I QUIT!

Buon giorno!

 

Reflecting on the past two weeks I must say I didn't expect the turn of events that entered my life.  Pneumonia, a severe sinus infection, and an ICU stay in the hospital have really taken a toll on my thinking.  Somehow a spirit of thankfulness overtakes all the demands of life, or what we deem to be demands. 

 

It seemed just a few weeks back I was struggling with whether to continue my next book Rosalie Serving Country.  I had been trying to perfect the Southern Belle dessert  Apple Dumplings. It was on a Wednesday morning that I decided to try my hand at these little darlings just one more time.  After making the dough and trying to roll it out on my counter, I could tell it was going to be disastrous.  Aggravated, I swept dough an apples alike into the waste can.  This was the fourth time of trying, and I was saying " I Quit"!  I looked down at Cappuccino, my ShihTzu, and said "Come on Capps, lets take a walk". 

 

I am blessed to have a gorgeous Gulf grounds near my house with a beautiful walking trail, so without further thought the dog and I headed there.  It was a beautiful October 24th, and with the crisp air and lovely landscape, maybe one could feel some solace.  Right into the walk I started to talk to the Lord out loud about the trying last few days.  I told Him I just didn't feel that I had another book in me, and at the rate these crazy recipes were going, it would never come to fruition anyway. I said, " I Quit"!  It was at this point that Capps looked up to me and cocked his head as to sympathize.  I quickly looked down to him and said "Mind your own business, and look for squirrels".  

 

After enough of the pitiful confession my conversation turned to repentance, and I began to thank God for my health, strength, and the greatest family anyone could ever ask for.  I decided to enjoy the remainder of the walk along with Capps as he frolicked through the woods in hopes of seeing one of his rodent friends.

 

We got home about an hour later, and as I entered the kitchen and looked at the dough in the waste can, something rose up in me that said "Just try one more time".  If you have been keeping up with my newsletters, you all know that this was the "Breakthrough of the Apple Dumpling Dilemma".  This was the day the recipe was perfected and baked up so beautifully, I just had to step back and smile. 

 

Heading to the hospital after the dumplings came out of the oven so that my trusty co-workers could taste-taste, I was feeling rejuvenated and back on track.  Of course i wasn't going to Quit.  I had a book to write!

 

It was the next day that I came down with the illness and many days thereafter to think about the statement "I Quit"!  How grateful I was to see the days of recovery, and be able to thank God for the many opportunities he daily gives me to better my life as well as those around me.  The great Abraham Lincoln lost almost every election he ran for until he was elected President of the United States.  I wonder would have happened if he scummed to self-pity and quit? 

 

Maybe we would still be in slavery.  Thank God for those among us that will persevere in the face of adversity.  So hang in there my friends, don't give up just yet.  The Apple Dumplings are just waiting to be perfected, along with our failing business, home life, marriage, that wayward child,  or our life-long dream that is still hanging out there and waiting to be fulfilled.  So keep keeping on, and by all means don't QUIT!   Remember, 2nd Corinthians,12:9... "My grace is sufficient for you, for My strength is made perfect in weakness".

 

Check my newsletter for my upcoming events, and God Bless!

Rosalie.. and keep serving Italian.

 

 

 

 

HAVE BOOKS WILL TRAVEL OCTOBER 3,2007

Boun giorno, and Good Day!

 

Recently I had the opportunity to be in beautiful Tampa, Florida, and was fortunate to stay at the luxurious Embassy Suites in downtown Tampa.   The event was an annual church conference that my husband and I usually try to attend.  I had the idea to bring my cookbook Rosalie Serving Italian, but wasn't sure how it would be accepted.  How do books like How to Start a Home Missions Church,  Be The Satisfied Pastor's Wife,  Prayer That Moves Mountains  and a ton of other church-related topics: "Marriage Counseling", "Christian Child Raising",  "Win Your Neighbor", and Bible Studies on every possible subject, fit in with a COOKBOOK?

 

 What would Dr. Dobson, Max Lucado, and Rick Warren say?  "DO YOU THINK WE WANT A COOKBOOK ON OUR SHELF?"  Or, maybe they would say, " WE'RE TRYING TO BE SPIRITUAL , NOT GLUTTONOUS!".   While I try to be sensitive to these things,  I have a book to sell, and besides, every Spiritual Giant has to break their fast sometime.  Besides didn't Jesus say that He was the Bread of Life, and that man should not live by Bread alone?.  Even the Devil tried to tempt Jesus with warm loaves of Bread.  Of course, Jesus said no, but then He was God Almighty.

 

So, I arrive at the Hotel toting my little wheeled suitcase full of books, and notice a sign, "Ladies Fashions by Classy Collections" now in progress at the Marriott, Room 5, second floor".  BINGO!  A place to sell my books.  I tell Bill, "Lets get checked in quick, so I can head across the street to the Marriott".  He"s mumbling something about how he got into all this, and would I please settle down; however he is obliging as usual.  In less then 20 minutes I've found the "shop" along with hundreds of church ladies trying to find the perfect outfit.  The owner of the shop was very sweet and agreed to let me set up a table at the entrance for a small percentage of book sales.  As soon as the ladies came out from shopping,  I would say, "How about a Cookbook?"  I then tell them how spiritual this will be; pleasing your husband, nourishing your little ones, witnessing to your neighbor with an Italian Cream cake, having Pastor and wife over for a wonderful Italian meal.  They could only stare at me and Hope to be Spiritual.  I did sell a lot of books.

 

The next day I'm at the exhibit hall among Pastors, Missionaries, Evangelists, Authors, Teachers, Music Ministers, and a host of "booth people" selling everything from baptismals to communion cups.  Since my granddaughter, Taylor, is attending the Gateway  College of Evangelism  in Missouri,  I thought this would be a great booth to advertise and sell my book, plus help the College by donating a percentage.  As the ministers and wives came by the booth, it was evident there was a question mark on their face.  "WHAT DOES A COOKBOOK HAVE TO DO WITH BIBLE SCHOOL"?  Again, I humbly explained how I was trying to help the Bible school, but more important, I emphasized..."GET A LIFE, AND HAVE SOME FUN, PEOPLE... BUY A COOKBOOK!"  Actually many of the men, who I found out do much of the cooking, were my biggest fans.  Maybe they thought it would good therapy after having a meeting with the church board.

