Buy Bactrim No Prescription, When our $600 gas range, purchased twelve years ago during our university student years and selected because it was the absolute cheapest gas option we could find, decided to start taking one hour to heat to barely 300 degrees, we questioned the sense in fixing it. It seemed like the perfect moment to seize the opportunity and go shopping. Buy generic Bactrim, Off we went with dreams of Wolf and Viking, paired with the reality that those were beyond our budget comfort zone. We thought we would settle for a Kitchen Aid, buy Bactrim without a prescription, and then we saw it. Buy Bactrim online no prescription, The Bertazzoni.

No bells and whistles, Buy Bactrim No Prescription. Beautiful timeless design. Really quite affordable compared to its Wolf and Viking companions, buy cheapest Bactrim. Built to last forever, Buy cheap Bactrim no rx, to live in an old Italian country house, and to be passed down to future generations. We were sold on the pretty, where can i buy Bactrim online, functional, Where can i order Bactrim without prescription, old world beauty.

Buy Bactrim No Prescription, I was giddy with excitement when the lovely Italian appeared in my kitchen last weekend, and it has been cooking romance ever since. It seemed only appropriate to break it in with a proper Italian Sunday dinner, and so with hopes to try out everything from the range top to the oven, order Bactrim, the decision was made easy. Bactrim from canadian pharmacy, Osso Buco with truffle honey polenta and steamed asparagus with Parmigiano Regiano.

I called upon a tried and true recipe from the NAIT Culinary Arts "Tour of the Mediterranean" class that Cream and I attended a couple of years ago, and it did not disappoint, online buying Bactrim. This classic veal shank stew is tender and rich with red wine, Buy Bactrim from mexico, tomatoes, fresh sage, garlic, order Bactrim no prescription, and onion, Bactrim pharmacy, and it falls apart the way only a dish that slow cooks can. If you are searching for elusive veal shanks in Edmonton, The Italian Centre Shop stocks them in their frozen section, Buy Bactrim No Prescription. And if you are looking for the perfect vessel, I always reach for the jewel of my kitchen, purchase Bactrim online no prescription, the Le Creuset French Oven. Bactrim samples, Worth every penny, it gets used more than any other pot or pan in my cucina. With a few recipe additions and modifications of my own, buy Bactrim online cod, this Osso Buco was a perfect Sunday dinner paired with a crusty loaf from the Treestone Bakery and followed by Duchess Bake Shop treats. Bactrim price,

Here it is modified to generously serve two, or double it to serve four.

Osso Buco Buy Bactrim No Prescription, 2 veal shanks
2 tbsp olive oil
2 tbsp butter
1/4 cup flour
1 large onion, finely diced
1 large carrot, finely diced
1 celery stalk, finely diced
2 large garlic cloves, minced
1/2 bunch Italian parsley, minced
1 - 28 oz can of San Marzano tomatoes, hand crushed with juice
1 sprig of fresh sage
1 bay leaf
1/2 cup beef stock
1/2 cup good red wine (I like a nice Italian Primitivo)
Parmigiano Regiano rind (a nice addition if you have one)
kosher salt to taste
fresh ground pepper to taste

Preheat oven to 350 degrees.

Salt and pepper the veal shanks and dip them into the flour so that they are well coated, australia, uk, us, usa, canada, mexico, india, craiglist, ebay, paypal. Shake off excess flour. Rx free Bactrim, In your large French/Dutch oven, or a large heavy bottomed cast iron pan or skillet, heat 1 tbsp each of butter and olive oil, online buy Bactrim without a prescription. Sear the shanks in the hot pan for 4 to 6 minutes until golden brown on both sides. Remove and set aside, Buy Bactrim No Prescription. Bactrim over the counter,

In the same pan heat the remaining butter and olive oil. When heated, add the onion, Bactrim for sale, carrot, Order Bactrim online c.o.d, celery, garlic, and Italian parsley, buy Bactrim in canada. Saute for 10 minutes until soft. Order Bactrim from mexican pharmacy, Next add the tomatoes, sage, bay leaf, purchase Bactrim online, beef stock, Where can i buy cheapest Bactrim online, wine, Parmigiano rind, kosher salt, buy no prescription Bactrim online, and fresh black pepper. Buy Bactrim No Prescription, Cook over medium heat for about 15 minutes. Buy Bactrim no prescription,

If using a French/Dutch oven, nestle the veal shanks into the vegetable mixture and cover. Or if using a roasting pan, where can i find Bactrim online, put a layer of the vegetable mixture on the bottom, add your veal shanks, cover with remaining vegetable mixture, and then cover with foil.

Bake in a 350 degree oven for 3 hours (or more for extra tenderness). Check the pan from time to time to ensure that it doesn't dry out. Add a little more wine if required, Buy Bactrim No Prescription. Remove Parmigiano rind and bay leaf before serving.

