What I Did During My Fall Vacation

Posted on by

On the Road

I’m back from what was, for the most part, another wonderful visit with my Zia. We cooked, we talked, we talked about cooking, and, as one might expect, I’ve a few recipes to share in the weeks to come.

First, having located the surprisingly illusive 1 lb. octopus, I revisited the recipe posted a couple of weeks ago and prepared “Polipo in Umido“, Stewed Octopus. Although I won’t create a new post for the recipe, I’ve added the recipe to the end of this post and have added a link to the original post. I will not include the recipe for the bread I baked that afternoon simply because I evidently failed to bookmark the webpage’s address.

RIccetteOn another night, I reached into the box of Bartolini pastas that our ever-so-thoughtful friend, Lidia, had sent us, and prepared a Pasta alla Verdure, Pasta with Vegetables. It’s a delicious vegetarian dish — if you’re willing to overlook the guanciale that was rendered in the first step.

Since I’ll be unable to visit Zia for her birthday at the end of this month, I prepared a birthday dinner for the two of us. Our primo piatto was L’Uova da Ravioli, Egg-Filled Ravioli.  Our secondo was Osso Bucco, Braised Veal Shanks, while our dessert was a Pear Tarte Tartain. I do not plan on sharing the tart recipe for it wasn’t my finest hour. Knowing that a number of you had recently posted recipes, I attempted to find one of them but the 10 minute/post load time wore me out, so I sought help from the Almighty, the one and only Martha Stewart. Her recipe produced a tasty dessert but my “flip” was a matter of great disappointment and resulted in a presentation that was anything but “a good thing.” So, we took off our eyeglasses and enjoyed it immensely.

*     *     *

*     *     *

One thing you may not know about my Zia is that she enjoys a bit of jam every now and Strawberry-Cranberry Jamagain. Well, recently, our good friend BAM, of Bam’s Kitchen fame, shared her recipe for Bammer’s Jammers. Made with cranberries, strawberries, and ginger, this quick jam is delicious. The mix of tart and sweet is a winning combination, if ever there was one, and Zia loved it. Be sure to check out her recipe and, while you’re there, have a look around BAM’s blog. Guaranteed, it will be time well-spent. And a big “Thank You!” to BAM for the recipe.

*     *     *

Unfortunately, all was not good food and talk during my visit. While I was with Zia, we received word that my Dad’s remaining Brother, Uncle Leo, “Zio Leo”, passed away in a suburb of Detroit. Zia and I travelled to the wake later that week. You may recall that the Apple Cake recipe that I shared 2 weeks ago belonged to his Wife, my Aunt Mary, “Zia Mariolla”.  He was a kind, wonderful man, as was Dad’s other Brother, Uncle Dominic, “Zio Mingo”, who passed away just 5 weeks earlier in his home in San Marino. Both men will be missed terribly. May they rest in peace.

*     *     *

I hope to resume posting recipes next week. I live in a two-flat and the back porches and stairwell needed repair and a fresh coat of paint. I soon learned that, though repairs could be performed, our building codes have changed recently. It would be best to replace it all now, rather than in a couple years. As I type, workers are removing the old structure, just beyond the wall behind me. Max, thankfully, is in doggy daycare for the day — but he’ll be here tomorrow. Admittedly, this is nowhere near the scope of the construction projects some of you have endured over the past few months. Even so, there are foundations to be dug, cement to be poured, and a structure to be built, with a couple of inspections along the way. Whether I post the Green Tomato Relish recipe next week will depend on how the re-build progresses and Max’s reaction to seeing workers in his yard.

Out with the old

*     *     *

Stewed Octopus Recipe

(Polipo in Umido) 

Ingredients

  • 1 one pound (500 g) octopus
  • reserved blanching water
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1 medium onion, diced
  • 3 cloves garlic, minced or grated
  • 1/3 cup chopped parsley
  • 1 large can, 28 oz (800 g), whole tomatoes – hand-torn
  • 1 small can, 14 oz (400 g) whole tomatoes – hand-torn
  • 1/2 tsp dried marjoram (2 tsp fresh)
  • 3 to 4 oz dry white wine
  • fresh, crusty bread for serving

