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1920 s building their parents were italian immigrants that came to america via ellis island in the 20 s to make a better life for themselves father giovanni bob berghino and mom gilda moved the family west from the upper west side of manhattan in the mid 40 s bob opened a bike shop in beverly hills called bob s cycles where he was known as the cities best bikesmith bob s cycle s was located at the south east corner of robertson wilshire it s now a bank of america gilda bob berghino when we moved in i immediately took a liking to ed berghino something about ed instantly felt like family to me maybe it was the bickering between he and his sister viv but most probably it was the warmth i felt being around them often i d hear them outside my window in the morning going back and forth about one thing or the other so i d go over and join them for a cup of coffee and we d chat they d tell me old stories of their family and the neighborhood while one or the other would invariably disagree with something anything or everything when things really got heated they d curse each other out in italian that s when it really got good every christmas i could always count on a gift of panettone bread from ed viv and it was usually gone in about an hour we often talked about food and their mom cooking rich northern italian dishes one of the recipes was to poach a dozen eggs in heavy cream and a stick of butter serve over polenta that is my kind of food you could seriously gain 5 pounds from hearing about the cream sauce dishes their mama always made i ve spent quite a few meals in and out with them one of our favorite outings is bob s big boy in toluca lake it s fun kitschy and the burgers rock last year i had the neighbors on both sides of me over for christmas morning breakfast i made my mom s famous egg casserole that s been handed down from generations and we all sat and talked about old stories it was truly a great christmas morning i ve always said that family is about who you want to be with not who you have to be with the same goes for the holidays viv was such a sweet caring soul she taught for most of her life and must ve been an awesome teacher because she had so many students come back to her later in life to tell her how much she meant to them i can totally relate to those students and their love for their teahcer my 7th 8th grade band teacher changed my life she said i could do anything in life anything and everything i wanted to she had no idea what kind of monster she created i believed her and have carried her words with me throughout my life i will forever be indebted to her for believing in me so for viv and any teacher that can have such a profound affect on a human being i say is a saint here s ed and mom gilda a month before viv passed was the 10th anniversary of my grandma pearls death her birthday was also this month and she would ve been 86 my grandma pearl taught me so much about cooking and baking when she died i was left her 60 s avocado green kitchen aid mixer i call ethel the thing is a tank i love it and don t think i could possibly live without it i was also left with her holy grail her cookbooks both her handwritten recipes and her better homes cookbook from the 50 s these are like bibles to me from my great grandma jessie s lemon meringue pie and her date cookies to grandpa s peanut brittle grandma pearls banana bread and so many more recipes and of course the ever lovin breakfast casserole i cooked for ed viv last christmas ed viv and mom gilda so dear viv this blog is dedicated to you and all the teachers whom i believe truly have the most important job in the entire world to be able to positively influence youth is so empowering and such a huge responsibility that when it is accomplished it should not only be rewarded but remembered and honored and observed forever in honor of viv i give you the recipe for our families holiday breakfast casserole it s the last meal i cooked for viv and it s something my family loves to eat it s really easy and tastes awesome holiday breakfast casserole half loaf 6 8 pieces enough to cover bottom of dish cheap white bread like webers cut in 1 2 inch cubes 1 dozen fresh eggs 4 cups grated cheddar cheese prepackaged works great but it should be whole milk cheese 2 tubes of jimmy dean ground sausage 1 2 tsp ground mustard 1 can campbell s cream of mushroom soup 1 2 cup milk 1 2 cup milk mixed into eggs optional ingredients diced bell pepper diced onion sliced mushrooms preheat oven to 350 f grease 9 12 glass casserole dish in frying skillet cook both tubes of ground sausage like you would ground beef for tacos or spaghetti while sausage is frying beat 1 dozen eggs with 1 2 cup milk and ground mustard slice bread into 1 2 inch cubes and layer the bottom of your casserole make sure your dish is greased drain the oil off of your sausage once it is well browned very important to drain the sausage i know that reads like yelling but learn from my