You know, my husband and I said, way back when, we did this for our kids. They were little back then. Like, really little. They wouldn’t sit through a Passover Seder, the long, tedious amounts of reading, praying, and singing I’d been subjected to as a kid. I remember feeling that night to be endless, even if I had the coveted spot of sitting in between my mom and my dad.
And don’t get me wrong. My dad was quite the show man, and Pessach was no exception. No one could sing Dayenu faster than him. No one could storytell like he could. Glasses of wine stopped being counted, heck, in fact, we had a huge plastic bin filled to the rim with homemade Sangria providing a constant flow for those longing to remain sweetly and happily inebriated.
But there was still tradition. My father was still, after all, the son of Itzaak Abbady. And even though I never met my grandfather, I knew he was a hard core traditionalist. I’d heard from my dad, the rebel and adventurer of the family, as he sizzled up bacon on Saturday mornings in our Venezuelan home.
“Your saba would turn in his grave,” he say with mischief in his eye, nodding towards the pan as he flipped over a piece of bacon. I never knew if he was serious or not. I grew up on a steady diet of Jewish law rule-breaking, but, when it came to Passover, the Haggadah was pulled out and read from front to end.
I was always starving throughout it all. Matzoh, I tell you, isn’t much of an appetite repellent.
So when my husband and I found ourselves in the role of hosting the Seder, we turned to The Rugrats, our 2-year old’s favorite cartoon show. They, apparently, covered the whole thing in 32 bright and funny picture book pages.
That first Seder was a huge success. We cut up an ocean-themed shower curtain, nailed it over the front door, and announced everyone would cross the Red Sea. Craft paper covered our front entrance, paint brushes were handed out, and instructions shouted: “Here! Paint! Mark the house so God will pass over us!”
When we read about the 10 plagues, toy frogs and wild animals whirled across the table at each other, making sure Eliyahu’s cup didn’t get knocked over.
So, here’s the secret:
If you include a shower curtain, red paint, and toys in your Passover Seder, people pay attention, people come back.
The funny thing is that, as you have also figured, kids grow up. From babies to teens, ours, and everyone else’s grew in front of Eliyahu. But the Rugrats still reigned during Passover Seder. The Rugrats, actually, are still in high demand.
This year my daughter will graduate from high school, but in between making her list for what she will need for college and figuring out what classes she will take once there, she is still a killer frog thrower. Knows how to zonk one right on her dad’s forehead.
Those things hurt, you know.
They are small and plastic and surprisingly pick up speed, efficiently bypassing plates of chariest and half a rosemary-infused lamb. My husband may flinch at first impact, but he does what makes this night even more special, he laughs, and immediately throws one right back.
That’s all you can do. It’s a war zone of flying plastic frogs at our Seder. Attack or be attacked.
We keep a fresh supply of plastic frogs handy. Next year they’ll all come back again.
This is not how I wanted you to learn of Amatrice. No. Not this way. Not this footage of distraught relatives, of broken families. Of rubble. Of desperation. Of so many lost lives.
I want you to learn of the Amatrice I first discovered as a recent college graduate in 1992, the Amatrice that greeted a young, curious foodie exploring the culinary treasures nestled in the smallest Italian towns.
“Where to next?” my traveling partner had asked, and I had replied, “Amatrice,” with my finger set on the tiny spot half-way down our weathered Italian map.
The earthquake that hit Italy on August 24, 2016 destroyed most of the town I visited almost twenty-five years ago. “Amatrice is not here anymore,” the mayor was quoted as saying in response to the earthquake that registered a 6.2 magnitude. I, like the rest of the world, stopped at the gravity of those words, wondering, how can an entire town be gone, just like that?
My partner did not know of this town, I could tell by the confused look he gave me as my finger froze over a web of lines and names. But he could tell from my smile that I did. Because even back then, in an era before Tripadvisor or Yelp or Google, I did my research of where to eat what, when. I did this recognizance old school- namely scouring through a dog-eared copy of The Lonely Planet and by asking as many locals as I could in broken Italian (courtesy of my 9th grade language teacher, Signora DiLeo) :
“Dove è il posto migliore per mangiare?” Where is the best place to eat?
The failproof source to ask were old men sitting at the piazza, chatting and chain smoking. Every town had them. They’d glow at the opportunity to dazzle a pretty young Americana and would always steer me well.
“Amatrice! Amatrice!”, these chosen men had answered in unison, their face falling a bit when they noticed The Boyfriend staring protectively by the fontana over there. But they had all been young once and surely in love, and of course, still knew how to eat well, so they nodded in approval at him and continued, “Prove la pasta!”
They were right. Spaghetti all’amatriciana is a delight and, as it turns out, quite simple to make.
Guanciale (pork jowl), is one of the local ingredients used in this dish. It is hard to come by here in the States, but pancetta serves as a worthy replacement. Bucatini, also known as perciatelli, is a thicker spaghetti with a hole running through it, and is the pasta traditionally used. The long strand is perfect for absorbing the rich, smoky flavors of sun and meat.
This is what I remember of Amatrice. This splendid meal I had on a bright sunny day, amongst friendly, kind people with the man I most loved and still most love today. It is simple, pure comfort food, what one is craving in sadness and happiness as well.
¼ cup cilantro, chopped plus some extra for serving
2 tbsp. canola oil
1 large white onion, sliced crosswise into ¾"-thick rings, plus 1/2 cup roughly chopped, for serving
Juice of 2 limes, plus lime wedges for serving
1 lbs. skirt steak, cut crosswise into 4 steaks
Kosher salt and freshly ground black pepper, to taste
1 jalapeño, stemmed
Warm tortillas, for serving
Combine the first three ingredients in a bowl. Add steak and let marinate at room temperature for 30 minutes, flipping over after 15 minutes. If you are not in a rush, you can allow steak to marinate (turning over a few times) for up to 3 hours.
