"Among my paternal grandmother's most memorable qualities, her ability to make a Michelin-starred meal out of whatever she found in the pantry tops the list. OK, the star is probably far-fetched, as those require ingredients and utensils that would never have been familiar to the daughter of Italian immigrants, born in the early 1920s.
"But the meal would have been balanced, filling and full of flavor. She was a master at stretching what she had -- flour, eggs, cornmeal -- to create feasts. Every Sunday dinner was a mini miracle of loaves and fishes.
"To put too fine a point on it, my father, who as a child was responsible
for tending the family's chicken coops, recounted, 'She used every part
of the chicken -- I mean, every part -- for our dinners.'"
In a recent commentary, writer Elise Italiano Ureneck reflected on the importance of simplicity, getting back to essentials, and recognizing the difference between needs and wants.
To access Ms. Ureneck's complete column, please visit:
The Boston Pilot: Echoes: Elise Italiano Ureneck: Embracing simplicity in a time of economic hardship (26 AUG 22)
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