Existentialautotrip Ezine
Edition: April 2, 2023
# 1600

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COVER:
Erbazzone

Erbazzone is a traditional savory Italian pie made with spinach and chard, mixed with onions, garlic, and pancetta or bacon, then baked inside a pizza dough crust. The filling is flavored with grated Parmesan and Pecorino Romano cheese, resulting in a deliciously satisfying dish that is perfect for any occasion.

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Commentary

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Kat’s Gen Z Corner   pic: use this for kat’s corner
book:

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Naia’s Corner

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Tucker’s Corner

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Local Bits

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Chris’ Corner  
pic: use for Chris corner

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Reading

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Writing

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Ist of month health report: Feb 5

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Science

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Art

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Chuckles and Thoughts
Here are the words to the full verse of Ogden Nash's "The Fly":

The Lord in his wisdom made the fly,

And then forgot to tell us why.

But I'd prefer to have my head

Confront a lion's paw instead,

Than fly upon a summer's day

Where germs are rampant in the way,

And breeze-borne microbes freely range

Where tourists in Bermuda range.

Ogden Nash's poem "The Fly" is effective for several reasons:

Humor: Nash uses humor and wit to make a serious point about the dangers of germs and disease. The poem's absurdity and playfulness make it engaging and entertaining to read.

Language: Nash's use of language is clever and playful, with rhymes and wordplay that add to the poem's lighthearted tone. His choice of words also helps to create vivid images that stick with the reader.

Structure: The poem is structured in four rhyming couplets, which gives it a sing-song quality that makes it easy to remember. The repetition of the rhyme scheme helps to tie the poem together and create a sense of unity.

Message: Despite its playful tone, the poem's underlying message is serious and relevant. Nash uses the fly as a symbol for the spread of germs and disease, highlighting the dangers that lurk in everyday life. The poem encourages readers to be mindful of their surroundings and take steps to protect themselves from illness.

Pic: fly
Diptera or 'True flies' from different families: Housefly (Musca domestica), Common horse-fly (Haematopota pluvialis), Ctenophora pectinicornis, Ochlerotatus notoscriptus, Milesia crabroniformis, and Gnat ogre (Holcocephala fusca).

These images belongs to his respective owners - File:Musca domestica housefly.jpg File:Klegg (35325924364).jpg File:Ctenophora pectinicornis bl.jpg File:Mosquito Tasmania crop.jpg File:Prionocera turcica.jpg File:Maggia fg34.jpg File:Robber Fly with prey (Holcocephala fusca) by Thomas Shahan.jpg

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Understanding Ageing

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Social Life

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Mail and other Conversation
We love getting mail, email, or texts, including links.

Send comments to domcapossela@hotmail.com
or text to 617.852.7192

Blog meister responds:

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Travel

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Short Essay*
Erbazzone is a savory Italian pie typically made with spinach and chard. Here's a recipe from ChatGPT+ :

Ingredients:

1 1/2 lb. fresh spinach

1 lb. fresh chard

1 onion, chopped

2 cloves garlic, minced

1/4 lb. pancetta or bacon, diced

3 eggs

1/2 cup grated Parmesan cheese

1/2 cup grated Pecorino Romano cheese

1 lb. pizza dough

Salt and pepper

Olive oil

Instructions:

Preheat your oven to 375°F (190°C).

Rinse the spinach and chard, and remove the stems. Cut them into small pieces.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and cook until softened.

Add the pancetta or bacon, and cook until it is crispy.

Add the spinach and chard to the skillet, and cook until they are wilted.

Remove the skillet from the heat, and let the mixture cool slightly.

In a large bowl, beat the eggs together with the Parmesan and Pecorino Romano cheese. Add the cooled spinach and chard mixture to the bowl, and stir to combine.

Roll out the pizza dough into a large circle, and place it on a baking sheet lined with parchment paper.

Pour the spinach and chard mixture onto the pizza dough, spreading it out evenly.

Fold the edges of the pizza dough over the filling, leaving the center exposed.

Bake the erbazzone for about 30-40 minutes, or until the crust is golden brown and the filling is set.

Remove the erbazzone from the oven, and let it cool for a few minutes before slicing and serving.

Enjoy your homemade Erbazzone!

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People



*The Blog Meister selects the topics for the Lead Picture and the Short Essay and then leans heavily on Wikipedia and ChatGPT  to provide the content. The Blog Meister usually edits the entries.

**Community Pictures with Captions are sent in by our followers. Feel free to send in yours to domcapossela@hotmail.com

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