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AWAR - Making Connections in Rome Italy
The American Women's Association of Rome is a club in Rome, Italy for American women and also English-speaking women of other nationalities. Founded in 1955, AWAR now has more than 300 members. Some of us are new to Italy while others have lived here all their lives. Ranging in ages from 20 to 105+ and coming from a variety of backgrounds, we're united by a common language, shared interests and friendship. Our volunteers keep the Association operating and the opportunities for involvement abound. In fact, many of us find that participating and volunteering in AWAR strengthens our connections to the community. An annually elected Executive Board manages AWAR according to its Constitution and Bylaws. The wife of the current U.S. Ambassador to the Italian Republic or the Ambassador herself traditionally serves as the Honorary President. Promoting friendship among its members and understanding between Italy and the United States, the American Women's Association of Rome is a non-political, non-sectarian and non-profit organization. AWAR is a member club of the Federation of American Women's Clubs Overseas www.fawco.org representing some 15,000 American women residing in 39 countries worldwide. Whether you're new to Rome, planning a move to Rome or have been here for years, we encourage you to join the AWAR community. Please join.us@awar.org |
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Activities: Authentic Hawaiian Hula with Gail 'Ilima Roberts
Gail 'Ilima is the only hula dancer in Italy to receive the approval of Kumu Hula Master Kilohana Silve to teach authentic Hawaiian Hula and share her knowledge of this fascinating culture. You must be a part of this new AWAR Activity!
Hawaiian Hula is more than a dance - it is a language that invites us into an ancient and spiritual culture, with its stories and legends, by means of music, movements, rythms, chants and gestures laced with the grace and spirituality of the Hawaiian people. The practice of Hula brings a profound sense of harmony within one's body, mental concentration, and a feeling of wellness and oneness with nature.
Gail 'Ilima shares her expertise with AWAR members (all levels welcome) in a twice-monthly, two-hour session, to explore the wealth of Hawaiian culture including: hula dancing, lei (flower garland) making, chanting, traditional costume making, and Hawaiian instruments such as the ukulele and nose-flute.
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Posted by admina on Tuesday, December 22 @ 02:05:26 MST (8 reads)
(comments? | Activities | Score: 0) |
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Great Roman Cooks: Christmas Tortellini by Ivana Schiano
Menu Natalizio
A) Chicken broth
½ hen or capon
3 or 4 lt. water
1 stalk celery
1 carrot
1 onion
parsley
1 teaspoon tomato paste
salt
Parmesan cheese (to be served with tortellini)
Cook the hen, celery, carrot, onion, parsley and tomato paste in a stock pot with cold water on low heat. The temperature will increase slowly and you will have a good broth. Do not use too much salt, because by boiling 2 or 3 hours the level of the water will decrease. When the broth is ready, take the hen and vegetables out. Use them for other purposes. Chill the broth overnight. The next day it will be easy to discard excess fat because it will be solid.
B) Tortellini filling
100 gr. veal
100 gr. pork
100 gr. chicken breast
150 gr. mortadella
10 pistaccio chopped
80 gr. grated parmesean cheese
2 eggs
1 T Marsala
a few tablespoons bechamel sauce if needed
50 gr. butter (to saute’ the meat)
fresh grated nutmeg
salt, pepper
Chop pork, veal and chicken breast. Saute’ them in a skillet with butter. Stir until all liquid is evaporated. Let it cool. With a food processor chop meat, mortadella and pistaccio very, very fine. In a bowl mix these ingredients with eggs, Marsala, parmesan cheese, fresh grated nutmeg, salt and pepper. Check consistensy. If this is too dry add some bechamel sauce. It is better to prepare the filling the day before because it tastes better. The filling can be frozen but only one time, so if you make the tortellini with filling that has been frozen, you must eat the tortellini right away and not freeze it a second time. If you don't freeze the filling, but you make tortellini immediately, then you can freeze the tortellini you have just made. You can cook tortellini in broth or boiling water right from the freezer without defrosting.
