and toast it, stirring constantly to prevent sticking, for 2-3 minutes, until it is very hot but not browned.
Pour in the wine and simmer until the liquid is absorbed or evaporated.
Add the chicken stock, a ladleful at a time, letting the rice absorb most of the liquid before adding more stock until the rice is tender but firm.
Be careful toward the end not to add too much stock – the risotto should be creamy, not soupy. This process should take 16-18 minutes in total.
When the rice is cooked, remove the pan from the heat. Add the butter and Parmigiano-Reggiano; stir vigorously to fluff. Serve at once in individual bowls.
Italian Rice and Bean Soup
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, chopped
- 1 rib celery, chopped fine
- 1 (15-ounce) can diced tomatoes
- 3 cups cooked or 2 (15-ounce) cans Great Northern or cannellini white beans, drained
- 1 1/2 teaspoons dried Italian seasoning
- 6 cups chicken or vegetable broth or stock
- 1 cup rice
- Grated Parmesan cheese
Cook rice according to package instructions.
While the rice is cooking, heat olive oil in a large stock pot. Add garlic, onion and celery and cook until soft, for about four minutes.
Add stock, tomatoes and seasoning and bring to a boil.
Reduce to a simmer, stir in the beans and simmer for 10 minutes.
Stir in the cooked rice and serve topped with grated Parmesan cheese,
Radicchio and Fennel Risotto
- 1 litre (1¾ pints) vegetable stock
- 90 g (3½ oz) butter
- 225 g (8 oz) fennel, finely sliced
- 6 shallots, finely chopped
- 350 g (12 oz) arborio or carnaroli risotto rice
- 120 ml (4 fl oz) dry white wine
- 175 g (6 oz) radicchio, shredded
- Finely grated zest of 2 lemons
- 15 g ( ½ oz) fresh flat-leaf parsley, finely chopped
- 15 g ( ½ oz) fresh basil leaves, torn
- 75 g (3 oz) Parmesan cheese, freshly grated, plus extra to serve if liked
- Sea salt and freshly ground black pepper
Bring the stock to a simmer in a saucepan and keep hot.
Melt half the butter in a large, deep frying pan, add the fennel and shallots and cook gently for 5 minutes, until tender.
Add the rice and stir well until it is covered with butter. Add the wine and shredded radicchio and season with pepper. Cook for 2 minutes or until the wine has evaporated.
Add a ladleful of hot stock to the rice and cook over a moderate heat, stirring, until it has been absorbed.
Continue adding the stock by ladle, stirring constantly, until it has all, or nearly all, been used and the rice is just tender. This should take about 18-20 minutes.
Remove the risotto from the heat and stir in the lemon zest, parsley, basil, Parmesan and the remaining butter.
Cover and leave to rest for 1 minute, then stir again. Serve with more Parmesan if required.
Milan is a metropolitan city in the Lombardy region of Italy and it replaced the Province of Milan. It includes the city of Milan and other municipalities (comuni) and was first created by the reform of local authorities (Law 142/1990). It has been operative since January 1, 2015.
Italy's fashion houses are legendary, from Dolce Vita to Prada and Versace to Valentino. The country has always been known for its meticulous craftsmanship and luxury materials, but it was only after Word War II that Italy emerged as a fashion destination. After the war Italy's fashion industry got the confidence and the economic support to come into its own. In an effort to restore and stabilize the Italian economy after World War II, the Marshall Plan provided American aid for Italy's textile businesses, which were mostly small, family owned operations. This investment spurred the production of leather, fur, silk and wool— the country's most prized luxury materials to this day.
In 2009, this Italian city was named the fashion capital of the world. Every year, several major runway shows are held in Milan that showcase international fashion icons, buyers and models. The fashion industry in Italy is known for providing fashionable clothing and accessories that boast comfort, elegance, quality and fantasy. The purpose of Italian fashion is somehow different from the ones in New York, Paris and Tokyo. Italians prefer to buy clothes that will remain stylish longer, comfortable to wear and of good quality rather than fading trends.
During the '50s and '60s, while French labels like Christian Dior and Jacques Fath turned their focus fully on couture, only Italian fashion designers truly understood the need for women to have comfortable, versatile clothing that was also tailored and refined. Italian day wear took off in America and paved the way for the ready-to-wear collections coming out of Italy's fashion houses today. Part of the reason Italy was the first market for day wear was a coterie of women designers who understood the needs of women. Germana Marucelli, Mila Schön, Simonetta and Galitzine: These women all came from Italian aristocracy and they found themselves without jobs and without any money after the war. What they knew were clothes and they had the technical know-how to create new designs.
In Italy, designers have shown excellence when it comes to creating clothes and accessories that are functional and practical. In terms of design, designers make sure that the fabrics and other materials used in producing clothes are of equal quality. The country's fashion industry has remained competitive in the international fashion industry and the industry is playing a significant role in the recovery of the Italian economy from the recession that recently hit the country. Any improvement in the condition of the fashion industry will also be beneficial to other industries in Italy. This is because most of the regions and small factories in the country are involved in the production of fashion accessories, textiles, shoes and apparel.
Spring Fashion Week 2016
Some of the largest fashion companies in the world are also headquartered in Italy. Many of the major Italian fashion brands, such as Valentino, Versace, Prada, Armani, Dolce & Gabbana, Marni, Iceberg, Missoni, Trussardi, Moschino, Dirk Bikkembergs, Etro, and Zegna are currently headquartered in the city. Among the newest labels are young designers, such as Sara Battaglia, Angelos Bratis and Aquilano.Rimondi.
Milan also hosts a fashion week twice a year in Milan's main upscale fashion district, where the city's most prestigious shopping streets (Via Monte Napoleone, Via della Spiga, Via Sant'Andrea, Via Manzoni and Corso Venezia) are found. Italy also is home to many fashion magazines, such as Vogue Italia, Vanity Fair, Elle, Glamour, Grazia, Amica, Flair and Gioia.
In Milan not even the onslaught of the fall collections can prevent some of the city's most stylish from preparing delicious, fresh food.
Want to feel like you are in Milan – make some of the recipes from their well-known cuisine.
Milanese Tripe Soup
- 2 1/4 pounds (1 k) boiled veal tripe
- 12 ounces (300 g) cranberry beans, soaked overnight
- 2/3 pound (300 g) carrots, chopped
- 1/2 pound (200 g) canned tomatoes
- 1/4 cup unsalted butter
- Sage
- 2 onions, minced
- A small stick celery, minced
- Olive oil
- Salt and pepper to taste
- A sprig of sage
If you haven't bought the tripe already boiled, wash it very well, then cut it into fairly large pieces and boil it in a large pot for 30 minutes. Drain and discard the liquid.
Cover the tripe again with water and add a carrot, a celery stalk, an onion and salt. Bring to a boil. Skim the surface often and simmer for 4 hours, adding water if needed.
Drain it well and cut it into the traditional thin strips. Fill a pot with water and simmer the sliced tripe for another hour.
When the hour is almost up heat the butter and the oil in a Dutch oven and sauté the onions. When they are golden, add the tripe with its liquid, and, a few minutes later, the beans, celery, carrots, tomatoes and sage.
Season the pot with salt and pepper and add a little boiling water (just enough to cover). Cover and simmer on low for about three hours. Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese.
