I am learning that grieving is a process. My mom was recently telling me stories of her mom. She was having very vivid dreams of her and the houses they used to live in here in the States and in Hungary. My mom was just 20 when her mom passed away. Hearing her reminisce about her mom you would think she was without her for a much shorter time. Hearing her share her stories let me learn a little more about my grandmother I never had a chance to know.
When we were in Sicily this January everywhere we went my cousin Alessio would stop at a vendor and bargain. Alessio is my father’s cousin that he grew up with in Sicily and also lived with for a period in America. Alessio’s parents brought my father over to America from Sicily in the late 60’s.
Alessio loved the bantering with the fishermen. They never had the right price. He would argue in Sicilian at every single fisherman’s cart. It was rare to find a fish that looked good enough for what he wanted to make for us.
Here is the Chiesa San Domenico . San Domenico is a Baroque church from the 1600’s in my dad’s hometown. Just one of the many incredibly beautiful churches that you will find in Sicily.
My cousin Alessio and my brother leaving the cemetery this January.
The photos of Sicily were taken by me when we were there this January. Thanks for following along my little project: Project Sicilia is what I’ll call it. There are so many recipes that remind us of people we loved and lost – a mother’s cherry pie, grandmother’s famous fried chicken, a father’s favorite meatloaf. Baking and cooking is a way for me to create memories with my kids and also to remember certain things my dad loved and shared together. What is the right way to grieve? I still have no clue. One thing I do know is that creating food in my kitchen is helping me to deal with my grief.
- 3/4 cup sugar
- 5 eggs
- 1 cup flour
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- for the filling: 2-lbs of fresh strawberries (1 ½ box for filling. Other ½ is for decorating)
- 1 cup granulated sugar
- Juice and zest of one lemon
stabilized whipped cream
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 1 cup cold heavy or whipping cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla