1. | Aug 5, 2014

5DGQeS I really enjoy the blog.Thanks Again. Cool.

2. | Jun 27, 2014

The Jamboree Staff for Citizenship in the World and Community is made up of 45 adult staffers and is the group that oralniigly brought Citizenship in the World and Nation to the National Jamboree in 1993. We are made up of volunteer scouters from five states. We have returned every Jamboree since and have endevored to improve and build on a firm foundation to produce one of the highest technowledges to present the Meit Badges. This year we are prowd to bring an even better presentation enabling us to reach even more scouts needing the merit badges.Our classrooms are open every day, all requirements being taught are available every hour enabling each scout to take the area needed as he wants.We welcom all scouts to come and visit with us. Learn to be a better citizen.

3. | Aug 27, 2013

Pete! I need some help! My family makes a treat very slmaiir to your Mock Bread around the holidays. We call it Potisa and it is a vanilla sweet breat filled with nutmeat. From your picture and description I imagine that our traditional recipes are almost identical, varying only by the filling. I used to make half a dozen of these with my grandmother for every major holiday. I was the only one who learned to make it and since her passing, when I make it I think of all the days we spent together baking. Since finding out I and my daughter are gluten intolerant, I have been trying to figure out how to adapt the recipe but alas, to no avail. This will be the first year since I could eat solid food that I will not have Potisa for breakfast on Christmas morning. I would love to discuss your adaptation of this recipe - maybe it would be the answer to my problem! Thanks.

4. | Aug 23, 2013

I'm amazed at my non-Italian frdines who feast on lasagna, ravioli and other heavy Italian dishes often, these are foods my family in the States and Italy eat only during a holiday (other than potato gnocchi or polenta (or risotto) which in the north are alternatives to pasta and always eaten in much smaller quantities than in the States). Portions are much smaller in Italy hence not presenting a weight problem. I've found that the daily Italian table is very Spartan, the usual presentation being a light soup (three or four pieces of pasta included), a light salad, a lightly sauced pasta (small quantity), roasted chicken or pan-fried minute steaks served with lemon slices, bread, wine In Sicily fish many times takes the place of poultry, pork, lamb or beef. Let's not forget though that during the holidays multi course meals will go on for three or more hours and a little bit of over eating is appreciated. Some of the best food in Italy is to be found not in the big cities but in very small towns or villages where small eateries must present tastes like home cooking and DO, if not the establishments would close down. In a small town's restaurant one is eating Mamma's food, not a chef's. Also in the small towns one experiences the true local cucina at reasonable prices along with a chance to socialize with wonderful people. Hint: Sometimes in villages there is no sign announcing the presence of a restaurant, in that the establishment is meant for locals there's no need to put up a sign being all know where to find it, many times restaurants are in a room off the local bar. Remember that a bar in Italy isn't as the American ones, they should be called pubs being they cater to families . Now if someone would answer me as to how Sicilian women who are mostly ever-so-thin can eat on a daily bases those huge Sicilian pastries for breakfast without weight problems? Thank you Letizia for the article! P.S. I've found that my younger cousins in the north of Italy will sometimes use packaged convenience foods but yet are still experts in the traditional kitchen and as good at the stove as their mothers and grandmothers.