Hoagies 101

Well, yesterday was spent puttering around the house and being relatively non-productive. I managed to boil water for some pasta, but that was it. Really off my game. At any rate, in conversing with friends about the good old hoagie (as it is known regionally here in the Northeast), I developed a woo-lee (Italian slang for craving), for what else? An Italian hoagie. So of course tomorrow, I’ll be making hoagies. So…my shopping list will be as follows:

• Portuguese rolls…(donna gimme a harda time…I liva here a longa and nogooda Italian bread, no Cacias bakery here!)


• Genoa salami


• Imported capicolla (gabagool)


• Parma prosciutto (brahzhoot)


• Green leaf or baby romaine lettuce


• Fresh basil


• Elise's marinated tomatoes


• Thick good slices of fresh red onion


• Imported sliced provolone or a hunk of BelGiosio


• Extra-virgin olive oil and oregano….fresh if I can find it!


• Pepperoncini or good cherry hots packed in oil…..mmmmmmmm.

I don’t think I have to explain how to put a hoagie together. I might not even make it that far….spread everything out on your kitchen table, crack open a bottle of cheap ass chianti, tell everybody to talk over one another and put the Soprano’s on. Hell, you might feel like a real Italian for a day!! And you might not want to go back!!
Ti amo tutti,
Elise