 

All in all, I did have a great time, sold 92 books, and even talked several Foreign Missionaries into taking my book on consignment.  Think of it...as they travel around the United States trying to raise money for their budget, some deserving wife can have the opportunity to buy my book.  It may even help her marriage!   You all know my motto, right?  Food is a Bridge to Relationships.  I say, if Jesus is going to all the trouble to make us the "Marriage Feast of the Lamb", then surely His chosen ones should be in practice down here.  I, my friends am fulfilling this calling...writing Cookbooks, and giving you the means to participate in heavenly places right at your own table. ( Red Sauce over Penne Pasta, page 126). 

 

Remember, life's short, eat pasta.  Have fun and God Bless!  Don't forget to subscribe to my newsletter and get free weekly recipes.

Love to All!

 

Rosalie Fiorino Harpole

 

  

 

 

 

 

ELIJAH EPISODES, SEPTEMBER 22

Elijah Harpole Schultz, my little 2 1/2 year-old grandson was here recently all the way from Naples, Florida.  He's the happy child in my book, Rosalie Serving Italian,shown on page 234.  Everyone who see this picture tells me how cute he is and that the picture makes them start laughing.  With his deep dark brown eyes, olive complexion, and black hair, he looks like he came right over from Rome, Italy. The first thing he usually asks me when he talks to me on the phone is "Grandma, can you come to my house and play"?  Of course I always think how I would love to, but short of jumping on the nearest plane, this can be difficult.  So when my daughter Dana informed me that she would be visiting, I really got excited about seeing Elijah. 

 

Most of you know that my first cookbook, Rosalie Serving Italian was released in late April of this year.  Since that time, my life has dramatically changed, Many of my weekends are filled with book signings; and during the weeks I have hosted Cooking Classes, had TV appearances, did Charity Benefit dinners, and a host of other book- related events.  Just keeping up with the newsletter, weekly recipes and blogs, and starting on my next book have practically engulfed me.  Maybe Elijah could spare me time to do some "book things" during his stay.

 

Meeting he and his mother at the airport, and feasting my eyes on this beautiful child, I started to think how little I wanted to work on the book and how much I wanted to "play".   After all, didn't the page in the book that Elijah represented say, " Live well, Love much, and Laugh often"?  Since the words came from my own doing, and I hoped others would oblige, perhaps I could work something out.  As soon as we got home, Elijah went straight to the spare bedroom where I keep the kid's toys, and drug them all out.  Dana and I were talking and laughing and catching up on past events, when Elijah came right in and said, "Okay, Grandma, now you can play with me".

 

And play we did!  There was 1 scheduled book signing that I was committed to, and it was that particular evening which was perfect for many of Dana's friends to come over and visit with Elijah.  So between other Grandma, relatives and friends, I found myself entertaining Elijah, or was it him entertaining me?  I did get some book things done, but mostly while he was sleeping.  I have always tried to include my children in my activities, and I certainly didn't want to change routine with my grandchildren.  The visit went great and having him in my home just reinforced my already strong feelings of how important family will always be.  My two 7-year old grandsons, Roman and Grant are scheduled to spend a particular week-end with me in October, and just the fact that they want to be with their Grandma, makes me very happy.

 

So people, in all of our business and demands, take time to be with those who are most important.  Wives, husbands, children, grandchildren, whoever is dear to us; cherish.  In all of my experiences as a nurse, I've never held the hand of a dying person who said they wished they would have invested in more stocks, or achieved more things in life, but rather most of them only want their family.  Setting goals and striving to keep them is important, but absolutely nothing can ever take the place of your family.

 

God Bless, and make some cream puffs (page 208),

Rosalie  e-mail me at rosalie@rosalieservingitalian.com  

 

 

 

PARKER'S TABLE, Se

Buon giorno, Good Day!

 

Just when I thought I've seen every kind of pasta shape there could possibly be, I discover this little Italian shop  at 8137 Maryland Avenue in Clayton, Missouri, called Parker's Table.  As I mentioned in my recent news letter, I was at Farmer's Market last Saturday in Clayton, and had a great time.  Especially with the "Blues Hog" barbecue man (read my recent newsletter for explanation). Anyway, while I was there a young man named John was talking to one of the vendors about an Italian recipe he had just tried.  Overhearing this conversation, I guess I rudely interrupted and said "Hey, I'm the author of the recently released Rosalie Serving Italian Cookbook, and this sounds very interesting to me.  John said " Oh, then you will love my store, it has some unusual pastas and other Italian specialties in it". "Oh really", I said, "and where is your store?'  "Right up the street; it's called Parker's Table". Just come on up after the Market closes; you'll see my 3-wheeler parked right out front".

 

Because of the St. Louis Art Fair, the Farmer's Market was closing at 10:30AM instead of the usual 12:00PM.  After eating all the barbecue I could stand (purchased from one of the vendors at the market), we were packing up to go home, when I remembered John's invitation.  My sister-in-law, Lee, was with me, and we both decided to venture up the street. 

 

One couldn't miss the store because right out in front is the cutest little 3-wheeler which looks like an Italian peddler's wagon.  It has 'Parker's Table' on it and was painted yellow. Right into the store are bushel baskets and boxes with the strangest looking pasta shapes I have ever seen.  There was a couscous-type pasta called Fregola Sarda from the province of Sardia. Next, I found a hard small 2-inch spaghetti called Trofie, from Liquria.  In the next box was a large long 4-inch tubular noodle called Strozzapreti.  Another one looked like a piece of squid. The noodle was dark gray and was called Calamarata Nero.  There were many others, all imported from various provinces of Italy.

 

The store also had many imports of oils, wines, sauces, cheeses, candies and other Italian novelties.  John quickly pulled out a Baked Lemon Riccotta cheese with crackers for sampling to greet us to his store.  He was a very kind young man; showing us all the specialties he was proud to be stocking. My sister-in -law, Lee, nicely obliged him by buying her share of the stock.  I never have to feel bad when she's with me; she buys enough for both of us( I rarely buy anything).  Anyway, after we saw everything, John wanted my book for consignment, and I readily accommodated him.

