In the year 2020, everything changed. Yes, we all know this.
Each year, I’ve planned a pumpkin patch outing with my grands. This year, we were lucky to find one (a pumpkin patch, not a grand). And this year, I had separate trips with the two families, mostly due to scheduling, but also . . . 2020.
The Quantrells went with me on a very rainy day to Washington Fruit and Gift Shop at Barrett Orchards. We’ve used Barrett’s displays as backdrops and adventures before, but never on such a wet outing. We were the ONLY people outside and inside other than employees. Though adults and children alike were damp and dripping, pumpkins were chosen and lovingly carried home for fall fun. Papa broke my rule (see below) and carried out Donavyn’s huge pumpkin.
The Aucutts went with me to Dagdagan’s Fruit and Vegetable Stand, where the owners conveniently displayed a mini straw bale maze filled with piles of pumpkins. We were the only ones in it for most of the time and need only don our masks to go inside to pay for the chosen orbs. I might say, the older they get (the grands) the larger the pumpkins they choose. My rule: you have to be able to carry it. That sort of helps me out.
Both Hayden and Donavyn (oldest child in their respective families) chose close to 30-pound pumpkins. An oldest thing? A boy thing? Who knows. Autumn, the youngest, chose three mini pumpkins, caring for them as a mother would her young children (or stuffed animals). Gage chose traditionally and Khloe went with a white pumpkin, though she also leaned towards a larger choice.
Note from the chef: I miss my big stove and giant pot! Alas, this pan is in storage as it’s too big for the RV stove top. LOL. The name for this spicy red sauce came from my mother-in-love, Carole. Craving spaghetti one day, she asked that I make my spaghetti salsa, giving a nod to the heat I pack into my cooking. It’s been called Spaghetti Salsa ever since. My daughter recently asked for the recipe, and the only place I could find it written down was on my blog.
Here’s the original post from 2010.
Last weekend, I made my “Spaghetti Salsa,” famous in Taylor’s mind. Maybe Chelsie’s (our children). Several were interested in the recipe. The trick is crushed peppers and lots of patience. Just remember, if there ain’t no heat, there ain’t no spaghetti salsa!
Angie’s Spaghetti Salsa
Ingredients: finely chopped garlic (close to one head – lots!) one large onion, finely diced (more if you like onions) olive oil Saute’ the garlic and onion in olive oil until onions are translucent and garlic is a little crispy.
Add: 6-15 oz. cans of tomato sauce 3-15 oz. cans of Italian stewed tomatoes 2-3 small cans of tomato paste Add sauce first. Pour stewed tomatoes into your hand and crush them as you add them to the sauce. Add paste and use a whisk to break up lumps. Stir well. Add: 3 T. Mrs. Dash (regular flavor) 1 tsp. onion salt 1 tsp. garlic powder 1 tsp. black pepper (preferably fresh ground) 4-5 bay leaves, whole 3 T. crushed basil 2 T. dried parsley 2 T. dried oregano 1 tsp. crushed pepper (I like to add 1 T. when my parents are not eating with us)
Optional: sliced black olives; You can also add browned and crumbled ground turkey Sides: hot garlic bread, green salad with vinagrette dressing
Stir all ingredients together. Cover and simmer on low to medium for a minimum of two hours, stirring often. When it is time for dinner, make whole wheat pasta noodles following package directions. Do not dump noodles into the pan of sauce. Instead, place a serving of pasta on a plate, and top with sauce and freshly grated parmesan cheese.
Cool and store leftover sauce and noodles (separate containers) in the fridge for up to 3-4 days. To reheat, heat some sauce in a frying pan, add some noodles, toss, and reheat.
Freeze leftover sauce. This sauce is nice to have on hand for chicken Parmesan, last minute spaghetti, lasagna, or whatever else needs an extra spicy sauce.
Love, Laughter, and Life 