The way to my heart is, in fact, through my stomach.

I fully expected the Food Network awards to go something like this:

Best Half-Assed Cookin': Sandra Lee for "Semi-Homemade"
Best Sweater Potatoes: Giada DeLaurentis for all of her low-cut tops
Best Douchebag: Bobby Flay for "Throwdown with Bobby Flay"
Best Ingestion of Sheep Intestines: Alton Brown for that one episode of "Feasting on Asphalt" where he goes to a Navajo reservation and learns how to grill sheep intestines

But, thus far, is actually way cooler than I thought.

The awards are not for people who work for Food Network. They are actually a celebration of food producers across the country. Awards have been given out to chocolaters, food-preparation inventions, ice cream innovations, etc.

A company called MooBella just won the ice cream innovation, and rightly so. I apparently just missed them when I was in Boston. There is a MooBella machine at Boston University.

Blast.

From this I have also learned that if anyone is ever in a bind for what to get me, you can sign me up for any of these food-delivery/food-of-the-month club services:
Potato Chip of the Month Club
Cheese of the Month Club
Soup of the Month Club
Pizza of the Month Club
Cake of the Month Club
Organic Fruit and Veggie of the Month Club
Potato Sampler of the Month Club
Beer of the Month Club

I'm also way into LobsterGrams, but please don't buy them for me considering I don't eat meat. You'd be better off sending me Chicago-Style Deep Dish Pizza.

Paisan'

The Italian Grocery on De La Guerra is my savior.

I no longer have to make pizzocheri with delicious, though rather flimsy and inadequate, garlic noodles from Trader Joe's. Now I have an outlet at which to purchase real pizzocheri, which is what thick, hearty Italian buckwheat pasta is called. For those who have not been blessed with this gift from the Vatellina, traditional pizzocheri are cooked with boiled potatoes and cabbage, then smothered in a garlic-butter-sage sauce and choked to death with a variety of cheeses. As I am unable to find Toma and Bitto in America, I've been using a blend of melty mozzarella, fontina, asiago and parmesan.


Pizzocheri, specialty of the Vatellina aka a meal to last a week if you get snowed-in in your small Alpine village

Learning how to make this dish was one of my Italian cooking goals I set when I came back from my summer in Italy. Mission accomplished. I also set out to learn my favorite dessert, Tiramisu, which I think I do a decent job of, especially with extra Kaluha.

Along the way, I've completely abandoned store bought pasta sauces. I can't stand them anymore, and I really don't know how I could ever stand them in the first place. They're never hearty; even when there are tomato chunks in them, its not the same. My father always made a rich, red Sicilian sauce from scratch for me when I was a kid. He put hours into it, which is why my sauces are still not my father's caliber. I make lighter, more Roman-style sauces. And I make a mean vodka sauce, which is creamier than one might expect.

I always marveled at how my father rarely used a recipe for sauces, but the more I make them, I see why he didn't need them. I've figured out how to do an alfredo sauce sans recipe, which I really thought would be the hardest sauce I could ever make. For sauces, a recipe is too limiting. They're really meant to be more like guidelines--especially in an Italian kitchen.

So, pizzocheri and tiramisu are two of my completed Italian cooking goals. Now I just have to set aside the time to make gnocchi from scratch.

It is, however, unfortunate that no where in the country can I get cheap grappa. It's like 5-10 euro a bottle in Italy! It's $40 a bottle here! Even at the Italian Grocery! I guess my next goal is to learn how to put my winemaking skills to good use and figure out how to distill me some Italian rocket fuel.