CityView Magazine

44 October 2023 e DiMarcos are no strangers to sharing. eir neighbors (and the occasional CityView writer and photographer) are oen the beneficiaries of their generosity, leaving with grocery bags full of freshly picked goodness. Tracy loves, on the spur of the moment, to invite neighbors over for dinner and share dishes that showcase her gardening skills. One time, a neighbor who was invited over for pizza said, "I'll pay." Tracy's reply was: "Pay for what? I'm going to make the pizza." No Domino's delivery at the DiMarco house. A couple of neighbors are widows who live alone, and the DiMarcos cherish the opportunity to spend some time with them. Since their move, they have invested a lot of time on the inside of their home as well as the garden, updating the kitchen and opening walls to make the living area brighter and more free-flowing. e kitchen, naturally, is a focal point, centered around a gas-powered, six-burner, griddle-equipped, double-oven stove made in Milan. It seems bigger than the average Honda Civic. New cabinets include a spice rack that would make Bobby Flay jealous. Personal touches include the "peach dust" that Tracy makes from dried fruit. Nothing goes to waste. Fruits become jellies and jams; vegetables are turned into pickles. ey've got vintage floral wallpaper — only a few rolls le — to add charm and style to their front formal area. ey've done much of the reno work themselves, taking advantage of Mike's engineering expertise and their Army-serving son-in-law's skills. As hummingbirds flitter outside their breakfast room window, Tracy notes that one of her joys is watching the pollinators at work. She plants flowers to attract bees to her garden to help ensure that nature takes its course. "e passion is creating something that brings me closer with the environment and nature," Tracy says. "e work is worth it for the peace it brings to me creating it, enjoyment of sharing with others and eating something I grew. I like to tell people when they are eating what part of the meal was grown by me." Keeping it simple, sharing the rewards. For the DiMarcos, that's what it's all about. "The passion is creating something that brings me closer with the environment and nature," Tracy says. "The work is worth it for the peace it brings to me creating it, enjoyment of sharing with others and eating something I grew. I like to tell people when they are eating what part of the meal was grown by me."

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