A few weeks ago, the International Development concentrators at SAIS Bologna organized a weekend retreat to the small town of Granaglione.
|The IDEV concentrators|
Getting there was an adventure in itself. Although the train to Porretta Terma runs very frequently, to get to the castle we also needed to take a bus, which in small towns runs only once or twice a day over weekends. For those of us who missed that bus (or even one or two trains), finding a taxi was not any easier either.
After we had all arrived safely, we took some time to look around the scenic grounds. As night drew closer, we quickly found out that as enchanting as “being in a castle” may sound, “central heating” -- or lack thereof -- became much more important. Huddling around the fireplace or the kitchen stove made for some interesting stories.
The next morning the fog was so thick that it was hard to see very much at all. We went on a short hike in the mountains, and it was striking to walk through the forest -- everything seemed haunted.
Megan’s beans ("zariko sy sauce tomaty") recipe:
Put about two tablespoons of vegetable oil into a pot and heat. When hot, add chopped onions and tomatoes and cook until the onions are translucent and the tomatoes give up their juice. You can add however many you like, but I usually add two tomatoes and two onions for one can of dried beans. Add cooked beans to the vegetables and mix. Add reserved bean water and salt, and boil with the lid on until you get the amount of sauce you're looking for. I usually add leeks with the bean water, too.
|Chimdindu & Melissa|
Obviously, serve with copious amounts of rice. And that's it!
For the hot sauce (sakay), I chop pili pili, then add grated ginger and grated garlic to taste, then mix in vegetable oil to bind it together. If you can't get pili pili, red pepper flakes also work.
Here is the Baked French Toast recipe Lauren made: http://thepioneerwoman.com/cooking/2012/08/baked-french-toast/
by Melissa Paredes Saltos