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meathead?

 I rarely eat red meat, except the very occasional sampling of salami. I'm Italian/Sicilian, and come from a family where food was incredibly important and still is—not just as something to be consumed, but part of life, family history. One great grand-father had his own family bakery, the other was a chef.


Periale Bakery Calendar, Lodi, NJ, 1922

"Grandma made sfincioni this way, with tiny meatballs."
"Remember the time she made them like popovers?"
"Didn't she use prosciutto?"

I have recipes from my great-grandfather the chef written down that include parts of an animal or creatures from the sea that don't exactly make my mouth water. But would I try these delicacies if he were alive today and could prepare them? Absolutely.

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