We are 3 months into 2023. The first month of Spring is March which starts between the 19th and 21st. Flowers start to bloom and many animals awaken from hibernation in March. March is a busy month.
March 8 is International Women’s Day, which is a day that not only celebrates the achievements of women and the progress made toward women’s rights, but also brings attention to ongoing struggles for equality around the world.
March 12 is the start of Daylight Saving Time, which begins at 2:00 A.M. that day. If your area observes it, don’t forget to “spring forward” and set the clocks one hour ahead, or you may find yourself an hour late to everything!
March 15 is the Ides of March! Legend surrounds this ill-fated day. Beware the Ides of March!
March 17 is St. Patrick’s Day. According to folklore, folks wear a shamrock on St. Patrick’s Day because the saint used its three leaves to explain the Trinity. For me, as a teenager, the wonderful St. Patrick’s Parade and green beer at the end when you reached 76th Street. I marched with my high school Cathedral HS and we would all meet up with St. Agnes or Cardinal Hayes’ boys at 76th, our self-proclaimed reward for marching and freezing.
March 19 is Feast of St. Joseph. Celebrated in every Italian home with various Italian dishes, a huge Italian table of food and, of course, Zeppole!
March 20 brings about the March equinox—also called the vernal or spring equinox in the Northern Hemisphere—marking the beginning of spring. In the Southern Hemisphere, this date marks the autumnal equinox and the beginning of fall. On this day, the Sun stands directly over Earth’s equator.
March 22 marks the start of Ramadan, which begins at sundown on that day. In Islam, Ramadan is considered a holy month when a month-long, sunrise-to-sunset fast is observed.
March 29-31 are known as the Borrowing Days. According to lore, the last three days of March have a reputation for being stormy.
The name March comes from Mars, the Roman god of war. Let’s hope this month goes out like a lamb as we make way for April.
CAVOLFIORE
Cauliflower Pasta
Sicilian cuisine besides being rich in fish recipes
also goes beyond and if you travel inland, you will find
the cuisine rich in vegetables.
In my growing up years we did not eat meat on Wednesdays
or Fridays during Lent so pasta or polenta was frequently
on the dinner menu. We took egg salad or tuna fish salad
sandwiches on white bread made with mayonnaise, to
school kept them in our lockers until lunch time
and we didn’t get sick.
CAULIFLOWER – 1 medium size 3 ANCHOVY FILLETE – or to taste 3 TBS BREADCRUMBS 1 PINCH SAFFRON – optional ½ LB BUCATINI PASTA
| 1-2 TBS EXTRA VIRGIN OLIVE OIL 1/8 – ¼ CUP PINE NUTS 1 SMALL ONION – chopped 1 ½ TBS RAISINS or CURRENTS
|
SERVES 2
Cut out the little cauliflower florets and dice them into thirds.
Bring a pot of salted water to a boil, add the cauliflower to the boiling water and let cook for about 12-15 minutes – they should still be a little firm.
In a large skillet, heat the olive oil, add the onion and sauté until golden brown. Add the anchovies and mash with a wooden spoon as they heat up.
Add the cauliflower, the pine nuts, and the raisins. Mix to totally combine and let cook for a few minutes until all heated thru.
Cook pasta al dente, drain and add to the skillet with the cauliflower. Mix well and sprinkle with toasted breadcrumbs.
NOTE: you may be content without it but in our house we always pass the cheese to sprinkle on our pasta dishes!
BUON MANGIATA!
No Comments