SHE SAYS:

Every day that we’ve been in our Arizona house, it feels more and more like home.  Last year, I talked about our first winter in Arizona in “Home is Where the Heart is”.  This year, we arrived in Arizona in late January and did not leave until May 1st.

In October, when we traveled through Israel, we purchased an original painting from a local artist and a handmade copper platter, both of which are now displayed in our Arizona home.  This is something we have done with other items over the years.  When we travel to foreign countries, we always like to bring back something unique and display it in our home in New York.  Now we have begun buying items with our new home in mind.   Adding these items of personal significance to our house in Arizona helps make it feel more like home.

Most of all, sharing our house in Arizona with family is what ultimately makes it feel like it is our home.  Our first family visitors were Matthew and Erika along with Erika’s parents and sister.  They arrived for a long weekend in late March so that we could all celebrate Matthew and Erika’s First Wedding Anniversary.  That was a very special weekend!  We all gathered together to prepare and enjoy meals and, of course, spend time at the pool.  We visited a couple of nearby places and generally just enjoyed each other’s company.  We have all become one big, happy family.

Only a couple of weeks later, it was Easter and we were lucky to have all four of our children join us along with significant others.  Julia came from Syracuse, Joseph came from NYC, and Matthew, Erika and Michael came from San Francisco along with a group of their friends.  My Mother also came from Florida.  In all, there were fifteen of us for the weekend.

For a few days before everyone arrived for Easter, I cooked and baked in preparation for the weekend making all of our traditional family recipes.  Just like last year, we put everyone to work on Saturday morning making dough for homemade ravioli and then spent a couple of hours putting them together for Sunday’s dinner.  Everyone loves the process and because of the team effort, the ravioli tastes that much better.

Part of the ravioli-making crew

Part of the ravioli-making crew

Some of the ravioli we made

Some of the ravioli we made

Getting ready to serve the ravioli

Getting ready to serve the ravioli

This year, I will share my family recipe for Easter Meat Pie as well as some pictures from the weekend.  The recipe goes back, at least, to my Mother’s Grandmother. 

Easter Meat Pie

Ingredients:

PIE CRUST
2 cups Flour
2/3 teaspoon Baking Powder
1/3 Teaspoon Salt
3 Tablespoons Shortening
1 Egg
½ Cup Cold Water

FILLING
8 oz. Pepperoni, diced (optional)
4 oz. Cappicola, diced
12 oz. Fresh Ground Sweet Italian Sausage Meat
4 oz. Ham, chopped
8 oz. Mozzarella Cheese, diced
4 oz. Provolone Cheese, diced
4 oz. Prosciutto, diced
4 oz. Salami, diced
(All of the above are approx. amounts)
1 Level Tablespoon Grated Romano Cheese
1 – 1 ½ Pound Fresh Ricotta Cheese
2 Eggs

Prepare the Crust:
 A.  Sift the dry ingredients together.
 B.  Blend the shortening into the sifted dry ingredients with a fork.
 C.  Mix the egg with the cold water and add to the flour mixture until a ball is formed.
 D.  Refrigerate the dough for at least one hour.

Prepare the Filling:
 A.  Brown the sausage meat and set aside to cool.
 B.  Combine the ricotta and Romano cheese.  Add two eggs, one at a time, beating after each egg with a wooden spoon.
 C.  Add all other ingredients and blend well.   The meat to cheese ratio is a matter of personal choice.   Blend in as much cheese as desired for the amount of meats used. 

Prepare the Pie:
 A.  Divide the dough into two portions for the top and bottom crust.
 B.  Roll out enough of the dough to line a deep pie pan (approx. 2 inches deep and 10 inches in diameter) with the dough.
 C.  Pour the filling into the lined pan and cover with the top pie crust.   Trim the crust, leaving a ½ inch overhang.
 D.  Fold the overhanging dough under and back to flute thickly.
 E.  Cut slits in the pie to allow steam to escape. 
 F.  Lightly brush the top of the crust with beaten egg whites before putting the pie into the oven.
 G.  Bake in a 400◦ preheated oven for fifteen minutes, then lower to 325 degrees and continue to bake for 45 more minutes. 
 H.  Remove from the oven.  Let stand for 5 minutes.  Can be served hot or cold.

Easter Morning Breakfast

Easter Morning Breakfast

Relaxing at the pool

Relaxing at the pool

On Monday, Joe offers a better alternative to the trial of the 9/11 terrorists in “Our Greatest Virtue Is Also Our Greatest Folly”. 

WHAT DO YOU SAY?