Bet you think I’m mean after this…
In your head, you will hear this song over and over once I mention it…”It’s a small world, after all.”
OK, don’t hate me too much for this, but I did have my class go on the bookmobile one day and sing the chorus to my husband who absolute detests this song because he can’t get it out of his mind. I can be ornery!
Alright, I digress. I am amazed that I can sit in my little house in Central Illinois and communicate with people from all over.
Last year my job changed and instead of working at one school, I was at three. I’m sort of a shy person so trying to get to know people was a challenge, but I met some wonderful folks and became friendly with one gal who has some of the same interests. This summer, she told a friend of hers about my blog and he has read it and contacted me through Facebook to be a friend. We’ve been keeping in contact and writing about different things. He has a girlfriend in Brazil and they have a love of food. Since I often write about different recipes, Don, has shared some with me that he said I can post in the blog. He says this is his and his gal’s recipe for antipasto.
Antipasto Italiano
2 oz salad vinegar
6 oz extra virgin olive oil
1 small jar of capers
4 oz (half a jar) stuffed sliced salad olives
1 small box of sliced baby Portobello mushrooms
2 medium sized or one large size Eggplant
4 or 5 medium sized tomatoes
1 red pepper
1 orange or green pepper
1 yellow pepper
1 medium yellow onion
1 clump of fresh parsley
Oregano
Fresh garlic (crushed) or some garlic powder (not garlic salt)
(optional) raisins, about 1/3 of a regular box
Cut eggplant, onion and peppers in rings then slice into small chunks
Put veggies into a pot (Dutch oven size)
Add mushrooms and olives
Pour the vinegar and oil into the pot and then dust with Oregano and add the garlic (what ever form you have decided to put in – to taste)
Chop the parsley leaves on a cutting board with a good veggie knife and add to the mixture.
Stir everything together, coating the mixture with the vinegar and oil.
Either put in a glass or metal baking dish, cover with foil and place in a 375 degree oven for about 45 minutes
or leave in the dutch oven and place on a stove burner at about ¼ heat for about 45 minutes, stirring every 10 minutes or so.
Let it cool a little and serve with pasta, bread or meat as a side dish.ipe for antipasto.
What amazes me is though this fellow I now have a sort of connection to a lady in Brazil - all because of technology. So thanks, Don, for the recipe! It is a small world, after all!
It's A Small World...
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