the italian american experience

your daily installment of “useless caesar/joseph headcanons” by donnie spookyspencerreid:

  • joseph taking the time to learn italian, only to realize he has zero idea how the southern dialects work
  • just imagine him trying to have a conversation with caesar in italian, only to go, “wait, wait, stop, why do you keep dropping the last syllable what the fuck”
  • caesar being disinterested in american media, unless there’s an italian in it
  • it’s a lot of joseph going “hey, watch this with me” “do I have to?” “the guy’s friend in the movie is played by an italian” “oh sounds good”

I’ve been reading this blog on and off for a few months and its been especially helpful for me this summer when my energy and spoons levels have been super-low. Anyway, I wanted to start to give back and share some of the ‘recipes’ (I use the term loosely as usually they are just throwing things together!) that I personally use when I just need simple® meals to feed myself.

Since I was a teenager, I found often just microwaving a can of beans + some butter was an easy, filling, small meal for me on days where I couldn’t do much. Now at 41, I’ve moved on to adding in different spices and such to said beans to bring in new flavors and dimensions. Yes, still some days I’ll just pop open a can of lima beans in a bowl and add some butter, heat it up in the microwave, and just go with that, but on other days, I love to do things like the 'recipe’ below. This is particular is good for me because it utilizes many of my pantry staples. I hope it helps some of you guys, too!



+ 1 can (15 oz) white beans, drained and rinsed (I usually at least drain them, as I feel it makes things less water-y. Rinsing is optional depending on energy levels and such, but it does lower the sodium a bit. Oh, and for 'white beans’, I use navy, great northern, cannellini, etc depending on what I have on hand. I should note that I’ve found that 'white’ bean varieties tend to be the mildest of the bean family, so I stick with them because they take on the rest of the flavors so well. Still, maybe other beans would work too. In fact, I’ve been meaning to try this with chickpeas sometime!)

+ 1 can (5 oz) of tuna, packed in olive oil. DO NOT DRAIN OFF OIL! That’s because its basically a big component of the 'sauce’ of the dish. (Now I personally prefer it packed in extra virgin olive oil, but that can be pricier, so often I’m just good with tuna in regular olive oil, as it works just as well, IMO. I personally wouldn’t go with packed in water, though, unless you add in olive oil on your own. The olive oil sort of ties a lot of it together in my opinion).

+ About 1-2 TSPs of lemon juice (honestly I tend to use bottled lemon juice for this and just add it to taste and I really love lemon, so…yeah. I’m not sure I ever measure it, so its up to you. I’m not sure how this would translate into using a real lemon, either. I think an average lemon yields about 2-3 TBSPs?)

+ About 1-2 TSPs of minced garlic (I usually use the jarred kind for this and I LOVE GARLIC, so yeah, definitely adjust that to your personal taste!)

+ Italian Seasoning(s) to taste (about a teaspoon or so? This part is really flexible for me. I use whatever I have on hand, fresh or dried. Sometimes its an Italian Seasoning mix, sometimes just rosemary, or oregano, or rosemary AND oregano, etc. Have fun with this! I just go with what inspires me that day that feels 'Mediterranean’ in theme.)


In a bowl, add all the ingredients together and mix, adjusting any flavors as you desire. That’s it!

Serves: 1-2 (usually I consider it a good size meal for me, but it might be a big or small meal for someone else)

Notes: One good thing about this is that you can definitely eat it at room temperature, as nothing needs to be cooked. Personally I prefer it warmed a bit (I find that helps with the jarred minced garlic’s texture, for example), so I usually mix everything together in a microwave-safe bowl and heat up a bit.

For heating, I find that about a minute in my microwave is usually enough for me (I realize different microwaves work differently, so you might need to adjust that) and, yes, I know that unfortunately beans do love to burst in the microwave, so some things I do to help with that are a) heating it in 30 second intervals (stirring in between) and b) wetting a paper towel and laying that over the bean mixture (actually touching the food – I read that tip online recently and it seems to help) while it cooks in the microwave. Either way, you probably want to put a paper towel (wet or no) or whatever (some people use wax paper?) on top of the bowl in case of bean explosion!

Also. if I have extra spoons or energy that day, I will also just heat the mixture up on the stovetop in a pot until heated through, which is something you could do. Honestly that method is so rare for me to do, though, so I don’t have exact directions on that. I do think you might need to add some more liquid to it with that method though (oil? water?).

Oh, and obviously this recipe is pretty easy to adjust to your needs. For example, I’ve used dried beans instead of canned/tinned beans (though I had to prepare them in advance, of course). I’ve used it with water-packed tuna (with the water drained) and added in my own olive oil (or other flavored oils!) myself. I’ve used fresh garlic if I had any on hand and had the energy to chop it. And, as said above, I’ve varied the beans and spices based on what I had on hand. And, obviously I usually tend to go with a Mediterranean blend of spices (I’m Italian-American, I can’t help myself), myself, but I’m sure you could experiment with other flavors just as easily.

P.S. As an aside, I tagged this as gluten-free, but I have heard warning of some canned beans (and some dried beans!) not always being truly gluten-free due to cross-contamination. If gluten is an issue for you, definitely check your packaging as often they will label themselves certified gluten-free. Its a low risk from what i understand, but I still wanted to mention it just in case.

This semester I'm taking:

Japanese Contemporary History
African Heritage and the African American Experience
Black Religion and Survival

African Heritage and the Caribbean-Brazilian Experience
Let’s get it.

anonymous asked:

Why people say that Volpina may be some relative of Nino? Like, Nino isn't a italian name :/

Nino is a masculine name in Mediterranean countries, e.g. Spain, Italy and Greece, as well as in nations where these countries have linguistic relations e.g. Latin-America.”

“Old-time Italian pet name, now mostly seen on pizzeria signs.“

First name origin & meaning: Italian: God is gracious
Last name origins & meanings: Italian: from the personal name Nino, a short form of Antonino or Giovannino, pet forms of Antonio and Giovanni respectively.”

Origin of the name Antonio.

Personal experiences with the name Nino:
A young Italian American friend of mine

Famous real-life people named Nino:
Nino Rota, was an Italian composer and academic who is best known for his film scores, notably for the films of Federico Fellini and Luchino Visconti.”

Basically, Nino has roots in Italian, plus we don’t know his last name so it’s plausible. Until we know it’s just a headcanon.