Moneta Cookware - Made in Italy


Traveling with a Turkey? We're here to help. 0


Last night in the midst of another run to the store for a few last minute grocery items, I tossed spices, unsalted butter, flour and an extra bag of potatoes in my cart (as one can never have too many potatoes). As my cart rolled past a display of aluminum foil pans,  it dawned on me that for the first time ever, I will be transporting a turkey from my home to someone else's home. In a way, I suppose I'll be acting as a chauffeur for the turkey, as I escort it from point A to point B. 

Did I mention that the turkey will be cooked? That this is the first turkey I'll have ever cooked in my life? It will be transported as a whole, roasted, uncarved turkey, and it weighs about 15 pounds. 

When I offered to make this turkey, I hadn't thought about the three flights of stairs I would be lugging the turkey up and down, that the turkey would remain uncarved or that somehow a 15-pound turkey would feel much heavier in comparison to the ten pounds of potatoes I just purchased. I'm sure those of you in major cities can relate to the struggle, especially if your buildings lack elevators. 

After researching on Pinterest, I polled a few facebook friends and family to see if they had advice. Most suggested transporting the turkey in a cooler as this will both keep the turkey contained and keep it warm for traveling a short distance of about 10 miles. This solution is also much easier to lug down the stairs than a roasting pan. Better Homes and Gardens cautions not to transport a cook and stuffed turkey. A turkey should be transported without stuffing, and should meet these criteria: turkey thigh is 180 degrees F internal temperature, that the breast is 170 degrees F, and that the juices run clear. The safest way to transport is to cook the turkey, let sit for twenty minutes and then carve. After that, pack up the carved meat and move to a cooler. A turkey should NOT be partially cooked, transported and then finished cooking - as bacteria grow quickly in warmth, which could lead to food poisoning. For more information, check out these tips from the experts at BHG. Hopefully, these turkey transport tips will come in handy!

Wishing you a blessed Thanksgiving!

  • Whitney Bashaw

What Are You Grateful For? 0

November is in full swing, the weather is ripe for cooking chili and NFL football stadiums are packed with excited fans. As temperatures drop and Thanksgiving inches closer the excitement and anticipation of the holiday season begins to swell in our hearts. Before you gather with loved ones to carve the turkey, break bread and reflect on the past year, we wanted to talk gratitude with you.

Gratitude is the state of being thankful or appreciative. The holiday season tends to bring a more noticeable presence of gratitude as the year wraps up and we reflect on the challenges and successes of previous months. There are many different ways express gratitude: keep a gratitude journal or list - jot down things you are thankful for. Use your talents to give back to someone - bake cookies for local first responders, decorate cards for nursing home residents or donate your time to an organization you feel passionately about. Spend your time in the present moment appreciating things you otherwise may not notice, like the robust colors of changing fall leaves. Reach out to someone who has positively impacted your life and tell them how they've made a difference. Express thankfulness for your body and all that it can do. 

This holiday season, how will you express gratitude? What are you grateful for? 


  • Whitney Bashaw

Planning Thanksgiving! 0

There's a chill in the air, football season is in full swing and Halloween has passed. This means Thanksgiving is right around the corner! In the next few weeks you'll likely prep the house for holiday guests or make travel arrangements to visit your loved ones. If you're hosting Thanksgiving, we're here to help prep and plan for a wonderful holiday.

First you'll want to confirm your headcount for the holiday. This is crucial to hosting a successful holiday as you'll want to be sure there is enough food, drink, and seating available for all. That's right, seating! Skip the panic of rushing next door to a neighbor to borrow folding chairs for surplus guests. Be prepared and have all of your bases covered. It's a great idea to plan for a few extras to attend, you never know when kooky uncle Leonard will show up, even after declining his official invite.

Once you've confirmed your headcount, you can plan the menu. Some choose to plan the Thanksgiving menu based on seasonal produce available, others gather grocery advertisements and search for the cheapest possible way to host dinner (no judgement here, holidays are expensive!).