 

On the way home I thought, St. Louis definitely has a flair for Italian food.  Just when I think I've seen all the imports from Italy to be seen, another unique store like Parker's Table pops up.  John also brings in special people. One he told me about is Juillo Parente, who is from 5 generations in Tuscany, Italy. Not only the unique store, but celebrities as well. Put this one on your tourists list.

 

Going to "The Hill" soon?  Don't forget to stop into DiGregorio's on September 22.  I will be signing books starting at 10AM and they will be featuring a recipe right out of my cookbook called Baked Artichoke Casserole with Shrimp and Crabmeat.  It should be a lot of fun. So, take care and God Bless.

 

Rosalie Fiorino Harpole,

 

 

  

 

 

"CAPPUCCINO" SPOTLIGHT- Septembr 5, 2007

Buon giorno!

 

Sorry I've been so late in blogging you guys. This cookbook 'thing' can be time-consuming, to say the least.  Especially the book signings, not that I'm complaining, because I dearly love it.  Everyone of them has been wonderful and unique, which brings to mind my first Barns & Nobel experience.  My dear friend, Debbie Horn, who is the Community Relations Manager for the Barnes & Nobel in Fenton, Missouri, did a wonderful display the day of the signing.  She had me over in the cookbook area in a cozy little lounge complete with browsing table, chairs and a huge cookbook display behind me.  It was all so visitor-friendly and there were ladies waiting for me the minute I arrived.  Since we did the signing the day after I was on the Show Me St. Louis cooking demonstration, I was not surprised.  However, there was just one problem.

 

Since this was a Saturday, and our weekend to visit our sons and their families, (we try to go to Terre Haute, Indiana, every other week-end), we had our little ShihTzu puppy with us, intending to leave for Indiana after the signing.  "Cappuccino", a little over a year old, actually looks like a cup of cappuccino.  He is light and dark brown (the coffee) with white around his neck( the whipped cream).  His ears are darker brown with black tips( The cinnamon, and mayby some espresso thrown in).  If you actually want to see him, he's in my cookbook, Rosalie Serving Italian, 'on page 230.

 

In any event, after settling into my assigned area, my husband Bill, who was carrying all my stuff in, tells me, "I have go out and see about our puppy, "Capps".  Debbie heard this and said,  "Oh, you guys have a puppy?".  "Yes", my husband says, "He's our little ShihTzu, 'Cappuccino'.  "Well just bring him in, we are dog-friendly you know".  Wow, this is great, I thought, Bill won't have to worry about the dog all day, and since "Capps' is usually very well behaved, I didn't anticipate any problems.  He'll just stay under the table with his leash tied to the table leg, and no one will know the difference.  So, in a few short minutes, enters "Cappuccino".  The few ladies that had gathered to talk to me about my book were smitten and said, "Oh, look at the adorable dog! ...Please, can we pet him and hold him"?  Something told me right then, this was not a good idea.  I was here to sell and sign books, right?  WRONG!   What?... is this about a cookbook or a dog?

 

About two hours later, after the Barnes & Nobel staff came by, plus friends, visitors, and "Dog Lovers", a very unusual thing happened.  One of the young girls who worked in the coffee shop area said she wanted a book.  "Of course, I said, and as I reached for a book ready to sign, she stopped me.  "I do have a request though", eyes pleading,  "Can Cappuccino sign my book"?  As I stood starring, trying to figure what to say, Debbie stepped right up and said "Of course, I think we have an ink pad that will work just fine".  Now, this had to one for the record; my puppy, with his little paw print in one of my books!  Do I look like I want to share the glory?  Nevertheless, here comes Debbie.  "Now young lady, just open that book and tell me where you want the autograph".  She then picks Capps up, promptly presses his right paw repeatedly in the ink, then onto the front page, and the "paw print" is done. (All the while the dog is cocking his head from side to side, as he does when he "thinks".)  There you have it folks....the prettiest "paw print" ever.  "Oh, thank you, thank you', the girl says, and gives the dog a big hug.  I thought, please God, don't let her start crying,  I  didn't think I could take a 'Sanjaya" episode right now.  (If you didn't get that, ask someone about American Idol on your lunch break).

 

It took Debbie a few minutes to get the ink off Capps's paw, and by the look in his eye, he must have thought, 'strange people, these humans'.  Maybe I was just dreaming, but it did appear he was strutting out the store.  "Don't let this go to your head", I said, "especially if you want to be in the next cookbook".  All in fun, the day ended with a lot of laughter, hugs, and "please come back again, and don't forget Cappuccino".

 

The thought?  Never think too highly of yourself, or that your indispensable; someone right around the corner is there to take your place.  God may even let it be a dog!  So, click on my upcoming events,  and come to one of my book signings. You never know what you may see, ha ha.

 

Arriverderci, and Goodbye

Love, Rosalie...and Keep Serving Italian.
 

 

 

 

 

 

 

 

 

 

 

Glorious Olive Oil

Hello my friends and Benvenuto!

 

This blog is in tribute to one of the greatest food values on the face of the earth, Olive Oil.  I write it because one of the nurses I work with, Connie, has had a glorious experience by using Olive Oil.  She has an inflamed gallbladder that acts up more times then not.  It seems many of the fried foods, spicy foods, and who knows what foods, get her gallbladder upset, and causes her much pain and discomfort. 

 

Her daughter, who has my Cookbook, Rosalie Serving Italian, fixed my Spiedini Recipe with the Peppermint Sauce.  Connie said her daughter was so proud to have made the dish, that Connie just thought she would eat it and pay the price later. However, she felt great, and never had a problem.  The next day she came to work and was telling me about her experience.  I immediately knew the healer... Olive Oil.  "Why not do an experiment, I said, "cook everything in Olive Oil".  I went down the list: eggs, vegetables, chicken, pork, beef, anything.  Use it in all your cakes when it calls for oil, (preferred "mild").  Use it on all your salads.  Just use it!

