So, what is too much of a good thing? Go BIG or go home right? Over the time with Weight Watchers, a lot of focus has been on people who are either “all in” or “all out”. And personally, I have always thought I am not a person that falls under either. Yes, I can have slip ups, but that never makes me quit, I am not a quitter… unfortunately, I am also not the best follower either.
Well, food could be one thing that is too much of a good thing. I have a hard time with portion control, I always have. Hmm.. 8 people are gathering for a potluck dinner… I think I need to make two trays of macaroni & cheese, and I mean LARGE trays. Recently, I figured out how I can stop this, I bought large muffin tins, and figured I will only make one pound of pasta, and portion them individually in the tins, for up to 12 portions, but at least I think that will cover the one pound of pasta, and the rest of the fun ingredients easily. Now for a short story:
Margaret Nolan, my grandmother, amazing person, witty personality, and amazing cook. She could, and would cook anything! I remember early on, when I lived with her, she asked me what one of my favorite meals were, she wanted to make it for me. So I told her, that I always loved my aunt Lois’s goulash. So low and behold, later that week I came home to an amazingly prepared goulash… truly authentic hungarian goulash. Now, of course it was amazing, it was delicious, it was EXTREMELY filling, it was not however, Aunt Lois’s goulash. My grandmother looked at me puzzled, “Is it okay?”, “yeah.. but it’s not the same.” I thanked her, told her I enjoyed it (which I did), and went along my merry way. Later I found out that my grandmother called Lois, and asked her how she made her goulash. Lois said it was nothing more than ground beef, green peppers, Campbell’s tomato soup, and elbow macaroni. They laughed, because Margaret had looked up the recipe (in a cookbook because she did not internet), and went out and got beef stew, pork, and all the ingredients, and served it over egg noodles. To this day, I have two favorite recipes for goulash, Lois’s and Margaret’s.
So, another Margaret story: This one has been requested by Daisy Ford Paglia, the story of the shrimp pasta salad. Now, the details are a little fuzzy, as the last time I heard it from the source was many years ago, so the details now live as whispers in my fond memories. Every year, the Nolan’s would gather up at Ed & Dolores Nolan’s camp, for a family reunion, I have many fond memories of these events. Since it was a large gathering, usually everyone brought a dish to share, and their own beverages. There were coolers of many colors lined up outside the enclosed screened in porch, and kids throughout the day would be opening and closing them getting an iced cold soda. The food was usually done in two shifts, a late lunch and then a dinner. Mostly hamburgers and hot dogs were served from the barbeque pit that was in front. Desserts were kept in the screened in porch, and there was a refrigerator in there to keep things cold as well. Margaret frequently made a shrimp salad, which was pretty simple and consisted of P&R pasta rings, diced cold shrimp, diced onion and celery, and Hellman’s mayonnaise. The trouble with P&R past rings, they are very very small when they are uncooked, which lead to more than one box being used. So the tale that has been told, is that on one such occasion, there was so much pasta ring salad made, that not only was it brought up to the family reunion, that it also filled two large vegetable crisper drawers in the refrigerator at 64 Hoffman Ave, for a week or so after the event. It was served with every meal, at every occasion. I am sure she even brought some into “Piggy Heaven”. And for those of you who want to know about “Piggy Heaven”, that will have to wait for another story…
The Master Chef and myself