Shout out to CDMA Eng.

[UCGal]

Dude – I just put together a batch of Bagna Cauda – the dip you described. OMG is it yummy. I’m taking it to a party at my Italian teacher’s house tonight. I figure I’ll reheat it and take it there in a thermos.

Thanks for mentioning it here…. Definitely a tasty dip. (And we’re incorporating it into our 7 fishes Christmas eve menu.)

Salute e grazie il mio amico.

[CDMA ENG]

Actaully that wasnt me UC…

I had to look it up tonight myself but tell me more about your italian teacher…

Are you taking a private lessons? How much is it helping you…

And tell me what you put in your Bagna Cauda…

Now you have me excited.

CE

[UCGal]

It wasn’t you?

I’m taking Italian at City College. But the same teacher, Profesoressa Heidrich, also teaches at Mesa and Grossmont. A five unit class. I am not a good speaker – but can read/understand much better than before.

Bagna Cauda comes in two styles – with cream and without. I made the cream style. It’s a warm dip that you dunk veggies and/or crusty bread. It’s heavy cream, garlic, anchovies, olive oil, parsley, and cayenne.

[Author]

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