[New-Poetry] Sacramento Poetry Center

[Anny Ballardini]

Let me add that we use the yellow cornmeal and the name of the pan is il paiolo, since it is round it is hooked to a chain above the fire, or in kitchens with a wood stove you can take away the needed rings from the cooking surface in order to let part of bottom be in direct contact with the fire.
  ----- Original Message ----- 
  From: Anny Ballardini 
  To: NewPoetry: Contemporary Poetry News &Views 
  Sent: Wednesday, February 20, 2008 10:18 AM
  Subject: Re: [New-Poetry] Sacramento Poetry Center


  Your Sadza is very similar to the local polenta. Only difference is that, as my father says, you have to stir for one hour, but the process is the same, ready when the mixture starts pulling away from the sides of the pan. You overturn the pan and let the round (the pan must be round and deep) polenta fall onto a round wooden chopping board, it sort of looks like a yellow cake. Served with whatever you wish, be it meat or vegetables or cheese, melted cheese on top makes it delicious, or melted butter flavored by sage. You slice it with a thin string, if you use a knife chunks of polenta will stick to it and you will never be able to serve a perfectly cut slice.
  Cheers!
    ----- Original Message ----- 
    From: jforjames at aol.com 
    To: new-poetry at wiz.cath.vt.edu 
    Sent: Wednesday, February 20, 2008 3:54 AM
    Subject: Re: [New-Poetry] Sacramento Poetry Center





      http://sacramentopoetrycenter.blogspot.com/2008/02/african-american-experience-at-spc.html
    Looks like a great reading. We need a podcast to hear you, Emmanuel.
    Finnegan

    -----Original Message-----
    From: Sigauke, Emmanuel <Sigauke at crc.losrios.edu>
    Bcc: jforjames at aol.com
    Sent: Tue, 19 Feb 2008 7:23 pm
    Subject: [New-Poetry] Sacramento Poetry Center



    http://sacramentopoetrycenter.blogspot.com/2008/02/african-american-experience-at-spc.html



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