When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. According to the above context, choose the correct option to answer the following question. Question: How experienced are the testers in making Italian food? Options: - not enough information - expert professional cooks - beginning cooks - previously cooked some Italian food based on other recipes
not enough information
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My Pa disappeared somewhere in the wilds of 1975, when I was just fourteen years old. He was the Ambassador to 1975, but back home in 1898, in New Jerusalem, Utah, they all thought he was Ambassador to France. When he disappeared, Mama and I came back through the triple-bolted door that led from our apt in 1975 to our horsebarn in 1898. We returned to the dusty streets of New Jerusalem, and I had to keep on reminding myself that I was supposed to have been in France, and 'polly-voo' for my chums, and tell whoppers about the Eiffel Tower and the fancy bread and the snails and frogs we'd eaten. I was born in New Jerusalem, and raised there till I was ten. Then, one summer's day, my Pa sat me on his knee and told me we'd be going away for a while, that he had a new job. 'But what about the store?' I said, scandalised. My Pa's wonderful store, the only General Store in town not run by the Saints, was my second home. I'd spent my whole life crawling and then walking on the dusty wooden floors, checking stock and unpacking crates with waybills from exotic places like Salt Lake City and even San Francisco. Pa looked uncomfortable. 'Mr Johnstone is buying it.' My mouth dropped. James H Johnstone was as dandified a city-slicker as you'd ever hope to meet. He'd blown into town on the weekly Zephyr Speedball, and skinny Tommy Benson had hauled his three huge steamer trunks to the cowboy hotel. He'd tipped Tommy two dollars, in Wells-Fargo notes, and later, in the empty lot behind the smithy, all the kids in New Jerusalem had gathered 'round Tommy to goggle at the small fortune in queer, never-seen bills. 'Pa, no!' I said, without thinking. I knew that if my chums ordered their fathers around like that, they'd get a whipping, but my Pa almost never whipped me. According to the above context, choose the correct option to answer the following question. Question: who was the Ambassador Options: - my father - not enough information - my sister - my mother
my father
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My daughter was away at college preparing for her final exams and nursing boards. I knew that my daughter's cat, who has been part of our family since my daughter was in second grade, was dying of a fast growing cancer. I couldn't tell my daughter because I didn't want to upset her and take her mind off her studies and impending graduation. Once our Vet determined that there was nothing further that could be done she showed me how to give pain meds and fluids at home to keep her comfortable in hopes that she would live long enough to allow my daughter to say goodbye after her graduation. The entire week I stayed with our cat around the clock. She had completely stopped eating and drinking and was slowly dying before my eyes. She slept most of the time except when I had to put the needle in between her shoulder blades to give her fluids. Then she would cry quietly and look at me with pleading eyes. Her breathing was becoming so shallow that I had to get close to her and listen to see if she was still alive. After a week of this I began to realize that the most unselfish thing I could do for this beautiful creature was to let her go. I wrapped her in her favorite blanket and and drove her to our Vets office after they had closed for the day. She was so skinny and frail but when I held her close she still purred. I thanked her for the 14 years she had been one of my daughter's closest companions and I held her as she took her last breath. I was afraid my daughter was going to be angry with me when I told her that i made the decision with out giving her time to say goodbye. She was sad but understood that I did the kindest thing I could have done for her kitty. According to the above context, choose the correct option to answer the following question. Question: What kind of cat was it? Options: - not enough information - A calico - A persian - A siamese
not enough information
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