Bread Pasta and Sauce

Tonight I made homemade pasta. This time I didn't roll it super thin to #7 but I rolled it to #4 and I loved it. I draped slabs of pasta on objects around the house, finding a few after the meal. I'm laughing. I made a red sauce with tomatoes, cubanelle peppers, onions, celery, and,fresh garlic. I sliced cucumbers and we ate ate my leftover home made coleslaw. I baked multi grain sourdough bread at noon and it came out great. Sweet dreams.

Skinny in Italy

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Baking while FLYING

When I'm flying (like I am today) I lose track of basic things like the fact that the bread is rising. When I came home from my walk the dough had risen, overflowing and then it fell back down. So I started over reshaping it while preheating the oven and all was fine. I did forget to put on the timer and then I forgot I was baking. My office is above my kitchen so usually my nose snaps me back to reality. Today it was the smoke alarm that alerted me that my 4 loaves were done. They are black bottomed (loaves of toast!) but delicious nonetheless.

Loretta LaRoche

Take a spin. Twirl around in a circle and say what's bothering you out loud. You'll feel silly and may even laugh. "It's hard to laugh and be stressed at the same time," says Loretta LaRoche, a stress-management consultant and the author of Life Is Short—Wear Your Party Pants.

Get outdoors. "When you go outside, you realize that you're not the center of the universe but just a part of it," says LaRoche. So your problems don't seem as big. To turn your stroll into a walking meditation, say "Peace" each time you take a step. Five minutes a day keeps stress at bay.

Give thanks. Keep a running appreciation list on your phone, suggests LaRoche. Being thankful every day—not only on Thanksgiving—puts frustrations in perspective.

Deck out your desk. Place a photo of a loved one or some fresh flowers near your computer. "It'll remind you that your world is not simply about paperwork, computers and deadlines—there is more to life than your desk," she says.

Cut the clutter. Straighten up your drawers or clean out the closet. Rifling through things takes up time and creates frustration. "These are mindful things that bring order to your life," she explains.

Find a new hobby. "New endeavors enrich our lives and give our minds a rest from our daily to-do list," she says. LaRoche suggests taking a new art class, hiking, singing, or getting involved in a book club.

Ahh. Admit it: You feel better already.

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Limber

The Mini Mart sells home made limber. The neighborhood kids buy it for 25 cents. I tried my first one and now I want to make it for my friends.
Article

Emotional Eating By Kelly James-Enger

Snack attack? Fight back!
Using food to manage your moods and feelings is a short term fix at best. We’ve got ways to get emotional eating under control.



Emotional Eating By Kelly James-Enger



Carl Davis first started comforting himself with food as a child.

“I think whenever I felt stress, or whenever I felt unloved, which I often did, I would eat because that would make me feel good,” says the California resident. “I discovered cookies early on and we loved each other for a long time. And M&Ms—I still have a problem with M&Ms.”

The habit continued into adulthood.

“I’ve eaten whole packages of cookies and entire extra-large pizzas by myself,” says Davis, the author of Bipolar Bare: My Life’s Journey with Mental Disorder.

While he’s become much more conscious of his food intake since having bariatric surgery, he still struggles sometimes. After he was rear-ended on the freeway recently, he bought chips and salsa and, of course, M&Ms to soothe himself.

“I was like, ‘I don’t care—I just want to feel good,’” he admits.

Davis’s story isn’t unusual. Many people turn to food to try to manage feelings like anger, boredom, anxiety, and loneliness. However, the short-term pleasure is often offset by long-term results like shame, weight gain, and worse overall health.


When Food=Love

Many people with bipolar deal with cravings and weight gain associated with their psychotropic medications. That’s a separate issue from emotional eating, which has roots in psychological rather than physical causes.

Understanding why we use food to manage uncomfortable feelings is the first step to breaking free from the emotional eating cycle.

“Emotional eating is eating in response to an emotional need as opposed to a physiological need,” says Carol Milstone, PhD, a clinical psychologist in private practice in Ottawa, Ontario. “In general, it provides a form of distraction. It takes away the emotional pain that people are feeling.”

But that distraction is only temporary—and illusory. “The emotional pain is compounded because afterwards, they feel guilt … and they feel out of control,” Milstone says.