C) Tortellini dough; see D 1-6 for method
300 gr. flour
3 eggs
Roll pasta for tortellini out very, very thin. You must use the pasta immediately for making the tortellini, because when the dough is dry, it breaks easily. Cut the pasta in small squares (cm.4xcm.4). Place in the center of each square a small portion of tortellini filling. Fold square into a triangle. Bend the top of the triangle toward you and form the tortellino using the tip of your finger. When all your tortellini are ready, cook them in boiling broth for around 10 minutes. Serve them hot with grated parmesan cheese.
N.B. Freeze tortellini on a tray for single freezing. When already frozen, put them in a freezer bag; they won't stick to each other. Tortellini can be stored in the freezer for a few months. Use them directly from the freezer and place them into boiling water or broth.
D) Home made pasta
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Posted by admina on Sunday, December 20 @ 12:24:25 MST (17 reads)
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The Night Before Christmas in Italia by Susan Fiorentino
(With acknowledgment to Clement C. Moore)
‘Twas the notte before Christmas and all through the casa, Not a creature was stirring; mysterious e sopresa!
The bambini were all tucked in loro lettini, Some in long underwear, some in pigiamini, While mama worked late in her little cucina, Our nonno was down in the fredda cantina, And I, while hanging up calze with lots of cuore
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Posted by admina on Friday, December 18 @ 03:46:38 MST (23 reads)
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Great Roman Cooks: Pears in Wine by Alleyne Caponera
For a party, Pears in Wine may be prepared the day before, saving valuable time. Serve the pears with a spoon of their own delicious syrup and a dollop of whipped cream. In Italy be certain to buy either panna da montare (found in a little box on the shelf) or panna fresca (found in the refrigerated dairy case) to make whipping cream, NOT panna per cucinare, which will NOT whip. Chill the carton first and whip the cream on a low speed, as you can easily make butter! If all else fails, go to a pasticceria or a gelateria and they will sell you all the whipped cream you need! Select Kaiser pears (pera Kaiser) for this dish.
Method:
Peel the pears and fit the whole pears on their sides, neatly in a heavy flat-bottomed pot. Add enough red wine (a Lambrusco or any good quality red wine) to cover. For each liter of wine used, add 3 cups of sugar. Throw in a few cloves into the pot. Bring to a boil and then cook slowly, uncovered. Turn the pears occasionally and carefully, using a wooden spoon so as not to damage them. When the wine has boiled down to a syrup and the pears have turned a glossy golden red, your pears are ready to serve either warm or at room temperature. An added bonus – your kitchen will smell heavenly!
[A printed copy is available by clicking on Comments, then look right for Options, then click on Printer Friendly.]
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Posted by admina on Thursday, December 17 @ 06:25:06 MST (19 reads)
(comments? | Great Roman Cooks | Score: 0) |
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Light Motif by Elizabeth Wahn
"The sky gathered again
And the sun grew round that very day.
So it must have been after the birth of the simple light
In the first, spinning place, the spellbound horses walking warm
Out of the whinnying green stable
On to the fields of praise" Dylan Thomas
The holiness of light, fundamental to Creation stories, existed long before Zoroaster lit his first pyre. As in Genesis, where God's first command "Let there be light" marked the onset of Creation, religions worldwide trace their origins to a single source, the significance of light. Similarly, when prehistoric sky-watchers scoured the heavens to fathom the secrets of the universe, they turned to the sun for literal and figurative illumination.
Early astronomers observed two equinoxes and two solstices which they celebrated with rituals and rites that evolved into sacred traditions. Even today, most religious holidays fall on dates that coincide with solar movements. As we move into December, let's consider the winter solstice, a festive period shared by most of the world's religions.
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Posted by admina on Wednesday, December 16 @ 05:05:56 MST (29 reads)
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