I’ve been watching, slowly but surely, the lectures from Edible Education 103, a class held at UC Berkeley last fall and headed up by Michael Pollan. I love to eat so a class looking at food and our relationship with it seemed like a good place to start looking into what MOOCs are but also, the class has just been fascinating. The one I watched last night was with NPR’s The Kitchen Sisters who presented on collecting stories about the “hidden kitchens” in communities all over the country. One of their tenets of storytelling is that “Food is the New Music” – everyone has an opinion, a story, a song they want to share and food, like music, can trigger all sorts of memories.
Food is important in my family. We like to get together and eat. Most of my happiest memories involve food in some way. We have certain meals we eat at certain times of the year, we have certain foods we like to share with people, foods we hope our friends like when we bring them to parties. I’ve always loved sharing my family’s recipes over the years with friends or being asked for them as my friends have scattered all over the world on their own adventures. I know my box and folders of recipes with titles like Grammy’s Goulash Jodi’s Pumpkin Bread, Uncle Gary’s Meatballs always meant I took a little piece of home with me no matter where I went.
Come summer, I pull out all the recipes for cold salads, dips and grilling. Recently, I made a batch of my Aunt Marcia’s spaghetti salad. This was a dish I insisted I wanted for a grad school graduation cook-out to not only have as one of my favorite dishes, but also to share the dish with some of my best friends from school. Word of advice to the singles, this recipe makes a TON of food so halving the recipe means you still have leftovers but just not so much that you’re sick of the dish by the time you are done. And hey, if you’re invited to a potluck BBQ this summer, this recipe is a unique and delicious one to take along!
|Perfect summer meal in my book! Burger and spaghetti salad|
Aunt Marcia’s Spaghetti Salad
1 lb. cooked spaghetti
1 large green pepper – chopped fine
1 red onion – chopped fine
8 oz. Kraft Zesty Italian Dressing (1 small bottle or half a larger bottle)
1/4 cup red wine vinegar
1/2 tsp salt
1 bottle McCormick Salad Supreme
1) Prepare spaghetti as noted on box. Mix together with all ingredients in large bowl.
2) Let chill for 24 hours before serving
3) Still well before serving as the vegetables tend to settle towards the bottle of the bowl over night.