7.30.2014

not just nourishment: SAINT ANN's Italian Festival


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It was that kind of summer night. The air was thick and dense, too much humidity and too many bodies. It felt darker than it really was, late July clouds hung heavy in the sky, oppressive with tangible heat.

But people were out in droves, flocking to the bright lights, delicious smells, and pulsing sounds of live music and carnival games. Lit arches of red, green and white welcomed them to Saint Ann’s Annual Italian Festival, celebrating the patron saint of  Saint Ann Church, one of Hoboken’s many churches. This year the feast ran from July 23 until July 27.
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Yells of vendors hawking their wares—deep friend Oreos, oozing with warmth and grease; Italian sausage and peppers overfilling long rolls; crunchy, sticky, sweet fresh-popped kettle corn— echoed through the night sky. Teens shouted at the top of their voices, enticing kids and adults alike to play games to try to win itchy stuffed animals in an array of neon colors. The music pulsed as the performers belted out covers of familiar songs to create even more of a stir.
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But the food— sizzles of fresh sausage, other tasty meats and corn cakes alive with stretchy mozzarella hitting the massive steaming flattops, reverberated with the background sounds emanating from the throng and the temporary stage opposite the large Catholic church. Powdered sugar dusted the faces of the hungry and satisfied, lingering reminders of the ever-popular zeppole, hot fried dough served in a brown bag the grows translucent from grease and time. Paper plates wobbled in hand as people navigated the multitude, searching for friends or food. Hot dogs dished out from a food truck were gleaming under the yellow glow of street lights and beaming smiles, and funnel cake fingers searched for dirty money in hidden wallets while waiting in line for even more deliciousness.
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Saint Ann watched and participated in the feast through laughs and heartbeats.

Saint Ann, the mother of the Virgin Mary, is the patron of unmarried women, childless couples, mothers, housewives, pregnancy, women in labor, and grandmothers. In Hoboken she is honored with a ‘novena,’ a nine-day period of intense prayer and reverence for the important saint. The novena culminates with the procession of the adorned statue of Saint Ann. This 600-pound statue is carried through the streets, decorated with jewelry and pendants representing prayers, wishes and the deepest of hopes.
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Saint Ann’s Festival is a staple in Hoboken, bringing memories and moments that people across generations look forward to and hold on to. It is nights of fun and remembrance, fried food and prayers, reconnecting and good times.
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7.28.2014

MangiaMore: ZUCCHINI bread


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There’s nothing like seasonal summer produce, so alive that you don’t want the days to get shorter. Farmers’ markets are rainbows of grown goodies; favorite summer fruits like tangy strawberries, royal colored blueberries, and pretty plump peaches or warm weather vegetables like sweet corn, deep red beets, and mysterious eggplants. Each long to be consumed in any way, shape or form.
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For us, summer means loaf after loaf of homemade zucchini bread. Once zucchini starts popping up at stores, it’s game on. We might have a legit problem; we can’t get enough of that subtly sweet, textured moist bread. Using this recipe, we make our zucchini bread like how we make our blondies— we toss in whatever deliciousness our hearts desire. 
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I’ve made consecutive loaves, and I am planning to whip up more (though these are hopefully headed for the freezer.) Zucchini bread is wonderful all year round. A hint of cinnamon and nutmeg add warmth for the colder seasons, while the freshness of the green zucchini and coconut feel like sunlight. Tangy dried cranberries and meaty walnuts add unexpected turns in texture and taste. Just so much yum!
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I want to try a sweeter variety, like a cake dense with craisins and white chocolate chips, topped with a savory sweet cream cheese frosting. Or play up zucchini’s affinity for chocolate and stud the cake with chocolate chips and fleshy nuts. Maybe this week…
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How do you use fresh summer produce? A blueberry pie or strawberry shortcake perhaps? A pretty salad? Corn chowder, even? Time is running out for these seasonal goods, and I want to taste the rainbow. 
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7.25.2014

photo op: JULY things


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July is quickly vanishing, like that ice cream on top of a freshly baked peach cobbler melting into the warmth of the hot summery filling. The heat of the month has been stifling during the day, trapping bodies in oppressive moments of humidity and impetuous sunshine. Although, lately, evenings have been cool and relenting with clouds and showers. Just summer. The days are blurring together, separated only by starts and stops and sips and bites. There have been parties and celebrations, baking and meals, and just normal everydays this month. These are some snaps from my July.
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Has your July flown by? Taste or make anything super delicious? Any plans for HudsonRestaurant Week or upcoming August? Would love to hear!
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Don’t forget to follow on facebook, instagram, twitter, yelp and pintrest to keep up with all the food adventures.
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