I like to serve it over truffle honey polenta (see Cream's last post on perfect polenta and mix in a dollop of honey and a tablespoon or more of truffle oil to taste before serving), and steamed asparagus with a drizzle of olive oil, fleur de sel, and a generous shaving of Parmigiano Regiano. And don't forget to dip your crusty bread into the marrow.

Finito.

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I think I was predisposed to love all things Italian. I grew up in North Edmonton, and my earliest childhood friend who lived right up the street was a good Catholic Italian girl, with a mom who provided me with an early taste for authentic Italian food. Then there was the elementary school Madonna obsession that I shared with my Italian BFF who actually owned an "Italians Do It Better" pin. I couldn't disagree. The two of us spent hours in the basement learning every move in the "Papa Don't Preach" video. I knew who Nonna e Nonno were from the time I was six, in my teen years I dated boys named Bruno and Marco, a certain Cicero boy threw rocks at my window late at night one too many times in high school, and I have watched Moonstruck more times than I can count on two hands. I'm pretty sure the movie explains everything you need to know about life in general. The taste of home cooked pastas, fresh made pizzas, and simple salads never tasted like the Italian food found in Edmonton restaurants. The simple flavours of a few key ingredients that were never masked by too much garlic, fistfuls of oregano, or sauce from a can. The freshness of tomatoes from the garden, fresh basil, a generous amount of salt, and perfectly al dente pasta was the key. It ruined me.

Then one day, Rao's was introduced to me. The illusive New York restaurant that no one can get a reservation at. A city institution where even the hippest celebrity would be hard pressed to get a table. You need to know someone....or get the cookbook. That seemed easier.

Since Cream alluded to the "perfect pappardelle main" in her True Blood tribute, I could hardly go without sharing it. The Rao's Pappardelle with Hot Italian Sausage Sauce has since become a crowd favorite that has been served at many a dinner party in my home. One look at the back cover of the Rao's cookbook, with Vincent and Anna Pellegrino Rao's photograph in her big sunglasses and roller set hair, and you will fall in love with them and the recipes inside.

One key step that is so often missed when preparing pasta in our culture of "sauce from a can that serves as a topping", is the process of combining the sauce with the freshly strained pasta over heat. This is a key step in any good pasta dish as it draws the sauce into the pasta. Add a little cheese to that and it pulls it all together. Too much sauce is never a good thing when it comes to authentic Italian food. It should just coat the pasta and then can be served on the side for those who desire more. So heat up the hot rollers, break out the vintage Givenchy sunglasses, get to Spinelli's and pick up some fresh basil, De Cecco Pappardelle, San Marzano tomatoes, Little Italy Italian Sausages, Pecorino Romano, grab a bottle of red and a bottle of white on the way home (or two), and invite some friends over. There's plenty to go around. Pappardelle with Hot Sausage Sauce 1 lb pappardelle 1/4 cup extra virgin olive oil 2 - 28 oz cans of San Marzano tomatoes (hand crushed) 6 hot or mild Italian sausages 3/4 cup chopped onion 1 1/2 cups dry white wine (I use a Pinot Grigio) 6 fresh basil leaves, torn Pinch of dried oregano Freshly ground black pepper to taste Salt to taste 3 Tbsp freshly grated Pecorino Romano Remove casing from sausages and break meat up into chunks.  Heat  Extra Virgin Olive Oil in a large sauté pan over medium-high heat.  Add onions and sauté for 3 minutes until just translucent.  Add sausage and sauté for about 5 minutes or until lightly browned.  Drain off excess fat. Add wine and stir to combine.  Raise the heat and bring to a boil. Boil for about three minutes or until liquid has reduced slightly. Add tomatoes and salt. Return to a boil, then lower heat and simmer for about 20 minutes until sauce has thickened slightly.  Stir in basil, oregano and pepper. While sauce is simmering, cook the Pappardelle pasta in a large pot of rapidly boiling water until al dente.  Drain and return to pot.  Stir in ½ cup sausage sauce.  Toss together.  Add Pecorino Romano. Transfer to a large serving platter. Spoon extra sauce over the top and sprinkle with more Pecorino Romano cheese. Extra sauce and cheese can be served on the table for those who like more of course. Mangia!

Salt. So simple, so perfect, it completes nearly everything. Since Fleur de Sel became one of my kitchen staples, the "everything" has expanded to things I never would have imagined finishing with a pinch or two of salt. Fleur de Sel, translated from French to "Flower of Salt", is a delicate, moist, pretty, French sea salt that is hand-harvested by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. The most traditional, and in my opinion best variety, is collected off the coast of Brittany. From Brittany, Fleur de Sel de Guérande, which comes from salt marsh water, is the most revered. My first taste of this salty goodness was introduced by Sylvie, a certain spicy little French lovely, who gifted my husband with a petite sac of Fleur de Sel de Guérande, brought from Saint-Pierre and Miquelon, in thanks for a little tech help he had provided. I had no idea a little sac of salt could be so exciting and contain the potential to make everything I eat taste brilliant.

