Carne a brodo or boiled meat. In this case I used beef chuck with yellow and white carrots, celery and celery root, potatoes, bay leaf and seasoned with salt and black pepper.  An onion was also used but was removed after cooking. Sprinkles of of dry thyme and marjoram completed the dish. The broth was used with pastina for the first course.

 A foggy morning at the park. Winter is knocking at the door. Take cover and stay well.

UNESCO

 UNESCO has named Italian cuisine and it's culinary traditions as HERITAGE OF HUMANITY. It's a great honor for us Italians and for those who enjoy Italian food not only for it's great flavor and variety but for it's health values.

Sometimes it's good to detox the body. Too much good food is great but occasionally one must pay attention to one's health. This raw salad consists of sliced beets, red cabbage, spinach and carrots. A good amount of good EVO and a generous  sprinkle of cardamon competes the dish. Actually it'd delicious.

 An Ektachrome image shot in the early seventies in the Bedford-Stuyvesant section of Brooklyn when it was still cool to smoke. I used a Nikon FTn with a 35mm F 2.8 Nikkor lens. I used Unicolor chemistry to develop the film.

 I had some leftover beef stew so I accompanied with boiled sweet potatoes. Nothing should wasted in the kitchen. 

 Just a shot right after sunset.