1. SNL cold open, 1/21/17:
2. The Obamas' new home in D. C.:
3. Grandma chefs, who could be better?
A gay man's view of the world from down Texas way
C I V I L M A R R I A G E I S A C I V I L R I G H T.A N D N O W I T ' S T H E L A W O F T H E L A N D.
2 comments:
I have a little bit of "nonna" in me...and I am so thankful that I watched and learned from my mother, my grandmother and my uncle who used to make gnocchi.
I made gnocchi this past Sunday for dinner at our house with some friends. I was a little apprehensive because I hadn't made them in a long time and there is no exact recipe: boil 3, 4, or 5 pounds of russet potatoes in their skin, peel, put through a ricer and add flour a little at a time, but not too much, until you get the right consistency.
Only a "nonna" or a "zio" knows exactly what that is. I was channeling Uncle Gregory. I also made a great tomato sauce with meatballs, sausage and roast pork.
This would not be a big deal in Connecticut or New York, but in the land where EVERYTHING is covered in red or green chili and comes with beans and tortillas, homemade gnocchi are a rare delicacy.
Frank next time let me know when you're making gnocchi and I'll be right over...
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