Tag Archives: family

Advocate for Change, a Guest Post by My Daughter, Alex

credit_Jane_Mount_from_Ideal_Bookshelf AlexHeadshot

My daughter, Alex, a former federal prosecutor, volunteers her time to reform the criminal justice system. I asked her to contribute today in the hopes that her words will inspire others to volunteer and advocate for a more just world: 

I am passionate about criminal justice reform in my home state of Georgia. My parents (hi mom!) always encouraged me to speak up when I encountered injustice and to be a passionate, informed advocate for change!

It is time to radically overhaul our criminal justice system. 1 in 13 adults in Georgia are under some sort of supervision (this includes probation, parole, prison or jail). Additionally, half of the prison population and two-thirds of the jail population have a mental illness. As a result, our criminal justice system is the country’s largest mental health institution. The rise of incarceration is directly correlated to the destruction of our country’s mental health resources.

Prosecutors are the most powerful actors in the criminal justice system. And many people don’t realize it but sheriffs both (1) run a police force and (2) manage county jails. It is especially important to elect progressive sheriffs since they serve both functions.

This is why I volunteer with Informed Georgians for Justice (IGJ). IGJ is a non-partisan organization comprised of volunteers from across the state. The organization empowers citizens to advance criminal justice reform through informed voting in sheriff and district attorney races. Many voters do not realize the tremendous impact these elected officials have on criminal justice.

IGJ aims to educate the public about why these elections matter, and about the specific candidates’ policy positions. IGJ does not endorse any candidate.

Currently, IGJ is conducting a state-wide voter education project sponsored by the Georgia NAACP.  IGJ is gathering information from candidates for the 2020 sheriff, district attorney and solicitor races through a questionnaire containing approximately 35 yes/no questions regarding implementation of specific justice reform measures.

Questionnaire responses are posted on our website, and our website is updated daily as IGJ receives additional responses. if you’re in Georgia, please visit our website today to learn more about your local sheriff and district attorney races. If you are not in Georgia, please research local candidates and vote for progressive prosecutors and sheriffs!

Recommended reading and viewing: 

BOOKS AND ARTICLES 

The New Jim Crow by Michelle Alexander 

Charged by Emily Bazelon

Larry Krasner’s Campaign to End Mass Incarceration 

Bail Reform, Explained 

MOVIES

The Kalief Browder Story (available on Netflix)

13th (available on Netflix)

Just Mercy (available on Amazon Prime)

Shelf illustration by Jane Mount

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NOW AVAILABLE: Italy is My Boyfriend

Copy of Confetti Annette (1) 71eEt76QB3L I am thrilled to announce my memoir, Italy is My Boyfriend, is finally here! I am so excited to share my adventures in Italy with you.

To celebrate, I am hosting a giveaway on my Instagram page. The winner will receive all three of my books, signed. Head over to my Instagram feed to enter!

Frances Mayes, the author of Under the Tuscan Sun, will be joining me on my Instagram Live, Thursday May 28th at noon. We will be discussing her latest book, Always Italy, as well as my book, Italy is My Boyfriend. I cannot wait to chat all things Italy with Frances! Grab your lunch and join us on Thursday.

Additionally, plan to join me and editor in chief of Atlanta Magazine, Betsy Riley for a virtual talk in partnership with the Atlanta History Center on June 18, 2020 at 7 PM. Find more information here. 

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Learning and Growing in the time of Covid-19, and What’s next…

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Where this all began…
The last week of February, Frank and I traveled back to our fortress in Fivizzano, Italy. I was there to start shooting my new cookbook, La Fortezza Cookbook (Rizzoli, NY), when the virus started to take hold in Milan and the surrounding area. I thought I was safe from the virus’s reach since the fortress is in such a remote area of Italy. However, shortly after I arrived, the local hospital shut down because 2 patients tested positive for COVID-19 and the entire staff was quarantined. After speaking with my family (Frank had left a couple of days earlier), I made the difficult decision to travel back to the United States, putting my cookbook shoot on hold.

Coming back to the United States was a surreal experience. I departed Italy on March 7th, just three days before President Trump closed all travel between the United States and Italy. I had a mask and plenty of Clorox wipes and hand sanitizer. The surgical mask was mainly so I would not touch my face. It also gave me a vague sense of comfort. And, we now know now that was a very good decision on my part. On the bus to the plane, a man was standing next to me in a full hazmat suit carrying a briefcase. I was the only other person wearing a mask; me and the hazmat suit guy. I was nervous and filled with a sense of dread.

I wiped down the seat, tucked into my book, and we took off. In Rome, I headed to the Alitalia lounge near my gate. Usually, my husband and I look forward to spending time in this lounge as the food is amazing, and they have a pizza oven. However, this time I was full of anxiety. I had an espresso and washed my hands about a million times until it was time to board.

