Sweet Garibaldi

Sweet GaribaldiDo you love Italian food? Well here’s a treat of mine I expect you will absolutely adore.

I invented this recipe in 2009 and it just came into being all by itself. I honestly cannot describe to you the thought processes which brought it into existence… it just happened.

  • Parmigiano Reggiano ~ Italian hard Cheese.
  • Prosciutto Crudo ~ Italian uncooked Ham.
  • Pineapple Chunks ~ Del Monte recommended.
  • Vino Di Rosso ~ Italian Red Wine

Parmigiano Reggiano is traditionally used for grating over pasta since it is very hard in comparison to other cheeses. It is also extremely mature and has a kick like a mule.

Sweet GaribaldiThe alternative, which I often substitute myself, is any good vintage Cheddar, which has been wrapped in tin foil and left to mature in the fridge for a couple of days or so.

Take a slice of Prosciutto and place inside it a piece of Cheese and a piece of Pineapple.

Wrap the Cheese and Pineapple up within the Prosciutto.

Now… take a mange on that.

Follow it through with a sip of Red Wine and…

… take another mange on that.

Sweet GaribaldiRepeat these steps as continuously as you like, or until you fall into a deep and heavenly sleep.

Et Walla. This recipe, “Sweet Garibaldi”, got its name in much the same way its ingredients, in that it was simply the first thing I said out loud when I first tasted it.

“Sweet Garibaldi!”

Giuseppe Garibaldi ~ Wikipedia

Thine Good Mug

Thine Good MugLike many of us, my most personally cherished “mug” has been a discovery of a lifetime.

I say this because, regardless of the many drinking vessels I have acquired over the years, each and every one of these has purely been a “step up” from the last, towards a perceived eventuality of finding… my perfect mug.

I don’t know how many of you reading this might relate to this humble phenomena, but in a general sweep of the social rumblings, I would be inclined to regard this as true for many others.

Ten years ago I acquired my grandparents’ French Soup Bowls, which are small as bowls go, but large as coffee mugs… um, go. They have handles and also… they have lids.

(more…)

Banangerang

banangerangThis is a recipe of mine. I make 4 litre kegs of this stuff and drink it all the time. It’s a staple and goes down well with a slice of something you like.

  • 1.5 litres of Old Jamaican Ginger Beer
  • 500 ml of Banana Beer
  • 1 capful max of Cpt. Morgan’s Rum

So basically 75% of one and 25% of the other. One capful max of Rum doesn’t sound like much, but its presence in the mixture significantly influences the taste. In fact I usually prefer to use half a capful, thus one cap into 4 litres. Adjust this to your taste.

Banana Beer is made in Wells, England.

Stir them up and chill it well.