a slight hot mess...

This past Sunday as you all may know from my previous post was my 23rd birthday. Sunday was actually Easter Sunday, amongst other things. I hate to sound snotty, but sharing your birthday with the Lord's resurrection, really hard to compete with. By the way I have been referring to that lovely Sunday as "My birthday celerection". Not that my weekend wasn't special, it was just sort of rough clubbing on Good Friday, and being completely hungover on Holy Saturday. Thank God this Easter/Birthday mystery only happens every 10 years, ( by the grace of holy Jesuś, there was a leap thrown in there to keep this instance from happening on my 21st, as so planned). I was however pleased to see my entire family, even if that meant that my birthday gift was wrapped in Easter paper.
Here is picture of my lovely birthday cake.

a dash oregano...

As the temperatures drop some people crave homemade soups or a heaping bowl of chili with a side of cornbread. I crave my Nonna's Pomodoro sauce. Pomodoro sauce, or "red sauce" is the Italians form of gravy, we put it on everything. From pasta, to rice, even on toasted bread, its my favorite. My mother is not the best chef although she tries, her ADHD gets the best of her and she finds herself doing other things instead of watching the pasta pot. Now I know where I get my ADHD (I'll save that for another post). I have taken matters into my own hands to get my family's recipe for our favorite red sauce concoction. This recipe is my own comfort food, I love the smell, the way the red sauce bubbles, and smile it brings upon my face. Here is a dash of my heritage:

"Nonna's Pasta Sauce"
 what you'll need:

• 2 vine ripe tomatoes-chopped
• 1 can of tomato paste
• 1/2 lb. of ground turkey, beef, or chicken
• 1 white onion
• 1 garlic clove-minced
• olive oil
• a dash oregano
• a dash parsley
• 3-4 chopped basil leaves
• 1 sprig rosemary
• salt and pepper to taste

In a smaller heated pan add the meat of your choice and begin to brown it. Drain any fat from the pan and set aside. In a separate large heated pan begin to carmelize your onion and minced in your drizzled oil. Once the onion and garlic are perfectly caramelized, add your chopped tomatoes and the can of tomato paste. Fill the empty can of tomato past with water and add that to your pan. Stir in the browned meat. Add your sprig of rosemary, and the rest of your Italian spices. Let this simmer for 2 hours, the longer the better. Serve over any pasta dish accompanied with a heaping mound of fresh grated Parmesan.
Enjoy.

What's in a name...

Some people have questions why I have chosen to use the designer Emilio Prada for my blog title. No, I'm not completely obsessed with the designer (although he does an excellent job of creating works of art with his eye ware, amongst other things) the title has a deeper meaning. Some people may know that I have family who live in Italy, my grandparents were Italian immigrants and traveled to America in 1942. Having my fair completion and my dad's "white-man" traits, I show little to no resemblance to my mother...nor being Italian at all.

This past summer I traveled to visit my family, trust me I had a world-wind of an experience (the details I will share later). My family primarily lives in Venice, Rome, and Milan, all in which are unique and beautiful. However, I did not fall in love in Rome I fell in love with fashion in Milan. My cousin Jessica, I know what you're thinking Jessica is not your average Italian name, especially since no one could pronounce "Robyn". I was referred to as Roberta for the duration of my trip.

Milan was Mecca of fashion, and I wanted to die and be buried right in front of the Giorgio Armani Hotel. Every time I think about Milan a spark ignites inside me and, and thoughts about fashion, and luxury encompasses my entire being. Those of you may know that Emilio Prada originated in Milan, if not then here's a little lesson on Fashion history. To sum it all up, my title represents my love of fashion, my lust for traveling around the world, a tribute to my Italian heritage, and most importantly a few recipes shared from my Zia Rina, and my 85 year old Nonna.

 I hope you enjoy.