just like gramma used to make

nothing brings me closer to both my grandmothers than having my way with the kitchen. i strive to recreate smells, tastes, inviting warmth and the love that both put into the most amazing italian meals. mixing old and new, vicdomino and longo, creativity and nostalgia - all into stockpots and baking dishes. all i can say is, well, yummy. not necessarily for my own versions, but for those inspirational to the methods used to create them.

two very different women, different levels of life, different looks entirely. commonalities include heritage and height - i take after both. i remember watching each get prepped and ready for their day: one with great care, very proper and detailed, the other with the fortitude of many women before her, with an "into the kitchen i go, doesn't matter much my looks while i'm there" attitude and tenacity.

each with different specialties. one made a MEAN sauce (or gravy as the die-hards call it), the other great attention to detail - antipasto platter just right - CHECK! lasagna bubbling in the oven - CHECK! the right amount of tempting side-dishes - CHECK! good to go. i take after both there too. more the latter i'd say, the sauce i'm still perfecting. i'm happy to say that i can feel their spirits near when i attempt to re-create their specialties.

gramma madoo (my baby version of mother, like my mom called her) was adept at the sweet stuff: baking. pignole cookies (that's pinion or pine-nut to the rest of you), harvey wallbanger and rum cakes (*hic*), even potato/peanut butter candy. along with chewy-doughy pizza (the way i love it!), a beautiful/bountiful table could be found at her glendale home.

gramma rose made the most tender, fall-off-the-bone meats. Along with a very dark, rich tomato sauce served with lots of crusty bread. She introduced me to the pungent tang of romano, still my choice over parmesan. a down-home atmosphere was always present in her burbank home.

add to that my dear great-aunt josie's incredible meatballs and pizzelles and i'd say my kitchen lineage is a most respectable one.

my style? no shortcuts, no canned sauces, no ready-mixed or prepared meats, always freshly grated cheeses and garlic bread with real garlic. all a novelty in today's hurry-up kitchens. a full meal takes more than one day, and those days started early and ending late. honestly? it gets harder with each year and my grammas made it look effortless. i know now that it was far from it. in my little girl's mind, dinner was always ready when we arrived, glimpsing only a small portion of the preparation and never allowed to participate for fear i'd be underfoot and hamper the process.

richness, fullness, love. no wonder i have 'portion issues'. but i wouldn't trade a bit of how i got here. with two loving women at the helm, missing them both more with each year since their passings, keeping their lessons close and dear. the most fondly remembered? "always use your hands to mix and mold the food - meatballs especially". in my opinion, that's where the love is added. gramma madoo insisted that several sized spatulas were always close at hand, but preferred to use her fingers to scrape batter from beaters or bowl. often washed and very well used, her hands. much like mine today.

love and miss you grammas and aunt josie. you are in me today, in gene and spirit. never forgotten, served up with each hearty italian meal.