Day 7 - April 24

Paula is away for a few days being the Secretary to the Alabama Library Association Conventtion.
She left me with no prepare sustenance, so my memory is about food.  As you know, food and drink is most important to the Italian culture.  Paula has become a true expert Italian culinary skills.  In the early years of our marriage she was  once in the kitchen with my mother.  She asked Mom her she makes her pasta sauce- my Mom replied _"I buy it in the jar!"
This was of course a complete surprise tome since i had found memories of the pot of "gravy" (some people call it sauce, the debate continues) on the stove each sunday morning.  It began with a battuto of veggies ( pepper, onions and garlic sautéed in olive oil).  The olive oil came in a gallon tin (foodies today would disparage it).  to that was added crushed canned tomatoes and some tomato paste (i don't see tomato paste anymore). while that was simmering the meat was being prepared.  Meatballs, veal shank, sausage. All pre-seared. then placed in the gravy pot.  My mother would make what was  she called Braciola. which i learned  latter on was misnamed.  Braciola is really a chop of  pork or veal.  what my mother , and aunts and all the other woman on the block was really making was a rollatini.  It was a pounded out  flank steak, into which was laid some garlic, parsley, oregano, and cheese.  It was rolled an tied with a string. Grilled off and also place in the pot.  the day would go on with that simmer.
On our return from Mass. we picked up the bread.  on our return home we would "sneak" dipping the bread into the pot.
All was good by the time dinner was ready!  another memory of that in the future!

"La famiglia benedica la tavola abbondanza,"