HeyJaredSimply Divina- My Tiny Tuscan Kitchen
An American Cook in Tuscany. Becoming more Italian, one recipe at a time. Pull up a chair and join me at my Kitchen Table, the heart of the home.
- Indexed issues, last 90 days
- 11
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- Sep 24, 2026
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- Jul 5, 2026
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Back in the Kitchen (opens the original)
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The horrible heat wave has finally left us, and we have put away the A/C and the floor fan and brought out the blankets for our bed. I can finally sleep through the night. This year was real torture!Then we were hit with flash storms, which also took out our internet. It’s all or nothing, it seems.We did get some hail, but luckily it didn’t damage the grapes or flood our hill.I am finally back online. Crazy how our lives depend on being online almost 24/7; we use it for so many things. <a class=
End of Summer Recipe-Summer Minestrone (opens the original)
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My brain is finally functioning after being dehydrated during the summer heat waves. I was craving a summer soup that stuck with me from a trip up the coast. I am often inspired by the regional recipes I find while driving around Italy. Recipes can change within the same regions, but they can also move, like today’s recipe.Tuscany borders Liguria on the west coast, after the Cinque Terre.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!gp07!,f_auto,q_aut
September Newsletter (opens the original)
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I feel like we are on the final stretch of surviving this horribly hot summer. We have yet another heat wave, the 6th, which should end on Wednesday, with some rain arriving to bring the temperatures down, so life should be able to get back to normal. It’s harvest time now for the grapes. I will be interested to see how the heat waves affected vineyards. Hoping that the upcoming rains don’t do damage or that there are no hailstorms to damage the grapes.<a class="image-link image2 is-viewable-img
Got Figs? (opens the original)
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We are blessed to be surrounded by abandoned fig trees. Most of them are the light green figs with the pale inside, but one of the oldest trees, behind the closed olive oil mill next to us, has the deep purple inside, my favorite.<img alt="" class="sizing-normal" h
Market Maven (opens the original)
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When I am planning a meal in the USA, I would break out my cookbooks and plan the menu, and then shop. In Italy, I do just the opposite.The market is the heart of the city. It lets you know what is in season locally.Shop first and plan the menu after- your dinner will be more delicious.I remember once in San Francisco, as a young cook, planning a dinner party menu around salmon as the main course. When I got to the fish shop, there was no salmon! I never made that mistake again.Moving to Italy a
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