Milanese Ravioli
Serves 6
- 3 1/3 cups (400 g) flour
- 4 eggs, divided
- 10 ounces (250 g) ground beef
- 3 cups (150 g) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
- 1/4 cup (50 g) softened unsalted butter, plus additional for the sauce
- A few tablespoons of beef broth
- Salt
- A pinch of freshly ground nutmeg
Work the flour with a pinch of salt, two of the eggs and just enough water to obtain a smooth elastic dough. Knead it well, for 10-15 minutes, cover it with a damp cloth and set it aside.
Combine the ground beef with the butter and the grated Parmigiano. Add a pinch of nutmeg, the remaining 2 eggs, a few tablespoons of broth to moisten and mix well.
Divide the dough into two pieces and roll them out into two very thin rectangles.
Lay one of the sheets on the work surface and dot it with tablespoons of filling, separating them by a couple of inches (5 cm).
Lay the second sheet over the first, press down between the filling, so the sheets stick together and then cut each ravioli free with a serrated pasta wheel.
Bring a pot of water to boil, salt it and cook the ravioli for a few minutes, remove them with a strainer to a serving bowl. Serve them with melted butter and grated cheese.
Involtini di Vitello alla Milanese
- 12 thin slices veal, about one and one-half pounds, cut for scaloppine
- 1/4 cup chopped prosciutto
- 1/3 pound chicken livers, finely chopped
- 1 teaspoon, plus 3 tablespoons,butter
- 1/2 cup finely chopped onion
- 1/2 teaspoon finely minced garlic
- 1/2 cup fine fresh breadcrumbs
- 1/8 teaspoon freshly grated nutmeg
- Freshly ground pepper to taste
- 1/2 teaspoon grated lemon rind
- 1 egg, lightly beaten
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- 1/4 cup flour
- 1/2 cup dry white wine
- 1 cup fresh or canned chicken broth
- 1/4 cup chopped sage or parsley
Put the slices of veal between sheets of plastic wrap and pound with a flat mallet until even without breaking the tissues. Set aside.
Combine the prosciutto and chicken livers in a mixing bowl.
Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice.
Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two pieces of kitchen string. Sprinkle with salt and pepper.
Dredge the bundles all over in flour and shake off the excess.
In a heavy skillet large enough to hold the rolls, without crowding, in one layer, heat the remaining three tablespoons of butter and add the veal bundles.
Cook, turning the bundles occasionally, until they are browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for 15 minutes. Remove the veal rolls to a serving plate.
Add the wine to the skillet and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth and herbs. Bring to the boil and let cook over high heat about five minutes.
Remove the strings from the veal rolls and pour the sauce over the rolls. Serve immediately.
Torta Paradiso
From La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.
Serves 8
- 2 sticks room temperature butter
- 6 egg yolks
- 2 egg whites
- 1 2/3 cups sugar
- Zest from 1/2 lemon
- 2/3 cup flour
- 1 1/4 cups potato starch
Preheat oven to 400 degrees F.
Butter and flour a 9 inch circular cake pan.
Beat the butter in an electric mixer until soft. Mix the egg yolks into the butter one at a time. Slowly add in the sugar. Add the zest, flour and potato starch.
In a separate bowl, whip the egg whites until stiff. Gently fold the egg whites into the batter.
Pour the mixture into the prepared pan. Bake for 50 minutes and insert a toothpick into the center of the cake to check if it is cooked. If the toothpick comes out clean, the cake is done. If not, cook for a few minutes more until the toothpick is clean.
Remove the cake from the pan and set on a wire rack to cool. Top with Mascarpone Cream.
Mascarpone Cream
From La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.
- 1 egg, separated
- 1 egg yolk
- 1/3 cup sugar
- 8 ounces mascarpone cheese
- 1 1/2 tablespoons Amaretto liqueur
In an electric mixer, combine the 2 egg yolks with the sugar.
In a separate bowl, whip the egg white until still. Fold the egg white into the egg yolk and sugar mixture.
Mix the egg and sugar mixture with the mascarpone cheese. Add the Amaretto and stir to combine.
Refrigerate for at least 1 hour to set. Spread over the cooled Torta Paradiso.
Fermo is a province in the Marche region of central Italy. The province stretches from the Sibillini Mountains to the Adriatic Sea and its main geographic features are the valley of the River Tenna and the River Aso that form the southern border of the province. The coastline consists of beach areas interlaced with shady pine trees that offer visitors a perfect combination of natural landscapes.
The town of Fermo, the capital of the province, is an old town perched on a hill. It has a historic center, a large piazza and a cathedral with a Gothic facade dating from 1227. There are also traces of a Roman amphitheatre nearby. Underneath the town is an intricate system of well-preserved Roman cisterns dating back to around 40 AD. They were built to conserve and purify the water for the people of the town and are considered to be one of the finest examples of their kind in Italy.
An 1861 report by Minister Minghetti justified merging the small and fragmented provinces of southern Marche into a single large province, a move to remove the historical border between the Kingdom of the Two Sicilies and the Papal States. The residents of Abruzzo were opposed to this. Despite the opposition, 58% of the population of Fermo voted in favor of merging some smaller provinces. In 2000, supporters of forming a new province of Fermo were able to pass a law changing the boundaries and the province of Fermo was re-established in 2004.
Shoe Industry
Footwear and leather goods produced in the area, are a specialty of the region. The production of women's shoes is a tedious, time-consuming craft. After the initial stages of leather cutting, stitching and fitting the body of the shoe, the next steps vary according to the shoe style. Each artisan is trained to specialize in one task. The leather must be stretched taut over the toe of every shoe. Another craftsman delicately brushes special glue onto the bottom of the shoe structure, allowing it to dry completely before heating it up again and applying the sole by hand, lining it up exactly and using a special machine to press it tight. At the end of the assembly line, another craftsman places each stiletto heel in just the right spot before securing it with a press machine and sending it on for the finishing touches. Then the shoes are polished, buffed, boxed and shipped. It's an example of the care and handcrafting that give Italian shoes their reputation for durability and quality. With over 54 components needed for every pair of women's shoes, shoemaking can be laborious work.
Dino Bigioni manufactures 700 pairs of shoes a day. All employees come from shoemaking families that have educated their children in the craft. While many of the younger generation attend an area trade school to learn the craft, family tradition is the preferred training method. This factory is just one of hundreds of small yet established family shoe businesses in this area. The families say they are friends rather than foes and that they help one another in times of hardship. The Italian shoe industry is not just about footwear – it's about preserving a tradition, a culture and a family name. Each family specializes in one part of the shoe – one family may make only stiletto heels; others only the soles for men's loafers. With the exception of the leather (which comes from Tuscany and the Veneto), all shoe components are produced locally.
The province's main agricultural products are cereals, vegetables, grapes, olives and livestock. The pecorino grape takes its name from the sheep (pecore) who originated in the area. It is an early ripening variety and produces fine white wine. The red wine Offida Rosso DOCG and the white wine Offida Bianco DOCG are also produced in this province as well.
Cereals, olives and mustard are grown and produced and the fish and seafood along the coast of this province are excellent. Maccheroncini di Campofilone, a variety of pasta that has received the PGI, is made exclusively here. The pasta is very thin and only fresh eggs and flour are allowed to be used. No other liquid can be added to make this pasta dough.
Roveja Soup
The Roveja bean is an ancient legume also known as a wild pea. Flour is made from the bean and used to prepare a kind of porridge, called "Farecchiata". The bean grows wild in the area of Sibillini. The Greeks, Romans, shepherds and farmers considered it a delicious legume. Today, it is produced in small quantities in Umbria and in the Sibillini mountains. The roveja bean is the size of a pea and varies in color from orange to brown. The flavor is similar to chickpeas and lentils.
