The secret is that sometimes one or the other,
usually WestJet, offers connections available
on an American ticket.

It turns out they have several such partners: www.westjet.com/en-ca/about-us/airline-partners

The relevance for her is the 001 ticket
stock. If you buy from your preferred
airline, you get credit for the dollars
spent to your frequent flyer account;
otherwise the points get cast into some
random air. Sometimes one pays dearly for
the privilege, but bargains can happen. For
some reason partners United and All Nippon
were having a spat, and United started
selling Japan Air tickets, which meant that
I got United credit, but I called Japan and
put my American number in and got OneWorld
credit too, plus at the Japan checkin desk
they let my upgrade my flight for something
like a penny a mile, which ANA never lets you
do for any price.

Grandmothers give grandchildren cookies. That is a fact.

I suggested this year that since all the girls were good cooks and
bakers by now and practically grown up that we should just mail them
the recipes. I was of course soundly and totally outvoted by all
three generations of women!

Rather funny that.

Katie and Giancarlo Caldesi

I found their bios online. They seem like an interesting couple.
It turns out that I have some of their recipes and didn't know it.

I sometimes like them. There are notable
deviations, though.

Title: Oven-Baked Sardines with Fennel & Citrus Fruits
This recipe was developed during "slow fish week" at La Cucina.

All fish recipes are slow fish recipes, either
that or stupid fish recipes.

... Castoreum: delicious, luxe, artisanal beaver butt juice

O...kay. It's just terrestrial ambergris.

Tiramisu
Categories: Italian, dairy, dessert
Serves: 8 to 10

6 lg free-range eggs, separated
200 g caster sugar
250 g mascarpone
250 ml double cream
250 ml espresso coffee
170 ml sweet Marsala
30 savoiardi sponge finger biscuits
- more as needed
cocoa powder, for dusting

In a large bowl, whisk the egg yolks and sugar
together until pale and creamy. Mix the cheese
into the egg mixture until well combined.

In a separate bowl, whip the cream to soft peaks.
With a metal spoon, fold the whipped cream into
the mascarpone, egg and sugar mixture.

In another very clean bowl, whip the egg whites
to soft peaks. Fold lightly into the mixture.

Spoon a third of the mixture into a large dish
of about 23 cm x 33 cm (9 in x 13 in).

Mix the espresso and Marsala in a shallow bowl.
Dip half of the biscuits into the espresso and
Marsala mixture, then lay them on top of the
mascarpone and cream mixture in the dish. Repeat
the soaking and layering individually as you go
or the biscuits will become too soggy to handle.

Spoon the next third of the mixture over, followed
by another layer of biscuits. Spoon over the final
layer of mascarpone and cream. Cover and chill in
the fridge for 24 hr.

Dust with cocoa powder before serving.

Katie and Giancarlo Caldesi, from Return to Tuscany
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