Dear Karen, first of all I would like to thank you for making me laugh, think and reflect about people and the variety of life difficulties.
In this moment, in this state of emergency, people of all ages die like ants, i admit that personally think often, very often of all the sick people out there, the elderly alone, parents without work and money, people with recent mourning, kids without parents, mothers who have to be mum and father together … In this scenario I discover – thanks to you – that there are a lot of problems more serious out there: Your unwanted followers .
But we will solve everything, don’t worry.
For this reason I feel obligated to clarify some points with you and for you Karen…Since you open a thematic blog and launch it on this vast network called “internet”, immediately every single article of yours, every single word, commas included, your face photos included; is “connected”, “linked”, “interconnected”, “shared” with billions of personal computers. That what means Karen? Means that people of all colours, of all ethinicities, people that are different of you, people with different interests or hobbies of you; writers, doctors, tailors, hairdressers, politicians, terrorists, pedophiles, murderers, policemens, students, bloggers, farmers etc CAN SEE IT, can read it, can comment it, can follow it. Unfortunately for you, food bloggers can visit it too. I’m sorry to give you this really bad news about food blogs. I know you don’t appreciate that we follow you.
It is as if a writer was standing outside the bookshop selling his book and selecting who will read it and who not. You doing this Karen. You stay on your blog and select who will read it and who will not. Then you use their contacts to send the mail above.
However, YOU and only YOU Karen, allow everyone to visit your pages. If you don’t like this, there are tools offered by WordPress that block visits from blogs or countries you don’t want to be visited. In this case you can “close”, you can “block” the visits from Italy where I live. And I would be grateful to you and to God if you did it immediately …. But I would like to inform you that there are many many many chances, bilion of chances that other food bloggers or blogs different from yours, can follow you: Nightmare without end… It will be hard for you to send tones of mails to those all who do not want to follow your precious and very useful blog. Let me tell you that is not even kind too. Maybe you started a blog from wrong. maybe you wanted a closed facebook group with people of your same interests. it’s your right, i’ am with you. But here is not facebook. And i’ am sure you know that very well.
I have tried to explain it to you in easy words. Now I invite you to clarify what a food blog is – as a first step. They are humans too Karen. May be they have kids who may be like your blog. May be they are people who simply love and appreciate a lot your crafts. Start from here. Think. For some reason God give us the thought. I will be happy to help you on your difficult path. You know my mail. Feel free to contact me again. Stay healthy, have a joyful life and serenity in your soul. Be kind. All the best. Xristina
Arugula or rocket pesto is a classic cream / sauce of Italian cuisine. it is used to season pasta or on slices of toasted bread (bruschetta).
It is the variant of basil pesto. Its flavor depends a lot on the arugula used, for example wild arugula has a stronger flavor than cultivated. For this recipe has been used half selvatic and half cultivated. Rocket pesto is prepared by combining a few healthy ingredients, which go well with the intense flavor of this herb, such as extra virgin olive oil, garlic, parmesan cheese, pecorino and pine nuts. The latter can be replaced with other valid alternatives, such as walnuts, almonds or pistachios. In any case, it is a condiment that represents a real detoxifying product
150 gr arugula – 100 gr parmigiano or grana – 50 gr pecorino cheese – 100 gr pine nuts – 200gr extra virgin olive oil – 1 garlic clove
Method: Combine all ingredients in a food processor and pulse until creamy and homogeneous.
Cook spaghetti al dente (i use Barilla gluten free) . Drain them. Heat the pesto in a pan for 1 – 2 minutes. In the same pan add the spaghetti and mix well with the pesto. Serve immediately with a fresh dry white wine such as Fiano d’ Avellino or a Greek Kallisti Reserve’ from Santorini, fermented in oak barrel.
STORAGE The arugula pesto can be kept for 2-3 days in the refrigerator, in a hermetically sealed jar well covered with a layer of oil. Alternatively,it can be frozen in small jars and then defrosted in the refrigerator or at room temperature.