A Miraculous Confection
I supposed it's not right of a good Italian to confess it :-), but I never much cared for zeppoles, at least for the filling, as I've never been a yellow cream fan. Used to drive my mom crazy by eating the pastry shell and the whipped cream on top, and surreptitiously consigning most of the yellow cream to the garbage pail on the counter. She eventually quit buying me my own zeppole on St. Joseph's Day and just bought one for her and one for Dad, and I had a chocolate doughnut (chocolate-frosted, not all chocolate) or an apple turnover.
(I used to do this with apple pie, too, since apple pie filling is always wayyyyyy too sweet. I'd eat the crust and a few of the apples and give the rest to my mom or dad. Apple turnovers were okay because they had a small quantity of apples compared to the crust. I remember how happy I was to find "no sugar added" apple pies...until Splenda arrived. Now most of the "no sugar added" apple pies we find have sorbitol or malitol in them. Guys, the apples are already sweet; why is God's name do you have to add so much sweetener? I might as well spoon sugar out of the bowl and eat it directly, some of these pies are so sweet.)
Anyway, the author in the article linked above is writing about Wright's Dairy Farm in North Smithfield, which I first wrote about in this entry.
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