Yet it’s a normal reaction to reach for food when we’re unhappy or stressed, says nutritionist Elyse Resch, a registered dietitian and co-author of the influential guidebook Intuitive Eating. …

“We learn from the moment we’re born that food is comforting,” says Resch. “It’s an inborn thing to know that food is going to be soothing, and food is a socially acceptable way to soothe ourselves.” The pattern of “feel bad, eat to feel better” is often learned during childhood, says Carolyn Coker Ross, MD, an integrative medicine specialist for eating disorders and author of The Binge Eating and Compulsive Overeating Workbook.

Bipolar-Forgiveness“A lot of it goes back to issues in childhood, which can be anything from poor relationships with parents … to a history of trauma, abuse, or neglect,” she says. “Foods high in sugar and fat light up the brain’s reward centers and give you a feeling of calmness or comfort that people long for.”

That’s what the Rev. Katie Norris was looking for as a child. When she felt lonely or upset, she would eat.

“I would come home from school and eat a lot of sugar,” says the El Cerrito, California, resident. “If I had a really bad day and there were no cookies or candy around, I would eat sugar out of the bag with a spoon.” Feeling physically or emotionally trapped, sad, or depressed still triggers the urge to eat. And she finds it hard to cut herself off from the “sweet stuff” once she starts indulging.

“There are ‘binge foods’ that make me feel worse, but in the moment make me feel better,” she says.



AMPED-UP EATING

Anderson’s emotional eating also tends to worsen during a depressive phase. Yet she says anxiety is actually her biggest trigger.

“If I’m very anxious about something I definitely eat,” says Anderson, who lives in The Villages, Florida. “It’s like I cannot cram enough food into my mouth. Sometimes it’s actually good food, a bowl of scallop potatoes with ham cut up in it; other times it’s chips and sometimes sweets.”

Some emotional eaters binge in secret, adding to the shame. Kresic of Toronto only gives in to her cravings for sweets at night, when she’s alone. Despite having made a healthy, balanced dinner for her family, sometimes in the late hours all she can think about is food.

“I’m a very giving person, and I guess I’m a people pleaser—giving, giving, giving, and not getting back recognition,” she reflects. When she reaches for sugary treats, “I think, ‘It’s a reward for all the work I’ve done.’”

Sometimes she manages to overcome the cravings. Other nights, she winds up in her kitchen, unable to stop eating whatever sweet things she can find.

Depression doesn’t necessarily trigger her urge to binge. “But in a hypermanic stage, that’s when it’s really at its worst,” she says. “It feels good to feel good.”

Breaking the habit of reaching for food when you’re feeling uncomfortable, or sad, or anxious, or simply bored takes a two pronged effort—dealing with root causes and substituting alternate behaviors. Here are five strategies that can help:



1 Face those feelings

The expression “stuffing your feelings” perfectly describes the attempt to bury emotions under an avalanche of food. To break the pattern, you have to be willing to recognize and experience unpleasant emotions, to “sit with” those emotions instead of trying to sublimate them.

One way to do that is by becoming more mindful about identifying your mental state, says Milstone—perhaps anger, or loneliness, or feeling overwhelmed. “The first step is identifying when the stress [or emotion] is starting,” she explains.

Being mindful helps you recognize what is happening inside—and what feelings you’re trying to escape from. That may involve looking at the bigger picture of what troubles you, whether that’s things that happened in your past or something in the current state of affairs.

“The biggest thing I push is to help people identify issues that need to be dealt with—childhood issues that they haven’t dealt with, or lives that are out of control,” says Ross. When you address these, she says, you’ll find that the urge to “eat your feelings” dissipates.



2 Tap into true hunger

Emotional eating patterns often short-circuit the body’s natural sense of hunger and satiation. For Norris, added weight from overeating would send her too far in the other direction.

“I would under-eat to try to make up for eating all the sugar and then I would crave protein and fat, and I think that started me binging on other foods as well, because I was out of balance,” says Norris. “When you yo-yo diet, you get totally out of sync of when you’re hungry.”

One solution: intuitive eating. That means paying close attention to your physical sensations so that you’re eating only when you’re physically hungry—and not eating when you’re not. By tuning in to your body, you also learn to put down the fork (or the bag of chips) when you’re full, says Resch.

Ideally, over time you will default to a more healthful diet as you come to recognize how different foods affect you.

“Intuitive eating is the ability to trust your body to tell you when you’re hungry and when you’re full, and which foods feel good and comfortable in your body,” says Resch. “Intuitive eating means you honor the signals your body gives you. It’s inside out, instead of outside-in.”

It also means that when you’re not hungry and you want to eat, you ask yourself what you really need. Maybe it’s soothing yourself with reassuring words instead of what’s in your refrigerator. Maybe it’s talking to another sympathetic soul, or journaling about what’s going on. Maybe it’s turning on a good comedy show as a way to lift your spirits. Unless you’re physically hungry, food will not fill that void.