 

After my preaching episode, I decided to get some actual facts about Olive Oil.  Did you know the greatest exponent of monounsaturated fat is olive oil?  The beneficial health effects of olive oil are due to both its high content monounsaturated fatty acids and its high content antioxidative substances.

 

Heart Disease:

Studies have shown that olive oil offers protections against Heart Disease by controlling LDL, (bad cholesterol levels), while raising HDL, (good cholesterol levels). No other naturally produced oil has as large an amount of monounsaturated fat as olive oil-mainly oleic acid.

 

Gastric Problems:  

Lowers blood glucose, has a beneficial effect on ulcers and gastritis. It is very well tolerated by the stomach;  activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs.  Consequently, it lowers the incidence of gallstone formation, thus helping my nurse friend, Connies's inflamed gallbladder.

 

Colon Cancer:
Studies strongly prove that using olive oil in your diet greatly reduces chances of colon cancer. Researchers believe constituents of olive oil, such as flavonoids, squalene and polyphenols, may help to protect against cancer.

 

Lowers Blood Pressure:

Polyphenols are potent antioxidants which help arteries dilate, thereby reducing blood pressure.  Ten grams of extra-virgin olive oil contains five mg of polyphenols; sunflower oil has no polyphenols.

 

Skin and Hair:

Did you also know that olive oil is great for your skin?  It actually keeps shin elastic and smooth.  It has been said that putting olive oil on your hair brings nutrients and luster.  I know people that make a salad on their head.  Take an avocado and mash it up, stir in some olive oil, and put it on your head. Put a shower cap on your head and go to bed.  Shampoo your hair the next day and... voila, beautiful hair. 

 

So, my friends, use your glorious Olive Oil. While all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed. Extra Virgin works nicely on your vegetables, salads, and sauces.  Bertolli Classico Mild works well for frying and in cakes. Never use "light" olive oil, it has no nutrient properties.

 

 No wonder the Mediterranean Diet has been applauded and even coveted.  The people are definitely healthier, and mainly because Olive Oil is their number one component. So, loose no time my friend.  Start today and incorporate Glorious Olive Oil into your diet.  To help do so, get my book Rosalie Serving Italian.  Just click on my website and buy it right on line, or get it near a bookstore near you.

 

God Bless, and Tutto va bene (Everything's fine)

Rosalie Firoino Harpole

 

 

 

 

GLORIOUS OLIVE OIL

Benvenuto!  Welcome!

Never Assume

Buon giorno, Good Day,

 

Hello to all my new found friends I have met at book signings, events, from my website, and any other places we may have crossed paths.

 

. Just the other day I was going into the Dr.'s office, and someone called out 'cookbook lady',  "I saw you on Show Me St. Louis, and the pasta dish you made looked great". Assuming she made it, I said, "How did you like it"?  She replied, "Oh, I don't cook, I just like to watch the shows". What a gratifying answer!   Just what I wanted to hear.

 

But, I will say, I did indeed find some real cooks at one of my recent book signings.  It was at Left Bank Books.  The very prestigious, old, and quaint bookstore in downtown St. Louis on the corner of McPherson and Euclid. Just to walk into the store gives one a sense of historic pride. Anyway, it was an evening event, and I decided to make some Red Sauce over Penne Pasta, Spiedinis with Peppermint Sauce, and my old favorite, Italian Cream Cake. 

 

 People were gathering in when we got there, and when they saw I had samples, they quickly gathered at the table.  I immediately started filling bowls with my handouts.  When I noticed most of them were women, I again assumed these would be my biggest fans.  However, two stately gentlemen appeared and right off started talking cookbook lingo.  I said, "Do you guys cook?"  "Oh yes, we love to cook, and we want a couple of your cookbooks".  They not only wanted the books, but wanted to know what city or province my grandparents came from, what kind of dishes we cooked during the holidays,was I going to Italy soon, and so on.  Quite interesting, they kept me on my toes the entire evening.

 

It was a lot of fun, being down with the stately ones, the beautiful lamplights outside the windows, and people browsing  round the bookstore eating my Italian food and telling others, the 'cookbook lady'.is here.  I assumed it would be just another book signing, but looking back, it was probably one of the most memorial. 

 

So, never assume; things usually turn out different than you think.  There are a lot of men who do the cooking out there, and thank God for it.

 

This reminds me of the father who taught his three sons how to run the family business.  They all became very rich and famous. But when it came time for the father to die, he gathered his sons and said "I've been generous with you all of my life, but when I die, I want to take all of my money with me. Make sure it is in cash bills, and lay it across my body in the casket.  Soon, the father died, but when he was laid out there was no cash in the casket.  The funeral director, also aware of the father's wishes, asked the boys why they did not honor their father. "Oh, we certaintly did keep his wish, said one of the sons, "Why, just under his pillow there, we wrote a check".

 

So ends the story of assumption.  Never take anything for granted, appreciate every day for what it is and follow the leading of the Good Lord.  You'll never have to assume, He will be a faithful friend.

 

Arrivederci, and Goodbye for now

Rosalie Fiorino Harpole  rosalie.@rosalieservingitalian.

 

 

*Tours of the Hill*

Buon giorno, Good Day!

For all of you folks that do not live in St. Louis, Missouri, let me give a little explanation of what we call "The Italian Hill".  This is a small Italian community located in Southwest part of St. Louis. At the turn of the century, Italian immigrants settled there. They came mostly from northern Italy as young couples with their children and babies, many of them leaving family members back in Italy.  This section of the city is actually set apart with big flags marked "The Hill" mounted on tall lamp lights, so you know exactly when and where as you enter the place.  A beautiful section of quaint but dated small homes, line the streets with manicured yards and nice landscaping. People come from all over the world come to spend a day or two picking up their treasured Italian commodities. 

 

"The Hill" boasts of Italian bakeries like Amighetti's. Many restaurants, such as   Rigazzi's, Charlie Gitto's, and Cunnetto's are very popular.  Grocery Stores are plentiful with imported oils, pastas and spices, not to mention the wonderful daily baked bread.   Just a few of these stores are Urzi's, DiGregorio's and Viviano's.    There are two bocci gardens well maintained and beautiful. The monumental St. Ambrose Catholic Church is a tourist attraction where many have their picture taken with the historical bronze statue of Italian immigrants, with the lady holding her baby, in front of the church.

