Comments on: Sunday Gravy http://almostitalian.com/sunday-gravy/ Recipes and Stories from the \'Little Italy\' Communities Across America: An Online Book-in-Progress Sun, 25 Jul 2010 21:37:04 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Skip http://almostitalian.com/sunday-gravy/comment-page-1/#comment-706 Skip Thu, 24 Dec 2009 01:43:47 +0000 http://almostitalian.com/sunday-gravy/#comment-706 Hello Anthony, Many thanks for your comments. It's nice to hear from a fellow Italian-American with an interest in preserving our rich culinary traditions. We enjoyed your site very much as well, and will return often ourselves. <em>Auguri e felice compleano,</em> Skip Lombardi Hello Anthony,

Many thanks for your comments. It’s nice to hear from a fellow Italian-American with an interest in preserving our rich culinary traditions.

We enjoyed your site very much as well, and will return often ourselves.

Auguri e felice compleano,
Skip Lombardi

]]> By: Anthony Baker http://almostitalian.com/sunday-gravy/comment-page-1/#comment-703 Anthony Baker Wed, 23 Dec 2009 17:16:13 +0000 http://almostitalian.com/sunday-gravy/#comment-703 Oh, I just love this article and that photo of the family at the article is just great! My grandparents were from Italy and they really kept those Italian-American traditions going and yes, every Sunday was a feast for sure! A 5 hour meal at the table was not an unusual thing. Grandma would cook all day and we would eat several courses while enjoying each others company and would just hang at the table for hours enjoying grandmas Spaghetti Sauce, Meatballs, Sausage and Braciole and then maybe some Ricotta Cheese pie afterworlds. Oh the food was tremendous!!! I spent a lot of time in the kitchen with my mother and my grandmother and learned a lot of the secrets. I have written down every single step of the Sunday Sauce process with all the meats! My goal is to keep these traditions going and maybe get families to spend some time at the table enjoying each other, sharing love and enjoying life! Check out my grandmothers recipe for Spaghetti Sauce, Meatballs, Sausage and Braciole. I think you will like! http://www.spaghettisauceandmeatballs.com/. I also have a great section on the website I calle Sauce Talk, some great conversations about the old times and these ITalian American feasts! http://www.spaghettisauceandmeatballs.com/sauce_talk.html EnJoY! Mangiare, ottenere grandi! (Eat, Get Big!) That is what my grandma always used to say. Full list of my recipe are here: http://www.spaghettisauceandmeatballs.com/italian_family_recipes.html All of them are what my grandmother used to make and I have poured a lot of time and love into keeping them going. Happy times, Happy cooking and share the LOVE! Ciao, Anthony Oh, I just love this article and that photo of the family at the article is just great! My grandparents were from Italy and they really kept those Italian-American traditions going and yes, every Sunday was a feast for sure! A 5 hour meal at the table was not an unusual thing. Grandma would cook all day and we would eat several courses while enjoying each others company and would just hang at the table for hours enjoying grandmas Spaghetti Sauce, Meatballs, Sausage and Braciole and then maybe some Ricotta Cheese pie afterworlds. Oh the food was tremendous!!! I spent a lot of time in the kitchen with my mother and my grandmother and learned a lot of the secrets. I have written down every single step of the Sunday Sauce process with all the meats! My goal is to keep these traditions going and maybe get families to spend some time at the table enjoying each other, sharing love and enjoying life! Check out my grandmothers recipe for Spaghetti Sauce, Meatballs, Sausage and Braciole. I think you will like! http://www.spaghettisauceandmeatballs.com/. I also have a great section on the website I calle Sauce Talk, some great conversations about the old times and these ITalian American feasts! http://www.spaghettisauceandmeatballs.com/sauce_talk.html

EnJoY! Mangiare, ottenere grandi! (Eat, Get Big!) That is what my grandma always used to say.

