1. | Aug 5, 2014

t2cbI8 A round of applause for your blog.Thanks Again. Awesome.

2. | Dec 14, 2013

Oh Kate, these photos take my braeth away. YOu are so sweet and special to us. God had you there at HIS appointed time. You are sooooooooooooooooooo talented. Words cannot express my appreciation to you for capturing these precious once in a lifetime moments that would have been lost, never to be relived. They were exactly what I had hoped would be captured to tell the story. You are so amazing. Please do not ever take your talent lightly, you bless people with your eye through that lense. I was there and I can't believe you got all of this. You are such a gift!!!!!! You know you are loved by our family but these photos bonded us to a knew level. You can see in the photos that you know us and love us what a precious pure intimacey. Bless you sweet Kate.

3. | Dec 13, 2013

to angell htan dipla sto plio apo tin wra pou idiopise to akivernito plio an kai h fregata pige amesos to angel idi to eixe prosegkisei... apo nautiko paratiritirio androu.

4. | Sep 8, 2013

I can not find Nonna's recipe, but I did find one in a cokobook I purchased in Perugia. It sounds quite similar to Nonna's. Here's the english translation:Ingredients 3 cups flour, 1 ounce yeast, 1 cup grated pecorino cheese, 1/2 cup diced gruyere (groviera, in italiano), 3 whole eggs, 1 egg yolk, 2 tablespoons lard, 4 teaspoons extra virgin olive oil, 1/4 cup butter, 1/2 cup milk, salt and pepper. (My note Nonna used locatelli romano pecorino cheese. She also used coarse ground pepper in the bread. This recipe is silent on whether the grind should be fine or coarse.)Dissolve the yeast in 1/2 cup warm water. Put flour in a heap on the pastry board, make a well in the center and add the eggs, lard, olive oil, both cheeses, milk, salt and pepper, together with the yeast (and related liquid). Knead thoroughly to obtain a soft, smooth, elastic dough. (My note the dough should definitely be smooth and elastic. The only part that isn't smooth are the small chunks of gruyere cheese.)Let the dough stand in a deep fired clay or tin-plated copper casserole in a warm place. (My note Nonna had neither a clay nor tin-plated copper casserole. She used her Revere-ware soup pot. The end result looked like the photos in this article - a round, straight-sided bread with a domed top.) It should rise to two or three times its original volume. Bake the bread in the casserole for about an hour in an oven preheated to 350 degrees F.Like others have mentioned, our tradition was to serve the Crescia with hard boiled eggs and capocollo. As a PS, my grandmother immigrated to the US as a teenager. She came from a very large family, married someone who immigrated after WWI, and kept a very Italian household. Crescia and grilled lamb were THE important dishes at Easter.