3 Distract yourself

When you are tempted to eat, it helps to find a way to keep your mind off your cravings. This is especially useful when food becomes a form of entertainment to stave off boredom.

Physical activity can be effective—a walk around the block instead of into the kitchen, for example. Norris listens to music. (In fact, she has customized playlists for when she’s feeling manic or depressed.) Kresic uses deep-breathing techniques.

For Davis, meditation is the key.

“You get a kind of equilibrium … if you can get your mind in balance, or equilibrium, you can resist those things generally speaking—except when you get nailed on the highway and then you just want to feel better,” he adds with a laugh.

Anderson volunteers for charities and knits and crochets everything from baby items to skull caps for military service members to winter hats for schoolchildren.

“My hands are so busy I don’t have the time to eat!” she says.

A distraction won’t address your underlying emotional issues, but it can divert you from using food as a stopgap.



4 Find other joys

The urge to use food to make yourself feel better may lessen if you add more pleasure of other kinds to your life.

Bipolar-CreativityStart a list of activities that make you happy and give you satisfaction, then look for ways to incorporate them into your routine. It can be as simple as a relaxing stroll in the park or spending time with someone whose company you enjoy.

Doing things that leave a positive afterglow will help you modulate your mood overall—and make you less likely to turn to food when you’re not truly hungry.



5 Eat right

Foods we turn to for comfort tend to be high in carbohydrates and the unholy trinity of poor diet: saturated fats, salt and sugar. Apparently our brains are wired to desire foods loaded with fat and calories because those foods were most efficient at keeping our ancestors alive during times when food was scarce—which is rarely the case nowadays.

Yet according to Resch, eating well is especially important when taking psychiatric medications.

“For medications to work well, you need the precursors for making the neurotransmitter receptors,” she says. “Eating balanced meals regularly will help the medications work better.”

We all know the drill: Aim for a diet that contains lean protein, whole grains, healthy fat, and a variety of fruits and vegetables.

Furthermore, the connection between a nutrient-rich diet and better mental (and physical) health is strongly established—as is the association between junk food and depression. The better you eat, the more you strengthen your defenses against stress and the low moods that can tip you into emotional eating.




Tagged with: emotional eating, Fall 2014, feelings, food, weight gain

Friends: Come for Supper

I have basil semolina dough waiting for me to roll out.

String Bean Meditations

Yesterday morning I got in a swim before our SLATER PARK PAWTUCKET PARADE performance and I even had a few moments to rinse and decapitate my big bag of string beans so I could make a garlic stir fry when we came home hungry. As I was doing this chore I realized it was a perfect calming and meditative activity. My friend Sally was occupying my thoughts. Sally Larrick is an excellent cook weaver musician photographer and a Buddhist. She has the ultimate meditations in the kitchen approach to making food. She one made a pecan pie starting with picking and shelling the pecans, and making the crust from scratch. She also makes etouffe a French New Orleans shrimp butter sauce that she fed me over brown rice. Her husband made their gorgeous oak kitchen table. She is a weaver by trade and she dyes the wool before threading the loom. She may even chase down and shear the sheep. She can sing and play upright bass and she can sew anything from a bolt of fabric. She once made a fold up foam rubber couch-chair-bed. I slept in when I visited. She's made a bathrobe a dress shirt and a gorgeous blouse.

The String beans cooked with my simmered all day garbanzo beans and sauteed garlic were amazing over rice for supper at ten PM. Food is healing.

Pasta Tango

Last night I prepared the semolina and egg dough with fresh basil, salt, black pepper and Adobo and had it waiting when my husband got home. I fed the dough through the hand cranked pasta machine while turning the crank and my husband caught the paper-thin sheets of pasta so they didn't stick together. It was an intricate kitchen tango requiring focus, concentration and patience. My husband hung the noodles on our clothes rack and separated and dried the macaroni while fending off the cat and dog. I told my husband, "this is so romantic and now we get to cook it and eat it. People should do this as a form of marriage counseling." I made a simple marinara sauce with fresh garlic olive oil crushed tomato, salt and oregano. Next time I will just have the pasta plain with butter and salt to really taste it. I was amazed at how much pasta came out of a cup of semolina and one egg.