Full list of my recipe are here:
http://www.spaghettisauceandmeatballs.com/italian_family_recipes.html All of them are what my grandmother used to make and I have poured a lot of time and love into keeping them going. Happy times, Happy cooking and share the LOVE! Ciao, Anthony

]]> By: Rhonda http://almostitalian.com/sunday-gravy/comment-page-1/#comment-701 Rhonda Thu, 10 Dec 2009 22:49:03 +0000 http://almostitalian.com/sunday-gravy/#comment-701 Sunday Gravy was the staple of the family. We would gather on Sunday after church. As I read your posts, it brings me home. Our family is from the Phila area and the traditions, much to my delight, it seems are the same most Ital families. I remember my grandfather making the home made "blood suasage" and homemade wine. I miss those days so very much when family and traditions were held in the highest regard. Sunday Gravy was the staple of the family. We would gather on Sunday after church. As I read your posts, it brings me home. Our family is from the Phila area and the traditions, much to my delight, it seems are the same most Ital families. I remember my grandfather making the home made “blood suasage” and homemade wine. I miss those days so very much when family and traditions were held in the highest regard.

]]> By: Binx Bolling http://almostitalian.com/sunday-gravy/comment-page-1/#comment-197 Binx Bolling Sat, 11 Oct 2008 17:26:39 +0000 http://almostitalian.com/sunday-gravy/#comment-197 note: The Italian community was as important and as large as those in Chicago and Boston and certainly larger than the one in Providence. But, since they settled in the Vieux Carré, there was never a place CALLED Little Italy, though the VC -- that's French Quarter for you foreigners -- was the Italian Quarter well into the 1950s and early 60s. (Neigri;s hardware, St. Mary"s Italian Church, Napoleon House, Broccata's are just the Italian centers I can remember...) the American mafia, Progresso foods, United Fruit were all created by New Orleans Italians. AND, Italian food in Chicago and Boston is just as insipid as the versions of Creole, Cajun or French foods served in those locals -- hell, folks there consider salt a spice.... PS I tried your sunday gravy.... make the sausage hot, use flank or skirt steak insteak of a roast, and add thyme, Tabasco amd Louisiana Hot Sauce (not the same thing), and it is really good.... use some pepper flakes in meat balls... Ciao, Binx note:
The Italian community was as important and as large as those in Chicago and Boston and certainly larger than the one in Providence.
But, since they settled in the Vieux Carré, there was never a place CALLED Little Italy, though the VC — that’s French Quarter for you foreigners — was the Italian Quarter well into the 1950s and early 60s. (Neigri;s hardware, St. Mary”s Italian Church, Napoleon House, Broccata’s are just the Italian centers I can remember…) the American mafia, Progresso foods, United Fruit were all created by New Orleans Italians.

AND, Italian food in Chicago and Boston is just as insipid as the versions of Creole, Cajun or French foods served in those locals — hell, folks there consider salt a spice….

PS I tried your sunday gravy…. make the sausage hot, use flank or skirt steak insteak of a roast, and add thyme, Tabasco amd Louisiana Hot Sauce (not the same thing), and it is really good…. use some pepper flakes in meat balls…

Ciao,

Binx

]]> By: Jackie http://almostitalian.com/sunday-gravy/comment-page-1/#comment-191 Jackie Sun, 28 Sep 2008 01:07:23 +0000 http://almostitalian.com/sunday-gravy/#comment-191 Sounds yummy and pretty close to what I remember of my dad's family recipe. I just remember the cans of tomato sauce, the can of tomato paste and the leaf (that always freaked me out). He had a pretty good recipe for meatballs too. Unfortunately they were never written down. I really need to obtain them before they are gone forever. Sounds yummy and pretty close to what I remember of my dad’s family recipe. I just remember the cans of tomato sauce, the can of tomato paste and the leaf (that always freaked me out). He had a pretty good recipe for meatballs too. Unfortunately they were never written down. I really need to obtain them before they are gone forever.

]]> By: Columbus Foodie » Blog Archive » February 2008 Roundup http://almostitalian.com/sunday-gravy/comment-page-1/#comment-102 Columbus Foodie » Blog Archive » February 2008 Roundup Fri, 23 May 2008 17:01:05 +0000 http://almostitalian.com/sunday-gravy/#comment-102 [...] Pork Scallopine with Salsa Verde Browned Butter and Fresh Corn Risotto from Alice Q. Foodie, Sunday Gravy from Almost Italian, Habanero Hellfire Chili from Alosha’s Kitchen, Preserved Meyer Lemons [...] [...] Pork Scallopine with Salsa Verde Browned Butter and Fresh Corn Risotto from Alice Q. Foodie, Sunday Gravy from Almost Italian, Habanero Hellfire Chili from Alosha’s Kitchen, Preserved Meyer Lemons [...]

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