*     *     *

Polipo in Umido

*     *     *

Directions

  1. In a medium saucepan over med-high heat, bring to boil enough water to cover the trimmed octopus. Add the octopus and allow to simmer for 2 minutes after the pot returns to the boil. (Small octopi should boil for 1 minute. Larger should be allowed to boil closer to 2 minutes.) Remove the octopus and place in an ice bath to stop the cooking process and reserve. Reserve the blanching liquid, too. (See Notes) (Refer to Strangozzi post for further details on prepping the octopus.)
  2. Place the blanching liquid back into the sauce pan and, over med-high heat, reduce it by half.
  3. Over med-high heat, add olive oil in a medium sauce pan.
  4. Add red pepper flakes, onion, garlic, and parsley. Season with salt and pepper before sautéing until the onion is translucent and garlic fragrant — about 6 to 8 minutes.
  5. Add the tomatoes, wine, and marjoram, stir to combine. Bring to a boil before reducing to a soft simmer.
  6. After the sauce has thickened and darkened a bit — about 30 minutes — add the chopped octopus and reduced blanching liquid before continuing the simmer.
  7. Taste a piece of octopus after another 15 minutes to test for doneness and to check the seasoning. If necessary, continue to simmer another 5 minutes before tasting again.
  8. Serve immediately, accompanied with crusty bread. Alternately, some prefer to ladle the octopus over a slice of bread in the bottom of each bowl.
  9. Like all mildly flavored seafood dishes, grated cheese is not recommended for it will overpower the dish.

*     *     *

Notes

As mentioned above, more complete instructions for cleaning and chopping the octopus may be found HERE, the only difference being the size of the chopped pieces of octopus. For an in umido preparation, we prefer the pieces to be from 1.5 to 2 inches (3.5 to 5 cm). That means the octopus you buy should be about 1 lb. in weight. Anything less will require a smaller chop and, in our estimation, won’t be as suitable for an in umido preparation.

The idea for reserving and reducing the blanching liquid came from a suggestion from our blogging buddy, Stefan. It worked like a charm, adding additional flavor to the sauce. Thanks, Stefan! You can find out what other good things Stefan has to offer by visiting his fantastic blog, Stefan’s Gourmet Blog.

*     *     *

224 thoughts on “What I Did During My Fall Vacation”

  1. So sorry to hear about the loss of you Uncle. I’ve just been catching up with all you have been cooking while I was away for a month…lots of deliciousness. Hopefully your construction project goes well and is finished in a speedy fashion.

    Like

    Reply ↓

    • Thanks, April. The current stairs weren’t unsafe — they passed prior inspections. Now, though, because of some recent accidents. the building codes are far more stringent. Why pay for minor repairs, knowing that one day I’ll have to replace the structure? Better to use that repair money to help pay for the rebuild and be done with it once and for all. And in about 2 weeks, it will be all done. 🙂

      Like

      Reply ↓

  5. John, sincere condolences for your losses.
    Also, best wishes for your construction work.
    Your menus for Zia sound delicious: I have not had osso buco in quite a long time, but love the dish – so seasonal and good, especially if served with a side of polenta! 🙂

    Like

    Reply ↓

    • Thank you, Stafano, for your condolences and well wishes.
      The construction work is progressing and my dog is finally accepting things. I, too, love osso buco but veal is so expensive. If it’s not a special occasion, I’ll use beef shanks and be very happy with the dish. My Zia and I serve polenta with many roasts and stewed dishes. We both love it! 🙂

      Like

      Reply ↓

      • You are so right: this is striking difference between the US and Italy – here veal is so awfully expensive in contrast to Italy. Granted, beef is great, but there should also be a place for veal on our tables! 😉
        Happy Thanksgiving, John 🙂

        Like

        Reply ↓

  6. John, I’m very sorry to hear about the passing of your uncles.
    That octopus sounds amazingly rich and beautiful. Love that you and Zia cooked, talked, and talked about cooking. Sounds like my kind of holiday.
    You needn’t worry about the presentation of your Martha Stewart dessert. I consider her to be the Queen, but was recently in shock at the sight of her own food photos (google ‘Martha Stewart hideous twitter photos’ and you will be amazed).
    Good luck with your home renovations – that stairway looks positively scary! Off to check out Bammer’s Jammers now (how could I not, with that excellent title).