Ingredients for 4 people:
- 250 g of dry roveja beans
- 1 clove of garlic
- 1 onion
- 1 large potato
- 1 carrot
- 1 celery
- 1 sprig of rosemary
- 3 leaves of sage
- 1 bay leaf
- Salt, pepper and extra-virgin olive oil
After soaking the roveja beans in water to cover for 10-12 hours, boil them for about an hour until soft.
Heat a little olive oil in a large saucepan and saute the garlic, onion, celery, carrot and potato Add the roveja beans with its cooking water.
Season with salt and pepper, add the rosemary, sage and bay leaf and simmer until thick and creamy.
Maccheroncini di Campofilone al ragù
di La Cucina Italiana
Serves 4
- ½ pound maccheroncini (very thin egg pasta)
- ¼ pound beef stew bones (optional)
- ¼ pound chopped veal
- ½ pound chopped sirloin
- ¼ pound chicken giblets (optional)
- 1 stalk of celery
- 1 carrot
- 1 onion
- ½ cup of white wine
- 2 cups peeled tomatoes
- 3 tablespoons olive oil, plus extra for the pan
- Salt & pepper
- 2 tablespoons grated Pecorino or Parmesan cheese
- 3 sprigs of fresh basil
Salt and pepper all the meat. Heat a large sauce pan and add enough oil to lightly cover the bottom. Add the stew bones and brown them; then add the veal and sirloin and saute until brown.
Remove the bones and chopped meat to a plate and place to the side. Lower the heat and place the giblets in the saucepan with the diced celery, onion and carrots and allow them to gently cook.
After the vegetables soften, add the wine to deglaze pan, stirring to bring the juices from the bottom of the pan into the mixture.
Return the meat and bones to the mixture and add the tomatoes and olive oil and cover the pot. Simmer over very low heat for two hours, stirring often.
Boil maccheroncini in a generous amount of salted water for 1-2 minutes (pasta should be firm to the bite) and drain. Place in a serving bowl and add a large spoonful of sauce.
Garnish with cheese and fresh basil leaf and serve.
Peposo (Peppered Lamb Stew)
From La Tavola Marche Cooking School
- 2 kg/4.5 lb leg of lamb, cut into thick steaks with bone-in
- 20 garlic cloves, peeled
- 4 heaping tablespoons freshly ground black pepper
- Sea salt
- 5 sprigs of fresh rosemary
- 1 bottle of red wine
- 2 bay leaves
- 3-4 juniper berries, crushed
- Drizzle of olive oil
Preheat the oven to 225 F/105 C degrees.
In a heavy pot (just big enough to hold all the ingredients), drizzle with olive oil and place a layer of the sliced meat at the bottom of the pan.
Cover with a few cloves of garlic, sprinkle with pepper, salt and rosemary. Repeat, starting with the meat, and keep layering until all the ingredients are used and the pot is almost full.
Pour the wine over the top and add the bay leaves and juniper berries. Add water, if necessary, so that all the ingredients are covered with liquid.
Slowly bring to a boil, cover tightly with a lid and place in the preheated oven for about 8 hours or until tender and falling apart.
([If you want to cook the stew faster, raise the temp to about 300 degrees and cook for 4-6 hours. However it will be richer, the slower you cook it.)
Once the stew is done, skim off the fat from the surface and remove the bones, the bay leaves and rosemary twigs. The meat should be very soft and juicy with a rich flavor.
Taste and adjust the seasoning. Break up the pieces of meat. Serve a ladle of stew on toasted bruschetta with a drizzle of olive oil or serve with polenta or mashed potatoes.
Rustic Tart with Strawberries (Crostata di Fragole)
From La Tavola Marche Cooking School
- 1 1/3 cups, 250g butter
- 4 cups, 500 g of flour
- 1 1/4 cups + extra for dusting, 250g sugar
- Pinch of salt
- 1 teaspoon, 5g baking powder
- 2 full eggs + 3 yolks
- 1/2 teaspoon vanilla
- 1 tablespoon grappa, rum or brandy
- 1 pint of fresh strawberries per tart, sliced
Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add the vanilla and liqueur and beat until combined.
Sift together all the dry ingredients.
Incorporate the dry ingredients into the butter and egg mixture with a few strokes of a wooden spoon to form a dough.
Roll 2/3 of the dough out slightly larger than your tart pan. Crimp the edges of the dough to create the crust.
Arrange the strawberries slightly overlapping to cover the pastry. Sprinkle a little sugar over the strawberries.
To make the latticework top:
Pull off a pinch of dough and roll into a long snake. If it breaks, just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.
Continue until you have enough strips to make a lattice top.
Bake in a preheated 350 F/175 C degree oven for about an hour or until the top is brown and the bottom is cooked. The dough should shrink away from the pan a bit. Cool.
So do I. There are many possibilities for using up this holiday classic. I rarely make baked ham – only when I have company and I know they like it. This year, I made Italian Baked Ham for Easter dinner. You can see the recipe here. I had plenty of leftovers to make sandwiches during the week before my visitors went home. My grandson also likes to just snack on ham. I also had plenty of leftover ham to make the following three meals that we will have in the upcoming week.
Ham and Potato Gratin
I served this with a green vegetable.
- 3 large potatoes or 1 lb, peeled and sliced very thin
- 2 cups chopped ham
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped fine
- 3 tablespoons butter, divided
- 3 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon pepper sauce (Tabasco)
- 2 tablespoons flour
- 2 cups evaporated milk
- 1 cup cheddar cheese, grated
Preheat the oven to 375 degrees F.
In a medium saucepan heat 1 tablespoon butter and saute the onion and garlic until they are golden. Remove to a small bowl.
In the same saucepan melt the remaining butter on medium heat. Add the flour to it and stir constantly with a whisk for about 2-3 mins until the roux is well toasted.
Slowly add the milk, whisking until smooth. Add the salt, black pepper and pepper sauce. Continue mixing until bubbly and thickened.
Remove the pan from the heat and add the grated cheese. Whisk until the cheese is completely melted.
Coat a 2 quart baking dish with cooking spray. Layer 1/3 of the sliced potatoes on the bottom of the dish; top with 1/2 the ham, then 1/2 the onion mixture and half the parsley. Drizzle on 1/3 of the cheese sauce, then sprinkle with 1 teaspoon of paprika.
Make another layer with 1/3 of the sliced potatoes, the remaining onion mixture, parsley and ham. Drizzle on 1/3 of the cheese sauce, then sprinkle with 1 teaspoon paprika.
Top with the rest of the potato, cheese sauce and the remaining paprika.
Bake covered with foil for 1 hour. Remove the foil and bake for another 15 minutes. Allow the gratin to rest for 10 minutes before serving.
Split Pea Soup
This soup is hearty enough for dinner with some good bread, especially pumpernickel.
- 2 1/4 cups dried split peas
- 2 quarts good quality vegetable broth or water
- Leftover ham bone
- 2 onions, thinly sliced
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 stalks celery, chopped
- 3 carrots, chopped
- 2 potatoes, diced
In a large stock pot, cover peas with 2 quarts cold water and soak overnight. Drain and rinse. Return the peas to the stock pot and add the broth, ham bone, onions, garlic, pepper, thyme and bay leaves. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove the bone; cut off the meat, dice and return the meat to the soup. Add the salt, celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until the vegetables are tender Remove the bay leaves before serving.
Ham Reuben Panini
Adding a salad makes this a complete meal.
