Details » The Frugal Freelancer Forum

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- Description: Freelancer Writers Forum
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- Created On: Jun 12, 2010
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User Comments:
1. | Jul 3, 2013
Oh I love it too Ari!Having had inlaws who were 1st geoetarinn Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan
2. | Jul 1, 2013
There is one thing that stands out to me in this video: color. People are afirad to wear color now, when you are used to seeing boring neutrals and black a good splash of color is like a breath of fresh air.
3. | Jun 29, 2013
Oh I love it too Ari!Having had inlaws who were 1st geaerntion Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan
4. | Jun 29, 2013
Oh I love it too Ari!Having had inlaws who were 1st gatorenien Sicilian-American and having visited Sicily myself, there is a fashion sense on that island that defies our American stereotype of a 'backward' 'oldschool' Sicilian. (We Americans think we're such know-it-alls)Brava to Alessandra and her Mom for alerting us to this video! I'm going to give it a thumbs up on youtube!~ Susan
5. | May 24, 2013
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6. | May 21, 2013
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7. | May 20, 2013
I'm amazed at my non-Italian fiednrs who feast on lasagna, ravioli and other heavy Italian dishes often, these are foods my family in the States and Italy eat only during a holiday (other than potato gnocchi or polenta (or risotto) which in the north are alternatives to pasta and always eaten in much smaller quantities than in the States). Portions are much smaller in Italy hence not presenting a weight problem. I've found that the daily Italian table is very Spartan, the usual presentation being a light soup (three or four pieces of pasta included), a light salad, a lightly sauced pasta (small quantity), roasted chicken or pan-fried minute steaks served with lemon slices, bread, wine In Sicily fish many times takes the place of poultry, pork, lamb or beef. Let's not forget though that during the holidays multi course meals will go on for three or more hours and a little bit of over eating is appreciated. Some of the best food in Italy is to be found not in the big cities but in very small towns or villages where small eateries must present tastes like home cooking and DO, if not the establishments would close down. In a small town's restaurant one is eating Mamma's food, not a chef's. Also in the small towns one experiences the true local cucina at reasonable prices along with a chance to socialize with wonderful people. Hint: Sometimes in villages there is no sign announcing the presence of a restaurant, in that the establishment is meant for locals there's no need to put up a sign being all know where to find it, many times restaurants are in a room off the local bar. Remember that a bar in Italy isn't as the American ones, they should be called pubs being they cater to families . Now if someone would answer me as to how Sicilian women who are mostly ever-so-thin can eat on a daily bases those huge Sicilian pastries for breakfast without weight problems? Thank you Letizia for the article! P.S. I've found that my younger cousins in the north of Italy will sometimes use packaged convenience foods but yet are still experts in the traditional kitchen and as good at the stove as their mothers and grandmothers.
8. | Feb 20, 2013
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9. | Feb 19, 2013
We buy meat/poultry in bulk at the local supermarket. They do a speiacl where you can get 5 speiaclly marked packages for $20. They always have a few different types of beef/chicken/sausage ect, When we get home we cut everything up into portion sizes and put them in freezer bags. We also always keep the frozen steamer vegetables on hand. Keeping the meat/poultry in portion sized bags helps cut down on the defrost time and its easy to just grab that out of the freezer in a pinch
10. | Jan 2, 2013
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11. | Dec 31, 2012
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12. | Dec 30, 2012
So let's say I have a blog that can never be shut down. And I create a .tk site and convret it and what not. Will it be copyright for me? Will? I have to pay? And will the .tk stay there forever?