    Like

    Reply ↓

    • Thank you so much, Saskia.
      My! I did Google her and that was a mighty ugly wedge salad. I’ll keep trying that dessert until I get it right, I just need to get past the pies of Turkey Day first. 🙂
      In retrospect, I should have posted the pic of that porch freshly painted. It looked far better. Rest assured, it wasn’t in any way a danger. WIth the building codes having changed, I saw no reason to “waste” money painting a porch that would eventually need to be replaced. Better to put that money into getting a new porch — one that never needs painting! 🙂

      Like

      Reply ↓

  7. This is such a beautiful post John. So real, honest, heartwarming and sad at the same time. Like our other friends, I am so sorry to hear about the loss of your uncles. The older that I get, the more aware I am of the fragility of life and the importance of maintaining family connections. I’m glad that you got to spend some quality time with Zia, making some incredible food and chatting for hours. I love the look of that gorgeous tomato sauce, so rich and fragrant. And that missing stairwell? Argh!

    Like

    Reply ↓

    • Thank you so much, Laura, for your sympathy and kind words of understanding
      That octopus was fantastic and, as for the stairwell, the new one is already starting to take shape. It’s got a good way to go but the beginnings are there. 🙂

      Like

      Reply ↓

  10. I am so sorry for your losses John, and I would suspect that makes spending time with Zia so much more precious. The recipes sound delicious and I’ll have to make that octopus stew!

    Like

    Reply ↓

    • Thanks, Dave, and you’re right. Makes me realize how fortunate we are. It was the size of the octopus that made a big difference in this preparation and the one of a few weeks ago — and I found it at Caputo’s! Now I know to check for a larger one whenever I shop there. I’m sure having one — or two — in my freezer will come in handy. 🙂

      Like

      Reply ↓

  11. Sounds as though you have quite an eventful life these days John. So nice you are able to take a trip and spend time with Zia. Best to you with the rebuilding of your back stairs and more importantly…I am sorry for the loss of your uncles. …how do you ever answer ALL the comments on your blog? 🙂

    Like

    Reply ↓

    • It has been quite a month, I will say that. And I haven’t even mentioned my car. Don’t ask. 🙂 One generation is making way for another and I’m glad I was in Michigan when we got word of Uncle’s passing. Although I wish the situation was far different, I did have the opportunity to see members of my family that I’ve not seen for decades. The new stairwells are just beginning to rise. They’re a long way from completed but it’s a start, at least. As for the blog, I’m in a transition right now. I’ve had too much going on around here to devote as much time to the blog — and I’ve fallen far behind. I need to cut back. I just need to figure out how. 🙂

      Like

      Reply ↓

  12. John, sorry for your loss. Hopefully amid the sadness you will have remembrances of happier times.

    In regards to the recipe, you must be psychic. Our fishmonger has been stocking local, fresh octopus for the last couple weeks. Now I know what to do with it. I bet that tomato sauce smells amazing.

    Like

    Reply ↓

    • Hello, Cam. I hope all’s well with you. It’s been a while. Are you posting again? If you are, I need to check out why I’m not being notified.
      Thanks for your sympathies. Uncle Leo was really a wonderful man and a great Uncle.
      This is a great dish, Cam, and I’m really glad we resurrected the recipe. It won’t be another 50 years before we make it again, no doubt about it! 🙂

      Like

      Reply ↓

      • I’ve been doing well, thanks! Got a new road bike and have been trying to increase my endurance so I can do some 100+ mile organized/gran fondos rides next year. I have been posting sporadically (bad blogger!) but I have been having fun in the interim ^_^

        Like

        Reply ↓

  13. Hi, John. Sorry to hear about the passing of your Uncle. The loss of loved ones is inevitable but unwelcome. Glad you were with your Tia when the news came and you could accompany her to the wake. The meal sounded fabulous even though the tartan didn’t come out of the pan as intended. I hate that when it happens. 🙂 The octopus looked wonderful and I do love octopus. I very much relate to the “minor” renovation. We renovated the house when I purchased it in 2004 – I didn’t move into the house for 6 months after I purchased it. Since then, it seems like it has been through constant “minor” renovations. We are in the process of one of them now although your porch and stairwell are much more complicated than our electrical re-wiring and re-arranging, moving and purchasing of furniture. I’m sure Max will be perplexed when he first sees it but as long as he is with you all will be good with the world. I’m looking forward to your pickled tomato relish (chow-chow) recipe. I dearly love pickled tomato relish. It goes with all sorts of foods. 🙂

