Skip to main content

Befana to the Rescue


"It's Befana Day!" hollered the Wombat as he ran down the hallway just before 6 o'clock. If you're Italian, you know who Befana is. If you're unfamiliar, Befana is a woman on a broomstick, enticed by gifts of wine, who brings treats for all the girls and boys on the eve of the Epiphany. A baking, tipsy witch. Sounds like my kinda gal.

I was in the middle of my second 1-minute plank and sweat was pouring from my brow. Shhhhhhhhhhhhh....I hissed. People are sleeping. "You're not sleeping, Mom." True. But please just be quiet, okay?

D stepped over me with our tattered copy of The Legend of Old Befana in his hands, curled up under a blanket, and watched me finish my workout. As soon as I was finished, he burst, "Do you think Befana brought me something?"

Go check, I urged as I rolled over and did my best corpse pose. Maybe if I stay really still he'll forget I'm here! I thought.


After a squeal of delight, he bellowed, "Mom, come here. I need you to read the note. It's in Italian." I had him try to decipher it with what little Italian he knows and cognates from Spanish. He got the gist of it.


She brought you a tronchetto di Natale - an Italian Bûche de Noël - because we didn't make one for your birthday.

"Oh, may I eat it for breakfast?"

Yes.

"Really?!?" he looked at me, waiting for some clarifying statement.

Sure. But you have to share.

"Deal!"


He eagerly divided the meringue mushrooms between plates; he carefully sliced thin portions of the cake and placed them on the plates. Just then, Jake and R came to the table.

Cake for breakfast? Jake asked. He looked at me, Did you get that at Sweet Elena's?

"No! Befana brought it," I said, maybe a little too loudly.

Yes, Daddy! Befana saved Mommy. Since Mommy didn't make me a Bûche de Noël for my birthday, Befana brought an Italian version for me. And, we're eating it for breakfast.

R piped up, "Cool. Cake for breakfast. Befana to the rescue."

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa