The Osteria La Maesta in Emilia-Romagna is a lovely family-run open-air eatery where the good life is made of simple, delicious bites and a bottle of Malvasia seco frizzante.

Addictive fried puffs of dough called Torta Fritta…

I was lucky enough to spend the morning inside the Ghirardi Onesto production facility in Langhiarano as a guest of the Consorzio del prosciutto di Parma where, along with Elissa Altman and Rowan Jacobsen, we watched Paolo, the production manager, show us everything from salting the hams to showering (the hams) to testing with a horse bone. More photos and details to come….

Not only did Chef Rossetti pull out all the stops, he also has a tattoo of the prosciutto di Parma crown…on his thigh. He showed it to me on his iphone but would not let me get a photo.

I’ve been working all week with talented (and hungry) writers in Seaside, FL at the Floating Island Writers’ Workshop. Aside from my editing duties and acting as Camp Director, I’ve been making sure all are well fed. We’ve been able to appreciate fresh local Gulf seafood from Goatfeathers; thankfully, this part of the Gulf hasn’t been hit with the plume, yet…

Summer’s here and nothing sings the season more than fresh salads. Dreaming of Italy–as I do this time of year more than usual–I made a simple salad Caprese as part of our brunch meeting workshop.
If your tomatoes are perfectly vine-ripened, simply slice and pair with mozzarella and basil. If tomatoes aren’t quite ready for eating out of hand, I like to roast cherry or grape tomatoes (at 400° F for about 25 mins.) with a drizzle of extra virgin olive oil, sea salt, and some fresh garlic. TO SERVE: Spoon the roasted tomatoes and pan juices over the mozzarella and basil. This is also delicious with slices of sweet and salty prosciutto di Parma.

I’ve always loved Lucini olive oils but recently fell in love with the Delicate Lemon Extra Virgin Olive Oil, a first cold pressed olive oil infused with the flavors of the Limone della Costa d’Amalfi. This highly fragrant lemon grows on terraced hillsides of the Amalfi Coast and is prized for its balance of acidity and perfume. I love how it pairs with the tomatoes and mozzarella.
What to drink? I always consult my friend, Damon Haynes, of Centerba Selections (with owner, Ken Rosati, formerly of Windows on the World) in North Carolina. He says go for Italian and recommends a glass of Grillo or Frappato from Sicilia or a Fonterenza rose di sangiovese from Montalcino.

Next up, I want to try Lucini’s savory fig Balsamico and the Fiery Chili Extra Virgin Olive Oil. How would you pair these flavored oils and vinegars?

Suvir Saran decided to toast up some chivda, “Indian Trail Mix” for our book signing at Sundog Books later this afternoon. Thanks to the NATIONAL PEANUT BOARD, we were spoiled with treats–everything from travel peanut butter snacks to delicious ROYAL OAK Peanut Brittle, a favorite of the participating writers.

As he searches for spices, I hear him say, “We have no black mustard seed, but we have hopes and dreams and so can make anything.”

What goes into the Indian Trail Mix? Thin Poha–rice pasta–grated coconut, curry leaves, raisins, cinnamon stick, Royal Oak peanuts (courtesy of The National Peanut Board), turmeric, paprika, cayenne, a little salt and sugar, thinly sliced serrano or jalapeño chiles–thanks to Korin for a super sharp knife–all toasted in a hot wok with Canola oil.

“It’s a perfect afternoon snack,” Suvir says, “and you can keep it in a sealed container for up to two weeks, if you don’t eat it all first.” I will improvise for now until the recipe is available to all in his forthcoming cookbook.

This is a belated note to say thank you to Yale, Master Marvin Chun of Berkeley College, and students Paulina, Eunju, Jerry, Christine and so many more for hosting a wonderful gathering of students and authors to discuss food, words, and what it means to follow, not what others want for us, but to take a risk and follow what it is we love most.

I was thrilled and honored to be on a panel with Andrea Nguyen and Monica Bhide, both passionate and tireless advocates of all things delicious and true.

The most important thing I reminded myself as well as shared with the students is that it’s important to follow our passions. It took me many years and boarding passes to understand and accept that words, food, and travel would accompany me in the continuous search for a place in the world. It’s been a bittersweet journey and I am grateful to the Yale students who came out to share and listen to our stories.

Also, thanks to Bun Lai, for an entertaining dinner at his popular Miya Sushi .

From the moment I landed in Alaska, I have been overwhelmed by the abundant and majestic beauty of this other world, which explains why so many have come here from elsewhere and found a place to call home.
I was fortunate to spend the day with Sue and Paul–former Atlanta residents–who fell in love with this landscape and created an extraordinary sanctuary in the mountains of Chickaloon.
Sue, who knows where to procure the best of the best treated us to the freshest King salmon, simply grilled with salt and pepper–nothing more nothing less. A delicious way to begin my journey here in Alaska.