Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
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Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
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Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
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Psychology Experiments' Questionable Results

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Thursday, February 4. 2010

"Sailing round the world in a dirty gondola..." with Risi e Bisi

I visited Venice for a few days many years ago, and do not feel driven to return - it's a giant tourist trap with a pickpocket team on every block - except that I wouldn't mind catching the Venice Regatta in August:



On further thought, I wouldn't mind getting a little more experience with Venetian cooking. All I know about it is Risi e Bisi, which doesn't look like much but which is killer delicious when Mrs. BD makes it.


Here's When I Paint My Masterpiece live with The Band in 1971:


 


 

Posted by Bird Dog in Food and Drink, Our Essays, The Culture, "Culture," Pop Culture and Recreation at 12:08 | Comments (2) | Trackbacks (0)

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Well, the question has to be does Mrs. BirdDog use fresh spring peas and, if she does, exactly how long does she cook them? If she can give the answer to that mystery, I would be most grateful. I can get fresh peas, but how they should be treated (refrigerated or not, cooking times) never does get resolved, regardless of who you ask.
#1 D on 2010-02-04 13:17 (Reply)
Correctly made only with fresh, tiny spring peas. But darn good with regular frozen peas in the winter. The broth is the magic.
#1.1 Bird Dog on 2010-02-04 16:11 (Reply)

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