For each sandwich you will need:
- 2 thick slices sourdough bread
- 4 oz leftover, thinly sliced baked ham
- 2 oz sauerkraut, drained
- 2 slices swiss or provolone cheese
- Russian Dressing, recipe below
- Pickles, optional
Preheat oven to 350 degrees F.
Sprinkle the ham with a little water, wrap it tightly in aluminum foil and steam it in the oven for about 15 minutes.
Take the ham out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer one slice of bread of the slices of ham, sauerkraut and slices of cheese, then top the sandwich with the remaining slice of bread (dressing-side down).
Brush the bread with a little olive oil. Place the sandwiches in a panini press and cook according to directions
Or cook on a stove top pan
Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then turn the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwich onto a cutting board. Cut each in half diagonally and serve with pickles.
Russian Dressing
- 3/4 cups light mayonnaise
- 1/4 cup plus 2 tablespoons chili sauce
- 2 tablespoons sour cream
- 2 teaspoons chopped flat leaf parsley leaves
- 1 tablespoon plus 1 teaspoon minced sweet onion
- 1 tablespoon plus 1 teaspoon minced dill pickle
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon grated horseradish
- 1/4 teaspoon Worcestershire sauce
Mix well and refrigerate until needed.
How do you decide what to have for dinner? Do you go by what you are in the mood for or what is the quickest meal you can come up with for tonight? If I don't plan ahead for specific dinners, I usually find myself looking at what is in the refrigerator/freezer/pantry for ideas. That is how the meals below came together – no recipes – just what makes a good match. Chicken breasts and flank steak were in the freezer. The asparagus and salad ingredients were in the refrigerator. I also had a little cream and the mozzarella cheese in the refrigerator. Chicken broth, corn meal and the ingredients for the soup were in the pantry. So they became dinner for 3 nights in the true Italian frugal way. They all passed the test for delicious, according to my husband. If you are looking for something different to make, try the recipes below.
Dinner One
Stuffed Chicken Breasts
If you have leftover chicken, as I did, it makes a delicious chicken salad.
- 2 whole jarred roasted red peppers, divided
- 1/2 cup shredded mozzarella cheese, divided
- 2 boneless, skinless, chicken breast halves
- 2 tablespoons Italian bread crumbs, divided
- Chopped fresh parsley
- 1/4 cup low-sodium chicken broth
Heat oven to 375°F.
Place the chicken breasts between two pieces of plastic wrap and pound until evenly thin.
Cut the roasted red peppers to fit the flattened chicken breasts. Place the peppers on the chicken and sprinkle 1/4 cup of cheese on top of each breast. Fold in the sides of each breast and roll the breasts up, jelly roll style.
Place the chicken rolls in a small baking dish (just large enough to fit the chicken rolls) and sprinkle with the Italian bread crumbs and parsley.
Pour the broth around the chicken rolls and bake for about 45 – 60 minutes (depending on the size of the chicken breasts) or until the chicken registers 165 degrees F on an instant meat thermometer. Slice the chicken rolls into half-inch slices to serve.
Oven Roasted Asparagus With Lemon Shallot Sauce
If you are making the asparagus without the chicken dish above, then preheat the oven to 425°F. Bake the asparagus until tender for 15 to 20 minutes. If making the asparagus with the chicken, then use the directions below.
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- Salt
- ½ cup low sodium chicken broth
- 1 scant teaspoon cornstarch
- 1 tablespoon minced shallot
- 1/2 tablespoon fresh lemon zest
- ¼ cup heavy cream
- 1/8 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
Toss the asparagus with oil and a sprinkling of salt in a large bowl. Spread on a baking sheet or a baking dish.
After the chicken has roasted for 30 minutes, put the asparagus in the oven with the chicken and roast, stirring once halfway through, until tender, about 25-30 minutes.
Place the asparagus on a serving plate.
To make the sauce:
Combine the cornstarch and broth.
In a small saucepan, heat the broth, shallot, zest, turmeric and cream to boiling. Boil until thickened and slightly reduced, whisking the entire time.
Remove the pan from the heat and whisk in the lemon juice.
Season with salt to taste and keep warm. (Makes 1/2 cup.)
To serve:
Pour the sauce over the roasted asparagus on the serving plate.
Dinner Two
Grilled Flank Steak
For the flank steaks marinade:
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh rosemary
- 4 medium cloves garlic, peeled and smashed
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 flank steak, trimmed of excess fat
To marinate the flank steaks
Combine all the ingredients except the steak in a glass baking dish. Add the steak and turn to coat in the marinade. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
Grill the steaks
Remove the steaks from the refrigerator 1 hour prior to cooking.
Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.
Remove the flank steak from the marinade and grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 4 to 5 minutes.
Turn the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 130-135°F), 3 to 4 minutes more.
Let the steak rest 10 minutes loosely covered with foil. Cut the flank steak across the grain and serve with the Greek Salad.
Greek Salad
- 1/2 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
- 1 medium tomatoes, diced
- 1/2 medium English cucumber, diced
- 1/2 cup kalamata olives
- 1/4 medium red onion, thinly sliced
- 4 oz peperoncini (Tuscan peppers), drained & sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1/2 cup crumbled feta cheese
Place the lettuce in a large bowl and add the tomatoes, cucumber, peppers, olives and onion.
Place the oil, lemon juice, oregano, salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.
Pour over the salad and toss to combine. Sprinkle with the feta and serve with pita bread.
Dinner Three
Black Bean Soup
Makes about 9 cups
- 1 pound dried black beans (2 cups), rinsed
- 1 tablespoon olive oil
- 2 large onions, chopped fine (about 3 cups)
- 2 large carrots, chopped fine
- 2 ribs celery, chopped fine
- 2 medium cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- 1 teaspoon oregano
- 4 cups low-sodium chicken or vegetable broth
- One 10 oz can Rotel chunky diced tomatoes with mild chilies
- Water
- 1 teaspoon table salt
Early in the morning, place the beans with water to cover in a large bowl and let soak for a couple of hours. Drain and rinse the bean.s
Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot and celery and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Reduce heat to medium-low and add the garlic and spices; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, tomatoes and vegetable broth.
Add enough water to keep the liquid just covering the beans. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally for 1 hour.
Stir in the salt. Continue to cook until the soup thickens and the beans are cooked but not mushy, about 30 to 60 minutes more.
Corn Muffins
12 muffins
- 1 cup unbleached flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup honey
- 1 large egg
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 1 1⁄4 cups grated sharp cheddar cheese
Preheat the oven to 425 degrees F.
Butter a regular muffin pan.
In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
In a medium bowl, beat the egg with the milk and melted butter.
Combine with the dry ingredients until just evenly moistened. Do not overmix.
Stir in 1 cup of the cheese. Immediately spoon the batter into the muffin pan.
Evenly sprinkle the remaining cheese on top of the muffins.
Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
This time of year the weather can be quite unpredictable. A few days of nice, warm, sunny weather and them the cold comes roaring back. Those are the days when you want some warming comfort food again. Here are a few recipes to keep you comfy.
Chicken Osso Bucco
8 servings
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 8 bone-in, skinless chicken thighs (about 3 lb)
- 3 tablespoons olive oil
- 1 cup finely chopped peeled carrots
- 1 cup chopped onion
- ½ cup chopped celery
- 8-oz crimini mushrooms, sliced
- 4 cloves garlic, finely chopped
- ¼ cup chopped fresh Italian (flat-leaf) parsley
- 3 teaspoons lemon peel
- 28 oz can Italian crushed tomatoes, undrained
- ½ cup low sodium chicken broth
- 16 oz dried linguine pasta
- 2 tablespoons butter
- ½ cup Italian seasoned bread crumbs
Heat oven to 350°F.