 

Truly, a must-see place called "The Hill", will give you all-day entertainment, plus a wonderful place to eat at the end of the day.

 

So this brings me to my real topic, "Tours Of The Hill" with Jennie. This is a group of ladies and gentlemen who get on their "Hill Bus" and tour around the state of Missouri.

And last Wednesday, August 8^th, they all (12) decided to come to 'Rosalie's Kitchen' for an authentic Italian Feast.  Of course, I had no other thing to do but to accommodate them.

 

My husband spray-painted the driveway with white, green, and red huge strips, put big 'Rosalie's Hill' signs at the beginning of the road to our house, and welcomed each guest with green, red and white balloons.  The leader was Jennie Garegnani, the bus driver, and 10 other ladies guests.  When they came through the door, the first thing they did was kiss me on the cheek and hug me.  I knew right then, all Italians are related somehow.  They took notice of my beautiful summer-theme table settings and clapped hands with glee.  After all the introductions and more kisses and hugs, the meal was underway.

 

I started them off with the hot Italian Bread and Salad.  Next, I made the Pasta with the Fresh Basil and Tomatoes right in front of them; it is so fast and fun to watch.  They each got a big bowl, topped with the fresh ground Romano Cheese.  They were well into that when I brought out the big platter of Italian Breaded Pork Chops.  The bus driver took the biggest chop and with a broad smile on his face, said "I make no regrets". Next came the summer Italian Vegetable Stir-fry with fresh tomatoes and garlic.  After about an hour of eating, they were asking for carry-out plates.  I promised them anything they wanted to carry home, as long as they had their dessert.  They all moaned, but gladly took a generous piece of the Italian Pineapple Cake.

 

The day was not complete until I had personally signed 9 of my cookbooks for them. 

So, holding their books, they took their token of a flower napkin holder, their food and memories.  Out in the big yard by the flower garden, my husband, Bill, took several group pictures with me and our guests, and of course the big white tour bus with the green and red lettering "Tours of The Hill".

 

This is another chapter in the life of Rosalie Serving Italian.

 

Love,

Rosalie

Interview with Post Dispatch

July 27, 2007

 

Buon giorno:

Hello my friends:

 

Recently I was at a large church service where there were about 1,500 people in attendance.  It was an evening service,  about 7:30pm.  I received a phone call from a journalist representing the Food Section of the St. Louis Post Dispatch.  I stepped out into the vestibule of the church and heard her say, "Rosalie, do you mind if I do an interview over the phone about your cookbook"?  I said, "oh, that will be fine."  I didn't realize this would take an hour.

 

So, I'm out in the vestibule with unruly kids, bathroom goers, booth browsers, and condemning faces noticing me pace around with my cell phone glued to my ear.  Not to mention this was the worship time in the service agenda, so the orchestra and praise singers were at their peak sound level.

 

Every now and then I would hear the lady say "so, tell me about your book".  During breaths I was ducking in and out of all sorts of rooms, trying to find some quietness, some of which included the music room, bathroom (no reception), kitchen, janitor closet, (no reception) nursery, Sunday school room, all of which had the wonderful loud Pentecostal music piped in. 

 

After 10 minutes of this, and me asking her, "could you please repeat that question"?,  I thought, " I'll just go outside". This would have been great, except that a great storm was brewing and the rain was inevitable.  Finally, the music subsided and I was able to think a little.  I didn't realize they were taking up the evening offering, and after the short prayer, the 120 member choir would be featured.

 

"And how long did it take you to complete the book?  Where did the recipes come from?  What prompted you to write a cookbook?  Who took the food pictures? ....are you still there?"   "Oh yes", I replied, while retreating to my own display booth, sitting on the floor behind my table with one finger in my other ear, and saying  "yes, yes, I can hear you well".  "Oh, good" she said, "and your story is so interesting, why I could just go on and on".  "Just take your time", I said, hoping no one would actually come over to my table and behold the sight.  Anyway, by this time, most everyone should be in their seats, including me.

 

I've not seen the article out in the Post Dspatch yet, but I am concerned. I can just see the lyrics of the choir song mixed in with the interview.  At any rate, after an hour of telling my story, I did finally join my husband, just in time to hear the announcement, "And please turn off your cell phones in courtesy of the evening speaker.  Wow, that was a close one!  I almost missed an interview!

 

All in fun, God's timing is always perfect, even though you may have to hide under your table for awhile, He has a way of finding you.

 

Ciao, and watch for my next blog,

Love, Rosalie

 

 

 

Seek And Ye Shall Find

Hi and Buon giorno:

 

Did you know the Bible has some profound statements in it?  One that I have discovered lately, is the Seek and Ye Shall Find principal.  I really use this one when I'm driving all over St. Louis trying to find where I'm supposed to be at a book signing, that I'm already late for, or trying to find the place of business or store that would just love to consign my book (even though they don't know it yet).  It seemed last week, almost every day I was on this mission, trying to find my destination.  Every time I got lost for the nth time, I would just pull over, read the directions again, pray, read again, think about scrapping this one, turning around and going back the other way, or I don't know what.  Finally I got really spiritual and started claiming scripture.  Doesn't the Bible say just keep seeking?  Yes, that's it!  Surely, I'm going to find this place. No, I would not resolve to giving up. I would conquer these one way streets, avenues that are named for two but only have the old one listed and overpasses newly constructed that sent me the wrong way.  Yes, after much Seeking, I can say I finally did Find my destinations.  So what if it was 3 days later?  It's the end result that counts. 