The Science of the Best Fresh Pasta

Cooking

Now's the really easy part. Boil up some salted water and toss those noodles in. They'll cook quickly—I'm talking 60-seconds quickly—so be ready to taste and drain them almost immediately. That said, while fresh pasta cooks rapidly, it's important to make sure that it's thoroughly cooked. Unlike dry pasta, it actually gets slightly firmer during the first phase of cooking. If you don't cook it long enough, the egg and flour proteins won't set, your starch won't fully hydrate, and you'll end up with a kinda pasty pasta. Personally,I like my pasta cooked for around 90 seconds, but you may find that you prefer a shorter or longer boiling time. Just don't exceed two minutes—that's when it starts to get mushy.

Tah dah!

Here's another article worth reading.

Playing with Dough

We've been all excited about the rain expected today after a hot and dry summer. I baked bread today and while it was baking I mixed up a batch of pasta dough for home made macaroni. I've been dreaming about egg noodles and I found Federal Hill semolina in my freezer. Read more about how simple and fun pasta making is here.

Susan Olson's Magnificent Corn Oil Pie Crust

pie crust recipe:

Basic 9 inch pie

3 Cups King Arthur unbleached flour
3/4 Cup Corn oil (I find it should be corn oil)
6 T combination of milk and water - or just cold water if no milk around
Mix lightly and form into two balls
(I'd add a teaspoon of Kosher salt.)

Roll between wax paper, Put in pie pan - if things are off, patching is easy as dough is quite moist and pliable.

Put fruit in crust - add 1/2 C or a little more sugar depending upon desired sweetness. If apples - just sugar - If berries or peaches need to mix sugar with some flour.

Dot with butter
Add top crust - cook at 425 for 40 or so minutes - until brown and bubbly.

Also see KING ARTHUR RECIPE below for one pie crustsource.

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup (2 3/8 ounces) vegetable oil
3 to 4 tablespoons (1 1/2 to 2 ounces) water or milk

I LOVE Anne Lamott

This is the Anne Lamott Anti-Diet that I usually post right before New Year's Eve, when you may feel vulnerable and somewhat battered after the last few days/weeks/years of festive family get-togethers, or estrangement, and have decided that you are going on a diet. Your life will improve beyond measure and everyone will like you more! Plus, in an act of Christian charity, you will help bail out the ever-struggling 80 billion dollar diet industry.
But summer is just as much a nightmare as the holidays, in terms of assaults on one's sense of self and beauty, so I am going to run it now, for those of you--ie me--who need a tiny reminder:
We need to talk.
I know you are planning to start a diet next Thursday, January 1st. I used to start diets, too. I hated to mention this to my then-therapist. She would say cheerfully, " Oh, that's great, honey. How much weight are you hoping to gain?"
I got rid of her sorry ass. No one talks to ME that way.
Well, okay, maybe it was ten years later, after she had helped lead me back home, to myself, to radical self-care, to friendship with my own heart, to a jungly glade that had always existed deep inside me, to mostly healthy eating, but that I'd avoided all those years by achieving, dieting, binging, people-pleasing, multi-talking, and so on
Now when I decide to go on a diet, I say it to myself: "Great, honey. How much weight are you hoping to gain?"
I was able to successfully put on weight during my last book tour by eating room service meals in a gobbly trance in 13 different cities. So that was exhilarating, as I may have mentioned several hundred times that I have had the tiniest, tiniest struggle with food and body image for the last--well, life time. Hardly worth mentioning.
And then, after book tour, I accidentally forgot to starve myself in December, or to go back to the gym, which I've been meaning to do since I had a child, 24 years ago.
So I am at least five pounds up--but thankfully, I do not currently have a scale, because as I've said before, getting on a scale is like asking Dick Cheney to give you a sense of your own self-worth every morning.
I can still get my jeans on, for one reason: I wear forgiving pants. The world is too hard as it is, without letting your pants have an opinion on how you are doing. I struggle with enough esteem issues without letting my jeans get in on the act, volunteering random thoughts about my butt.
By the same token, it feels great to be healthy. Some of you need to be under a doctor's care. None of you need to join Jenny Craig. It won't work. You will lose tons of weight quickly, and gain it all back, plus five. Some of you need to get outside and walk for half an hour a day. I do love walking, so that is not a problem for me, but I have a serious sickness with sugar: if I start eating it, I can't stop. I don't have an off switch, any more than I do with alcohol. Given a choice, I will eat candy corn and Raisinets until the cows come home--and then those cows will be tense, and bitter, because I will have gotten lipstick on the straps of their feed bags.
But you crave what you eat, so if I go for 3 or 4 days with no sugar, the craving is gone. That is not dieting. If you are allergic to peanuts, don't eat peanuts.
So please join me in not starting a diet January 1st.
It's really okay, though, to have (or pray for) an awakening around your body. It's okay to stop hitting the snooze button, and to pay attention to what makes you feel great about yourself, one meal at a time. Horribly, it's yet another inside job. If you are not okay with yourself at 185, you will not be okay at 150, or even 135. The self-respect and peace of mind you long for is not out there. It's within. I hate that. I resent that more than I can say. But it's true.
Maybe some of us can try to eat a bit less, and walk a bit more, and make sure to wear pants that do not hurt our thighs or our feelings. Drinking more water is the solution to all problems.
I'll leave you with this: I've helped some of the sturdier women at my church get healthy, by suggesting they prepare each meal as if they had asked our beloved pastor to lunch or dinner. They wouldn't say, "Here Pastor--let's eat standing up in the kitchen. This tube of barbecue Pringles is all for you. i have my own" And then stand there gobbling from their own tubular container. No, they'd get out pretty dishes, and arrange wonderful foods on the plates, and set one plate before Veronica at the table, a plate filled with love, pride and connection. That's what we have longed for, our whole lives, and get to create, now. Wow! And God bless you all real good, as my pastor always says.

