When Jim graduated from Villanova University in 1965, he traveled for the State Department as a “musical” cultural liaison. Then, on August 28th, 1966, one week after our wedding day, he went away to Fort Jackson, South Carolina with the Army National Guard. We had no money, but his love letters came every day and our passion and admiration for each other was intensified by distance.
Then in December my dear father passed away and Jim was given “heart-ship” leave from completing his obligation with the Guard. When he came home, to keep his commitment to my dad that he would support me through college, Jim took a job teaching special education to some “wild-ass” Junior High School students in Chester, Pennsylvania. While his “scholars” were slashing his tires and bashing our car, I transferred from R.I.S.D. to Moore College of Art in Philadelphia and studied painting, pottery and education..
While I was winning fellowships to Mexico and applying to graduate school at Yale, my husband was so good to me. Every night he’d come home from the “student war zone,” prepare delicious meals, and pick me up at the Media train station for dinner. While Jim Croce was famous for his extraordinary musical repertoire of over two thousand songs, in the culinary arena, his skills were just as impressive. We used a lot of Jim’s recipes at Croce’s Restaurant and Jazz Bar, and many of them are in my “Thyme in a Bottle Cookbook”. You can take a look at the recipes in my cookbook here!