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New Day Cafe: Whimsy, Wacky, & What's In The Pot? [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-04-23
Good morning!! Gather round, bring yer cups or whatever and join us for some whimsy and whatnot.
All are welcome to join the fun, the silliness, the conversations. If you don’t know...just ask! Some things really do require a bit of explanation. We do not post photos of snakes, creepy crawlies, or any photo depicting harm to humans or animals. We, as a group, have declared a moratorium on photos of Trump. We’ve seen enough, heard enough. This is a Trump-Free Zone! There will be a few surprises along the way, all good ones, we hope. We are here to keep building the Daily Kos Community. We post Mon-Sun at 10:30 a.m. Eastern. Pie fights will be met with outrageous ridicule and insults. Trolls will be incinerated and served at the next group BBQ. As briquettes.
The next few are from one of the BEST accounts on Bluesky!
This is a GREAT way to teach a kid how to set a table properly!
As long as there is that cool table to gather around, maybe Pope Francis’ favourite treat?
I swiped this HERE .
Pope Francis loved bagna càuda, which literally means “hot bath,” dates back to the Middle Ages, born in Piedmont from local peasants who cooked together and shared meals as a way to ward off the winter cold.
The Pope had a strong connection to the dish because, although he was Argentinian, his parents were Italian immigrants.
To make a classic version, you’ll need olive oil and butter, lots of garlic and anchovy fillets (the good kind packed in oil). Some cooks like to add a splash of cream to mellow things out, but that's optional.
The recipe, from La Cucina Italia
Serves 12
Ingredients:
12 heads of garlic
3 cups extra-virgin olive oil and, if possible, a small glass of walnut oil
6 ounces of red anchovies
Method:
The Piemontese usually prepare bagna càuda in a terracotta dian. It's usually served in a s-cionfetta, an earthenware pot with embers that keeps it hot, but a saucepan and fondue pot will do.
Peel the garlic cloves then cut each clove in half lengthways and remove the green bud. Place the garlic in the pan, add ½ cup oil and start cooking over low heat. Stir with a wooden spoon, making sure the cloves don't change color. Desalt the anchovies, wash them with red wine or water, then add them to the pan and stir gently with a wooden spoon until they dissolve completely. Cover with the remaining oil and let simmer over low heat for 30 minutes, making sure the sauce doesn’t fry. At the end of cooking, add a pat of butter if necessary to smoothen the consistency.
Rest the pot on an alcohol burner or pour the bagna càuda into a fondue pot, and serve alongside crudités or even some cooked vegetables, such as beetroots, boiled potatoes, baked onions, fried pumpkin, and roasted peppers.
Fun fact: The Piemontesi usually collect the leftovers at the bottom of the pot, known as the spesso della bagna, to make scrambled eggs.
Not for nothin’, but I’d add…
and….
New Day Cafe Is An Open Thread
What would you like to chat about this morning?
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