The 50 Plus Cafe, Pub, All-Nite Greasy Spoon and Dive Bar

I just got back from my mom’s service. It was really nice.

My sister converted , so it was “sort of” a shiva. My mom was not Jewish so technically I guess it was not. I don’t know from any of this and just listen to what my sister tells me about that kinda stuff.

Anyway, it was nice to meet her friends and celebrate my mom’s life. Another family thing next Sunday…
 
I just got back from my mom’s service. It was really nice.

My sister converted , so it was “sort of” a shiva. My mom was not Jewish so technically I guess it was not. I don’t know from any of this and just listen to what my sister tells me about that kinda stuff.

Anyway, it was nice to meet her friends and celebrate my mom’s life. Another family thing next Sunday…



Uncle Richard's thingie is Thursday. It'll be in a colonial-era church.
 
Curious about the wonderer gravy
I'm only up to your post, Kathy... but in case no one has filled in the blanks yet...
My never fail recipe for gravy/marinara sauce/sketti sauce.

1/3 -1/2 c of olive oil
Sautee the following in the bottom of a pot
3 good heaping tbsp of basil (fresh is best)
3 tbsp of oregano
3 tbs of parsley
2 fresh garlic minced (you can used powdered if you need to, just don’t tell me)
1/2 an onion finely diced

Sauté the above until it turns very slightly brown. (You have to be careful at this point because it’s easy to get the herbs to burn… have your three cans of crushed tomatoes open and at the ready…)

(Some people might add a little bit of red wine)

Then quickly add 3-4 cans of crushed tomatoes.

Simmer on low heat for ~2 hours and keep stirring to avoid burning.

(You can cook it for as little as 30-45 mins but I think the flavor really comes out with a longer simmer)

Salt and pepper to taste.
Midwest calls it red sauce, spaghetti sauce, or marinara (if no meat)... East Coast (at least the part where @Wonderer67 is from) calls it gravy. :)
 
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