Dick Enberg, sports broadcaster 1935-2017

The Newsday obituary

Thanks to Bob Balascio, the last paragraph of Mr. Enberg's obituary:

“I loved acknowledging the subtle arrogance of Hall of Famer Rod Carew’s drag bunt,” he said. “The sleight-of-hand of Brooks Robinson magically reducing doubles into 5-3 putouts. The towering arc of a Ted Williams mortar shot deposited in the bleachers high. The classic confrontation of the best hitter against the best pitcher and the immaculately executed ballet of a double play.”

He added, “I love the double play.”
-----------------------

Me too, Dick. Me too.

Requiescat in Pace
(30)

Sauce or Gravy?

Let's end the mystery. In Italy, made with tomatoes, it's sauce. Always. Except when it's sugo or ragù, then it's a meat sauce. Pasta Bolognese may properly be called Pasta Bolognese Sugo or Ragù, but its popularity has eliminated the last defining word; every mother's son knows what Pasta Bolognese is,    without any further ID.

Why is this even a thing? Because many second and third generation Italian Americans, in learning their new language, translated it as such. The sauce-as-gravy Italian Americans have strong outposts in Philadelphia, New Jersey, Chicago, New York and, oddly enough, New Orleans. The vast majority of Italian Americans, however, call it sauce. End of story..
No? This isn't definitive enough for you? Well then, arm yourself! Click here, on the word 'GRAVY', and get ready for war!

In my family, we accept both words. Our version came to America in 1916, from the little town of Rodi Garganico (population 4,000) a little spit of Apulia on the Adriatic - easily located because it's on the spur of the Italian boot. My mother-in-law, Maria Teresa Giuiliani, brought her family sauce over in her heart and passed it along to my wife, Diana, and our children, Teresa, Jennifer and Katherine. 

There is no recipe. It's different every time and the same every time. Back 50 years ago, when wifey was earning her bones, there were good sauces and better sauces; now we have only 'spectacular' or OMG versions. explainable with 'I added something different,' or 'I didn't put as much _____in this time.
Today is leftover spaghetti and meat balls. Which is what inspired this article.

Rodi Garganico

                                                                        (30)

Can't Wait to Try This

Italian Sausage Frittata

Can't wait to surprise Diana with this. We've been doing a lot of late-supper TV movies lately; this would be perfect!

Italian sausage frittata is a meal in itself. It is a filling dish with a hint of peppery spice from the sausage. The vegetables on the other hand complement each bite. Add some chili flakes for more zing if desired.

Serves 2
Ingredients:

2 pcs Italian sausage, sliced
4 button mushrooms, sliced
2 tablespoons chopped white onions
2 garlic cloves, minced
2 tablespoons chopped red bell peppers
2 tablespoons chopped black olives
4 eggs, beaten
1/4 cup chopped tomatoes, fresh or canned
2 tablespoons olive oil
1/4 cup grated cheddar cheese

Heat half of the oil in a medium sized frying pan over medium heat. Sauté the garlic and onions for one to two minutes or until the garlic is browned and the onions are translucent. Add the sausages, red bell peppers, olives and mushrooms. Stir-fry them for 3-5 minutes or until the sausages are cooked and the bell peppers are soft. Transfer it to a plate and set aside.

Place the remaining oil in the same pan. Pour in the eggs. Cook it until it is set. Top it with the sautéed sausage mixture and grated cheese. Cook it until the cheese melts. Carefully slide it onto a plate and serve with the tomatoes. Serve immediately.



(Stole this from http://www.bfeedme.com/, a no-nonsense recipe site. Try them.)