In shallow bowl, mix flour, salt and pepper until well blended. Coat chicken in the flour mixture and shake off the excess flour.
In a 12-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the coated chicken and cook 12 to 15 minutes, turning once, until golden brown.
Place chicken in an ungreased 13 x 9 inch (3-quart) baking dish; set aside.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add carrots, onion, celery, mushrooms and garlic; cook 5 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
Stir in 3 tablespoons of the Italian parsley, 2 teaspoons of the lemon peel, the tomatoes and chicken broth; cook 2 to 3 minutes or until thoroughly heated.
Pour tomato mixture over the chicken. Cover with foil and bake 45 to 50 minutes or a meat thermometer inserted in the chicken registers 165°F.
Cook pasta al dente and drain.
In a small skillet, melt butter over medium-high heat. Add bread crumbs; cook 1 to 2 minutes, stirring frequently, until golden brown; remove from the heat.
Stir in remaining 1 tablespoon parsley and remaining 1 teaspoon lemon peel. Serve chicken over pasta and sprinkle with bread crumb mixture.
Mushroom Broccoli Flatbread
8 servings
- 10 oz package frozen broccoli florets, defrosted
- 1 lb pizza dough, at room temperature
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 cup thinly sliced mushrooms
- ½ cup sliced sun-dried tomatoes in oil
- 1 ½ cups (6 oz) shredded mozzarella cheese
- ½ teaspoon crushed red pepper flakes
- Olive oil cooking spray
Heat the oven to 400°F. Coat a large (15 inch) cookie sheet with olive oil cooking spray.
Dry broccoli on paper towels.
Press pizza dough to the edges of the pan. Bake about 8 minutes or until light golden brown.
In a small bowl, mix the oil and garlic. Brush on the baked pizza crust. Top with mushrooms, broccoli, tomatoes, cheese and pepper flakes.
Bake 8 to 10 minutes or until the crust is deep golden brown and the cheese is melted. Cut into squares to serve.
Roasted Vegetable Pasta Bake
8 servings
- Olive oil cooking spray
- 2 medium red bell peppers, cut into 1-inch strips
- 8 oz crimini mushrooms, sliced
- ½ cup chopped onion
- 3 cloves garlic, finely chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 12 oz penne pasta
- ¼ cup butter plus 2 tablespoons
- 1/3 cup all-purpose flour
- ½ teaspoon crushed red pepper flakes
- 2 cups milk
- 3 cups chopped fresh Tuscan kale (lacinato)
- 28 oz can diced Italian tomatoes, undrained
- 1 tablespoon dried Italian seasoning
- 1 can (19 oz) chickpeas, drained and rinsed
- 8 oz shredded mozzarella cheese (2 cups)
- ½ cup Italian seasoned bread crumbs
Heat the oven to 450°F. Line 15 x 10 x 1 inch baking pan with foil; lightly coat with cooking spray.
In a large bowl, stir bell pepper, mushrooms, onion, garlic, 1/2 teaspoon of the salt and the olive oil until well blended. Spread on the prepared pan in a single layer.
Bake 30 to 35 minutes, stirring halfway through, until the vegetables are tender and golden brown.
In a 4 to 5 quart Dutch oven, cook pasta al dente and drain. Return pasta to the pan.
In a 1 1/2-quart saucepan, melt the 1/4 cup of the butter over medium heat. Add flour, remaining 1/2 teaspoon salt and pepper flakes; cook 1 to 2 minutes, stirring constantly, until smooth and creamy. Gradually stir in milk; cook 6 to 8 minutes, stirring frequently, until slightly thickened.
Reduce the oven temperature to 350°F. Coat a 13 x 9 inch (3-quart) baking dish with cooking spray.
Stir roasted vegetables, sauce, kale, tomatoes and chickpeas into the cooked pasta in the Dutch oven until well blended.
Spoon half of the pasta mixture into the baking dish; sprinkle evenly with 1 cup of the cheese. Repeat with remaining pasta mixture and remaining 1 cup cheese.
Cover the baking dish with foil and bake 30 to 35 minutes or until thoroughly heated.
Melt the remaining 2 tablespoons butter uncovered on High about 30 seconds in the microwave. Stir in the bread crumbs until well blended.
Uncover the baking dish and sprinkle the bread crumb mixture evenly onto the pasta mixture Bake 8-10 minutes or until the bread crumbs are light golden brown.
Steak with Italian Mushroom Sauce
4 servings
- 8 oz baby portabellas, sliced
- 1/2 cup sliced onions
- 1/4 cup fresh Italian parsley, finely chopped
- 2 (1-inch thick) boneless steaks, such as NY strip or ribeye (1 1/2 lb)
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup unsalted chicken broth
- 1 1/2 cups tomato (marinara) sauce
- 1/4 cup shredded Parmesan cheese
Heat a large sauté pan on medium-high 2–3 minutes. Season steaks with salt. Place oil in the pan, then add the steaks and cook 3 minutes without turning.
Turn steaks and cook 5–6 minutes or until the steaks register 145°F (for medium rare) on a meat thermometer.
Remove the steaks from the pan; cover to keep warm. Add mushrooms, onions and pepper flakes to the pan; cook and stir 5 minutes.
Add stock and tomato sauce to the mushroom mixture. Reduce heat to low; simmer 4–5 minutes, stirring occasionally or until reduced by about one-half. Stir in parsley.
Slice steak; top with sauce and Parmesan cheese. Serve.
Quick Bean and Italian Kale Soup
6 servings
- 2 tablespoons olive oil
- 1/3 cup chopped onion,
- 1/3 cup chopped celery,
- 1/3 cup chopped bell pepper
- ¾ cup chopped carrots
- 1 clove garlic, minced
- 2-½ cups water
- 14.5 oz can Italian diced tomatoes, undrained
- 15 oz can low sodium Great Northern beans, drained
- 1 ½ cups tomato sauce
- 2 cups chopped Italian kale, stems removed
- ½ cup dry small pasta shells, uncooked
- Grated Parmesan cheese
Heat oil in large saucepan over medium-high heat. Add vegetables and garlic and cook 3 to 5 minutes or until tender.
Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
Add kale and pasta; stir. Reduce heat and simmer 15-20 minutes or until the kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese.


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Lean Six Sigma is a blend of two concepts: Lean, which is aimed at reducing waste by breaking down processes and segregating waste from value, and Six Sigma, which helps companies reduce process variation and errors by using quality and statistical tools. Together they help companies reap the benefits of faster processes with lower cost and higher quality.
