• Thoughts and Italian Kisses

    IMG_9775August 2016 — Summer in Boston is a time for walks along the harbor and gelato from the North End. Because of the Italian in me, I am hoping to encourage everyone who has ever said, “I wish I remember this day,” to take up a pen and treasure the memory.

    Once again, my gratitude to the National Organization of Italian American Women for an the award which honored me for my work and for Italian Kisses, a Providence Journal series. I am so very proud of this award that I may keep this photo up for an entire year.  Also, for more Italian stories, visit my inspiration, Ed Writes.

    Boston Athenaeum:  For a favor of music events that I have written about for Psychology Today, please search “Music and the Boston Athenaeum” for links to articles.

    (Photo by GLB Drummond)
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  • About: A Brief Bio

    Rita Watson, MPH,  became a columnist after many years at the New York Times and as Director of  Policy and Education at Yale’s  psychiatry department.  Her focus was on advocacy and informed consent based on studies at Yale’s Department of Public Health at the  medical school and the Yale Law School.  She is an Associate Fellow at Yale’s Ezra Stiles College and currently is Adjunct Professor in the English Department at Suffolk University, Boston.  (See Bio/Books link)

    ENJOY a favorite Italian story: Zeppole di San Giuseppe

    Because Saint Joseph’s Day is Father’s Day in Italy, when growing up I spent the night before the feast at our grandparents’ house to celebrate. The next day, March 19, I helped at the pastry shop. For that entire day everyone made just zeppole di San Giuseppe, special cream filled fritters. Even if it was a school day, I was excused by the nuns as a favor to Grandma and Saint Joseph.

    This was the only time that Grandma left her kitchen to work at the pastry shop alongside her sister-in-law, Zia Agatha. Shaking her head, she sighed, “I can put up with her one day a year to help Papa on Father’s Day.” In reality she looked forward to the zeppole bake-off with Zia and her cousin Concetta. Each had a special recipe for making the custard-like ricotta cream that filled the deep fried fritters.

    The original zeppole recipe, recorded in the 1830s by a Neapolitan duke, was similar to Gram’s fried dough rounds which she topped with tomato sauce or, as a treat, sprinkled with powdered sugar. (Please go to Search to read the full story)