My Mack is STILL in school. Chicago Public Schools might just be the last school in the entire country to let out for the summer. I actually don’t mind: we’ve had a crappy start to the summer as far as the weather goes, so he might as well enjoy the heat of August and early September unencumbered by the demands of 4th grade.

For his final 3rd grade project, he had to give a presentation on his heritage. We have a ridiculously long Polish last name and my background is mostly Irish and Polish, but Mack immediately chose to celebrate his Italian ancestors. His Italian great-grandmother, Grandma Gloria, died last year and they shared a very special connection. He really loved her.

Grandma Gloria was very well read on current events, and she was always up for a chat on politics or the news. She loved her family and gardening. She freely shared stories about growing up and life as a kindergarten teacher. So much wisdom!

Mack and I made Grandma Gloria’s Italian Cream recipe together (with a little unsolicited help from Nori and Juju), and then he put together a Google Slide presentation to share with the class. He served this special dessert on Father’s Day to Chris who grew up eating it. It was a perfect way to end a very nice day.

All thanks to Grandma Gloria!

Grandma Gloria’s Italian Cream

1 Quart Whole Milk

3 egg yolks

1 cup sugar

6 tablespoons flour OR 3 tablespoons corn starch

1 teaspoon vanilla

Beat egg yolks with a fork. Blend sugar into eggs, gradually. Add flour alternating with the milk, being careful to keep the mixture smooth. Use a heavy pan – medium heat – and cook under a boil til cream thickens (note: I took this to mean that we should use a double boiler). Allow to cool! Add vanilla.

If chocolate cream is desired, blend melted chocolate with vanilla cream.