Hors-d'oeuvres are an excellent way to start off the holiday. Guests will be able to try a small sampling of delicious treats while they mingle and catch up with everyone. Platters of crostini, cheeses, and meats are always popular. Sliders, cheese balls and hot dips are a hit with any crowd. Enough about hors-d'oeuvres, let's talk turkey. 

You'll want to have a main entree - for the majority that is a delicious turkey, or the ever-popular Tofurky for vegetarian friends. 

You'll want to have sides and lots of them. Research shows that sides are the star of the show at Thanksgiving. Most people are not excited by turkey, no matter how you prepare it. You should still put effort into the turkey, but save the pizzaz for the those side dishes! Wondering how much turkey? Various experts recommend 1.25 pounds of turkey per guest. The twelve most popular sides according to The Daily Meal are glazed carrots, candied yams, creamed spinach, creamed corn, sweet potato casserole, green bean casserole, Brussels sprouts, cranberry sauce, rolls, macaroni and cheese, stuffing and..... drum roll, please....

Mashed potatoes! Mashed potatoes are the most popular side dish at Thanksgiving! 

It wouldn't be Thanksgiving without a slice of creamy pumpkin pie. Other popular desserts include various pies such as apple, cherry, and pecan pies. Cheesecake, cream puffs and cupcakes are also popular!

Stay tuned for more tips on preparing for Thanksgiving!

  • Whitney Bashaw

Celebrating Pizza 0

What better food to celebrate during National Italian Heritage Month than pizza? Coincidentally, October is also National Pizza Month! While pizza may seem to have been born out of modern convenience, it actually originates from ancient days, when Greecians and Romans would eat flatbreads which had been topped with oils and fresh herbs. According to the History Channel, pizza became popular in 1889 when Queen Margarita of Savoy and her husband King Umberto ate a pizza topped with the colors of the Italian flag - green, red and white - which then became known as the Margarita Pizza! 

The pizza many of us know - with a delicious crust, robust sauce and toppings originated from New York in 1905. This robust combination can now be found all over the world - naturally, the toppings vary from country to country. For instance, the ever-popular pepperoni pizza in the US won't be found in Italy. Italian pizza typically features a lighter crust, less cheese, and less sauce than the American version of pizza. And it won't contain pepperoni. The closest meat you'll find is thinly sliced prosciutto. The versatility that pizza offers appeals to many - you can dress your pizza to your liking, and stay as run-of-the-mill or get as creative as you'd please! According to the Guinness Book of World Records, the largest pizza ever made had a surface of 1261.65 square meters and was made by a man named Dovilio Nardi. 

  • Whitney Bashaw

October is National Italian Heritage Month 0

Formerly known as National Italian American Heritage Month, October is National Italian Heritage Month? Heritage encompasses more than culture and inherited traditions, as well as inventions, objects, and even monuments. A celebration of one's heritage is an opportunity to preserve traditions and honor contributions that have enhanced our lives. Throughout history, Italians have been inventing conveniences we still enjoy in the modern day. From the telephone to the bank, and eye glasses to plastic, the contributions from Italians are everywhere. If you want to read more about Italian inventions, check out this article on Lexiophiles

Perhaps the most notable contribution from Italian heritage is that of food. Food is a universal language that everyone speaks - and it spans across every culture and continent. Indulging in these Italian classics, such as crispy bruschetta, a delicious bowl or pasta al pomodoro, or a delightful biscotti can transform your dining experience from fair to "molto bene". 

In honor of National Italian Heritage Month we're sharing this delicious meatball recipe, available on the Italian Sons and Daughters of America website from Pat of the Gallupoli Family of Ohio. 


