Grandpa's Quilt

My grandmother asked me to make a winter quilt for my grandpop this summer. She told me no hurry which apparently I took to heart. Now, its two months later and I haven't pieced it together yet. My grandfather is one of my favorite people in the whole world, going at 88 years strong he will be turning 89 on september and I want to be able to present the quilt to him on his birthday.


My grandpop, Joe, is a World War 2 veteran who served in the Army Air Force in Asia. He was the gunner in the fighter planes. The cubby was so small for the gunner his parachute didn't fit. He has the most incredible stories that we all love to hear!







I am doing a patriotic theme for this quilt with rows of pinwheels, and triangles. I will get more done eventually!!

posted from Bloggeroid

Simple and Honest Food

Remember when all the cooking shows were on PBS? They are still some of my favorites. I think Lidia is an all time favorite. My very good friend recently had her second child and the little bundle of joy has a touch of the colic. I visited her earlier this week and took the baby for the day and cooked a family dinner. Lidia's braised meat recipe has been in my arsenal ever since I saw her make it on her PBS show. I knew I could get it in the pot in 15 minutes and leave it alone until dinner time. 

I can't believe I actually found it on her website to share with you! There is no glamorous picture from me or from Lidia's site but believe me its so worth making. It is simple and honest and almost impossible to ruin. Even if you don't have all the ingredients, as long as you have garlic, tomato and meat, it will be good. Follow the recipe to the tee and it will be amazing. I usually use a mix of pork chop, chicken and sausage. 

Tip:
Remember to brown the meat first, take out, then saute the aromatics. 
Put everything back in, then simmer on low for two hours.
Have at least one of the meats include the bone.

 Three Meats Braised in Tomatoes and Rigatoni 
(There are more directions on this link)

For cooking the meats and sauce
¼ cup extra-virgin olive oil, plus more for finishing
6 garlic cloves, crushed and peeled
2 large onions, chopped (about 3 cups)
1 sprig fresh rosemary
1 fresh bay leaf
2½ teaspoons kosher salt
2 pound chunk boneless pork butt
1½ pound veal shoulder chop
½ teaspoon peperoncino flakes, or to taste
1 cup red wine
10 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound sweet Italian sausages, (without fennel seeds)

For Cooking and Serving the Pasta Course
2 pounds rigatoni
1 cup pecorino, freshly grated