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Last Day Of Cooking School | Aria Alperts, Italian Journals
Posted By Aria Alpert On July 31, 2010 @ 12:28 am In GreenChef Foodie Talk,Monkie Journals,Traveling & Cool Stuff To Do | 2 Comments
Photographer: Aria Alpert
Last day of cooking school. If I was rocking more sleep (4 hrs last night) these days I would be feeling a bit better but I have not been able to get my beauty sleep this past week. And I am not one to have trouble sleeping soundly. Normally I am out like a light within minutes from my head touching that pillow. But, unfortunately, that hasn’t been the case here. It must be a combination of the haunted B&B I am staying at, the fact that the air conditioning unit in my room is right above my bed so the condensation from the heat f-ing drips on my head when I finally do fall asleep waking my ass back up, the insane amount of mosquito bites all around my right angle, the espressos (yes that is plural!), eating late and drinking like a f-ing alky. Ha! I wouldn’t change a thing though. It’s been wonderfully imbalanced and oh so wonderfully perfect. It’s important to shake things up a bit.
And so today we, of course, are ending this glorious week with a….FISH LUNCH! Oh yeah. Bring back those ‘shit’ eaters. I’m ready…Huh.
We go to the fish market and get the fish. Sticky. Fish markets are very very very stinky! But Silverstro reassures me that the fish were just caught and killed within the hour. ‘Great’, I say with a smile, ‘I’m gonna wait outside’.
Silverstro gets some Calamari, a white Italian fish I can’t remember the name of but it’s similar to Cod and fresh Sardines. The Sardines were my request. I must admit. Back in NYC, I was on a Sardine kick. So tasty those little buggers. Stinky yes, but mixed in a big green salad with tomatoes, cucumber, dulse, cayenne, lemon juice, olive oil and (if you live in NYC) a dollop of Hawthorn Valley Ruby Kraut. Yum. Perfect whole food protein, cause you eat the entire thing. Bones and skin and all. High in calcium, iron and omegas. They are also, I learned, a raw food cause they are not cooked. Instead they are cured in vinegar, and then rinsed, then packed in either olive oil or salted water. Sorry…just sayin’… :)
I think it was my lack of sleep but I didn’t seem to take many pictures of the food. None of the cute Sardines, which I’m bummed about but oh well…what’s a woman to do…what’s done is done as they say…
And so, I bid you adieu from the cooking school part of my Italian journey. Thank you Silvestro and The Awaiting Table and Lecce for being such incredibly delicious hosts and nurturing my many authentic, splendid insightful joyful yummy experiences.
And now…now, I must stop eating and drinking, do a cleanse, and get some peaceful, restful sllllleeeeeeeppppppppp….
Until next time…
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