If  we choose carefully, the traditions we celebrate will teach our children the important lesson that love is a verb.
Picasso said "There is no such thing as love, only the act of love."
Family traditions are acts of love.

Boil the broccoli and cleaned artichokes with the fennel leaves in salted water, drain well. Clean the leaves from the artichoke down to the heart and cut into slices Fry broccoli and sliced artichoke hearts in olive oil and butter. Mince the clove of garlic into the bread crumbs and fry in olive oil until lightly browned, stir constantly. Set aside.

Boil spaghetti then drain, save 1 cup of the water. Mix the cooked rice and spaghetti, spread onto a platter, cover with broccoli and artichoke slices, sprinkle with the bread crumbs and Romano cheese. If the mixture is too dry pour a little of the spaghetti water mixed with olive oil on top.

Heat a saute pan over a medium heat, then add the olive oil and heat it. Add the onions and saute for approx. 15 minutes until the onions are carmalized.. Add the milk and cook for 5 more minutes. Add the anchovies, parsley, tomatoes and black olives. Mix well, continue stirring, cook until the sauce is thick and all the liquid has been evaporated. .

Combine flour and salt in a mixing bowl. Cut in butter, add eggs as needed and blend making dough. Divide the dough in half and roll out to the size to fill a pie pan. Lightly sprinkle corn meal at the bottom of the pan before lining with dough. Fill with mixture. Roll out the remaining dough to fit on the top like a pie. Apply a little water with you fingertips around the dough that will be pinched to close the crusts to seal. Slash the top crust to allow the steam to escape and glaze with an egg wash (2 Tblsp water and 1 egg beaten). Cook in a 350° for 1 hour or until golden brown.

Calzone can be made ahead of time and frozen and thawed and warmed to serve.

Bring the butter and water to a boil in a medium saucepan. Add all of the flour all at once and beat with a wire wisk until very smooth until the mixture pulls away from the side of the pan. Remove the pan from the heat and cool. When the mixture is cooled, beat in the eggs one at a time. The mixture will be smooth and velvety. Cover and let rest for an hour.
Preheat the oven at 400º
Drop the mixture by teaspoon on to a greased baking sheet. Bake for 30 minutes, until golden, puffy and dry. Let cool completely, do not cover. Cut off the tops with a sharp knife. Fill with ricotta mixture (below), sprinkle with confectioners sugar.

Combine the cognac, water and salt in a pan then bring to a boil. Remove from the heat and add the flour all at once, mix vigorously. Return to the heat and continue mixing.

Place the dough on a surface coated with the olive oil and let cool. Knead and roll the dough on the board absorbing all of the olive oil, the dough will have an elastic texture.

Roll and shape the dough into a rope. Cut into 6" long pieces then shape each into a ring. Prick each with a fork and fry in the oil until golden and crisp. Drain and sprikle confectioner's sugar.