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    Becoming America's Food Stories
    Becoming America's Food Stories
    Becoming America's Food Stories
    Ebook127 pages53 minutes

    Becoming America's Food Stories

    By Antoinette Truglio Martin

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    About this ebook

    Tales shared through and within generations define our heritage, provide us with empathy over transgressions, and celebrate our adventures. They are as essential as the food that feeds our bodies. Stories fuel our souls. Family food stories are especially rich.

    I am blessed with a large, loud and loving family tribe. W

    LanguageEnglish
    PublisherRed Penguin Books
    Release dateNov 17, 2020
    ISBN9781952859724
    Becoming America's Food Stories
    Author

    Antoinette Truglio Martin

    Antoinette Truglio Martin is a speech therapist and special education teacher by training but is a writer at heart. She is the author of Famous Seaweed Soup, and was a visiting author in schools for several years. She was formerly a regular columnist for Parent Connection (In A Family Way) and Fire Island Tide (Beach Bumming). Personal experience essays and excerpts of her memoir have been published in Bridges (2014), Visible Ink (2015), and The Southampton Review (2016). Martin proudly received her MFA in creative writing and literature from Stony Brook Southampton University (2016). As a stage four breast cancer patient, she does not allow cancer to dictate her life. She lives in her hometown of Sayville with her husband, Matt, and is never far from My Everyone and the beaches she loves.

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      Book preview

      Becoming America's Food Stories - Antoinette Truglio Martin

      Who is Who: A Pruned Family Tree

      I

      More Than Macaroni

      1

      Daily Bread

      As stated in Daily Bread, my historical fiction novel that is based on my Grandma Mastropaolo’s childhood, bread was an essential food that accompanied meals. As a child, my grandmother learned how to bake bread from the Jewish baker on the corner of Hester Street who allowed children to commit to a daily bread baking routine.

      Grandma did not favor cooking. Widowed early in life, she returned to the factory workforce to support herself and children. She was lucky to live with or close to her parents and sisters who took care of the daily shopping, meals and childcare.

      Her one specialty, though, was bread. When she visited us, her mission was to clean and organize my mother’s kitchen and bake bread and dozens of rolls. Grandma baked plain white breads that were amazing with a pat of butter or dipped in sauce.

      My mom also baked bread when I was a kid. She pulled sweet whole wheat, rye, and pumpernickel loaves out of the oven. There was nothing better than coming home to the aroma of bread baking. Years ago, I had a wonderful bread-making machine that had a beautiful loaf waiting for my family at the end of a long school and work day. It was quickly devoured before I could start cooking dinner.

      Unfortunately, eating a loaf or two of freshly baked bread each day is not a healthy option. The bread machine and packs of yeast faded from the kitchen.

      My sister, Diana, is most patient and attentive with hand kneading and baking bread. This is her recollection of Grandma Mastropaolo’s bread. It is not the same bread Grandma baked as a child in the basement of the Jewish bakery—it’s better.

      Great Grandma and Grandma

      Grandma’s Bread

      4 cups all-purpose unbleached flour

      1 ½ cups of water, warm to slightly hot to the touch

      1 package of yeast

      1 tablespoon sugar

      1 teaspoon salt

      3 tablespoons butter melted but not too hot

      Stir the yeast and sugar in the water. Let the water sit for approximately 8-10 minutes to allow the yeast to activate. The water should become bubbly.

      Combine the flour and salt in a bowl. Make an indent or well in the middle of the flour mixture. Add the butter and water while stirring with a wooden spoon.

      Knead the dough, adding flour as needed. It should be somewhat sticky to your hand but not wet. Shape the dough into a round mound and smear it with Crisco or butter. Cover the bowl with a towel and place it in a warm spot. Let it rise for approximately 3-4 hours.

      Form the bread on a greased or buttered cookie sheet. Let rise for approximately 45 minutes to an hour.

      Bake in a 350° oven for 45-50 minutes or until it sounds hollow when tapped.

      2

      Papa’s Joy

      Aunt Tosca described her father, Papa Truglio, as a somber man especially when compared to his party-loving wife, sons, daughters, and grandchildren. While the crowd played cards, sang songs and talked over each other, Papa quietly sat at the table. He would, however, perk up when moved to cook his favorite food that brought him simple joy.

      The Country House

      During the post-WWII summers, the Truglio families congregated at the Country House, a small cottage on the South Shore of Long Island where the Truglios of all ages played, fish, and swam. It was a great escape from the stuffy Brooklyn streets and homes. Many times, three to five families bunked in together for non-stop summer fun. The nights were as epic as the days and meals were like sporting events, especially on Sundays.

      Sunday dinner began after church and continued until there was almost nothing left. The day set into the night when the last piece of cake and dredges of coffee were served, but the conversations and laughter continued into the evening. Grandpa Truglio played the piano while the uncles and aunts sang and danced. Bare-chested children hung over uncles’ shoulders, watching hands of cards play out. Tag games overflowed from the yard into the house and up the stairs.

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