IT’S OFFICIAL: Joe Cucuzza phoned Monday to report picking
Mayflowers over the weekend in Lewis Run. With him were his
children, Michelle and Clayton, his wife, Christe, and his
“girlfriend” (his pooch) Cheyenne.

Joe’s reporting on his annual trek to find this spring blossom
is something of a tradition for Round the Square and the Cucuzza
family. Joe’s father before him used to report to us on this sure
sign of spring.

LEEK TIME: A trip into the woods over the weekend confirmed that
leeks are already well out of the ground with leaves of 5-6 inches
long. Is it just us or does it seem like we went from a single
robin to peepers  and leeks in the blink of an eye?

EASTERS PAST: Louie “Corky” Galloway of Tucson, Ariz., writes,
“RTS comments about Easter stirred some great memories of the ’40s
in McKean County. It was a time of new Easter outfits and a very
special dinner.”

“Usually it was one of the rare times when my father did all the
cooking. His specialty was a spring leg of lamb…  roasted with a
yummy medley of vegetables. He would stuff the garlic cloves in the
lamb, surround it with all manner of veggies. When just right, he
would rest the lamb and then announce the dinner. I don’t remember
us ever having lamb except on Easter and it was so very delicious.
Thanks, Dad, I must try my hand at a leg of lamb one of these days.
Thanks to RTS for the memories. Happy Easter and blessed Passover
to all.”

Carole Longo Harris of New Hope, who started the reminiscing
about Easter with her comments about traditions of Easters past,
added, “I agree with Sandy Fox’s comments about the next generation
and traditions.”

“But there is hope. Hang in and be patient. Sometimes a niece
will come through. This Easter my great niece made a gorgeous,
delicious, Italian Easter bread flavored with anise, and
braided with colored hard boiled eggs on the top.  She also baked
two ricotta cheese pies. My mother, Parma Longo would be so
proud!

“Rosie Romano, wife of the shoemaker, John, worked very hard to 
make traditional Italian treats for holidays. For Easter her ham
and cheese and rice pies were marvelous. She baked them all week.
The pies were eaten after Mass. Of course, she never left a
recipe.”