 

All in fun, this cookbook has brought me to some awesome places.  Take the Cozy Corner Bookstore in Louisiana, Missouri, last July 14th.  I was there for a book signing, and to speak to would-be authors, (although, I had no idea I was the main speaker).  But, what a beautiful town!  Especially Georgia Street, with all of its stately Victorian mansions.  I just couldn't help getting lost looking at these beautiful homes.  Thankfully, I only had to call the bookstore twice for directions.  The book signing went great as they sampled my Italian fried ravioli, cauliflower, and eggplant.  Then they sampled my Italian Cream Cake and Cannolis.  After much eating, talking, and signing, the president of the book club announced the main speaker, which to my surprise, was me.  He introduced me and said, we have about an hour left, so just take your time.  To myself I said, Lord, "why do these things happen to me"?

 

Since this was not the first time I've been asked to speak on the spot, the one thing that I knew to do was to just be myself.  Tell my story, of which I did. All about how the book came about, how the good Lord directed my path, how I turned my 'passion into action', and so on.  After the 1 hour was up, and I felt that I told the would-be authors everything I could think of, they began to come to me, hug me with tears in their eyes, and tell me how I inspired them.  One little 12 year- old girl gave me a copy of all her poems, and wanted me to give her advice.  I told her to keep plugging, and put them in her school newspaper.  She said she did that, but no one really got excited, and that she keeps looking for her break.  So after much encouragement, I told her of a simple, but profound principal right out of the Bible..... Seek and Ye Shall Find!

 

Hey, guys, don't give up, even if you have to stop along the path of life and ask directions, you will find your opportunities.  You may even have some beautiful scenery along the way.

 

 

Pasta Puffet with Antacids correction

I'm sorry folks, there were only 10 students, not 12.  Also the fee for that session was $25, not $30 per student.  Just wanted to set the record straight.  Watch for my next exciting blog.

 

Love to all,

Rosalie Fiorino Harpole.

Pasta Puffet with Antacids.

I recently hosted a cooking class in my home entitled "Pasta Puffet".  The class advertisement being:  learn the technique of serving perfect pasta "al dente".  Build sauces from simple to extravagant, using your own creativity.  There were 12 students, and upon arriving, I told them to wash their hands thoroughly, put on one of my many aprons, and get ready to put together an array of pasta sauces.  I put them in groups of four, in order to give everyone a chance to participate. We started with the Pasta with fresh Basil and Tomatoes,  and while some were chopping up the fresh basil, another group was peeling and dicing up the fresh garlic.  We used the vine-ripe tomatoes, and that group was dipping the tomatoes in boiling water, peeling and coring.  This dish goes so fast, that the group over boiling the pasta wanted me to come quick and check "al dente".  They knew everyone was in trouble if they overcooked the pasta.  The one thing I'm emphatic about is boiling the pasta to "al dente".  I told them all right off, "don't boil the pasta to death", or I'll have to kill you.  It is the one thing that will totally kill your dish!.  I emphasize this in my book and since this dish called for angel hair, I knew 3-4 minutes was the limit.  So everyone was buzzing around, while the large pasta bowl was ready with the basil, tomatoes, garlic and extra virgin olive oil. Using a spaghetti spoon, I had them lift the pasta right out of the boiling water and into the bowl.  That way we saved the pasta water to moisten the dish.  We then covered the dish with freshly grated cheese and freshly ground black pepper.  Since this dish must be eaten immediately for the best flavor, they all dug in and had a bowl.  I cautioned them to just sample, since we had five more dishes to prepare.  They all assured me this was the "best" and the complete pound of pasta and sauce vanished. As the evening went on we made Alfredo sauces:  plain, Fettuccine Alfredo,with chicken and spinach, ( Pasta Florentine) with broccoli and mushrooms(Pasta Con Broccoli ), etc. Of course we stop after each dish to "sample".  Next, the red sauces:  Marinara over Stuffed Jumbo Shells, and a Light Red Meat Sauce over linguine.  Mid way through this, one of the young students, who was soon to be married,and so enjoying the class, says "Can we make a dessert"?.  I stopped amid all the buzzing around and said,  "well, I guess so".  So I quickly got the Pineapple Upsidedown Cake going, since I knew we could at least put this together in about 10 minutes.  Because so much was packed into this one session, I could see the class going on forever.  I said, "well girls, maybe we should cut down on some of these dishes".  "Oh, no", they replied", "we can stay late since this is the night class".  This of course was okay with me, and since they were content to cook and eat, cook and eat, and cook and eat, who was I to stop the fun.?  The class started at 5:30pm  It was now 9:00pm, and someone was making coffee for their freshly out-of-the-oven dessert.  Reflecting back on the last 31/2 hours, they consumed 6 pasta dishes and now they were on the dessert.  I could just visualize my name in a class-action law suit for exploding abdomens at Rosalie's Cooking Class.  I guess the one thing that might save me was the fact they paid for it.  But, at $30 a student, and me paying for the ingredients, I can tell you right up, this one was definitely a loss.  Something tells me, I'd better revise my fee.  All in fun, what a memory!

 

Arriverderci mia amicos

Goodbye for now.

Visiting the Hill, St. Louis

Buon giorno, mia amicos!  Hello, my friends.

 

This is July 1, 2007.  The cookbook, Rosalie Serving Italian, out eight weeks now, is getting much bigger than I am.  Help!!!, I need an agent or distributor.  If anyone has suggestions, let me know.  I cannot possible market this book by myself.

 

Yesterday I was at a book signing down on The Hill, at DiGregorio's Food Market.   Oh my goodness, talk about feeling like your in little Italy!  The store was buzzing with Italians, tourists, and locals from the time I arrived around 11am.  I was handing out my Itaian Cream Cake samples, and telling everyone how much they needed my Italian Cookbook.  A little Italian lady, who could partly understand me, said "scussi", (pointing to her head) "ecco e mia testa, grazie",  meaning,  "excuse me, it's all in my head, thank you".  Well, she certaintly put me in my place.  I politely said,  "Parlo un po' d' Italiana, ma va bene", meaning,  "I speak Italian a little, but all is well".  She smilled at my "Italian", and shook my hand.  She then said "Buona fortuna!, meaning,  "good luck".  Wow, that was a close one.  I surely didn't want my books ending up in the Missouri River by her Mafia sons.  I vowed to listen to my Italian tapes all the more, so I could throw some peace treaties in the mix, if needed.  Any way, meeting all these Italians, and who knows, half my cousins, I had a wonerful time.

