by her daughter, Moni Hamolsky
My mother, Alex’s grandmother, can’t be matched in any room of her house, most especially the kitchen. First, she’s cooked for a large family and droves of guests since she was a child. Second, her generosity and hospitality know no bounds. For instance, imagine a woman brought up outside the United States learning to fry authentic, absolutely delicious cake doughnuts – doughnuts she had never seen or tasted – for her children’s delight! Third, and most simply, she’s incandescently gifted. Nobody cooks like Esperanza Beatriz. Where she goes, none can follow.
Now, her children – my brother, sister, and I – are no slouches around the stove. Even her husband makes a mean – a very mean – chocolate pudding. However, there are too many dishes none of us can replicate no matter how scrupulously we observe, record, and follow. This being so, I was astounded that a cook of such talent raved over a pasta sauce invented by her first grandson. It could be she raved because it was invented by her grandson. She’s held him in her heart in a special way from the very beginning. Whatever the reason, Alex is honored to celebrate her on Mother’s Day by relinquishing this sauce’s original name to her. Pasta “Muzzy” pays homage to our mother and Alex and Beto’s grandmother: a woman without equal.
This artichoke cream is delicious and very simple. It is unusual enough to merit interest, yet apart from the boiling of pasta it requires only combining rather than cooking, a welcome thought on warm days. click for recipe - farfalle with artichoke cream
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