I wake with the sun and start a new day. Double fisting with a berry smoothie and a mug of hot coffee, filled with glee at working outside again.
It’s Easter week and like every lead up to a holiday, I find myself reminiscing about my family. Today I think of Nonna Rosa, my Sicilian grandmother, my mom’s mom. I have a craving for raw egg and sugar — a treat she would feed me when I was a young child.
The adult in me questions the raw egg. Is it even safe to eat?
I Google the combination and learn a thing or two. Like its name: Gogel-Mogel, it makes me smile, although there aren’t enough vowels to make that remotely Italian. And of course, it’s not. It’s Yiddish, and its origin is a Central and Eastern European dessert made from raw egg, sugar, and flavoring (honey, vanilla, rum). Nonna would add espresso to mine.
I learn that the Gogel-Mogel is often prepared as a transition food for babies moving from a cereal diet to one that includes eggs and other soft foods. It has also been used as a home remedy for treating colds or the flu, particularly chest colds and laryngitis.
I wish I knew this last week.