RIP Jerry ⚾️

RIP Jerry Remy.. Player, broadcaster and Hall of Famer. Red Sox Nation will never be the same. 😢

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Out To Sea

After three days, she’s finally moved out to sea, leaving behind a quiet peacefulness. Now, clean-up begins.

Deacon’s Sunrise

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October Nor’easter

Not the worst I’ve ever witnessed.. but still powerfully raging a storm.

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Nearly Over

This nor’easter has been a windy one. Power was just restored to us.. just one more night of these winds, and it’ll be clear sailing after that.

Biding time til storm moves out

Low tide this morning

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Ms. Matilda

Such a sweetie 💕 grew up to be one our best ‘mousers’ on the farm.

Ms. Matilda 💕

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Warm Eyes II

💕

Bentley 💕

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Moonlighting Mechanics

😂🎃😂🎃😂

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Rainy Market Day

Deering Park ~ Rainy farmers market day

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Nonni’s Kitchen

Bella Nonni

Some of my earliest childhood memories was being in the kitchen with my Nonni. Next to a breadboard that pulled out from a counter in her very narrow galley style pantry, was a stool from the 50’s that was a perfect spot for me to sit, watch and learn from Nonni. I’d sit there and watch as she as she made everything from her classic Sunday sauce, numerous pasta dishes, sometimes pastries, and always soup was prepared.. regardless of the main course. It’s probably why it’s my fave thing to make, especially this time of year. I just love all soups and chowders.

After mass, each Sunday most of my entire family.. uncles, aunts, and cousins would always pop into Nonni’s for a visit. But you never just stopped into my grandmothers home just ‘ for a visit’. Everyone knew that they could count on a delicious meal as well as Nonni’s jovial welcome. Food has a way of bringing family and friends together… at least in our family that was the case… and Nonni’s kitchen was never closed! 😊 Her door was always open. Friends, family and acquaintances would just stop on by, and of course Nonni Anna would always feed them. She seemed to be able to feed a small army in just under an hour while loving every moment. No one ever left hungry after visiting the Schiavone home.

So this morning after my walk to return home, I pulled out my pot to make some Sunday sauce, I decided to also make a pot of my Nonni’s soup. As children we called it ‘get better soup’ as if anyone in the family was even remotely coming down with the common cold.. a pot of this soup arrived on your doorstep. This is a very simple soup, not a pastina, or wedding soup, nor a minestra.. just a simple, warming and comforting soup. And as we hit 34 degrees this morning, I was all game for it.

Nonni’s ‘Get better soup’

• 8 cups homemade broth, vegetable or chicken
• 1/2 head escarole, cut into bite-sized pieces
• 1/2 lb acini di pepe or other small soup pasta
• Sea salt & ground pepper
• ** Optional.. I like adding a finely minced shallot to this soup, too

For the meatballs:

• 1 lb ground beef, or a mix of pork and beef
• 3 oz breadcrumbs
• 2 oz parmigiano-reggiano, freshly grated
• 2 garlic cloves, finely minced
• a sprig or two of fresh parsley, finely minced
• 1 egg
• Sea Salt and ground pepper

Start by making the meatballs:

Mix all the meatball ingredients in a large bowl. Then cover it and refrigerate for 1/2 an hour. After it has rested, unwrap and pinch off quarter sized pieces, rolling it around in your hands forming small meatballs. Set aside once finished for later. Cover with a towel.

Now bring the broth to a gentle simmer, then add the meatballs and escarole. Let them simmer until the meatballs are fully cooked through and the escarole is tender, about 15- 20 minutes or so.

In another pot, bring water to a boil, add a pinch of salt, a drizzle of olive oil and then the pasta. Boil the pasta until it is just tender. When it is done, transfer the pasta to the soup pot. Let it simmer along with the meatballs and escarole at the gentlest heat possible for just 5 to 10 minutes more. If the soup is too thick for your taste, add more broth or some water.

Serve hot, with crusty bread for dipping and pass the grated cheese!

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Hunters Moon

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