SUNDAY GRAVY

Meet the Bellinos. They're cooking up a batch of Sunday Sauce, aka Gravy in certain Italian-American enclaves. This is real "down home cooking," and nobody is putting on airs. This scene cracks me up. This sort of homemade ethnic food is discovered by foodies and tarted up in expensive restaurants, but there is no comparison with the real family recipe perfected over generations. Foodies will tell you all about osso bucco, say, or risotto, or polenta, as if it's something new--and in all fairness, maybe it's new to them. Bite your tongue. Smile, don't wince, when they mangle words like "gnocchi," "biscotti," "ricotta," and even "marinara." (Not to mention "bruschetta," which is pronounced "brew-Sketta" by the way, not "brew-SHETTA.") Oh, and by all means avoid correcting their mispronunciations; they'll only think you're a snob or a know-it-all--even if you first heard these words pronounced in Italian. That is, correctly. "But everyone says biz-SCOTTY," they'll say, feeling bruised. Or my favorite, "I've heard it pronounced both ways."

I know, I know. Enough talk. Now let's sit down and eat.