    Like

    Reply ↓

    • Thanks, Richard, for your condolences. It was quite a month for my family and I am glad to have been with family for part of it.
      I can laugh about that tart now but it wasn’t at all funny at the time. At least it tasted great. I don’t care what the “experts” say about presentation. In the end, it’s all about taste in my book.
      Although the rebuild looks big, it really isn’t much more than an inconvenience. Everything is outdoors and there will be no indoor mess to clean up. My life and those of the people above me won’t be affected — until we need to get to the garage or take out the trash. That’s where the inconvenience comes into play. Max, though he loves all of these walks, missed being off-leash in his yard. And though he protested greatly at seeing the workers each and every time last week, today he began to adjust and this afternoon was more quiet. If this continues, things will be so much better around here for the rest of the rebuild. Fingers crossed.

      Like

      Reply ↓

    • Thank you. This is one of the old recipes I’m glad we resurrected. It’s both good and a real blast from the past for us. Finding a couple good fishmongers was a great stroke of luck.

      Like

      Reply ↓

  15. So sorry about your loss of your uncles, CJ. It’s wonderful that you can spend so much time with your Zia who is obviously a very special part of your life.

    I had BAM’s Bammer’s Jammer bookmarked and finally made it yesterday. Do you know how good it is on ice cream!?

    Like

    Reply ↓

    • Thank you, Kathleen, and you’re right. I’m quite lucky to be able to spend as much time with Zia as I do. I’ve not tried the jam with ice cream but I surely will now. What a great idea you have there! Did you mention it to BAM?

      Like

      Reply ↓

  17. John, sorry your trip was both bitter and sweet. Attrition in families is the curse of being blessed with them, isn’t it?

    Bam and her jam. Like you she has wonderful posts and recipes.

    Thank you, btw, for sharing some of mine on your Pinterest pages. People respond well on Pinterest I find. Probably better than WordPress as I don’t spend enough time tending my garden here. I need to improve on that down the road.

    The first time I had calamari was in an old Italian restaurant in SF. It was ordered for me and came in a white garlicy sauce and looked like noodles. I commented, out loud, naturally, that I loved the sauce but the noodles were a bit tough. Didn’t understand why everybody laughed. Ah well, I’ve made peace with it since then.

    Glad you’re back! Susie

    Like

    Reply ↓

    • Thanks, Susie. Bitter and sweet is a good way of describing that visit. Still, I was glad I was there when we got word.
      I need to better organize my Pinterest boards. They’re getting unwieldy because a couple are getting huge. I, also, nee, to do something about my blogging. I am soo far behind and the odds of catching up are growing slimmer by the day. I need to change my practices or I’ll be sitting here all day every day. I’ll figure it out.
      Love you line that yo’ve made peace with it. Too funny. My first octopus experience was in NYC. I was about 20 and ordered an octopus salad. All was well until I saw a piece in my dish that was nothing but a large sucker. I was so put off I had to ask the waiter to remove the plate. I’ve cooked octopus twice for this blog and, you’ll note, both times I used relatively small octopi. I’m still leery of looking into my plate and witnessing the return of the big sucker. 🙂

      Like

      Reply ↓

  18. I am so sorry for your loss and for your family’s loss, John, and hate that your time with Zia was marked by sadness. Two uncles so close together, that is really rough. I’m glad you were with Zia when you learned about your Uncle Leo, so that you could support each other. And then to come back and deal with a bit of an unexpected renovation…you’ve had a lot on your plate besides your wonderful dishes. I do hope they finish up in record time and that you and Max can be comfortably back to normal soon. Also hope you have Happy Thanksgiving, John!

    Like

    Reply ↓

    • Thank you so much, Betsy, for your condolences and understanding, It has been quite a month and I wasn’t expecting Uncle Leo’s passing. I am glad, though, that I was in Michigan and with Zia at the time. We’re good company for each other.
      I’m sorry if I wasn’t clear. This renovation was scheduled. In fact, I delayed the start so that I could see Zia one last time for the year. It was unexpected in that i originally thought I could have some minor — and I do mean minor — repair work done and a coat of paint applied. Once I learned the porch would have to be torn down sooner or later, I thought it best to go ahead and get it done now. That was in August and it took a while to get the plans drawn and building permits granted. it’s no after, really. It will be done soon and there will be another home improvement off of the never-ending list. Max and my lives will be back to normal, such as it is. 😉

      Like

      Reply ↓

  19. you have a very full plate, John! Thanks for taking your readers along for the ride. Always a good one. Though, sorry for your loss. Appreciate you continuing to offer your words, photos, and recipes. Makes the world just that much smaller. (in a good way 🙂 )

    Like

    Reply ↓

    • Thanks, Liz, for your sympathies and thoughful compliments. Yes, it’s been an active month around here — and I didn’t even mention my car. Things are about to slow down, though, just in time for the holidays. Bring ’em on!