 

About DiGregorio's on The Hill.  Great place to shop. All the imported olive oils, balsamic vinegars, spices, pastas of all kinds and shapes, cheeses, including Fontina, Goat Cheese, Mozzerella, Provolone, Romano, and the items just go on and on.  I really wanted to go shopping, especially because my table was right in front of the deli and meat cases, and everytime someone would select the Italina salsiccia, salami, stuffed olives, and deli sandwiches, I wanted to say "I need some too".  Actually, I was famished by the time the store was coming to a close, and book signing was over, that I restrained myself.  Otherwise I would have spent more than my net.  I'm not into profits yet.  So all of you fans out there, you all must visit the Hill in St. Louis.  The vallet boy in front of Charlie Gitto"s was so young and beautiful, I thought, forget the "ristorante", just park my car.

 

All in fun, the day was great.  Although, I did agree to some things I wasn't planning.  Like, telling the little lady who drives the bus for her ladies group, "of course I will cook you all an Italain dinner at my house when you come to tour Troy Mo."  She readily signed me up and we got the date. $12 per person for a complete meal including dessert.  She also wanted me to arrange places for them to visit.  This is when I said the fee only covered the meal, you people find your own entertainment.  Others standing in line and hearing the conversation started saying, "Will you come to my home and serve my group",  "or can we bring our groups over"?  I thought, now what am I going to do?  Probally all of it.  You all know how much I love to entertain and serve my Italian food.  In answer to one man's question at the book signing, "what all do you do".  I prodly answerd, "Cook and serve Italian food, do fundraisers, community benefits, speak when I'm invited, teach cooking classes, keep up with my website and newsletter, and literally go nuts.  But people, Im lovin' it.

(I know I left out about 20 other things)

 

Arrivederci, and goodbye for now.

 

CookBook News

Hi guys:

Writing and publishing a cookbook has been a wonderful expierence for me. Not only am I fulfilling my passion, which of course is cooking and serving people wonderful Italian food, but all the attachments that I had not considered. Such as the cooking classes that have developed. Somehow, I agreed to be on the summer class roster at the Family Education Center, and said that I would gladly teach Italian Cooking. This fianally became Rosalie's Kitchen, and all of the classes ended up in my kitchen every Thursday afternoon, and evening. To say that I have enjoyed every class is really an understament. Rather, to say that my students and I have had a ball is more true. We made as many as six recipes in some classes. They were 2 1/2 hour classes, and both students and myself literally cooked up a storm. The best part for them was that they got to take all the food home.
Another great part of publishing a book are all the book signings. I have met so may neat people, and being abel to sign their book is really exilerating. Of course I have to tell that not everyone who buys a book from me really intends to use it. At least that is what one woman said. Quote: "Oh, I don't cook, I just collect coobooks, and look at the pictures". In any case, I just have fun. So, please guys have fun with the book and e-mail me and let me know what recipes you have tried, and what you thought of it. Good-bye for now, and Keep Serving Italian.....Rosalie's of course!

Recipe - Eggplant Rollatini

Note: I can’t describe how delicious these are. You will just have to experience them for yourself. You can purchase a small meat slicer or a mandoline in kitchen specialty shops. The slices should be thin, but not to the point of falling apart.

1 large eggplant, about 4” diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh Italian flat-leaf parsley, chopped

3 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh Italian flat-leaf parsley, chopped
1 egg
1/8 teaspoon black ground pepper

1/3 cup olive oil for frying, or more as needed
Marinara Sauce recipe found on page 127
1/2 cup grated Parmesan cheese

1. Preheat oven to 375°F. Cut stem and end from eggplant. Peel the eggplant partially in strips, leaving some of the peel intact. Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8" thick. Let the eggplant slices soak in cool water with 1 tablespoon salt added for about 30 minutes while you prepare the other steps.
2. Place the bread crumbs, cheese, garlic, and parsley in a shallow plate. Beat the eggs until fluffy.
3. Prepare the filling by placing the ricotta, mozzarella, Pecorino Romano, parsley, egg, and pepper in a bowl. Mix well and set aside.
4. Rinse the eggplant in cool water and drain. Dip each slice in the beaten eggs and then the bread crumbs on both sides. Place the olive oil in a large skillet and over medium heat, fry the eggplant about 2 minutes on each side until golden. Salt and pepper lightly as they fry. Drain slices on paper towels. Add olive oil to pan as needed, and if necessary, start a clean pan midway of frying.
5. Meanwhile, using a 13" x 9" baking dish, pour in 1 cup marinara sauce to cover the bottom. When all of the eggplant slices have been fried and drained, place them on a large cookie sheet. Place 2 tablespoons ricotta filling on each slice, and spread gently. Starting from the short end of the slice, roll the eggplant up jelly-roll style. Place each roll, seam-side down, in the baking dish. You should have about 15 rolls. If all the rolls do not fit, use an additional smaller dish.
6. Pour the remaining sauce, an additional 3 to 4 cups over the rolls. Top with the Parmesan cheese. Cover loosely with aluminum foil. Bake about 30 minutes, until bubbly on the sides.
   Serves 4 to 6.
   

Recipe - Salmon Spinach Salad

Note: This dish is a meal in itself and is very delicious and attractive to serve. For a different variation, use garlic-sauteed, sliced, chicken breasts. (See Garlic Sauteed Chicken recipe found on page 185.)