Both the Lean and the Six Sigma methodologies have proven that it is possible to achieve dramatic improvements in cost, quality, and time by focusing on process improvement. Six Sigma is focused on reducing variation and improving process yield by following a problem-solving approach using statistical tools, Lean is primarily concerned with eliminating waste and improving flow by following the Lean principles and a defined approach to implement each of these principles. The financial savings companies such as Toyota, General Electric, Motorola, and many others have accomplished using these methodologies have inspired many other firms to follow suit. As a result, many companies have either a Lean or Six Sigma program in place. But, using either one of them alone has limitations:
Process Improvement: Focused on problem solving, aimed at eliminating the vital few root causes. It is most common to use the DMAIC roadmap: o Define - Select customer's critical-to-quality characteristics (CTQs). Define the process improvement goals that are consistent with customer demands and enterprise strategy. o Measure - Create a measurement system and validate the system. Measure the current process and collect relevant data for future comparison. o Analyze - Identify the sources of variation from the performance objectives. Analyze to verify relationship and causality of factors. Determine what the relationship is and attempt to ensure that all factors have been considered using one or more of the tools in the Six Sigma toolkit. o Improve - Discover process relationships and establish new and improved procedures. Improve or optimize the process based upon the analysis. o Control - Sustain the gain by implementing process controls. Control to ensure that any variances are corrected before they result in defects. Set up pilot runs to establish process capability, transition to production and thereafter continuously measure the process and institute control mechanisms. Process Design/Redesign: The creation of a new process to achieve exponential improvement and/or meet the changing demands of customers, technology and competition. It must handle totally dysfunctional processes and reengineer them. It is also known as Design for Six Sigma (DFSS). DMADV is the most common roadmap followed for DFSS: o o o o o Define - Define the goals of the design activity that are consistent with customer demands and enterprise strategy. Measure - Measure and identify CTQs, product capabilities, production process capability and risk assessments. Analyze - Analyze to develop and design alternatives, create high-level design and evaluate design capability to select the best design. Design - Design details, optimize the design, and plan for design verification. This phase may require simulations. Verify - Verify the design, set up pilot runs, implement production process and handover to process owners.
Six Sigma will eliminate defects but it will not address the question of how to optimize process flow. Lean principles exclude the advanced statistical tools often required to achieve the process capabilities needed to be truly 'lean'. Lean approaches work in the following categories and tries to reduce the non value added work. o Value Added = process steps that definitely create value for customer and the enterprise. o Non Value Added = process steps that create no value and can be eliminated (waste). o Business Value Added = process steps that create no value but are necessary. - Required for legal requirements, f
The difference between Lean and Six Sigma can be summarized as follows: Six Sigma = Reduced process variation Lean = Improved process flow What is "Lean"? In the practice of "Lean", the focus is on breaking down processes to the "bare bone essentials", hence the name "lean". The Lean approach to waste is
Implement and drive continuous improvement activities through implementation of change management process and best practices. Before starting a production process of an article of product. drawing up a production schedule. production. Estimating costs and setting the quality standards. means to produce one piece of product through many processes and involve many operators. 7. and eliminate the waste and non-value added. Monitoring the production processes and adjusting schedules as needed. set up and implement standard operating procedure for all production operations. the practice of Lean has as its central goal to segregate waste from value in processes. 19. 4. PPIC and mechanic to discuss the article which will get into production so they all can do the preparation that will make the production running smooth and avoid mistake in production. e. 12.Garment industry as an intensive labor industry. GMP's and 5S processes. Systematical Preventive Maintenance : tasks to be systematically performed on schedule Conditional Preventive Maintenance : tasks to be performed or not after scheduled checking Corrective/Reactive Maintenance – Fixing an existing equipment when it breaks or loses its original performance 1. embroidery. product components preparation such as pieces of fabric. Ensure planned KPI's of efficiency and performance are met or exceeded. Realizing this. 23. Reviewing the performance of subordinates. Develop and track improvement in reduction of planned dh hours.that "Non-value added is waste". Manage the adherence to prescribed procedures to ensure first pass quality meets or exceeds planned goals. Overseeing the production process. it necessary to have it rechecked by each department related to line arrangement. Autonomous Maintenance – involving production employees in the total machine maintenance process. Identify Value Define Value Stream Determine Flow Define Pull Improve Process The focus of Lean is on Process flow. i will review some things we can do to increase productivity in garment industry especially in sewing area. This time. 22. Optimize resource utilization by implementation of an effective production organization. 20. 11. 24. as one of businessman in garment industry. Track competencies of subordinates and provide leadership and development as required to achieve the objectives How to improve productivity in Garment Industry How to improve productivity in Garment Industry . Ensure implementation and evolution of safety procedure. Working out the human and material resources needed. Hence. When this article is going to sewing process. Liaising among different departments. and other accessories. Sewing are is the main area in this industry. Coordinate. 6. 18. Ensure coaching and development of resources to meet business's objectives. need to have a meeting with all department ie. merchandiser. 16. managers. Ensure prescribed line pm are completed timely. Ensuring that health and safety guidelines are followed. Preventive Maintenance – using schedules or planned maintenance to ensure the continuous. 3. threads. The typical method for practicing Lean is to do the following: 1. 3. IE. 15.determining the life expectancy of components in order to replace them at the optimum time. 17. Monitoring product standards and implementing quality-control programs. 4. 9. Suppliers. Predictive Maintenance . Ensure complete compliance to prescribed QMS. 2. 13. Some points need more attention in increasing productivity in sewing area are: 1. 8. machines preparation.g. Working with managers to implement the company's policies and goals. Drafting a timescale for the job. QA. 10. 2. 21. Supervising and motivating a team of workers. we have to pay more attention on what we can do to maximize productivity of the labor. Tools used for the practice of Lean are oriented to visualization. and all at one the result of sewing line layout and daily production target made by IE department based on data records taken and count . Making sure that products are produced on time and are of good quality. and include tools like Microsoft Visio Maintenance Prevention – designing or selecting equipment that will run with minimal maintenance and is easy to service when necessary. 5. 5. Goes with 5S well. Ensuring that the production is cost effective. Many garment businessman called this area as they money maker because in this area the garment product is made become a finish good. 2. 14. smooth operation of equipment.
this will caused a bottle neck. This is disturb production flow process. After the article down on the sewing line. usually from quality. Familiar with GSD method in the production floor. Grade the operator for new or existing.based on time study. . Also in additional we have to put some operators who have high skills to replace if any operator absent. 4. material. engineering specifications. operators target and line balancing problem. Machines layout is very influenced on flow process on production. Expertise of the industrial Engineering activities and run the department smoothly. In this case. all of related department must be ready in quick action to overcome those problems. and utilities. Communicate with management and user personnel to develop production and design standards. Review production schedules. Responsible for production planning of 20 lines woven garments factory. Recommend methods for improving utilization of personnel. Usually the unbalanced of line balancing happen because of mistaken time study or sewing operators not achieve the target. Follow up the production and take necessary action for achievement. labor utilization standards. so that the daily target will be lost. Skilled with Planning & IE for productivity improvement. 3. The most important is good team work and positive thought from all part of the team to avoid blaming each other particularly about production target. procedures. machines setting. regularly control must do especially on the beginning of production because many problems come up in this time. and cost analysis systems to promote efficient staff and facility utilization. Some problems often come in the sewing lines are: Lack or stagnant of pieces of panel or accessories into the sewing line. Develop manufacturing methods. Formulate sampling procedures and designs and develop forms and instructions for recording. and related information to obtain knowledge of manufacturing methods. we can reduce this by motivating then and giving discipline and punishment to all employees. Balance the line to ensure minimum work force. High frequency of absent sewing operators. Record or oversee recording of information to ensure currency of engineering drawings and documentation of production problems. support and motivation from management are necessary in order to maintain good environment and working condition. It can be overcome by maximum control and good planning from all relate department. Usually caused by lack of prevention maintenance from mechanical department and or the operators themselves. Those are some points we have to pay attention more carefully if we intent to increase efficiency and productivity in garment industry. and reporting quality and reliability data. Prepare & check and ensure the layout. If the line balancing of a production process is not balance. Mistaken of sewing machines layout. orders. Unbalance of line balancing. last but not least. evaluating. and activities. Responsible for analyzing the workers performance. especially in sewing area. High frequency of broken machines.
