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Scraping the pieces back together…& also granita
Summer hasn’t quite been showing face here in New Jersey. It’s been stormy and even days which are chilly enough for a light jacket. And while I do love a great thunderstorm, it’s about time for some sunnier skies and beach attire. Of course, these grey skies have matched the mood a bit. The kids are pent up inside with energy flying around like bouncing balls off a brick wall. You can only go on so many walks and the swim lessons we’ve been giving have ended in chattering teeth and purple lips.
And along with the children’s energy, mine has been wearing down as well. As we’re approaching the 6 month mark of waiting for my visa to be settled, the day has finally come. I received an email from the consulate that the missing file was provided and that they are now able to issue the visa. But apparently, unbeknownst to me, things became complicated over the past few weeks, and now, it looks like my efforts to push and solve the case have lead to a much bigger problem. One I could never have predicted - nor one that I would ever have wanted. So with this news, I will not attend this experience, one that I put my life on hold for, quit my job for, and one that kept me without a passport for 5 months. Unfortunately, bureaucracy truly has won. I’m saddened. I’ve lost so much time in waiting and overall moral in my commitment to the project. And now, with words misconstrued and misunderstood, I am asked to walk away. It really is a no win situation, and for some reason or another, I end up the outlier.
It’s been a hard pill to swallow, to say the least. I hope that I’ll be able to cross paths and cook with the talented team at the program in the future. As I prepare to fly back to Italy next week, I can’t help but question how I’ll feel when I return to a place filled with so many emotions at the current moment. I thought for a time that maybe this space wasn’t the best place to speak about my story, but since you all have been following the journey, I felt that closing the chapter together and moving forward onto greener pastures was in order. Together we’ll explore sunnier Mediterranean seas, Greek islands, and lots of cooking so stay tuned…we’re about to set sail.
As I look out to the sea today, a fishing boat glimmers along the horizon. The fish must be biting this morning as the boats bob and bounce along the shoreline, in hopes to reel in their catch. I’m reminded of island time, something I’ve been longing for in the past few months of personal turmoil times. My job cooking in Greece is around the corner. And although we pull 14-17 hour days cooking on our feet, the fish is fresh, the sun shines, the breeze blows off the island waters and most importantly, the beer is cold after a long day of cooking. The island is filled with locals and I’m so looking forward to heading into the fruit and veg store and being greeted with a big bouquet of wild and dried oregano from the island. Slices of fresh feta. String beans that are a foot long. The countdown is on and I can’t wait to bring you along for the ride again this year.
I thought, what better way to prepare us for summer sun in Greece than to share one of my favorite summer desserts I made for the guests. A fresh fruit granita. Refreshing, bright, and topped with a hand whipped cream (which was half whipped due to the heat). So sit back, relax and scrape yourself up some granita. It’s going to be a long, hot, summer.
Any berry or fruit granita
This recipe is simple and allows you to take liberties. If you like it more sweet, add more sugar and taste to your liking. Less sweet, less sugar. Berries or no berries. You get the picture. You’re in charge here so enjoy the process.
Ingredients
5 cups berries or stone fruit
4 table spoons of water
3 tablespoons of sugar
Squeeze of lemon juice
Whipped cream for serving (optional)
Method
In a sauce pan, add your berries or stone fruit, water, sugar, and lemon juice. Allow to come to a boil and then turn the heat to a simmer. Once the liquid has concentrated, turn off the heat and allow to cool. Blitz the mixture in a blender until smooth. If you are using berries with lots of small seeds like raspberries, run the mixture through a sieve. Pour the blended mixture onto a sheet tray in a single shallow layer. Put the sheet tray into the freezer. If possible, every few hours, run a fork through the granita to loosen the ice particles to allow the granita to flake. Once flakey and frozen, scoop into small dishes and top with whipped cream.
*You could try grilling or roasting your fruits first for a hint of smokey/savory granita.
Until next time at a standing reservation…
With love & snacks,
Paige
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Need a happy moment?
Granita, but the American way. The Lighthouse, homemade Italian ice, is a summertime staple here in my hometown in New Jersey. Gianluca loves the fact that it’s called Italian Ice. It really is quite ironic to bring the Italian to the place of, what we know as, the Jersey shore Italian ice. Only open in the summer months, it’s a treat and a tradition here so we’ll be looking to eat as much Italian ice as we can get in the next few days. Stay tuned.
Putting a big fat period on something that you’ve been waiting for dearly is not only incredibly difficult, but also truly admirable. It sucks to have been hit with such nonsense but I certainly am glad I got to see you amidst it all. This world is full of selfish, angry folks who got a whole lot more figuring out than you do. (Trust)
I love you. I love all the positive light you bring to this world. Chatting briefly on the beach with G, made me once again realize, how good of a soul he is. I know with the support of your loving partner, your caring family and all of us, your #1 fans, we’ll always be your cheer squad across oceans with a glass of wine in hand. Or maybe in this case, a granita.
Don’t let NOBODY bring you down babygirl! And a big hurray for cleaning out them closets, sometimes maybe a bit literally (lol)!
Enjoy plenty more italian ice the jersey shore has to offer until you depart! Much love my dearest. 💛