4 salmon fillets, 1 1/2" thick
1/4 cup butter, melted
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon coarse garlic salt with dried parsley

olive oil
coarse garlic salt with dried parsley

1 (10-ounce) package fresh spinach, stems removed, washed and patted dry
1 cup whole walnuts, divided
1 cup sun-dried tomatoes, divided
1 cup fresh quartered tomatoes, divided
2 cups rope Provel chees, divided or freshly shredded provolone cheese
1 cup white capped mushrooms, thick sliced, divided

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sweet balsamic vinegar
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground coarse black pepper

1. Preheat oven to 475 F. Mix butter, olive oil, lemon juice and garlic salt in a jar with lid. Shake well to blend.
2. Coat a foiled-covered baking pan with olive oil. Lay the salmon fillets on the pan. Pierce each fillet with a fork in several places. Pour olive oil/butter mixture evenly over the 4 salmon fillets, and sprinkle liberally with coarse garlic salt. Roast uncovered, 6 to 7 minutes on each side, until the salmon is pink and flakes easily. Remove from oven and cut away the thick bottom skin from each fillet with a sharp knife and discard. Set aside. Pour pan juices over the fillets.
3. In 4 large salad bowls, divide the spinach, using 4 cups loosely packed sniach leaves per bowl. Divide the walnuts, sun-dried tomatoes, fresh tomatoes, rope Provel, and mushrooms among the four bowls, spreading 1/4 cup each item plus 1/2 cup of the Provel cheese over top of each bowl.
4. Place the olive oil, vinegars, and salt and pepper in a jar with lid and shake well. Divide and pour the dressing over each spinach salad. Lay each cooked salmon fillet over the top center of each salad.
5. If more dressing is needed, double the batch. Serves 4 meal-sized salads or 8 small salads.

Recipe - Marinara Sauce

Note: This sauce can be stored in refrigerator for 1 to 2days or frozen in zipper bags. Use overpasta, in vegetable dishes, as a dip for appetizers, or in meatless lasagna.

Variation: AddItalian Meatballs recipe found on page 125 of the cookbook, for a quick meat sauce.

1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped

1 (15-ounce) can whole tomatoes, juice included
2 teaspoons sugar
1/2 teaspoon dried basil leaves
1/2 cup homemade or low-sodium canned chicken broth
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 (15-ounce) can tomato sauce
4 - 5 tablespoons tomato paste, for thickening
few parsley leaves

1. Pour olive oil in large saucepan and sauté onions and garlic about 2minutes, until lightly golden.
2. Pour tomatoes in bowl, removing any hard stems or unsightly pieces anddiscard. Chop tomatoesfine and add to onion/garlic mixture. Over medium heat begin to simmersauce. Addthe sugar, dried basil leaves, chicken broth, crushed red pepper flakes, andsalt and pepper.Continue to simmer 5 to 6 minutes.
3. Add the tomato sauce, paste, and a few parsley leaves. With the lid on, turnthe heat to low andsimmer about 15 minutes. Stir often to avoid scorching on bottom. If sauceis too thick, add 1to 2 tablespoons of water. Taste sauce and add more seasoning, if desired.Makes 4 cups.

Recipe - Italian Sausage Bread

Note: This finished bread roll is beautiful and can be used as the centerpiece on your table. Use it as an accompaniment to your meal or sliced thick with a salad. Either way it is delicious. You can also use it sliced for appetizers.

Basic Pizza Dough recipe can be found on page 112 of the cookbook.

Marinara Sauce recipe can be found on page 127 of the cookbook.

1 pound Italian sweet sausage (about 3 long links)
olive oil, for frying

1 whole egg, beaten
plus 1 egg white
1/2 cup grated Parmesan cheese
8 ounces mozzarella cheese, finely shredded
1/4 teaspoon dried oregano
2 tablespoons fresh curly parsley, chopped

salt and pepper to taste
1 — 14" pizza stone
cornmeal for dusting stone

1 egg white
1 tablespoon water
sesame seeds to sprinkle over dough

olive oil to drizzle, optional
grated Parmesan for garnish

1. Preheat oven to 350°F. Prepare pizza dough according to recipe, letting dough rise for about 11/2 hours. Punch dough down and let rest for about 15 minutes before rolling out.
2. While dough is resting, remove sausage from casings and crumble into small pieces. Fry sausage in lightly oiled skillet until browned evenly. Remove to large bowl and let cool. Add the eggs, cheeses, oregano, and parsley. Using your hands, mix the sausage mixture well until it all comes together. Set aside.
3. After the dough has rested, roll out a 14" circle and lay it on your pizza stone or a large pizza pan. Spread the meat over the dough to within 1" of the edge of the circle. Salt and pepper the meat lightly. Roll the dough jelly-roll style, placing the roll seam-side down on your stone. Be sure to scatter a little cornmeal on the bottom of the stone to keep the roll from sticking.
4. Beat the egg white and water until foamy. Brush top of loaf and sprinkle with sesame seeds. Bake for 45 minutes. Slice the roll and serve hot with olive oil to drizzle and grated cheese for garnish. Serves 8 to 10.

Recipe - Basic Pizza Dough

Note: Making your own pizzas is fun and easy, it only takes practice and patience. Use your favorite ready-to-use pizza sauce or Marinara Sauce recipe found on page 127. This recipe makes enough dough for two 12" Sicilian pizzas (1" thick) or six 8" ( about 1/3" thick) pizzas.

2 — 14" pizza stones
or 6 — 8" round pans
2 teaspoons active dry yeast
11/4 cups warm water
3 cups bread flour, or all-purpose, a little more if needed
11/2 teaspoons salt
2 teaspoons olive oil
1 to 2 tablespoons cornmeal

1. Preheat oven to 475°F. Put yeast in warm water, and stir to dissolve, letting it foam up for 8 to 10 minutes. Mix the flour and salt together in large bowl. Add the yeast water a little at a time with small amounts of flour. Set to the side of bowl. Continue until all the water and flour have been used. Bring the flour together and form dough into a ball. Knead the dough 8 to 10 minutes, until soft and elastic. Pour 1 teaspoon olive oil over dough, turning to coat. Cover with towel and let rise 11/2 hours.
2. Punch dough down and let rest 15 minutes.
3. On floured counter, roll the dough portions a little at a time, letting the dough rest before proceeding. Pizza dough can be stretched a little at a time without leaving holes in the dough, if the dough can rest in intervals.
4. Place the pizza on the stone, and continue to roll or stretch until the circle is to the edge of the stone. Place cornmeal below the pizza dough and cover pizzas with your favorite toppings, being careful not to make the pizza too wet or too dry.
5. Bake for about 20 minutes, for one thick Sicilian pizza, or 15 to 18 minutes if cooking thinner pizzas. The pizza should be golden brown underneath and the cheeses melted on top.