technical and quality issues and attend to solve. Garments break down. Time study. Motion study. SMV calculation. Layout the machine by maintaining proper sequence of operation to ensure best workflow. Line balancing & production target. Monitoring low efficiency workers & educated them. Calculating Non-productive time. Arrange & Design guide feed & folder on time (Pre-Production Attachments). Prepare garments cost & based on CPM. Method study. Calculating Efficiency and Effectiveness. Analyzing Productivity. Sewing Section. Printing Section etc. Prepare layout for the floor for effective utilization of men. Cutting Section. Find out the bottle necks. Related with SAM. 1st line layout re-balance based on actual capacities and as per potential plan. Related with presto analysis chart. thread consumption and prepare layout for new style. Planning. Increase productivity & Efficiency with Quality standards through developing Standard Operating Procedure (SOP). Reducing Defects and Wastage. Any other task assigned by the Management. Working area at Work Study. machine and materials. Job location: Dhaka/ Gazipur/ Shofipur . Job Location : Factory. Maintain supply chain management from material control department to finishing section through the sewing floor.
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Drought forces boat ramps to close at Lake Shasta
LAKE SHASTA Calif. - Near-historic low water levels at Shasta Lake has created a challenge for people to get their boats out.
According to the U.S. Forest Service and anyone who has seen the lake recently the water levels are lower than normal.
The rangers station decided to close the Sugarloaf boat ramp in Lakehead due to safety precautions.
The Jones Valley and Centimudi boat ramps are the only ramps open for public use.
Forest Service officials said the Jones Valley boat ramp is narrow and long but should accommodate most boats.
Rangers also said anyone planning on visiting the lake for Labor Day weekend must still pay their launch fee.
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Boxshot & Details
- Developer: Gameloft
- Publisher: Gameloft
- Genre: Action
- Release: Aug 6, 2012
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Levels 4-26 & 4-27 Roman
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These are the stories of America and This Wild Idea lets everyday people tell it
After taking 91,540 photos, driving for 66,565 miles over 365 days across all 50 American states, Theron Humphrey has created what has become a monumental project that not only tells the story of everyday American people, but also takes a fresh look at social media. After working in a commercial photography studio since 2007, Theron woke up one morning with a wild idea to take to the road with little more than his camera and a simple idea – to meet new people everyday and let them tell their story in their own words.
This Wild Idea wasn't just documented photographically, allowing Theron to sit down with each person he met to record at length their textured, unique and fascinating accounts of life, gaining deeper insights of the person in the process. As a whole, the project is testament to America's vast and diverse nature, weaving together tales of everyday experience with a larger narrative that acts to highlight those people who unite all the states of America.
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Puppy of the day: Brooklyn
Brooklyn is a Cane Corso mix that loves to play and needs a home. For more information, contact the Town of North Hempstead Animal Shelter at 516-767-4615. (Credit: Newsday / Chris Ware)
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text:
First ascent of Bügeleisen sit by Nalle Hukkataivalby Björn Pohl - UKC May/2014
This news story has been read 10,957 times
Nalle Hukkataival has made the first ascent of Bügeleisen sds at Maltatal in southern Austria. This was one of the most famous projects in the world of bouldering. Until now! Being a man of few words, he commented: "YEEEEEEEEEEEEEESSSSSSSSSSS!!!!!!!!!!!!!! ".
Last year Nalle managed to repeat Klem Loskot's original problem, Bügeleisen, ~8B+, calling it One of the best hard boulders in the world!. The sit only makes it better.
The main problem for Nalle has been that the boulder is almost always wet, but this time it seems to have been at least dry enough to climb on.
Yesterday I managed to climb my longest standing project, the sit start to Bügeleisen! This line has been a well known project for at least 13 years. I've tried it over a couple years, every time challenged by the weather. It turned out to be the biggest battle I've ever had with a climb, both mentally and physically. It's hard to believe that it's done now!Bügeleisen sit start could be the hardest thing I've climbed and more importantly it is one of the best boulders in the world! Huge respect to Klem Loskot for the original vision! Stay tuned for the video!
Here is the video of Nalle climbing the stand start last year:
Nalle Hukkataival is sponsored by: Black Diamond and La Sportiva
The third round of the 2016 IFSC Lead World Cup circuit saw competitors congregate in Briançon, France at... Read more
Today the British Mountaineering Council has announced a change of name to 'Climb Britain', while its... Read more
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Here is a video which tries to capture the Helsinki/Sisu Masters experience. I think it does a really good job! It features Jimmy... Read more
Six World class climbers set one problem each, work them for an hour or so, and then compete on them two days later - that's the... Read more
Anna Stöhr has made the first female ascent of Klem Loskot's Wrestling with an Alligator, ~8B, at Maltatal in... Read more


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As a third-round rookie, Jordan Reed showed signs of promise last season. During a two-game stretch in October, he pulled in 17 passes for 224 yards and a touchdown. Overall, he had 45 receptions for 499 yards and three scores in nine games. Having missed seven games due to injuries, Reed will have to prove in Year 2 that he can stay out of the infirmary in order to make a leap in production.
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Hey kids, it's taco time!
This month Whole Foods is offering kids classes on how to make tacos, which, according to Whole Foods "can be extremely nutritious, healthy and delicious!"
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Lyrics Depot is your source of lyrics to Answer To Little Blossom by Hank Snow. Please check back for more Hank Snow lyrics.
Answer To Little Blossom Lyrics
Artist: Hank Snow
Album: Songs Of Tragedy
Oh dear I'm so sad and heart broken waiting in my prison cell
To be trialed for the death of sweet blossom my baby that I loved so well
Last night as I drank in the barroom through the front door my little girl came
I watched as she slowly approached me and trembled as she spoke my name
My mind was wounded from drinking as I looked on her face sweet and fair
I thought that a demon approached me for I strucked her down with my chair
In a flash with my reason returning in pride I looked down at my feet
And saw not the foam of a demon but my little blossom so sweet
[ clarinet ]
I gathered her close to my bossom her life was fast fading away
Dear God I have murdered my baby and now with my life I must pay
I'm thinking tonight of that June day I walked down the aisle with my bride
When I promised to love and protect her she then was my joy and my pride
But soon I had started to drinking and now I've brought death to our home
Oh why must the innocence suffer and then reap just what they have sown
I pray to my Maker in Glory for this deed I might be forgiven
And I hope that the circle I broken will soon be mattered in heaven
Hank Snow Lyrics
Hank Snow Songs Of Tragedy Lyrics
More Hank Snow Music Lyrics:
Hank Snow - Don't Make Me Go To Bed And I'll Be Good Lyrics
Hank Snow - Galway Bay Lyrics
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Hank Snow - Moonlight And Skies Lyrics
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November 24th, 2015
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Tooele News
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Then and Now: 1980s Superstars Who Used To Be Smoking Hot
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Comments about 'T.C. Christensen: the man, the movies and stories that matter (+video)'
- Oldest first
- Newest first
- Most recommended
"...Christensen invited many descendants of the original pioneers, including
the Hanks family, to be extras in the film."
Hmmm. I wonder if Tom Hanks is related? I know his Hanks line goes back to Nancy Hanks Lincoln, mother to Abraham. If he is related, would have taken part if asked? If so, I wonder which part?
