My Flavorful Beginning

EST. 1975

 

 

Let's start with the basics that are not very basic at all. I think the basic fundamentals of a person are truly what are most important. My name is Randi Young and I am thirty eight years old entering my first year of college. I grew up in East Boston, Massachusetts which many refer to as the 02128. I haven't met too many people that had the privilege to experience the 02128 and not gain a certain pride, appreciation or at the very least a strong opinion about it.

I always loved to cook. I actually always loved to eat and cooking became a convenient hobby. The best thing about being a great cook is that you create a fan base which worked out great for me because my overall talents are limited. Food can really bring out the best in people and create a wonderful network and start the most wonderful conversations and it is alright to leave that conversation open ended or even better; an action! "Can you teach me how to make that" or "Can I have the recipe?"

My friends, family and colleagues would describe me as a hot headed Italian woman from the city that has a heart of gold and loyalty that is very rare. Fortunately, once my layers are peeled they realized that I am a person worth keeping around. Perhaps it is because of my meatball and sausage gravy (yes, we call it gravy in the 02128 NOT sauce!) that created my personal network through "open ended" conversations.


The anger does not reflect who I am

 

Things aren't always what they appear to be

Halos above the devils

Everyone has two sides

 

Anger isn't healthy

Never forget true feelings

Give in to your heart and mind

Evolve from hate

Resolve all issues

 

Dance through anger

Overcome the weakness

Expect to fall then rise

Surpass stubbornness

 

Never stop smiling

Or try to keep smiling

Talk yourself up

 

Remember happier times

Enjoy those memories

Free yourself from rage

Love yourself and others

Except who you are

Celebrate yourself

Think before you react

 

Wait until the right time

Hold off from yelling

Open your eyes to the truth

 

Inspire yourself and someone else

 

Aspire to be the real you

Me

I end this post with my recipe- After all, who doesn't want to learn how to make great gravy!

Meatballs, Sausages & Gravy Recipe/ Feeds 15-20 People

Gravy Ingredients:

5 cans of Kitchen Ready Tomatoes

1 small can of tomato paste

3 leaves of fresh basil

1/4 cup of chopped onions

1 clove of garlic chopped

1/4 cup of Romano and Parmesan Cheese mixed

1 cup of red wine

3 Tbls of Extra Virgin Olive Oil (No more than that, it will be too greasy)

Meatball Ingredients:

2lbs. of Ground Beef (90% lean, very important)

2 lg. brown eggs (1 egg per pound is the rule)

1/4 cup of grated cheese (both Romano and Parmesan mixed)

3 cloves of Garlic chopped

3 TBS of chopped onion

1/2 bag of redEmix (plain NOT Italian) breadcrumbs (or fresh from Italian bread w/ crust)

1 tsp of dried basil

Vegetable Oil

2 shakes of Garlic Power

2 shakes of Onion Power

Sausage Ingredients:

2 packages of Sweet Italian Sausages (6 pack) Don’t use hot sausages.

 

Gravy Directions:

Pour the 5 cans of Kitchen Ready (Rinse each can with a ¼ can of water) and 1 can of tomato paste into a huge pot. Turn on Medium Heat. In a frying pan, fry the chopped clove of garlic and the chopped onion (only with extra virgin olive oil) until brown; DO NOT BURN and add to sauce w/ oil. When the sauce starts to bubble, make sure you keep stirring so it doesn't burn in the center, add fresh basil leaves and the Romano/Parmesan cheese. Turn heat on simmer and then fry the meatballs.

Once the meatballs are ready to be added, pour the cup of red wine in first and then add meatballs (and sausages or other meat) simmer for a 1/2 hour and you are good to go.

Meatball Directions:

Roll them up- stick them in the fridge so they get cold and harden a bit so they don't fall apart when frying them. I then fry them in the below:

Vegetable Oil

2 shakes of Garlic Power

2 shakes of Onion Power

If you want to have at least a few without gravy fry 3-4 meatballs all the way but the rest,  fry until they are half done and then add to the gravy because it gives the sauce more of a meat flavor and the meatballs are more moist outside of the gravy.

Sausage Directions:

Cut sausages in 2 and add to frying pan with a bit of olive oil. Brown them until they are half cooked- don’t add seasoning since they have their own flavor; add to sauce (see gravy directions)

NOTE: Add a pinch of salt and a tablespoon of Olive Oil to pasta when cooking, oil will prevent pasta from being sticky if left out for a while or next day for leftovers.

 

- Randi Young