      Like

      Reply ↓

  20. I’m sorry for your loss, John. No doubt you were grateful to be with Zia when you heard the news and that you could accompany her to the wake.
    The birthday dinner you prepared for Zia was a fine celebration — Osso Bucco is always a winner. I get what you’re saying about the pear tart … sometimes we just close our eyes and follow our taste buds. 😉

    Like

    Reply ↓

    • Thank you, Judy, Yes, I was glad to be home when we learned of Uncle’s passing. Yes, it was a great dinner and you’re so right about the tarte. It’s funny now but I wasn’t laughing when the thing wouldn’t drop out of the pan. Thank goodness it was as tasty as it was.

      Like

      Reply ↓

  21. May your Uncles rest in peace John…..they sound like wonderful people, just like you. Your warm feelings for them shows up through the words you wrote…..

    Happy Birthday to Zia 🙂 I hope she has a lovely one.

    I hope your renovations go well. How is Max taking it?

    The stewed octopus sounds delicious!

    Like

    Reply ↓

    • Thanks, Minnie, for you sympathies and kind words.
      Zia will be with her eldest son and his family for this birthday. There’ll be some of her grandkids and great grandkids in attendance. I’m sure they’ll provide her with a great time.
      The renovations are progressing and Max was a bit calmer today. He even napped this afternoon. I did, too, in the relative quiet. Now, that was nice!
      This time around, the octopus was so much better than when we made it last time with the pasta. I know I’ll be bringing octopi with me to Michigan far more frequently.

      Like

      Reply ↓

  22. Ciao amico John and my sincere condoleances, RIP… I do believe that all the people we’ve loved and who have loved us continue to be present in our hearts, inspite of their physical absence, since “LOVE never dies…” Remember all the pleasant moments and precious time you spent together… buona notte, friendly thoughts and hugs, Mélanie

    Like

    Reply ↓

  23. Truly sorry to hear of your uncles’ passing, John. And good luck with the renovations. So much going on! Hopefully, you and Max will be able to relax and enjoy a fun and happy Thanksgiving.

    I looked at the octopus sauce and thought …mmm, that looks pretty good. This despite knowing I was looking at octopus! The osso buco, on the other hand, looks so…so…handsome. Can food be handsome? 🙂

    Like

    Reply ↓

    • Thank you for offering your condolences. It has been quite a month, that’s for sure. I bet if you smelled that sauce, you’d eat it, octopus and all. It really was that good. I’m so glad we resurrected that recipe! And handsome or not, osso buco is one tasty dish. I’m glad you enjoyed both.

      Like

      Reply ↓

  25. John, I’m so sorry to hear of the loss of your two uncles, so close together. Although we all know this is an inevitable part of life, each loss brings shock and sorrow. May you find solace in your memories of your uncles, both of whom sound like fine men. One way I cope when someone close to me passes away is to reflect on their life and the lessons it has taught me, and try to use those in my own life. I’m glad you were with Zia when the news came; I’m sure you were a great comfort to each other.

    Hats off to you for undertaking a construction project on your home. I’m afraid I’m one of those people who’s always preferred to move rather than renovate! It was interesting to see the photos of your home, and I’m looking forward to the final ‘after’ shot, as I’m sure you are.

    Thanks for sharing all your vacation dishes (love the advice to eat with your glasses off when something doesn’t present all that well – won’t work for me though, as I need mine for distance 😊). That cranberry, strawberry and ginger jam has caught my attention. One more recipe to check out!

    Like

    Reply ↓

    • Thank you so much, Mar, for the expression of sympathy and understanding. With Mom & Dad both gone now and my living 400 miles away, I don’t see Dad’s family as much as I once did. It’s a shame because they are such wonderful people.
      I didn’t have much choice with the rebuild. The porch had to come down at some point because the codes have changed. Why repair it only to pay for the rebuild later? The money that would have been used to repair it went to help pay for the rebuild. Now that I see the new one — almost competed — I am so thankful I got it done now. Why do something for the next owners? We all can enjoy this now.
      I do hope you check out that jam. It’s really good and someone commented that it can be used as an ice cream topping. Yum!