Letting Go

Love, in fact, is the art of letting go.

Thomas Merton, in The Way of Chuang Tzu, wrote, “The beginning of love is the will to let those we love be perfectly themselves.”

Howard Thurman articulated the relationship between letting go and love this way:

“I have always wanted to be me without making it difficult for you to be you.”

Article

Celebrate your Victories: Gold Stars and Rubber Stamps

Appeal to your inner kid: try using gold stars or rubber stamps to record achievements in your calendar.

Keep a food Diary

A simple pen and paper can dramatically boost your weight loss. Studies show the act of writing down what you eat and drink tends to make you more aware of what, when, and how much you're consuming -- leading you to ultimately take in fewer calories. One study found that people who kept a food diary six days a week lost about twice as much as those who only kept a diary one day a week or less.
-WebMD

Might Lower your Odds of getting Alzheimer’s Disease

The MIND Diet May Help Prevent Alzheimer’s
By Camille Noe Pagán
WebMD Feature
Reviewed by Neil Lava, MD

Want another great reason to eat healthy? The food choices you make daily might lower your odds of getting Alzheimer’s disease, some scientists say.

Researchers have found that people who stuck to a diet that included foods like berries, leafy greens, and fish had a major drop in their risk for the memory-sapping disorder, which affects more than 5 million Americans over age 65.

The eating plan is called the MIND diet. Here’s how it works.

Brain-Friendly Foods

MIND stands for Mediterranean-DASH Intervention for Neurodegenerative Delay. It’s similar to two other healthy meal plans: the DASH diet and the Mediterranean diet.

But the MIND approach “specifically includes foods and nutrients that medical literature and data show to be good for the brain, such as berries,” says Martha Clare Morris, ScD, director of nutrition and nutritional epidemiology at Rush University Medical Center.

You eat things from these 10 food groups:

Green leafy vegetables (like spinach and salad greens): At least six servings a week
Other vegetables: At least one a day
Nuts: Five servings a week
Berries: Two or more servings a week
Beans: At least three servings a week
Whole grains: Three or more servings a day
Fish: Once a week
Poultry (like chicken or turkey): Two times a week
Olive oil: Use it as your main cooking oil.
Wine: One glass a day

You avoid:

Red meat: Less than four servings a week
Butter and margarine: Less than a tablespoon daily
Cheese: Less than one serving a week
Pastries and sweets: Less than five servings a week
Fried or fast food: Less than one serving a week

The Benefits

One study showed that people who stuck to the MIND diet lowered their risk of Alzheimer’s disease by 54%. That’s big. But maybe even more importantly, researchers found that adults who followed the diet only part of the time still cut their risk of the disease by about 35%.

On the other hand, people who followed the DASH and Mediterranean diets “moderately” had almost no drop in their Alzheimer’s risk, Morris says.
[...]

Scientists need to do more research on the MIND approach, “but it’s a very promising start. It shows that what you eat can make an impact on whether you develop late-onset Alzheimer’s,” which is the most common form of the disease, says Cecilia Rokusek, a registered dietitian at Nova Southeastern University.



“Make a point to drink several glasses of water a day, too.”

Last, understand that even though diet plays a big role, “it’s only one aspect of Alzheimer’s disease,” Fotuhi says. So get regular exercise and manage your stress to lower your risk even more, he says.

