Hello Italian food fashionistas. A profile of me, along with one of my recipes for spring garlic, is now up on the Fashion Institute of Technology’s website. Before I embarked on my career as a Southern Italian cooking diva, I considered going into textile design and graduated from FIT. I guess they wondered what happened. Well, they finally found me. Take a look.
Erica De Mane 
“Southern Italian cooking diva”…rather infelicitous to call yourself a diva. It’s certainly better to receive the compliment that to appropriate it yourself.
I am so not a diva Mo. I’m a shy bull dyke. It was meant as a joke.
My my, just a tad irony deficient here, aren’t we, Mo? I suggest adding a good mineral supplement to your kishka and some music to your day, it’ll do you a world of good. Thanks!
Very nice interview and recipe. Used to love garlic soup. Found it at some weird Spanish restaurant that Linda took me to in New York. You should add that it’s very good for you because garlic thins the blood. But you knew that already, didn’t you? Your star is ascending and it’s a pleasure to watch. Keep going! You’re getting better and better…
Thanks Michael. Do you grow garlic? Maybe you should try it. It’s not too hard to do. I think you’d need to start it now. I even grew some in my stoop pots a few years ago. Try the hard neck varieties. They’re wonderful. They don’t dry well like the stuff grown in bulk in California (that’s the soft neck type), but are excellent eaten young, like I used them in this recipe. They’re very gentle and fragrant.
Love, E
Congratulations on the lovely article. I love learning about your fashion background.
Thanks Adri. It wasn’t much of a career, but I still love sketching clothes. KNow a good dress maker?