We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Far too late today to begin making the Classic Italian-American Sunday dinner ("feast"). In the old days - like when my wife was a kid - all the sibs and aunts and uncles assembled at 2 pm after Mass for the feast.
How the assigned Nonna had time to make all of this, and get to church, I dunno.
Lots of families had one priest in the family, who of course would come. Or invite the parish priest.
In those days, relatives lived nearby. It was a support system and a help. Not so much these days.
I have no Italian heritage, and I did not really enjoy that food. Ziti with "gravy"? However, it was a getting-together tradition like a weekly Thanksgiving. Mrs. BD told me that, as a kid, her Nonna always made Lasagna as a first course at Thanksgiving. Tradition.
It's a little silly to bring in falafel, but we were in NYC this morning for a family church event. (Ask me what Protestant churches have become these days - sheesh. Not mainline churches. Packed with all ages and races and loving Jesus. As one of my daughters said "Were kinda spiritual here") Across the street from our parking garage was Moshe's Falafel. Despite having neither Italian or Jewish heritage, I'm sure Moise's falafel was better than that in Egypt. As I always say, a NY falafel in a pita with a little lettuce and tomato with a drenching of tahini is darn good.
Meat loaf and mashed taters, and maybe some steamed summer squash on the side. Meat loaf needs gravy or its juices, on top.
At the Maggie's HQ, we make meat loaf the Italian way:Italian Meat Loaf Recipe. Italian-style meat loaf usually has a dash of nutmeg and/or allspice in the recipe, but that particular one does not. I do not think they make this in Italy. Maybe it's a modified meat-ball recipe, but they don't eat meatballs in Italy either. (Nor do Swedes cook Swedish Meatballs.)
Best thing about meat loaf? Meat loaf sandwiches the next day or two. White bread only, plenty of mayo.
I forgot to mention Caviar Pie in my authoritative American caviar post. This decadent concoction is perfect for a brunch, hors d'oevres, or munchies.
Some caterers make Caviar Pie which looks perfect, round, and daintily-finished, but the ones I've had at fancy New Year's Day cocktail brunches look a little raggedy, as in this photo. They don't have to look good because as soon as they are attacked by people armed with cheese knives or crackers it's messy anyway.
You scoop a piece out and put it on toasts, or bagel chips, or whatever. It goes fast.
As usual, one uses the most expensive caviar one can afford - or not afford.
Chopped red onion is key. Here's one recipe, but you can google for more. It's a real meal too if you want, with a glass of champagne. The height of decadence.
My annual Christmas present for my Dad used to be a tin from Petrossian. Worth every penny for the delight it provides.
In New England, Indian Pudding is as essential a part of Thanksgiving dinner as Pumpkin or Squash Pie. Great stuff, if you like the flavor of molasses. It's not just for Thanksgiving.
It's called "Indian" because it is made with corn (maize) meal - the staple food of North American Indians. It's easy to forget that they were not mainly hunter-gatherers, but farmers with 100-acre fields. Farmers, with their main amusement being killing, raping, and torturing members of neighboring tribes. A cultural thing.
Simple rustic ingredients. No sugar? You use molasses. No flour? You use corn meal. The only trick is to make sure it is neither too firm nor too runny. Serve warm with ice cream or whipped cream.
I've been to Trapani (west coast of Sicily), and have even taken a little boat out to the Egadi Islands to bike around and eat good seafood.
The area around Trapani is full of salt flats which are windmill-filled.
You can buy their Sicilian sea salt on Amazon. Sure, salt is salt and "sea salt" is the same thing but it's fun to use their sea salt. I like the coarse type which does not fit in a salt-shaker. That's why we use salt bowls. I love salt.
I am willing to eat 2 or 3 Brussel Sprouts just for the virtue of it. It's odd, because I do enjoy regular cabbage.
Anyway, our Brussel Sprouts recipe is this: First, freeze them if only for a few hours. Why? Cuz they are better with a little freeze. Then chop in half and cook in bacon chunks under the broiler or in a cast iron pan with salt and pepper.
I've been off chicken since my nasty experience with Campylobacter a year ago. Not rational I know, but I do not want to go through that hospital adventure again.
They seem to have their origin in New Guinea where they have been domesticated for maybe 10,000 years. The "trees" - not really trees - die after producing a bunch once. And the fruit is technically a berry.
A Banana Split used to be a cool dessert. I like cooked Plantains.
Sloe Gin is a Brit thing. I'm not aware of people growing Sloes in the US. Sloe Gin is technically a liqueur and ideally homemade.
All I've heard of is a Sloe Gin Fizz. I'd try one and I'm sure I'd like it, but I do not handle booze well anymore other than wine and beer. I do love a gin martini, but...
I know that The Last Gentleman is his most famous book.
Percy, along with Mark Helprin and Cormac McCarthy, are the few contemporary authors for whom I have read everything they have written. True, they are all a bit dark at times.
I like this Amazon intro to Mark Helprin:
Educated at Harvard, Princeton, and Oxford, MARK HELPRIN served in the Israeli army, Israeli Air Force, and British Merchant Navy. He is the author of, among other titles, A Dove of the East and Other Stories, Refiner's Fire, Winter's Tale, and A Soldier of the Great War. He lives in Virginia.
Meat loaf and mashed taters, and maybe some steamed summer squash on the side. Meat loaf needs gravy or its juices, on top.
I forgot to mention Caviar Pie in my 
In New England, Indian Pudding is as essential a part of Thanksgiving dinner as Pumpkin or Squash Pie. Great stuff, if you like the flavor of molasses. It's not just for Thanksgiving.
I am willing to eat 2 or 3 Brussel Sprouts just for the virtue of it. It's odd, because I do enjoy regular cabbage.
They seem to have their origin in New Guinea where they have been domesticated for maybe 10,000 years. The "trees" - not really trees - die after producing a bunch once. And the fruit is technically a berry.
Braised short ribs are delicious, and generally have enough fat in them. Cheap too.