As we all know, I’ve been away from the blog for quite a while. So, naturally, I’m a little rusty. But I didn’t know how rusty until I finished No. 152 and looked back to my notes: That is literally “all she wrote.” I abandoned it before I even started it. But I didn’t necessarilyContinue reading 152. Italian Pork Chops
Italian
In our society, large companies wield a considerable amount of power, more inequalities spread within our systems, and lobbying pervades our democracy: how is it possible that capitalism is dying as you claim? My claim is that capitalism is being killed by a new form of highly toxic, highly concentrated capital (which I call cloud […]
The post Q&A on Technofeudalism – interviewed by Lorenzo Tecleme for valori.it appeared first on Yanis Varoufakis.
DiEM25 was born in 2016 to counter the oligarchies that control and influence the lives of European citizens. How has the situation changed in recent years? Our mission has failed. Instead of being democratised, power within the EU has become even more concentrated and opaque. As we had predicted, because it was not democratised, the […]
The post On the state of Europe (its Economy, Treaties, Migration, Italy&Greece) – interviewed by FOTOSINTHESI appeared first on Yanis Varoufakis.
¾ pound Italian sausage¼ cup finely chopped onion¼ cup finely chopped celery¼ cup finely chopped crro1 8-ounce can tomatoes, cut up1 6-ounce can tomato paste¾ cup water1 teaspoon dried oregano, crushed½ teaspoon salt⅛ teaspoon pepper12 ounce fresh ricotta or cream-style cottage cheese ( 1½ cups)¼ cup grated parmesan cheese2 beaten eggs2 tablespoons snipped parsley⅛ teaspoon […]
PIEATHALON BITCHES! If you don’t know the Pieathalon rules click HERE. My pie came from Down Under! Taryn of Retro Food for Modern Times sent me a recipe from The Leggos Italian Cookbook (1975) Leggos not to be confused with L’eggo my Eggo. Before we get into it–just a little history of Leggo courtesyContinue reading PIEATHALON 10: Villa Pie (1975)
1 cup chopped parsley, packed1 tablespoon dried basil leaves1 teaspoon salt⅛ teaspoon white pepper2 cloves garlic, crushed½ cup olive oil2 tablespoons butter or margarine2 tablespoons boiling water¾ cup grated Parmesan cheese¼ cup finely chopped walnuts, or whole pine nuts1 pkg (8 oz) thin spaghetti or noodles, cooked as package label directs Makes 4 servings. Note: […]
1 pint vanilla ice cream½ pint strawberry or raspberry ice cream½ pint pistachio ice creamChopped crystallised fruitsChopped nutsCrystallised fruits for decoration Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. […]
4 eggs, separated4 ounces sugar4 ounces plain flour, siftedPinch of saltStrega liqueur (or a mixture of cognac and rum)½ pint double cream, whipped¾ pint vanilla pastry cream (see below)1 pint chocolate pastry cream (see below)2 ounces chopped nutsCoarsely grated orange peelChopped glacé cherries Combine eggs and sugar in the top of a double saucepan and […]