Best Bread in the World

I just made the best bread in the world. TRUE!! My secret? The flour, and sourdough starter and 40 years of dough handling.

Tomato on Toast with Fresh Basil + Red Onion

August is all about the tomato sandwich.

Vegetable Orgy

Every night I take out my 12" skillet and pour in olive oil and sautee fresh garlic then I add Adobo and all my favorite vegetables. Last night it was green beans, cauliflower, kale, red onions, broccoli and black beans and splash and Teriaki sauce and kosher salt. There isn't a vegetable I don't like so I make my choices based on prices and colors.

Tuna Patties

Here

Brazilian Cheese Bread Pão de Queijo

Here!

and

Here

Brazil

We have wonderful new neighbors who are from BRAZIL. They invited us over last night for amazing Brazilian food. Read

Brazilian Butcher Shop Milford Massachusetts Acougue Vale Do Aco

Acougue Vale Do Aco brings a taste of Brazil to Milford. Named after the mid-Atlantic, industrial Brazilian city, this butcher shop's name roughly translates to "Steel Valley Butcher." Customers can find a variety of fresh, choice cut meats and fish. In addition to traditional to-order cuts, owner Azevedo prepares thinly sliced, grill-ready churrasco cuts. The showcase features Acevedo's homemade beef, chicken, pork and mixed sausages. The shop also carries various American dry goods groceries and food products from Brazil and Spain. The menu offers daily butcher specials.

132 Main St Milford MA 01757
(508) 244-4878

FRANKLIN: Feast of Saint Rocco: It's the Food!

Feast of St. Rocco delights

FRANKLIN Massachusetts- Thousands of people descended upon the grounds of St. Mary’s in Franklin Saturday to honor St. Rocco, the patron saint of the sick, at the 37th annual event in his name.

The Feast of St. Rocco, a weekend-long festival with food, games, carnival rides, music and other activities, began with the story of Nick Verna, which is printed each year in the event’s booklet.

According to the story, Verna, as a child, became ill. After the boy failed to show improvement for some time, his mother took him to a shrine of St. Rocco not far from their home.

“After the visit, Nick began to improve and was soon well,” the story tells. “His mother often told him that he owed his life to St. Rocco.”

After recovering, Verna made a promise to St. Rocco that he would erect a statue of the saint in St. Mary’s church and in 1959, he was finally granted permission to do so on the grounds behind the old St. Mary’s School.

By 1979, shrubbery had grown and hid the statue from view, but Father Michael Guarino rediscovered the statue and declared that a feast should be held in honor of the saint and Verna’s story, according to Peter Brunelli, one of the event’s co-chairmen.

Brunelli, escaping the heat with co-chairmen Michael DeGrazia and Tom Olsen in a small office on the grounds, said the event, which takes a year of planning and coordinating, keeps growing.

Planning for the event never ends, and even during the event Saturday, Brunelli said a band has already been hired for next year and he was keeping tabs on how much food was sold so far so they can prepare for next year’s event.

“It gets bigger every year,” he said, adding that the event typically draws about 6,000, mainly due to the 900 pounds of sausages, 650 pounds of dough and 6,000 cannoli and other homemade Italian food on hand at the feast.

“Everybody tells us – it’s the food,” he said.

Zachary Comeau can be reached at 508-634-7556 and zcomeau@wickedlocal.com. Follow him on Twitter @ZComeau_MDN.

Casa de Carnes Framingham

Casa De Carnes is a family run and managed store in Framingham which was started 13 years ago by Edson Marinho and now being efficiently managed by Elisa Marinho and Edson Marinho Jr. The Marinho's pride themselves on the freshness of their meats, which includes all cuts of meats, chicken breasts and wings. They buy their meats almost every day.

Casa De Carnes, Framingham has been serving the metrowest area with fresh meat cut to order and the best brazilian food. The family run store caters to the needs of clients who require their meat cut to perfection. Our unbeatable products, convenient processing service, and our 100% Satisfaction Guarantee allows us to provide our customers the very best in Framingham!

We carry the best meat, Brazilian Grocery, Vegetables, Drinks, Milk, Egg, Fish, Beans, Rice, Plantains, Beauty Products, Tropical Juices, Cookies and Chocolates.Here
located at 125 Howard Street, Framingham, MA 01702

508-626-0811 Hours: Mon - Sat: 8:00 AM - 9:00 PM
Sun: 8:00 AM - 5:00 PM