  • Mazola Corn Oil (yes, I’m serious — my parents were poor immigrants and this is what they could afford. I use extra virgin olive oil today, but I am including all their original ingredients).
  • One small onion
  • Two garlic cloves
  • One 6 oz. can of Contadina Tomato Paste (no salt added) or one 16 oz. can of Hunts Diced Tomatoes (no salt added) if you like a more textured sauce
  • One 29 oz. can of Contadina Tomato Puree
  • One slice of soft Italian bread
  • One cup of Italian breadcrumbs
  • One lb. of ground beef
  • One lb. of ground pork
  • One lb. mild Italian Sausage (optional)
  • Two eggs
  • 1/2 cup of grated Romano cheese
  • Salt and pepper to taste
  • Chopped Italian parsley (a handful!)


To make the sauce — Heat one quarter-inch of oil in a pan on medium heat. Cut up the onion and add it to the warm oil. Toss in two whole garlic cloves with the onion. Add about twelve shakes of pepper. Let the onions and garlic simmer over medium heat for 5 minutes, stirring occasionally. Add the 6 oz. can of Contadina Tomato Paste or the 16 oz. can of Hunts Diced Tomatoes (whichever you prefer). Then add the 29 oz can of Contadina Tomato Puree. *If you want more sauce, add another 8 oz. can. Stir in 1/2 can of water from the 29 oz. can. If the sauce seems too thick, throw in a little more water. Then, add many, many shakes of salt. Put the lid on your pot and turn the heat to medium-high. Let the sauce simmer to a boil. Once boiling, turn the heat back down to medium-low and cook for 3 hours, stirring every 15 minutes or so. The longer you cook the sauce, the thicker it will get. If it ever gets too thick for you, just add some more water.

To prepare the meatballs — Soften the slice of Italian bread with water, squeezing the excess. In a large bowl, mix the ground beef and ground pork with the moistened bread, breadcrumbs, eggs, grated cheese and salt and pepper to taste (I use both liberally). Once everything is blended together, form the meatballs (about 1 and 1/2 to 2-inch diameter) and place them in a baking dish about 1/2 inch apart. Once the baking dish is fully lined with meatballs, cover it with foil. *If you are including sausage, cut links into 1″ pieces and line baking dish with them as well, alternating with the meatballs.


Preheat your oven to 350 degrees. Bake the covered dish of meatballs (and sausage) for 25 minutes. Then, turn over each meatball and bake them again (covered) for another 25 minutes. Remove the dish from the oven and remove the foil. Add your sauce to the dish (be sure to leave all the drippings in the dish with the meatballs and sausage). Switch the oven to low broil and place the meatballs and sauce back in. Let it simmer in the oven for 10-15 minutes. Sprinkle with chopped Italian parsley. You can serve these on their own, or over pasta!

I have a daughter and granddaughter who are gluten-free. I simply leave out the slice of bread and use 1 and 1/2 cups of gluten-free breadcrumbs. I also add a little water to compensate. They still taste great!                  

You can find Pat's recipe and others here

  • Whitney Bashaw

Back to School... Back to social media 0

As September is a time when many students and teachers head back to school, we thought it would be the perfect time to end our social media hiatus and return with Back to School tips for you. Reduce your morning stress by implementing a few (or all) of these suggestions:

  • If breakfast is difficult to cram into your busy schedule, you'll want to put the Pop-Tarts back in the pantry after you check out this Buzz Feed article for easy, delicious, portable (and healthy) breakfast solutions. 
  • Place shoes next to backpacks in the evening, they'll be easier to grab on your way out the door
  • Create a dedicated study or homework space in your home, away from distractions
  • If you can't create a dedicated study space try to study in the same space daily 
  • A dry erase calendar is a great reusable way to track assignment deadlines
  • Use a timer to keep your student on track. Dollar Tree has a great selection of in-stone kitchen timers that work well for homework. 
  • Offer assistance with homework help when necessary 
  • If screen time becomes a problem consider investing in a time locking container to hold electronics until homework is completed 

We're wishing you success in the 2017-2018 school year! 

  • Whitney Bashaw