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Interview intro sentence if needed.
What’s on the menu at the Morrisey home tonight?
All of the kids are coming home this week for the Easter weekend and my college aged son flew in last night so I’m going into Mama mode and cooking what they are requesting… and they are ALWAYS requesting. On the menu tonight is Sheetpan Lasagna from the book and I’ll be serving that with focaccia and a big salad. Affogato, also from the book, and a tray of blondies are for dessert!
Your approach in You Got This is all about connection over perfection. Can you tell us more about that? Do you have any examples?
Sharing a meal with loved ones has always been more about the connection and less about the food. The simple act of sitting down together, sharing conversation, discussing our days and creating those special moments far outweighs whatever we are eating and creates a sweet sense of togetherness. When my children were young, dinner time was family time and no one was allowed to bring their phones to the table because they were distracting and it encouraged everyone to really engage with each other.
Is there a particular recipe in your book that embodies the philosophy of “connection over perfection”? Why this one?
The Chocolate Streusel Coffee Cake would be a perfect example of this. And I struggled about whether I even wanted to include it because it does use a cake mix in the recipe. But I grew up with this cake. My Mom made it all my life and we ate it every Christmas morning after opening our gifts. It was my brother Michaels favorite cake and my Mom would make it for every special occasion for him and every time he came home from college. Ultimately it represented everything good about my childhood, cake mix or not, and I believed that that was a perfect reason to include it….not to mention it’s a freakin delicious cake!
“Sharing a meal with loved ones has always been more about the connection and less about the food.”
Speaking of connection–how do you and John stay connected in this phase of life, with big achievements in your work life, raising 6 kids, and caring for your family together?
Its funny, we got pregnant with our first child on our honeymoon and by our 9th anniversary we had 6 children so it really was always about the kids. Now that many have moved out of the house, John and I find ourselves enjoying our time together. We have begun to travel together and found ourselves getting our very first passports 4 years ago! We have many shared interests, both love sports and love following ‘our teams’, enjoy watching our shows together at night and love checking out new restaurants together. We are intentional about making the time for each other. But trust me when I tell you that we really are happiest when we can involve the kids as well.
What’s the biggest lesson you carry with you (in the kitchen and in life) from your own mom and biggest inspiration, Dolores?
I learned how to Love from my Mom and I learned the concept that Food is Love. She always cooked with passion and care and intention and because of that we always felt the love from her. She always said that she didn’t mind putting in all the time and effort into her cooking because she knew when she fed someone, they instantly became happier. I have adopted that same simple ideal into my own family and smile to myself frequently knowing that I learned that from my Mother.
“I learned how to Love from my Mom and I learned the concept that Food is Love.”
What legacy do you hope your children and their families carry forward from your approach to food, family, healthy living, and life?
My Faith is the most important thing in my life. It actually comes before family. And we raised our children to believe this as well. Faith provides hope, purpose, and a sense of meaning during difficult times. It helps when navigating difficult challenges, it keeps us centered, it is a source of strength and it reminds us that we are never alone. If my children keep their Faith and raise their families to hold that same Faith close, I know that they will lead happy and healthy lives.
For women that feel intimidated by cooking perfectly-healthy, “Instagrammable” meals, what would you say are the key “Diane” principles for taking away the stress and cooking nourishing, enjoyable food?
I would remind them that when I got married, I really didn’t know how to cook at all and that I taught myself and if I can learn, anyone can! I really feel that cooking is 90% confidence and 10% being able to read a recipe. Don’t be afraid! Just get there and start trying. The more time you spend in the kitchen, the more comfortable you will eventually become and the more confident you will begin to feel. And once you feel comfortable and confident in the kitchen, cooking becomes fun and not a chore. I also want everyone to empower themselves to riff on a recipe. If you find yourself missing one or 2 ingredients in a recipe, don’t be afraid to pivot and use something else. The idea of ‘Using what you have to make it your own’ is an incredibly freeing concept and opens up all sorts of possibilities in the kitchen.
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“I’ve always made it a point to enjoy meals without guild or anxiety.”
Years of dieting culture and weight-loss rhetorics have created a complicated and often strained relationship with food for many women. How would you encourage women to embrace a more intuitive, joyful way of eating?
I’m raising 3 daughters and I’ve always been very mindful of the behavior I have modelled for them with regards to eating and food. I adore food and I’ve always been so open about that with my family. I’ve always tried to create a positive mealtime environment, encouraged good eating habits by trying a variety of foods and avoided restricting diets. And I’ve always made it a point to enjoy meals without guild or anxiety. I’ve also always included my daughters in meal planning and prep and have always taken them grocery shopping with me to promote a healthy relationship with food.
If you could have dinner with anyone, living or past, who would they be, and what would you cook for them?
My Grandmother, Lucrezia LaGravinese Montelli who immigrated from Italy and was the most natural authentic cook I knew. She lived with us and passed away when she was 96. I would make some of her specialties so that she could see how much I paid attention and how much she influenced me. Homemade Cavatelli, Braciole, Focaccia. I’d put out a big platter of fruits and nuts and then after dinner offer her a choice of ‘Black’ or ‘Brown’ coffee, just the way she used to offer us and I would end the meal with her famous Ice Box Cake and a platter of her Italian cookies. What a beautiful thought that is.
You have a day all to yourself–outside of cooking a delicious meal or developing a new recipe, how would you spend it?
Easy, with my Mother. Mom is 93 and is in the late stages of Dementia. She hasn’t known who any of us are for many years but despite that, she is still the one that I want to spend all my time with. She is an absolute joy and I am very mindful that my time with her is limited.
When you look at the decades ahead, what would “success” look like for you personally?
All of my children being happy, healthy and in loving relationships with families of their own pursuing their passions and staying close to God.
The Movement Living 5
1. In a few words, what does wellness mean to you?
Being Spiritually, physically, emotionally and mentally strong and healthy.
2. What is a daily habit you swear by to feel your best?
Practicing gratitude. Taking a few moments every single morning to appreciate all the good things in my life I have to be thankful for.
3. What is a health concern that you secretly worry about the most?
Maintaining good heart health throughout my life.
4. What is your favourite way to treat yourself, or others?
Making a kickass meal full of their favorite foods.
5. What’s something you’re learning right now?
I’m trying to lean towards a shift in perspective and focus on appreciating the journey rather than solely on the destination or outcome.
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