Do you have created words that are exclusively your family vernacular? Misnomers that the kids started and you’ve adopted?
The (then little) Big Sister once called our Guinea Fowl “Guinea Flowers” and I still call them that to this day.
Our rain gauge is near the farm gate and our letter box so when the Little Sister started calling checking the rain gauge checking our “rain mail” it caught on.
Italian lollipops are a similar story. A fabulous local chef Oskar taught us how to make these fresh little appetisers at cooking course years ago. We’ve been calling them Italian lollipops for so long I can’t remember what their real name it.
Regardless of what you call them, these grissini/prosciutto/basil sticks are a fabulous appetiser option – they’re packed with fresh flavours and ready in minutes!
Yield 24 lollipops
With just three ingredients and loads of flavour Italian Lollipops are a fabulous, fresh addition to any cheese board.
- 24 grissini breadsticks
- 24 slices of prosciutto
- large bunch basil
Pick the basil leaves from the bunch, wash and dry.
Take a grissini and a slice of prosciutto, starting at the top of the breadstick wind the prosciutto around the grissini, adding two basil between the ham and the breadstick as you wind.
Ask at your deli for thin slices of proscuitto.
Make just before serving for maximum crunch!
Serving Size 2 Italian Lollipops
Amount Per Serving
% Daily Value
Total Fat 2.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Cholesterol 6 mg
Sodium 500 mg
Total Carbohydrates 8 g
Dietary Fiber 0.1 g
Sugars 0.2 g
Protein 5.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I have a jar on our bookshelf for each of our girls, where I’ve written the beautiful little mis-fires they had while learning the English language. I’m so pleased I wrote them down, otherwise I couldn’t be sure that I’d remember that the Big Sister once called tears “cry drips”.
And that the girls still call Nutrigrain “eating bricks!”
do you have a special family vernacular?
I’d love to hear it!