We dined at her tiny apartment one evening and were told that we would dine St-Pierre style, which included eating from 8pm until 2am, drinking at least one bottle of wine per person, olive tapenade, watermelon and feta salad, perfectly roasted leg of lamb with rosemary potatoes, a pause for dancing through the apartment to the brilliant Pedro Almadovar's "Talk to Her" soundtrack with eyes closed holding hands, spilling red wine everywhere while dancing with eyes closed, sponging it up with a whole lot of salt (not Fleur de Sel), and finishing with a warm flourless chocolate cake with orange zest. A perfect evening, with a perfect ending. Since then, the perfect ending for many treats is a little of that flower of the salts. A sprinkle on a perfect vine ripened tomato and avocado, a pinch on "hot from the oven" peanut butter chocolate chip cookies, a sparkle on top of a dish of butter that make that slice of crusty bread better than it was before, a simple finish to a perfectly grilled steak, or the magic ingredient in a Fleur de Sel caramel chocolate. Fleur de Sel is a delightful indulgence that enhances the flavor of whatever it's paired with. I store mine in a little ceramic container on my kitchen counter that looks pretty, provides easy access, and helps retain moisture. It's a little indulgence that goes a long way. I buy the same excellent "Le Paludier's Fleur de Sel de Guérande" that was gifted to us straight from Canada's nearby "France". I place my bi-annual half pound bag order online at eco-natural.com at an excellent price, and I think you should too! http://www.eco-natural.com/greysalt/fleurdesel2.html Okay, now I'm having a 70's moment singing the lines from Godspell "You are the Salt of the Earth", to that whacka whacka guitar riff in my head. I digress....

I hope that I will never be faced with the reality of having to choose just one food item to consume for all of eternity, but if such tragedies should occur, I can confidently say that I will say "cheese please". Is there anything more delightful than an array of fine cheeses? Piave Vecchio, Manchego, Gouda, Goat Cheese, Aged Cheddar, Bocconcini, Blue...I adore them all. The stinkier the better I declare! Last year, I encountered THE cheese mecca, on a quiet street near the Musée D'Orsay in Paris. The Androuet cheese merchant has been in operation since 1909, and has perfected the art of maître fromager affineur and cheese gastronomy. Selecting the finest cheeses France has to offer, aging each cheese to it's peak maturity in perfect conditions, and offering their dairy delights to happy cheese lovers at their flavourful best. Walking into the shop, I was immediately hit with the aroma of mingling aged delights. The only problem here was where to start, so we left that to the expert. With a quick request for advice, soon we were being offered a little wooden board with a lovely aged goat cheese with a firm white crust, a smaller disc of firm rosemary goat cheese, a large piece of pungent holey Swiss, and a little wooden boîte with a soft brie looking cheese inside. This was cheese lovers cheese. We enjoyed it throughout the day...a little goat cheese on the Pont Neuf overlooking the Seine, the soft liquid cheese in the wooden box on the steps of Sacre Couer in Montmartre...soon it was fini! Since frequenting Androuet is sadly not in the cards for me, I manage to get my fromage fix here in Edmonton between the Italian Centre Shop, Paddy's Cheese Market, and Costco (which has a surprising selection of high quality cheeses at excellent prices). With cheese collected, I assemble my version of "cheese and its best friends" comprised of sliced pear, caper berries, olives, prosciutto, candied nuts, and HONEY! My first encounter with cheese and honey was in a little wine cellar in Florence. It was love at first sight. Sharp, pungent, hard cheese dipped in honey. My favorite at home version of this treat couldn't be easier, or more addictive. A few spoonfuls of liquid honey, a drizzle of truffle oil, and a few generous cranks of freshly ground black pepper. Stir it up, serve it with Piave Vecchio or Manchego, and watch it disappear. Bonjour Valentine...

The food memories that I’ve collected of late have been all to do with friends.  The warmth and laughter and love that have filled rooms both small and large have cemented introductions to new, and now beloved, tastes.  I remember the Brooklyn apartment where I had my first Carr’s black pepper cracker; who first made me lobster; at whose house book club was hosted when I first tasted Manchego cheese; the first sweet dip into a pot of black truffle honey.  My relationship with Ayvar started much the same way; a girls' night of gossiping and Gossip Girl chatter while eating chips and cheese and olives and salsa.  The salty-carby goodness that bonds all good girlfriends.

But what was this red stuff?

 

 

 

 

 

It was Ayvar.  My new favourite condiment (with my preference leaning toward the spicy versions).

And as a condiment is how I like to use it. 

Sandwiches?  Yes.

Salad dressings?  Most definitely.

Dips?  Of course.

Yes, I know that I could probably make my own with red peppers, eggplant, tomatoes, and "spices."  But doing so would rob me of the simple pleasure of having another reason to go to Spinelli's or the joy of knowing that entertaining can be as easy as opening a jar, pulling the tab on a box of crackers, and unwrapping some cheese.

 

 

 

 

 

 

Did I say entertaining? I meant the joy of snacking on the couch while watching trashy daytime television and knowing that it's likely too late in the day for you to still be in your pjs.