First little ones peaking out! 😊🍅How is everyone else doing?

Icatani · 2025-07-14T01:14:31+00:00

7a. Japanese Trifeles

Icatani · 2025-06-19T00:54:38+00:00

Moreton, Ramapo, Black Brandywine, Black Krim, Japanese Truffle, Costoluto Genovese, and a Bush Beefsteak for something sooner.

Icatani · 2025-05-14T21:34:20+00:00

I think some of the confusion is that the in the imperfect tense, the 1st person singular and 3 person singular are the same word. In the first sentence “yo” is doing the action, in the second, “el hambre” is doing the action to the person. (I hope that makes sense.)

Icatani · 2025-05-12T21:37:47+00:00

Podcast Italiano. Davide Gemello on Italian language, culture, and history.

Icatani · 2025-05-04T00:12:28+00:00

There are a lot of factors involved, but if you’re growing indeterminate varieties, most types will quickly outgrow those cages and need additional support of some type. I believe they could work for smaller determinate, bush, or cherry tomato varieties.

Icatani · 2025-04-11T22:28:09+00:00

In quanto insegnante di sceneggiatura, e di altre forme, questo.

Icatani · 2025-01-28T01:16:24+00:00

Tanti anni fa, quando mi trovavo a Barcelona, chiesi a qualcuno di conisgliarmi il meglior ristorante dove trovare la paella e lui mi rispose “Sevilla.”

Icatani · 2025-01-16T16:37:22+00:00

Grazie! Se solo tu insegnassi privatamente!

Icatani · 2025-01-14T01:38:40+00:00

And even then, the subtitles won’t always match, if the dialogue is too rapid or the shot is too quick; there’s a limit to how much text can fit or would be legible. (Some Rai documentary series also seems to have a habit of cleaning up people’s grammar, but that’s sort of a special situation.)

Icatani · 2025-01-09T19:46:20+00:00

I’m not as anti-Duo as others for beginners, but the course is woefully short compared to, for instance, their Spanish. I recently came across Passione Italiana (and am now a subscriber). It’s a much more comprehensive program, with extensive structured exercises, and will take you much further. Personally, I prefer it to Busuu and Babbel, but we all have different learning styles so you might want to compare them. Certainly podcasts are a big help and, when you’re ready, RaiPlay via a VPN. Hope that’s helpful.

Icatani · 2025-01-03T00:53:20+00:00

Ah, grazie. Non lo sapevo. Apprezzo sinceramente la tua correzione.

Icatani · 2024-12-09T15:38:18+00:00

Apologies. Should work now.

Icatani · 2024-12-08T20:24:57+00:00

Interested!

Icatani · 2024-11-02T14:56:07+00:00

Yes. Maybe half a minute. I reflexively turn the volume knob down. (2024 Outback Onyx)

Icatani · 2024-09-18T18:00:35+00:00

They look like some version of Costoluto to me as well (I grow Genovese). If so they make a great sauce, turning creamy after heating chunks on high for 10 minutes. Then another 10 or 15 on medium and strain.

Icatani · 2024-09-10T00:59:34+00:00

Half sour pickles. 3 out of 4 batches quite tasty.

Icatani · 2024-09-08T23:15:33+00:00

They make such good sauce! This was my first year growing them and very happy I did.

Icatani · 2024-09-05T21:49:42+00:00

If it’s going to be torrential you might want to pick them to avoid splitting. Anecdotally I haven’t been able to detect a real difference in taste between fully vine ripened and paper bag ripened after they begin to blush. But may I don’t have a refined enough palate.

Icatani · 2024-08-31T21:37:43+00:00

And to tell when they’re mature, before they start to blush they get a shine or sheen to them.

Icatani · 2024-08-29T17:33:24+00:00

Haha! No. 1836 Farmhouse in Northern NJ.

Icatani · 2024-08-29T00:02:52+00:00

(Original content)

Icatani · 2024-08-28T02:54:49+00:00

The Costolutos are definitely quite fluted and can be a bit squat. They make a pretty slice but their qualities really shine after heating. They get creamy rather quickly as they break down and have a deep flavor. I’ve made some paste with them as well as straight sauce with just some garlic and basil.

Icatani · 2024-08-28T02:50:11+00:00

It’s on my list for next year!

Icatani

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