      Like

      Reply ↓

    • Thanks, Conor. It’s not been a good month, that’s for sure. It’s odd to think that my generation is becoming my family’s elders. How could this be? Time really does fly.

      Like

      Reply ↓

  27. I’m sorry about your uncle’s passing, John. It appears that when I commented on this post last week it never posted, Anna distracting me at that very moment might have had something to do with it. I wish you and your family well and plan to make your Aunt Mary’s apple cake in memoriam of uncle Leo.

    Like

    Reply ↓

      • Anna and I made Aunt Mary’s cake today! It was so easy to put together and very moist and delicious. I had to use pears, though, as I didn’t have enough apples on hand but it came out fabulous nonetheless. Please thank your aunt Mary for the recipe!

        Like

        Reply ↓

        • That’s great news, Lara. It is such an easy cake to assemble and I like your idea of using pears. I’m going to try it, too. Thanks for the idea and for coming back to let me know that you tried and enjoyed the cake.

          Like

          Reply ↓

  28. John, I’ve fallen so far behind and missed learning of your losses until now. I’m so terribly sorry. To lose the old men in our families, the ones it seemed had always been, and would always be, feels a very poignant loss. Life takes on a different feel somehow when these old ones are gone. My heart goes out to you and Zia…
    I read on Tanya’s blog that your smoker might have precipitated the renovations to your porch. I’m taking a lesson from your playbook and staying the heck away from smoke. Best of luck with the project…it should be kind of fun, being on the OUTside and all.
    Being blind without my contacts and equipped with your good advice, I’m now ready to take on a tarte tartain without a care for what it looks like in the end!

    Like

    Reply ↓

    • Thank you so much, Spree, for your expression of sympathy. All of my Uncles are gone now and the World seems different. I just didn’t expect to lose them both so quickly.
      I am so far behind with my blog and reading others that i don’t know if I’ll ever catch up again. No need to apologize to me, Spree.
      Yes, it was the smoker that damaged the floor of my porch. When I sought to have it repaired, i learnt that my porch was no longer within current building codes. Whether I fix it now or if and when I sell the building, it would have to come down. Might as well do it now and get it over with. Judging by what’s been done so far, this was the correct decision. I really do like how it’s turning out, even though it’s the same as the old one. The new one’s steps are a bit wider, the railing a bit higher and thicker, and the floorboards a bit thicker. It “feels” better.
      From my somewhat limited experience, if your tarte tartain tastes really good, no one will care if it looks a mess on the serving platter. Just serve it with a little ice cream, crème fraîche, or whipping cream to cover it and you’ll be fine. Take out the contacts, though, just to be safe. 🙂

      Like

      Reply ↓

  29. Pingback: Stewed Octopus Recipe - Polipo in Umido | Cultu...

  30. John, first, I’m so sorry for the losses in your family. My thoughts will be with you all and may your uncles rest in peace. I am happy that you were able to enjoy most of the time with Zia and that you were able to celebrate her birthday – memories to be cherished I am sure! Good luck with your porch rebuild. Hopefully it will go smoothly. Thinking of you…

    Like

    Reply ↓

    • Thanks, Kristy, for your condolences and caring sentiments. It was fortunate that I was in Michigan when we received word of Uncle Leo’s passing. Zia was assured of getting to the wake and we both had time to talk about things and to remember.
      The porch rebuild is going quite well and is almost completed. They’ve still a few odd jobs to do and an inspection to pass but it won’t be long now. Soon Max will be back patrolling “his” yard just as he always has. Let the Bad Guys — and Squirrel — beware!

      Like

      Reply ↓

  31. I am sorry to hear about the loss of your two dear uncles, Leo and Dominic. May God rest both their souls in eternal peace. My condolences to Aunt Mary, on the loss of her dear husband. Life does get lonely and quiet with the loss a lifetime partner. I hope she will be able to cope?
    I am glad to hear your visit with Zia went on well with lots of talking and cooking and more talking about food.
    Thanks so much for sharing the stewed Octopus recipe. The sauce sounds rich and appetizing and coupled with fresh bread…I can imagine mopping all that goodness off of the plate with a chunk of fresh bread. What more can one want after such a luscious meal? I hope the repairs went on as per your expectation and Max was able to cope. Bear hugs to him. I wish you a wonderful week John, and thanks for being such a great gentleman. Best wishes!

