Before I give an update on the wedding.... which went wonderfully by the way... I thought I would share this brief bit of xangan-inspired food preparation. After waiting and waiting and waiting and waiting and waaaaaaaaaaiting for Tia to send some samples of all those delectable dishes she's always preparing, I decided to take matters in hand and get back in the kitchen myself. But what to make ? I don't have one of the industrial strength flash-dry-a-buffalo sized dehydrator's she has.... nor do I have the voluminous yeilding gardens of hers or our French Friend Fauquet's....even mejicojohn's garden is more prolific than mine... But a mere mention from half-a-world-away set the culinary creative juices flowing. As a result, I ended up with what I shall call "Venetian Manicotti" 
Manicotti stuffed with a blend of ricotta, mozerella, provelone, parmesian, colby & monterey cheeses, with chopped fresh baby spinach, saute'd mushrooms and minced proscuitto covered in a red sauce with garlic and salciccia . Was it good ? It's Stick and Twig approved.... ( I would have gotten a picture of them eating it, but they were chowin' down so fast the shutter couldn't freeze then enough for a clear picture...) . | 
