Some Changes and News For You
Hi Everyone!
Before I get into things I wanted to write about, I wanted to tell you about something new in the menu tabs. The Fresno/Clovis Food Scene tab is just that—reviews and happenings around where I live.
Since the issues with NewsBreak have not been rectified, everything I did there, including writing and video, is coming here first.
As they say, "When one door closes, another opens." Of course, this door to DelPaggio's Cucina has always been open. I just didn't open it wide enough, but I have now.
Mark & Patti
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Now, onto what I think is the good stuff:
While reading the newsletter Atlas Obscura they were offering an online class about writing food memories with recipes. It’s something I’ve talked about before.
When I wrote recipe on the platform Medium. I always told a story about how the recipe came about in my life. Sometimes it was while growing up in Catania, and others were from other worldly places, especially Boston when we came to the states.
Here’s the description of the course:
“Eating is a daily necessity, a pleasure, and an act of creativity. Food connects us to our ancestors, our landscapes, and our bodies. Our relationship to both is complicated, and writing short personal narratives about it can help us to illuminate deeper truths about ourselves.
In this generative memoir-writing workshop led by award-winning writer Gina Rae La Cerva, we’ll use the subject of food as a starting point to explore our inner worlds. We’ll access deep memories, connect to our childhoods, examine our heritage, and reflect on our personal growth. Through short prompts, longer writing assignments, and readings, we’ll examine the craft of writing about food, highlighting the tools needed to create stellar food writing including ingredients, timing, and temperature. Along the way, we’ll look at the essential components of using sensory details to inform and inspire. While there will be some time to share our work and offer feedback as a group, this course will primarily be generative—using our writing as a means to explore all the ways we do and don’t nourish ourselves. Whether you want to write a restaurant review, a reflection on your favorite food memory, or the life history of a family recipe, get ready to cook up some piquant prose.”
I figure I have a ton of stories that go along with my cooking videos, and written recipes to fill a book. Now they are going to fill these pages, and I hope you enjoy.
I’ll also be posting stories from Patti’s recipes and memories of them so we have some rounded cooking stories for you to enjoy.
Thanks for supporting us and always being there.
Buon Appetito!