    Like

    Reply ↓

    • Thank you so much, Liz, for your expressions of sympathy and understanding. Both Aunts will have an adjustment to make and they’re fortunate to have such loving families to help and support them.
      It was a nice visit and we did cook up a storm! I’m so glad I revisited the octopus recipe. It was so much better this time around and we both really enjoyed it. I’ll be sure to bring another home with me next time.
      The rebuild is going quite well. They should be done and out of here on Thursday. Max was frantic initially but finally did calm down, eventually sleeping through much of the day. Still, it will be nice when they leave and I can get my yard ready for Winter ,which apparently will be arriving full-force on Thursday.

      Like

      Reply ↓

  32. Dear John, first of all, my sincere condolences!
    I wish you all the best for your porch construction work, not easy!
    Enjoyed the post very much, John. It’s living life, sad and happy, lovely cooking and sonúnd sense of humour too.
    Best regards
    Dina

    Like

    Reply ↓

    • Thank you, Dina, for your condolences and well-wishes. It’s been quite a month. At least Zia and I had some nice time together. The construction work has just finished and passed inspection. My World is approaching normal again. 🙂

      Like

      Reply ↓

  33. I was trying to do some ‘catching up’ today and just found this post. I’m so sorry to hear that you lost not one but two uncles in close proximity…. It’s tough to lose our older loved ones because they’re the ones with all the wonderful memories. I think they should have cell phones in heaven so we could get in touch sometimes. So, how did the construction come along. It’s NOT fun. And it’s not cheap ! Tell me, what do you do for your ‘day job’? I used to teach preschool before we moved to Malta. My first job was working in the tobacco fields in Connecticut – tough work. I’ve been a waitress (in high school), a secretary (after my Associates in Arts), a real estate agent (for a very, very short time) and I’ve had several other types of jobs as well. One I really, really loved was as an unpaid intern at a children’s publishing firm in NYC when I was getting my undergrad degree in Eng. Lit.

    Like

    Reply ↓

    • Thanks, Cecile, for expressing condolences. Cell phones to heaven. Now, wouldn’t that be something! The workers left yesterday and the inspection followed immediately. I expected a delay between the two but this inspection could not have happened more quickly. The new porch is really great and it will outlast me, no doubt. I’m disabled, Cecile, and haven’t worked for some time. Way, way back in high school, I was 1 of 2 freshmen selected to begin computer training classes. All throughout my career, I was somehow connected to computer technology, whether I was working in a bank or insurance company.

      Like

      Reply ↓

      • I’m so glad that everything’s set with the new porch ! I don’t work (at least for any $$) anymore either – I might have told you before I haven’t ‘worked’ since we moved to Malta. That being said, you & I still ‘work’ – there’s always something to be done, isn’t there my friend? My husband started out majoring in Computer Tech. way, way, WAY back when computers were HUGE !! Quick thing – do you follow jjbegonia – she just posted an excellent recipe for Sticky Spaghett – it’s just cheese, garlic and spices (plus the pasta!)

        Like

        Reply ↓

    • Thanks, Greg, I, too, was glad to be in Michigan when Uncle Leo passed.
      This rebuild looks and sounds much worse than it was. It was finished yesterday and the inspection took place right after. Max has his yard back and all is right in the World. 🙂
      I hope your “project” ends quickly, too. I don’t care for having so many strangers walking around.

      Like

      Reply ↓

  35. Hello John! Sorry I missed this one before and I’m so very sorry to hear of the passing of your uncle. My condolences go out to you and your whole family.

    And that octopus looks divine! I thought you had to cook that much longer – no?

    Like

    Reply ↓

    • Thanks, Mary Frances. I’ve been away from the blogosphere for a bit and hope you forgive my late reply.
      This is an unfortunate consequence of growing older and even though expected, it’s never easy and always sad. My family is doing well, thank you.
      This octopus was only a pound and didn’t require a long cooking time. From what I’ve been told, octopus, much like squid, are either cooked quickly or stewed for a long time. Anything in between will result in a rubbery texture. This dish was anything but chewy, I can happily report. 🙂

      Like

      Reply ↓

Leave a reply to ChgoJohn Cancel reply