Olli Salumeria

Dear Bloggers,
 I have brought news from the far away lands of Tennessee to educate you and inform you that there is a fantastic new salami that's making its debut at Costco's around the United States. Olli salami. My father decided to send me a little, let me rephrase that, a huge container of Spicy Calabrese. Yes, I suppose it caught me off guard, because in the package from the far away lands of California, I thought he was going to send me some Columbus secchi, or sopresata, but I got this giant package of salami. So, I've been examining it and eating it to my heart's desire (far too quickly), though I wanted to do some research on this company to understand more about it's origins and how qualified they are to be serving such salami in America. Because we all know that American salami, is quite frankly trash.
         So let me give y'all a slight background on this salami. Frankly, the company that Olli and his family had begun in Italy, moved to the states. One large difference as the quality of meat they used. The ham in Parma, for prosciutto, was absent of quality here in the states. So after Charles proposing to Olli that he could bring him excellent quality of ham, raising only with vegetarian feed, and no growth hormones, Olli went crazy and began creating prosciutto. They presented the prosciutto, after 1 year of it curing in salt, and the family loved it. They started their company in 2010 and in March, released their first coppa. They hit the market in March of 2011.
            So I suggest, if you can appreciate salami, give these guys a try. Their salami is worth a few extra calories in your day! You can find them here: http://www.ollisalumeria.com/
Have a wonderful day and happy cooking!

The Wonders of Life

Dear Bloggers,

     I am back for a few minutes to express how much I miss food blogging. I must just say it simply, I found it quite addicting and quite enjoyable. So, I will be making my surprise arrival home to my parent's house and will be cooking up a storm for yet another week. Therefore, I wanted to pass the time and update you all with some information on how school is going. I am studying Italian, communication, and music theory this semester. I also picked up a job at my school's gym where I have been working 5 days a week. To be honest, I feel like everything is falling into place a lot smoother this semester. My mother recently split up with her fiance and will now be living on her own, so that has been a littler stressful. My father was offered another position for work a few minutes outside of his hometown so that's great. I just wanted to quickly tell y'all that I will be returning and cooking more fabulous recipes fairly soon, but until then Au revois and happy cooking!