[senior citizen]

Originally Posted by Jim&Fran

Every Sunday morning my alarm clock would would gently wake me, not a ringer or buzzer but rather the sound of sizzle and the aroma of garlic and oil. Without looking I knew a large cast iron fryin pan would be crowded with hand rolled meatballs of different sizes.
Mom always made "extras" which were kept on the stove until I returned from Church.
A huge pot, already simmering with deep scarlet tomato lava, laced with chunks of meaty goodness sat waiting but not quite ready.
Walking back home after Church you could smell that same Sunday morning temptation comming from each house I passed. I was born and raised in the Long Island City (Astoria)
section of NYC. The first thing I did when comming back home was to grab one of those extras on the stove with a fork. I would carefully swipe it along the upper rim on the pot, that's where the Gravey was caked and thick. Oh the joy of simple pleasures. There was always something unique about moms and grandmas Gravey and meatballs, I was sure none were better in the whole world. To this day I try to duplicate everything I saw and learned, to be honest I'm close, really close. I guess the secret to making that wonderful traditional dish is to make plenty at once. I might have a touch of OCD when it comes to cooking. When I make meatballs I always make an even number, not 6 or 8 how about 20 or 30. I found that its easier to come closer due to the fact that a smidge more salt or anything else will not throw off the flavor as much. By the way please keep all those measuring devices in the draw, a tsp of this or a cup of that. You want to cook like Granma than cook like Granma. Put the ingredients in the palm of your hand one at a time, look at it then add. Make meatballs a little irregular, I mean not all the same size. Each one will have its own appeal when you reach into the meat platter with your own fork. By the way, Grandma and Grandpa lived downstairs and yes we made wine every fall in the cellar.
Sunday's were always filled with good food, fun and family visits.
Oh any by the way, we had macaroni not pasta with the Gravey.
Maybe another time I'll tell you about what else was in that large pot with the wooden spoon keeping the lid ajar all morning and afternoon. Yep, you can't get this stuff in a jar.
Eat well.
Jim.

FRANCESCO RINALDI=#

After purchasing some “gluten free” pasta sauce, reading the ingredients, etc........
I went to the website listed on the back of the jar in order to confirm that it was truly all natural.

Even though I make my own marinara, etc. sauce from scratch (which is quite easy to do....).....................
on occasion, when deciding at the last moment to have a pasta side dish to go with something else........
such as crabcakes and green salad.......it was quick to put together while the crabcakes were sizzling in a bit of olive oil.

Anyway.....I discovered this really nice website..........and yes, the product has no preservatives, no additives, no starch...

It’s gluten free and lactose free. I was pleasantly surprised.

However what really made me chuckle is how they list their recipe for the traditional Sunday pasta “sauce”.

Please click hyperlink above......at very top of this post.

Also, it never hurts to have some jarred sauce on hand in the pantry for unexpected grandchildren visits.

Or......a spur of the moment “snowy day” chicken parm sandwiches........when you just need some sauce to cover the chicken and mozarella.