At the gate, we all filled out a form and had our temperatures taken before we were allowed to board. The flight was long, and I could hardly wait to land. Once we got to customs, I was asked where I had been, a standard question. I replied, “Italy”. The customs agent stamped my passport and said welcome home. That’s it. No temperature taken, no special line, nothing. I was concerned since so many people, most likely some infected just walked through into Atlanta or other destinations. It makes sense how this virus spread so easily in the months before. But I was so dismayed that this was not being taken seriously at the Atlanta International customs terminal entry to the US. What the heck?

I arrived and immediately was on a two-week self-imposed quarantine, as was Frank (his company suggested it since he arrived from Italy, one of the most infected countries at the time. Now England has surpassed Italy’s numbers, sadly). We watched the grave news from Italy, talking to friends in Italy every day—thank God for the internet and WhatsApp! I left on a Saturday, and by Sunday the Italian Prime Minister put Italy into lockdown. They were completely locked down for 2 months.

Back in the US…
After our 2 week self-quarantine, Frank and I remained locked down at home upon our return. His practice shut down, except emergencies. I was worried every time he had to go take care of patients, but that is all part of being a doctor’s wife. He’s careful. I had plenty of time to work on writing my book, La Fortezza Cookbook, and test recipes with Frank as my taste tester. We watched endless reports and lots of old movies. Read books and took long walks every day since our street is beautiful and deserted. Of course, we cleaned the house since our housekeeper was not coming anymore. We walked the dogs, who were endlessly grateful that we were home 24/7. Since I am very organized, I did minimal reorganizing.

Our daughter just moved into a new house, and she was homebound working. She’s a lawyer and luckily was able to work from home, but since her house was empty, she started to look around and realized she needed to get a few things for their home. Lucky for her, so many things were on sale, and she was able to support the economy by taking advantage of great sales. We managed to decorate using emails and Facetime to place things. She’s got a great eye, and she has been doing a great job. Our son, who lives in Austin, is a Data Scientist, so he too was able to work from home. He also just moved into his place, so I did help him as well with placing furniture via Facetime.

La Fortezza Chef Philp and I have been doing Instagram Live La Fortezza Cooking Classes every other week; we have had hundreds of people join us which is so much fun. Look out for more cooking classes coming in the next weeks!

Every Saturday I have cocktail hour (aperitivo) with my Italian and US friends via Zoom.
We talk about our families and still gossip and laugh. It’s been a highlight of the week since we can’t go out. We have ordered in from local restaurants at least once a week. I fear for the restaurants during this time. But somehow we will survive.

Things will be different, but I am an optimist so I always hope for the best. This week I will attempt to cut Frank’s hair; I have been watching loads of tutorials I think I can do this. I have been coloring my own hair which I am fairly good at since I did this for years in Italy until I found a hairdresser I trusted there. I have been writing marketing copy for my book, Italy is My Boyfriend, that releases in a couple of weeks. It should be interesting seeing how book talks and signings pan out. Stay tuned….

Back to Italy…
Many of you wonder when you can travel, and I am right there with you! I hope to return to Italy as soon as it is allowed. Italy is now in phase 2 of opening the country. I am optimistic that I can return to my beloved Italy in a few months to work on La Fortezza Cookbook, and welcome people to La Fortezza in September. That is the goal and the hope. I will continue to keep you updated about La Fortezza workshops. Right now we are a go for late August and September workshops. Of course, we will be very aware that we all want to be safe, so we will make decisions based on safety as we go it will become clear what best steps are.

More quarantine stories…
Please enjoy the quarantine stories from the La Fortezza team this month. Nicole, my web manager, and I thought it would be a fun idea for everyone from the La Fortezza team to tell us how they have been coping in these days of stay at home orders. As the country opens, we hope everyone takes their time and proceeds safely, so we can get back to normal, however that might look… Look for all the quarantine stories this month, and thank you to our incredible team and the folks we work with in Italy for the support in the uncertain time. We love you.

xx

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Easter Meal::Stuffed Leg of Lamb

Unicorn Salt

Full disclosure, I am a big lover of salt. As most chefs will tell you, a dish that is not seasoned perfectly (that’s salt and pepper) is kind of not worth serving.

One of our family favorites from Picture Perfect Parties is stuffed leg of lamb, generously stuffed with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It was spectacular.

Since Easter and Passover are likely small gatherings this year with just immediate family (if not even smaller than that), use this recipe as a treat to yourself during these difficult times.

Here’s the recipe below, I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up.

Unicorn Salt

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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Hungarian Walnut Roll, “Beigli”

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This holiday season, I decided it might be fun to make an old family recipe. I know most of you think I am Italian, but my family is Hungarian. As an homage to my family, I decided I needed to make this classic holiday sweet.

It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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