Heat a grill pan over high heat and grill, 5 minutes on each side (for medium/rare.)
Remove meat from pan, add salt and pepper, and let rest for 5 more minutes.
Meanwhile, place remaining onion and jalapeño on grill, and cook, turning as needed, until charred and softened, about 10 minutes.
Slice steaks into 1” strips and serve with grilled vegetables and warm tortillas.
Add fresh lime juice, chopped onion and cilantro. If you like, you can serve pico de gallo or salsa verde on the side.
What I want to do is surprise Husband with an elaborate dinner, one that involved hours of wrapping homemade puff pastry around fancy cuts of meats stuffed with equally extravagant aphrodisiac delicacies like oysters or asparagus or shaved truffles.
Of course, I’d wear the strappy stilettos.
“What strappy stilettos? You only wear those nasty slip-on sneaker things. You always say your feet weren’t designed for heels.”
Ignore that. That is my child in the background.
I do have strappy stilettos. They are midnight black and come equipped with thin sparkly straps that secure themselves around my slender (yes, slender) feet with the same expertise Christian Grey would secure Anastasia in his Red Room. There is no safe word with these shoes.
That’s how I’d start the evening.
“What about us? What are we having for dinner?”
That’s the other kid. Excuse me while I kick a box of cereal in that direction.
The house would be aglow in romantic scented candles.
“Fire hazard, Mom. Gosh. Don’t you know ANYTHING???”
That’s the sixteen year-old. Of course, that’s the sixteen year-old.
“And you can’t do scented anything, remember? Cause YOU…GET… HEADACHES!!!”
Okay. That was really, really loud. Where was I? The house aglow in romantic, scented candles. Me in sexy shoes.
I’d be wearing a silk something or other, something to show off that amazing flat stomach.
…One second please.
“STOP THAT LAUGHING! It was flat before YOU PEOPLE RUINED IT!!!!!!!”
Anyhow, there’d be smooth jazz playing, maybe some Miles Davis Autumn Leaves…
“Hey, isn’t that the song you wanted papi to learn to play on the saxophone you bought him? The sax that’s been sitting there gathering dust for a hundred years?”
Ignore them. As I said, Autumn Leaves would be playing in the background. I’d serve dinner. I’d look amazing. Husband would gaze into my eyes and…
“Ewwwww…get a room!”
“BTW papi isn’t here, remember?”
So they are in stereo now?
Okay fine. I’ll make this quick:
I look hot. I’ve made this fancy dinner. There’s dim lighting and sexy music.
There’s no children. There’s no children. There’s no children.
There’s just Husband and I. Maybe he’s gotten me roses or a gift or both (I don’t need it, I don’t need any of it, just him, but, hey, it’s not like I am going to say no) and we gaze into each other’s eyes and smile and say, “Happy Valentine’s Day!”
But here is how it really goes guys:
Husband is off in some other country for work, as usual. These kids, good God, these kids that I sometimes wanna kill (in the most loving way) are here. And they’re hungry. And dinner isn’t ready yet. So I’ve gotta do something quick. Something simple. I’ll throw a steak on the grill, make some mashed potatoes, offer up a nice green salad.
“We hate salad, Mother…”
Okay, whatever. Hopefully one day they’ll eat salad. One day after meals and meals and meals of watching their mother eat salad, something will click and they’ll eat a salad.
And then dessert, because after all, it’s still Valentine’s Day.
I need something to commemorate my love to my man, albeit apart and long distance. Something that would follow that amazing entrée I’ve made up in my head.
I’m thinking crepes.
Don’t be afraid!
Crepes are easy, really.
You can super cheat and buy them premade. (I’ve super cheated, yes I have.)
Or you can whip up a batch and keep them in the fridge- just pull them out whenever you want. They’ll last up to two weeks like that.
Raspberries go great with crepes and feel fancy. And you’re gonna love this: all you do is spread your favorite raspberry jam inside the crepe, roll it up, and sprinkle the outside with raspberries, confectioner’s sugar, and fresh whipped cream. Seriously! That’s it!
“Wait, did you say crepes?”
“Yes, yes! We want crepes! Can we have crepes?”
Oh no. They’re still here?
“Can we just have dessert for dinner, Mom?”
“Ooooh, yeah, dessert for dinner! Dessert for dinner! Dessert for dinner!”
Throw everything into the blender (start with the wet ingredients first.)
Blend until smooth, about 1 minute.
Let batter sit for at least 30 minutes. If you are organized and plan ahead, letting it sit overnight in an airtight container is the die-hard way to go (just mix it up when ready to use)! But don’t worry. I am unorganized and impulsive when it comes to food cravings which leads me to wanting crepes RIGHT NOW, i.e., letting the batter rest a half an hour works just fine.
Heat a 12-inch nonstick skillet over medium heat.
Lightly coat with butter or Pam.
Add 1/3 cup of the batter and swirl it around so it coats the whole skillet.
Cook for 2 minutes..
Use a spatula to carefully flip. Cook 1 minute.
Slide crepe off and repeat, coating pan each time.
You can keep crepes warm in a preheated oven or just store them in the refrigerator in a gallon-sized Ziploc bag, taking out what you need as you go. To heat, just microwave on high for 10 seconds.
Use 4 crepes (2 per person.)
Pick your favorite raspberry jam. Add 2 teaspoons in center of warm crepe and spread all around. Roll up crepe.
Sprinkle with fresh raspberries and confectioner’s sugar and add a dollop of whipped cream.
If you want it super fancy, include a sprig of mint for extra color. Repeat.