I’ve been living with MS for 13 years and don’t have full feeling in my hands. Cooking reminds me that my hands can do wonders!
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Growing up we owned a bakery. I remember standing on a pail to watch my father kneading dough to make twist bread. He’d braid it then dip it into sesame seeds all while cracking jokes in Sicilian with his two brothers, also bakers. I have fond memories of my mother making her famous lobster sauce for the feast of the seven fishes on Christmas Eve. This was of course after a long morning’s work at the bakery. Their effortless approaches and constant smiles continue to inspire me.
What's your all time favorite dish to make?The first recipe that comes to mind is pasta’ al forno, baked pasta. Growing up it was a staple in our home. To make this recipe my own, I add red wine to this thick bolognese sauce complete with garlic, onions, green peas and fresh herbs. The recipe calls for a sprinkle of bread crumbs before its entry into the oven. I add bread crumbs to the sauce instead. The highlight of this dish is its circle shaped pasta; anelletti. My childhood besties renamed this Pasta Cheerios and it stuck.
What would you do with the $25,000?With 25,000 I’d donate to MS research. I’ve seen what this disease can do and consider myself fortunate, hence this opportunity. Hopefully this money can contribute to a potential cure. I’d also use a portion of the money to open a mobile juice and jam cart. I’m intrigued by fruit and how versatile it is. I’ve enjoyed repurposing the juice and pulp of my fresh juices into jams and marmalades. It’s become a passion of mine, the anatomy and life of a fruit.
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