ROME 23/05 – Day 10: Hardness of water and freshness of brains

05:53

and 20:20

and 20:30

and it is the Feast of St. Isidore the Worker, the same who was canonized on that fateful day, 12 March 1622 by Gregory XV along with Sts. Ignatius Loyola, Francis Xavier (aka “the real thing”), St. Theresa of Avila (patroness of chess players), and Philip Neri (please, Pippo! Help with the project!  PLEASE!).

It is also the Feast of St. Job, Old Testament figure.

Please remember me when shopping online. Thanks in advance. US HERE – UK HERE  These links take you to a generic “catholic” search in Amazon, but, once in and browsing or searching, Amazon remembers that you used my link and I get the credit.

My email is flooded every day with the same question: “But Father! But Father!  How hard is the water in Rome?”

The Roman water is so hard that you can break your teeth on it when you chew it… before it’s frozen.   The Roman water is so hard, that can use it and only it to sand down terracotta tiles.   The Roman water is so hard, that…

Frankly, I made up that part about the email.  I don’t get any questions about the hardness Roman water, or any other characteristic of the water in Rome other than if it can be drunk safely from the street fountains, the “nasoni”, around town.  The answer to that us a resounding yes.   And most of the time, though it depends on the source of the water, you will find that it is rather “sweet”.

But, to answer the question about how hard the water is, I’ll show you.

I was going to make some pasta yesterday and then changed my mind.  I turned off the heat when the water started to boil and left the pan to cool.   This is the result.

You can see the sediment from the separated minerals.  I didn’t put anything into it, such as salt.  This is just from the water.

You might see it better in a video.

So… how hard is the Roman water?   It is so hard that if you leave it to sit, it’ll form a white crust on the inside of your glass.  True.

I use a vinegar from alcohol to clean off all the “calco”, especially in the electric kettle.

Meanwhile, no wonder our breads and doughs are as they are and … the flowers are so beautiful.

We have spectacular peonies right now.   I’ll put up the wavvy flag and hope.

I have a hankering for rabbit, which took me to a specific butcher shop.   Meat cases here are quite different from those in the USA.

Yes, those are what you think they are.

I’ve struggled for years with the names of the cuts of meat here.   Sometimes it isn’t my fault since the cutting or chopping can be a little irregular.  However, here is a chart showing the names of the same cuts in different regions.  There’s a little of that in the States, but not like this.

You should be able to right click for a larger image.

Later tonight I expect that The Great Roman™ may come by for some rabbit.  The plan is debone, stuff, tie and roast.  I have yet to assemble all the parts but that’s the idea.  It’ll develop once I actually start the process.   I’m thinking, sausage, savory herbs, bread crumbs.  They guys in the butcher shop suggested the addition of pistachio and pieces of plum!  Veg is determined, however: cicoria in padella.

A primo?   A little aglio, olio, pepperoncino?  Nibbles will be little marinated anchovies and small stuff sweet peppers.  Gins and tonic.   I need limes for that.

Time to go to the shops.

Here’s a puzzle.

White to move.  Be sneaky, pick up a piece and break your opponent’s will to continue.

NB: I’ll hold comments with solutions ’till the next day so there won’t be “spoilers” for others.

UPDATE on the new book from the the wonderful Benedictine nuns of Gower Abbey, who have the great music albums. They have a book for girls about the religious life they live. The story is about a postulant being introduced to all the aspects of life of the nuns at the Abbey. It is very sweet.  I am reminded of one of my favorite books Little Saint Placid, though it isn’t really for children.

Brides of Christ.

US HERE – UK HERE (now available to order in the UK for release on 16 May.)