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Teresa's '50 Shades of Black & Blue'

Teresa reveals her potential memoir title.

By Teresa Giudice

50 Shades of Black & Blue
I'm thinking of writing a new book about my life (since apparently writing four cookbooks doesn't count...). I'm going to call it 50 Shades of Black & Blue.
In it, my own family members and friends I've had for 10 years turn on me. They hate me and hate on me like it's their full time job. They sit around every day talking about me non-stop, even when I'm not there. They talk and talk and talk some more about how obsessed I am with them. They bang their hands and wave napkins and cackle about how crazy I am.

Teresa Blames Jacqueline for the Feud

Meanwhile across town, people with cute 1950s names -- Penny, Jan -- that own salons come up to me saying they want to carry Milania Hair Care. Of course, I listen. Then they start talking trash about my sister-in-law. Of course, I stop listening. I get up and leave. Doesn't matter though, because I am invisible now.My family hears about the rumors and blames me. I am to blame for everything: when their ex-bosses and ex-boyfriends talk about them, when their friends stop liking them, when their house and records and books don't sell. It is all my fault. Along with eclipses and the economy.
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It does hurt that my family always assumes the worst of me. It hurts when they call me names. It hurts when I see tabloids with the "inside scoop" on my parents, my in-laws, and my marriage. But what can I do? Nothing because it's only fiction. Right?
My most recent book Fabulicious! On the Grill is definitely nonfiction and full of fun. And real words, not just recipes. Here's the one I used tonight when I couldn't stand watching TV anymore. If you want more, pick up a copy at your local bookstore or Amazon: Peach “Sangria”
Makes 6 servings

How to Watch

Watch The Real Housewives of New Jersey Sundays at 8/7c on Bravo and stream next day on Peacock.

“Vintage” Italians, as I like to call my parents’ generation, follow most meals like this: they slice fresh peaches, put them in a glass, pour red wine over the top, and then spend the rest of the evening spearing out the fruit with the tip of a knife. They eat, drink, eat, drink, repeat. I turned their tradition into an Italian “sangria” by mixing peaches with sugar in a pitcher (the sugar helps the peaches release some juice) and then adding the wine. While my parents like it room temperature, I prefer it chilled.
2 ripe peaches, pitted and cut into 1/2 inch slices
2 tablespoons sugar
1 (750-ml) bottle fruity red wine, such as merlot
1. Combine the peaches and sugar in a glass pitcher. Let stand at room temperature about 1 hour, or until the peaches give off some juices.
2. Pour in the red wine and stir well. Cover and refrigerate until chilled, at least 2 hours and up to 8 hours.
3. Pour into wine glasses, making sure that each glass gets some peaches. Serve chilled.All of my books are fun actually. When I first did Skinny Italian I wanted to make sure it was more than just recipes, that it was full of stories and food facts and history too. My favorite thing is when people come up to me and tell me they read my books cover to cover. I tell about how Joe and I met (when I was a baby!), how we've stayed married 13 years (lots of sex, lots of good homemade food!), how I learned to cook, my kitchen explosions, how I got my name, which pasta was known for strangling priests, how my parents and in-laws met in Italy. I tell you which foods you can (and can't!) use in the bathtub, which food will put you in the mood (watermelon is like the Viagra of fruit! I give a recipe for Watermelon Granita in Fabulicious: On the Grill. You're welcome.), and Joe chimes in with his own "Juciy Bits from Joe" about making wine and what "Manzo" really means.
I know most of you know this already, but it sounds like some of my own family members haven't read my books, so here's a quick summary:
Skinny Italian ( is all about the cornerstones of healthy, authentic, Italian cuisine. I teach you how to make six different tomato sauces from scratch, how to choose and use the right olive oil, and how to love food, love eating, and still love your body afterward. It includes full nutritional information for each recipe.
Fabulicious: Teresa's Italian Family Cookbook ( is all about preparing, serving, and eating meals with the ones you love. My girls even take over the book and write one of the chapters!Each recipe in Fabulicious! Fast & Fit: Teresa's Low-Fat, Super-Easy Italian Recipes ( uses 10 easy-to-find, inexpensive ingredients or less or can go from start-to-stove in 15 minutes. Everything is heart-healthy and includes full nutritional information.
And with Fabulicious! On The Grill: Teresa's Smoking Hot Backyard Recipes, I bring my signature cooking style -- easy, no-fuss Italian cooking -- to the grill with 70 new recipes (including more than one "happy ending.")
I hope you all had a great 4th of July! I enjoyed it with my family at the shore. We're all so thankful that we live in this wonderful country, and a special thank you to all the veterans and service men and women and their families for helping keep it that way!
Tanti Baci,
Teresa xx

The Loyalty is Broken
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