- 9:17 a.m. March 6, 2013
- Like (1)
- Report abuse
I have seen every one of his movies. I am impressed with the vision and quality of all of his movies. Each has a story containing time tested values. Thank you Mr. Christensen
- 9:56 a.m. March 6, 2013
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One of the best LDS movie makers, thanks!
- 11:35 a.m. March 6, 2013
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Go Tess!!!!
- 11:43 a.m. March 6, 2013
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@ samhill
Eph Hanks was a cousin to Nancy Hanks, but I doubt that Tom was invited! Maybe he should have been!!
- 2:13 p.m. March 6, 2013
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When you see the quality of TCs film work, you know he is as good of a filmmaker as the best in Hollywood. What a blessing it has been to the Church that he has concentrated his filmmaking talents on LDS themes. Thank you and your family for their support of your work TC.
- 3:03 p.m. March 6, 2013
- Like (1)
- Report abuse
Go Katy!!!! ... and TC for appreciating your wonderful wife!
I am so grateful you have chosen to dedicate your talents and made it your life's work to bringing these beautiful, inspiring, true stories to life! And I appreciate you all the more for staying in touch with us common folk :) and not "selling out" for the world's riches. Now, when are you going to make a movie about the dedicated Saints of the Islands? Great stories everywhere, aren't there?! We just have to open our eyes and ears! Mahalo nui loa!
- 2:35 p.m. March 7, 2013
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- Report abuse
T.C. has used his great talents in a very positive way, and set an example for
all LDS filmmakers. When we started the Associated Latter-day Media Artists
(ALMA) in 1977, we encouraged just this kind of dedication and consecration. Not
that we all have to do LDS-themed stories, but that we all should tell stories
with value and not squander our God-given abilities on fluff.
Well done my friend. You're my hero! -Robert Starling
- 5:08 p.m. March 7, 2013
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- Report abuse
Mr. Toone, Thank you for this really great article! T.C. is my cousin and I know that the Lord has used ham and helped him develped his tallents to bear testimony to the world of the Gospel of Jesus Christ and God's love for his children. We are always very anxious to see and purchase his next movie. They do indeed touch the heart of every viewer, and fills our eyes with tears of joy. T.C. is always so humble and unassuming. He probably knows that he is an important instrument in God's hands, and doesn't want to brag about that.
- 8:33 a.m. March 8, 2013
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Free PlayStation Plus games for August 2016
Next batch of free games includes Yakuza, Patapon
NBA 2K17 will include USA National team
2016 and 1992 USA Basketball Men's National teams will appear in the game
Yakuza 0 release date set
Sega to localize the action game for early 2017 release
Warhammer: End Times - Vermintide coming to consoles in October
Action game making its way to Xbox One and PS4 this Fall
Konami partners with FC Barcelona for Pro Evolution Soccer
A three year agreement kicks off with PES 2017
South Park: The Fractured But Whole - Behind the Scenes Trailer
South Park: The Fractured But Whole - Behind the Scenes Trailer
PES 2017 - FC Barcelona Trailer
One of the world's most respected clubs, with some of the best players, teams up with KONAMI and PES
Free Games with Gold for August 2016
Wrap up the summer with more free games on Xbox
New Lego Dimensions expansions coming Holiday 2016
Next wave of content will feature Sonic The Hedgehog, Gremlins, E.T. and more
Halo Wars 2 - SDCC Story Trailer
Halo Wars 2 - SDCC Story Trailer
Injustice 2 - SDCC Gameplay Trailer
Injustice 2 - Official Wonder Woman and Blue Beetle Trailer
No Man's Sky - Trade Trailer
No Man's Sky - Trade Trailer
F1 2016 - Your Journey Begins Trailer
F1 2016 - Your Journey Begins Trailer
Mafia III - Live Action Trailer
Mafia III - Death Suits You Live Action Trailer
Civilization VI pre-orders get early access to Aztecs
Unlock the Aztec Civilization before everyone else
Madden NFL 17 player ratings revealed
First set of player stats confirmed for upcoming sports game
Call of Duty: Infinite Warfare - Black Sky Gameplay Demo
Call of Duty: Infinite Warfare – Black Sky Gameplay Demo
Marco Reus chosen for FIFA 17 cover
Borussia Dortmund star is the global cover athlete for the game
Second demo for Nioh releasing next month
Another Beta Demo is coming at the end of August
Gears of War 4 - Campaign Gameplay Trailer
In this short gameplay demo of Gears of War 4, our heroes JD, Del, Kait and Marcus Fenix are in pursuit of creatures called the Swarm. With their v...


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O2's Flexible Working Day Saves 12.2 MT of Carbon
U.K. cell phone network O2 says that its recent one-day flexible working pilot saved the equivalent of roughly 12.2 metric tons of CO2.
During the pilot, held on February 8, more than 2,500 staff from the company's Slough, England, headquarters worked remotely for the day, leaving most of the the 200,000-square-foot office building shuttered and the majority of its lights off. Just 125 staff that O2 describes as "mission critical" worked from the building that day.
As a result of the closure, O2's electricity consumption decreased by 12 percent on February 8th, and its water use dropped 53 percent, the company says. The drop in commuting not only saved CO2, but also saved employees 2,000 hours of travel time, O2 says. Only 109 cars entered the parking lot on the day, compared to 1,100 on an average day.
However, gas usage in the building increased slightly. O2 attributes this to the loss of body heat in the building.
Some 88 percent of people that took part in the flexible working pilot thought that they were at least as productive as normal. Over a third claimed to have been more productive.
Teleworking has long been touted as way to reduce carbon emissions. Cisco used a virtual office platform as early as 2008. At that time, the program was generating $277 million in annual savings.
In May, Verizon announced that fewer than 200 of its employees saved more than 18,000 gallons of fuel through teleworking in just six months.
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Trendy Top, Size LG
We don't know when or if this item will be back in stock.
- Extends your top
- Eliminates showing skin
- Natural cotton-blen fabric
Customers Who Bought This Brand Also Shopped For
Product Description
Trendy Top The Ultimate Layering Accessory! Extends Your Top, Eliminates Showing Skin & Peek-A-Boo Panties Layer your look without the bulk with Trendy Top - the top that's not! Specially designed for just for your hips, it covers your waist, belly and rear view - so you can bend, reach and sit with confidence. Skin is not exposed! The natural cotton-blend fabric is super comfy, easy to slide on, always stays in place and keeps you perfectly covered, even when your top rises up or your jeans slide down. Simply step in, slip over hips and pull on your favorite outer top. Perfect for jeans, low-rise shorts and skirts. Imported in easy-care machine-wash-and-dry cotton / spandex. Set of 2 (black/white). Available in sizes: SMD (0-8), LG (10-14) or XL (16-20)
- Product Dimensions: 8.3 x 4.9 x 1.9 inches
- Shipping Weight: 6.4 ounces
- Item model number: 982066-3TP7-LGE
- Date first available at Amazon.com: March 16, 2012
- #621 in Clothing > Women > Lingerie, Sleep & Lounge > Lingerie > Garters & Garter Belts
- Average Customer Review:
Customer Reviews
Top Customer Reviews
Most Recent Customer Reviews
Don't usually buy clothes on line and I know I remember why. They are ok, but not great. I feel more rolly in them not real slimming.Published on May 23, 2013 by Rochelle Perret
I paid a total of $80 for only 2 boxes of trendy tops and one set only came with 2 not 3 and wasn't even in the box. Don't waste your money, just buy them at the store!Published on December 26, 2012 by Ronie Fuller
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