Smiling From Heaven

It has been almost 30 years since my grandparents decided to leave Rochester and retire to Florida. At that time my grandmother decided to give each of us some of the things that she had of our great great grandmothers. One of the items was an antique waffle iron whose grids were obviously quite seasoned from many years of use. My grandmother said that Mama Rose (our great, great grandmother) made the entire family waffles every weekend. My grandmother who has been blessed with many more years on this earth than her own mother thought that she would like to see if the waffle iron still worked and make all of us waffles over the weekend.
My father was the one who had ended up with the waffle iron, so he brought it to her for her to try. My poor grandmother was a nervous wreck about making the waffles she kept telling us that in case they don’t turn out its bacon and eggs instead. This past Saturday the waffle iron got plugged in for the first time in over fifty years and that little waffle iron began to sizzle with heat just as it had done decades ago for Mama Rose. The batter was made and ready to be poured onto the grid. My grandmother closed the lid and we waited for the waffle iron to do its magic when she opened it the waffle was shaped perfectly but it was a little burnt (the first waffle or pancake is always the worst one). The second pour of batter was the charm and so was the third and so on and so on. My grandmother just watched us with anticipation as we all caressed those tender steamy waffles with butter and syrup. We all just sat there and moaned in ecstasy, they were so good my grandmother just smiled watching her family eat, just as her mother had done so many years before her. You could just feel Mama Rose smiling at all of us from heaven and for that moment in time all was right with our world.

Mama Rose’s Waffle Batter

2 cups of flour
4 tsp. of baking powder
1 tbsp. of sugar
1/2 tsp. of salt
3 eggs
5 tbsp. of melted shortening or butter
1 1/2 cups of milk

Mix first 4 ingredients together, beat eggs then add milk and shortening. Add flour mixture and mix until batter is smooth, heat waffle iron, pour batter and bake until done.

Sunday Gravy

My Great, Great Grandparents
Mama Rose and Poppy

When my great great grandparents came to America from their beloved Italy, they endured many prejudices as was the case with all people of different ethnic backgrounds and religions. They had to work very hard for very little pay. They swept floors, did other peoples laundry and ironing. Times were hard but never the less they loved this country and were willing to work hard and raise a family. Even though money was scarce the dinner table was rich with tradition and love. The love of food bridged many differences between people through the ages. I’ve always been amazed at how you can place a variety of foods from many different cultures on one table and it exudes love and togetherness. It’s too bad that placing many different cultures on one planet does not do the same.
Growing up I remember all the wonderful smells coming from the kitchen, especially on Sunday. What we all commonly called sauce would be simmering on the stove in the wee hours of the morning. The smell would drive us nuts along with the smell of the meatballs frying. It was only a matter of time before those wonderful aromas got the best of us. My great Aunt would get some fresh bread from the bakery and we would start breaking off pieces of the bread and dunking it in the pot of sauce. My grandmother would lovingly yell at us to stop dunking. She would make each of us a meatball sandwich to hopefully keep us out of the pot of sauce until dinner. Actually it really wasn’t sauce at all it was“Sunday Gravy”. This is what it is truly known as in Italy. The meat from the Sunday gravy which always consisted of;” Meatballs, pork ribs, Italian sausage and pork hocks”. Was always served on a separate platter. My grandmother told me that in Italy they really do not do Spaghetti and meatballs that is actually an American interpretation of the dish. In Italy the meatballs are more a main dish to be served with salad or potatoes.
Here is an old recipe that I dug up. Make extra and freeze it. Your house will smell like a little slice of heaven and fill your senses with love.

Italian Sunday Gravy

Ingredients:
2 large cans of tomato puree
1 6oz. can of tomato paste
1 quart chicken or beef stock
2 cups of dry red wine
¼ cup olive oil
2 yellow onions peeled and minced
½ cup chopped parsley
6 garlic cloves, chopped
½ pound of fresh mushrooms, chopped
½ teaspoon of crushed red pepper flakes
1 tablespoon of oregano, crushed
1 teaspoon dried basil or 3 times as much fresh basil
½ tablespoon salt
1 teaspoon sugar
1 pound pork neck bones (this is what truly adds that special flavor)

Directions:
In a large pot, place tomato puree, tomato paste, chicken or beef stock and the wine. Heat a frying pan and add the olive oil. Sauté the onions and garlic until soft but not too brown (or else it will taste bitter) Add to the pot along with all the remaining ingredients. Bring to a light boil and then turn to simmer. Simmer for 2 hours partly covered, stirring often. Remove the bones and discard (or save as a snack for yourself)
Skim the fat from the top and discard, store in the refrigerator or freezer

Makes 3 quarts