mistakes spread the sausage evenly over the bread cubes and then spread an even layer of half the cheese over the sausage reserving half for the top if you re going to use the optional ingredients spread them now it s perfectly great without them now pour your mixed eggs over the entire dish and spread remaining cheese on top of that the secret my family always makes this the night before and puts it in the oven in the morning this way everything has a chance to really soak in you can put it in the oven right away as well whatever you do don t forget the cream of mushroom when i make it the night before i always set the can of soup on the stove so that i don t forget to put it over the top in the morning to add in a bowl mix 1 2 cup milk to the can of mushroom soup and pour evenly over entire casserole i usually bake it for about 45 minutes covered with foil and then another half hour to 45 minutes uncovered bake it until it s bubbling and at least golden brown on top my family likes it a little more well done on top take out and serve immediately serves 8 10 normal people and 4 6 in my family this what it looks like but it still could be a little more browned happy arteries i mean holidays comments 5 comments tags breakfast casserole categories breakfast casserole comfort food family food holidays italian recipes uncategorized it s that time of year 4 11 2010 to get depressed i don t know about you but as much as i am happy around the holidays i get a little depressed too soooo there s nothing like a cookie to cure that depression matter of fact these recipes may have come from the depression era most likely they ve been around well before that but my great grandma was definitely apart of the depression era and she introduced them to me now i m introducing them to the la times cookie bake off contest and to you bloggers click here to vote for me http upickem net 3vnbca1h4bz r 37960 i m entered in the la times cookie bake off with my families cookie recipe called aunt goldie s date filled nuggets every year my great grandma jessie olson would make this family recipe and i was always the first to finish them grandma jessie was an amazing baker every christmas she d bring over huge tupperware containers filled with different cookies as well as several of her famous pies my two favorite cookies of hers were her molasses iced cookies and her date cookies little did i know a lot of the recipes were handed down or were altered by other people in our family i found all of this out when my grandma pearl died and left me all of the family recipes the books are priceless and contain years and years of recipes by my family a lot of them quickly written down with no complete instructions i guess they cooked and baked so much they just needed the ingredients although i noticed that some of the recipes are clearly missing some ingredients luckily i learned from the best so it was pretty much common sense that you can t make a cookie without flour and now to set the mood here is one of my favorite christmas songs my entry into the la times contest is the following recipe for aunt goldies date filled nuggets which grandma olson perfected every christmas aunt goldie s date filled nuggets 4 1 2 c all purpose flour 1 1 2 c sugar 1 c butter soft 1 tsp vanilla 2 eggs 1 2 c sour cream 1 tsp baking soda 1 2 tsp salt 1 tsp baking powder date filling 1 lb dates diced or in food processor 1 c sugar 1 1 2 c water boil all until soft in paste form let cool in the refrigerator cream butter sugar then add eggs one at a time mix soda into sour cream and add stir flour baking powder and salt in a separate bowl and add little by little to wet ingredients you may chill dough or roll out on a floured surface immediately use a 2 inch round cookie cutter to cut out rounds or a round juice glass floured cut an even number of rounds and place a dollop of date filling on half cover those with the other half of cut outs and pinch all sides by hand or fork place on an ungreased cookie sheet bake at 350 f until golden brown about 10 15 mins continue until all the dough and or filling is used and to get plenty of good cheer i eat aunt goldie s minted nuts here s a recipe for aunt goldie s nuts exactly like my grandma pearl wrote it down i love that my grandma instructs to stir in a circular motion wait until you see some of the other recipes she wrote down grandma pearl often wrote in phonetics like her recipe for chile con queso she writes chilly con kay so comments 1 comment tags christmas cookie cookie date cookie date filled cookie dessert mint nuts minted nuts xmas cookie categories cookie dessert family recipes uncategorized chicken yumplins 31 03 2010 for as long as i ve been an adult people have always assumed and asked if i m from the south i am from south of l a and south of california but i m not from any region of the south as in confederacy or n ahlin s or hard hearted hannah the vamp from savannah a little ella for ya one time while on some tour i was in northern