IN RETIREMENT, I DID NOT WANT to make cooking one of my goals. Instead, I left it as a work in progress. Presently, I do not have the confidence to trust my cooking skills, so whenever we have company over for dinner, I make two main courses; this way if one of them turns out bad, there is another one that hopefully is better. I like to increase the odds in my favor. However, in my mind I have visions of family and friends gathering at our house, to use one of my favorite sayings, to “break bread.” I truly enjoy that phrase because it is simple and direct. It has its origins in religious scriptures but I am referring to the modern slang version of it which means to share a meal, a significant event to foster meaningful connections and cooperation. In my thank you speech to our wedding guests, I thanked them for attending to break bread with us because we were all as one. So this idea of creating and sharing a meal is in my head and has been for decades. The example of it came from my now deceased relatives who every weekend took turns hosting the entire family over for a dinner, a lunch, a brunch, or a barbecue. The home would be filled with relatives all gathered around the dining room table that had its extra leaves put into it. We would sometimes be jammed tightly around it depending on how many relatives were present, but it did not make a difference to any of us; we all loved being together to share in the stories that would be told and the home cooked food.      WITH THAT AS MY EXAMPLE, I want to be able to carry on that tradition which is why I want to practice and get more comfortable with the cooking aspect of a meal. I do pretty good in the baked desserts category. Along with this mental picture, the idea of using the kitchen items that have been handed down to me, is the icing on the cake, pun intended. I have serving platters and bowls that I remember when I was a toddler. In my possession are only a few of the recipes that my relatives used when they were alive and hosting meals. I would love to be able to recreate some of their dishes and surprise the current generations of our families. However, there is a problem with some of the recipes; there are no exact measurements to the ingredients. Back then, the people who did the cooking and baking had most of their recipes committed to memory. I even remember sitting down with a relative and having them show me how much of each ingredient they used, then taking it and measuring it out. That would be the ultimate achievement if I could do something like that, but I do not think at this stage of my life I will ever achieve such a feat. In the meantime, I sit and study the recipes and tackle them with estimated amounts, doing them over and over, until the reality matches the memory of the item. This dramatic comedy reinforces my belief that sitting together and breaking bread is a powerful force, especially when one has at their disposal those old family recipes.      AFTER HIS MOTHER’S PASSING, A SON wants to honor her in a special way; by opening a restaurant though he knows nothing about running such an operation. With Vince Vaughn (Wedding Crashers, Fighting with my Family) as Joe Scaravella, Lorraine Bracco (The Basketball Diaries, The Sopranos-TV) as Roberts, Talia Shire (Rocky franchise, The Godfather franchise) as Teresa, Brenda Vaccaro (Capricorn One, Midnight Cowboy) as Antonella, and Joe Manganiello (The Kill Room, Magic Mike franchise) as Bruno; this film based on a true story was an easy comforting viewing experience. I enjoyed seeing the long well known actors working seamlessly together, doing what they do best. The script, though it was predictable, still provided warm fuzzy moments, helped by scenes of the wonderful looking home cooked meals. This film does not put on airs or thinks it is some kind of masterpiece in cinema; it simply provides a couple of chuckles, solid acting from the cast, and a great idea that became a well known reality. Excuse my choice of words, but this was a delicious little piece of a picture.

3 stars