It all began in November of 1979. Or maybe I should say, it all started. I made a batch of sourdough starter that has been going strong now for almost 33 years. It has made hundreds of beautiful braided loaves of bread and countless pizza crusts. It’s also the matriarch of dozens of smaller jars of starter that have been given to friends over the years.

Gold prospectors in Alaska and California during the 1800’s were nicknamed sourdoughs because among their provisions there was always a bucket or jar of sourdough starter. In the absence of yeast and baking powder, they used sourdough starter as leavening for biscuits, bread and pancakes.

So there I was in 1979. I put 2 cups of milk into a jar and covered it with cheesecloth and set it on the counter for 24 hours. Then I stirred in 2 cups of flour, covered…

These potato rolls have been a Paladini tradition for at least 15 years. We make them every Thanksgiving and again for Christmas dinner. They are awesome!

3 medium potatoes ( I cook them with the skin on, but you can peel them if you prefer.)

2 Tbsp yeast

1 ½ cups butter

1 ½ cups sugar

1 Tbsp salt

3 large eggs

3 cups hot water *part of this will be “potato water” (the water potatoes were boiled in)

About 9 cups of flour

Cut unpeeled potatoes into small cubes and boil till very soft.

Lift potatoes out of hot water with a slotted spoon and mash into a 2 cup measuring cup to make a solid 2 cups.

Scoop the mashed potatoes into a very large bowl

Add butter

Add 3 cups hot water, (including the potato water)

Add sugar

Add salt

It will be very hot.

Stir until butter is melted and…