Seasons Bring About Multitude Of Changes
Seasonal changes bring new things to our lives. Many schools ended last week with happy children moving up a grade or graduating to the world of college and beyond. Vacation plans are now a reality with sweaters and jeans being exchanged for shorts and sundresses. Foods lighten up as well, with a focus on quick and easy salads, lean foods on the grill and picnics in the park.
There’s another change in my life, too. This is my last “Five and Fifteen” column. The past 6-1/2 years has been an adventure I have truly loved.
For the past few weeks I’ve been stirring a very big pot of emotions about this transition. My family is my first priority, and I have a new job with a wonderful group of dedicated people in Coeur d’Alene. I am also diligently working toward a Pastoral Ministry degree at Gonzaga University.
Stirred up from the bottom of that big pot is the most wonderful feeling of gratitude. It goes out to all those who have supported my efforts and talents. It wells up for my family and friends, extends to former food editor Rick Bonino - a most professional journalist who patiently taught me how to write about food - and includes all of you for your praise when I got it right and your feedback when a recipe didn’t quite work out. I am always humbled by the many readers who have an unfailing enthusiasm for a newspaper section that’s near and dear to my heart.
And so I offer one last recipe that will perk up any plain pasta dish. And with it I send my appreciation. Thanks to all, and have a great summer.
Noodle-mania Mix
From “Cheaper & Better, Homemade Alternatives to Storebought Goods” by Nancy Birnes (Shadow Lawn Press, 1987)
1/2 pound (8 ounces) dry noodles
1 cup instant nonfat dry milk
2 tablespoons grated Romano or Parmesan cheese
1/3 cup dried minced onion
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter or margarine, melted
1/2 cup skim milk
Cook noodles according to package directions. Drain and return to pan. Meanwhile, combine nonfat dry milk, Romano or Parmesan cheese, onion, garlic, salt and pepper. Measure 1/2 cup of mixture and combine with melted butter or margarine and skim milk. Add to noodles and cook over low heat 1-2 minutes until heated through. Serve. Store remaining dry mix in a tightly closed container; mix will keep for 4 months in pantry.
Yield: 4 servings.
Nutrition information per serving: 353 calories, 7.5 grams fat (19 percent fat), 58 grams carbohydrate, 17 grams protein, 21 milligrams cholesterol, 499 milligrams sodium.