Wednesday, December 28, 2011

At a loss for words

I have two things to admit.  They do not make me proud.

They even confuse me a bit, but here goes.  Healing comes with acceptance and sharing.


I went for years without eating a Snickers bar.

Because I didn't think I liked nuts in chocolate.

I went all through high school without eating one.  Until I was a senior.  And then I ate one and realized I'd been a fool.  A fool I tell you!

I've been making up for lost time.


Next, and related to the above.

I went for years without eating my parents' glorious spaghetti sauce.  Oh, I can taste it now.  Savory and fresh, chunky and smooth - just a little bit of fire to keep you coming back for more.

And I rejected it for years in favor of cheese because I didn't think I liked onions.  Well, let's be clear - I didn't like onions, but one day, we were out of cheese.  I remember thinking to myself - come on Mom, how could you do this to me?  You know I don't eat that stuff.  But I grudgingly tried it.  And the same thing happened (although, I'm pretty sure this happened in early middle school).  I realized I'd been a fool.  A fool!

I can't get those years back because I can't find my copy of the recipe.


Mom?  Dad?  Please, look kindly and mercifully on this, your wayward daughter.  I'd like to come in from the cold and enjoy a feast of thanksgiving.  Give me the recipe again?

I may even share some with my family...  but only if we're out of cheese.


Kansas Bob said... want the Spaghetti recipe? I've been making it for years without using a recipe...just pulling it out of my head and making adjustments....but i'll provide it below with some comments.

First some history. Your grandfather Clawson got the recipe from a coworker at the Flintridge china Italian named Vito. I remember him well. I wonder whatever happened to Vito? Anyway, here is the recipe as best as I can remember it:

You'll need a 4 - 6 quart pot

l. Put the pot on medium heat
1/4 cup olive oil
1 medium onion chopped fine
2 cloves garlic chopped fine
saute until the onion is translucent. Do not brown the onion or the garlic.

2. Add 1 large can of whole tomatoes, chopped. (I use a blender.) 2 small cans of tomato sauce and 2 small cans of tomato paste. 1 small can/bottle sliced mushrooms. 1 can of artichoke hearts sliced or chopped.

3. Add spices: 1 to 2 tsp allspice
1/8 to 1/4 teaspoon cayenne pepper. I suggest you start with a small amount and add more later if you want to add more heat. It is better than adding too can't make any adjustments. I don't add salt until after it has simmered for at least an hour. With all of the salt in processed tomatoes you might find that more salt is not necessary.

4. Brown 1lb hamburger. Add to sauce mixture after draining any grease.

Stir it all up. Heat until it starts to simmer. Turn down heat to simmer. Stir frequently until it is simmering very will burn if you set the temperature too high. Test after about an hour and make any adjustments to seasonings.

This recipe can be doubled. The olive oil is essential for the full bodied flavor. Add or use less garlic to taste. I'm not a big fan of garlic, so i tend to add it for depth of flavor but not to oeverpower.

Cara Hitt said...

Thanks Dad! I remember some of the story about how we got the recipe, but I didn't remember Vito's name. :)

I'll be making this for dinner this week - and will post pictures!