florida and a guy asked me where i was from and i said l a and he said in the most hickish southern accent you can possibly think of lower alabama um no and who ever knew florida was apart of the south and while we re on the subject why is virginia considered the south it s pretty far north but if you ve ever been there you don t doubt you re in the south once when i was in west virginia we got to town before internet and called a local bar to ask if they knew of any happy bars in town after explaining what happy meant the lady at the bar said on the phone in the most hickish deep in the hills missing tooth kind of voice i don t know of any butt fuckin bars in town and if i did i wouldn t tell any faggots where they were click welcome to west virginia not for lovers i do love the south don t get me wrong and i have several things to be thankful for in the south one being paula deen who will realize one day she wants to adopt me isn t she cute another thing i m thankful for is the waffle house where i learned to love grits and kitchens where i could actually watch them add a pound of butter to my food thank you waffle house for all of your after show meals your drunken nights in jackson mississippi i was surprised to find a gay lesbian bank g l bank and they had an atm we don t even have one in west hollywood don t ask what i was wearing it was 1998 i guess my taste for food has always veered the southern way as well i m a huge fan of soul food southern creole fried anything and butter rolled in cheese dipped in batter fried and slathered with mayo another time on tour i was so excited when our bus driver s mom was going to host the whole cast at her southern home for a real home cooked southern meal all 50 of us got there and the whole neighborhood had come together to cook us up some amazing food there were quite a few vegetarians on that tour so it was pretty hard for them to find something they could eat that didn t have pork something in it they zeroed in on salad and biscuits while biting into the biscuits we discovered something chewy like an apricot with no flavor one curious vegetarian chimed in and said what is this chewy stuff in the biscuits momma of the south replied oh that s just a bit of cracklin cracklin we said what s that momma south said it s pig skins i think all of their faces turned green and they quickly covered their mouths with their napkins and ran top speed to the bathroom like a fire lit under their ass i was laughing my face off oh man i still laugh to this day anyhow you ll see a lot of comfort southern inspired food recipes here because somehow it s how my dna is geared the other night i had a hankerin for chicken dumplins so here i share with you a killer recipe for this southern classic this recipe will not disappoint you chicken yumplin dumplins 2 hours start to finish serves about 6 tools stock pot ladle mixing spoons tongs ice cream scoop paper towels plates bowls 5lbs chicken thighs you can get them prepackaged this way 2 3 large carrots 2 3 stalks of celery 1 brown onion 6 tbl flour 1 4 cup white wine 1 4 cup cream 4 1 2 c chicken broth 2 bay leaves fresh is best if you can get it 1 tsp fresh thyme again fresh is best but dry will do 1 c frozen or fresh peas 1 tsp parsley 4 tbl butter 2 tbl oil vege or olive salt pepper dumplings 2 c flour 1 tbl baking pwder 1 tsp salt 3 tbl reserved chicken fat from frying 1 cup warm whole milk okay this can be made in one pot first pat your thighs dry then salt pepper them dice your onion and chop celery and carrots into 1 4 inch pieces and set aside in your stock pot heat 2 tbl oil to cover bottom until just smokin add half your thighs fat side down and fry both sides until golden brown about 5 10 minutes each batch remove to paper towels and do the second batch in the chicken fat oil the same way and remove drain all the fat in the pan into a cup to reserve for use later melt the 4tbl of butter in the pan and add onion carrots celery cook until onions are transparent multi task while those are cooking by removing the skin off your chicken thighs once the onion is well cooked add the 6 tbls of flour to make a roux thickener mix until all veggies are coated now slowly add your wine chicken broth while mixing at the same time and then the cream it ll start to thicken like a gravy almost now add your chicken thyme bay leaves bring to a boil then put on low to simmer for 1 hour after the hour remove your chicken to a large cutting board and carefully shred the chicken off the bone being careful to remove any fat or bones remove the bay leaves and add the shredded chicken parsley and peas salt pepper to taste i even add a little garlic salt and sometimes sliced mushrooms leave on a simmer now make your dumplings in a bowl combine flour salt and baking powder in a micro proof glass heat your milk and chicken fat for about 30 seconds until around 100 110 f degrees add that to the flour and stir until fully incorporated 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