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Rome, Italy — National Geographic's Ultimate City Guide

I will be taking a vicarious journey to Rome thanks to this excellent resource courtesy the National Geographic online Travel Guide, as well as via my dear family who will be going there this summer!  Lucky Duckies, All!

Rome, Italy

Photo: Diners near Pantheon

Diners enjoy the evening scene with alfresco seating by the Pantheon, on Piazza della Rotonda.

Photograph by Bob Krist

The Eternal City is one of Europe’s most ancient urban centers, dating back almost 3,000 years. Rome’s early inhabitants left behind a trove of architectural masterpieces, including the massive Colosseum. The Italian capital also boasts an unparalleled concentration of world-class art, from Michelangelo’s Sistine Chapel to the baroque Trevi Fountain, and teems with restaurants, trattorie, osterie, pizzerie, enoteche, cafés, bars, and gelaterie. It is home to the animated, good-humored Romans, who live to eat, drink wine (and espresso), and hold forth on everything from politics to soccer, fashion, food, and films. Rome also encompasses the Catholic Church’s independent city-state, the Vatican, which is home to the imposing St. Peter’s Basilica—and the Pope.

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Buttermilk Biscuits

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Having lived in rural Tennessee for many years, I have had my fill of this ubiquitous item found in every home, made from scratch, and served for breakfast, lunch or dinner.

Incidentally, for my non-American readers, Biscuits are fluffy bun-like things, not to be confused with the cracker-style sweet biscuits that go with tea.

I came across this post in http://thekitchn.com today that made me reminisce about this great southern comfort-food.

Click on that link for the entire post. Or check out the recipe right here:

Buttermilk Biscuits

(makes about 10 biscuits)

2 cups unbleached flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons butter, chilled (plus a little more for brushing the tops of the biscuits)

1 cup buttermilk

Preheat oven to 425 degrees. Toss dry ingredients together with a fork. Cut butter into dry ingredients using a pastry blender. Add buttermilk (don’t stir dough to death). Pour dough onto board and knead using extra flour (the lighter the touch the lighter the biscuit). Roll 3/4 ” thick. Cut out with biscuit cutter (don’t twist biscuit cutter, biscuits won’t rise properly). Brush tops of each biscuit with melted butter. Bake 10 – 12 minutes.

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Beethoven's Piano Quartet in C Major, WoO 36, No. 3, Movement 2

Ludwig van Beethoven (1770-1827)

Piano Quartet in C major, Op. woo36, No. 3
(for violin, viola, cello and piano)

I. Allegro vivace
II. Adagio con espressione
III. Rondo. Allegro

Composed in 1785, when Beethoven was around 15 years old
Published in 1828, posthumously

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