This weekend is World on the Square in Corydon, and we local natives are encouraged to bring international dishes to the free tasting buffet. The food used to be in the basement of the Methodist Church on the square, but this year it’s moved to the basement of the Wright Interpretive Center in the old Presbyterian Church across from the Visitors’ Center, catty-cornered from the courthouse, just down the street from the Star Cleaners and El Donohue’s–I mean The Real Enchilada aka Olga’s on the Square.
I wasn’t sure what I was going to make but, since there are so many fresh vegetables around now, I decided to make antipasto.
Antipasto does not mean “the opposite of pasta”, physics jokes aside (if you eat antipasto with pasta, does it destroy the universe?). Antipasto means “before the pasta”. It’s the original appetizer.
Usually served cold or at room temperature, it’s a perfect dish for a picnic or a pitch-in, since it doesn’t have to be kept warm. I have veg to chop up, and I’ll get some prosciutto (like country ham, but sliced paper-thin and with an Italian accent) and mozzarella today. Maybe some olives and marinated mushrooms. Mmmmm!
See you on the Square!
WRITING PROMPT: What cuisine is different enough for your main character to consider it “exotic” but familiar enough for him or her to eat and/or prepare it?
MA
Holly Jahangiri
August 10, 2011 at 8:58amY’know, if someone said “Which author would you most like to share a meal with?” I think my answer would have to be you! You know how to make food sound interesting and comfortable, all at the same time. Make that “cook and share a meal with,” because I think the preparation might be half the fun.
Marian Allen
August 10, 2011 at 9:47amHolly, that may be the nicest thing anybody ever said to me! 🙂
Helen Ginger
August 10, 2011 at 9:45amI’m with Holly. I’m not a gourmet cook, just ask my kids. My sister gave me her recipe for Basil Pesto. I love that! That’s pretty fancy for me.
STephen Tremp
August 10, 2011 at 10:18amI feel much better now that I don’t have to worry about destroying our word with anti-pasta, although I do admit I am a bit disappointed. Thanks for the clarification!
Marian Allen
August 10, 2011 at 2:10pmAny time, O Keeper Of The Lava Lamp! 😉
Morgan Mandel
August 10, 2011 at 11:06amI’m one of those fix whatever you can real fast kind of cooks. I don’t spend much time in the kitchen. When I was first married, it was a lot different, but now we fix our own meals, which are usually quite different from each others. Microwave is our friend!
Morgan Mandel
http://acmeauthorslink.blogspot.com
http://www.morganmandel.com
Marian Allen
August 10, 2011 at 2:12pmOh, yeah, if you look at my recipes, you’ll see that quick & easy, down & dirty are my preferred methods. I’m making hot chicken salad tonight which begins with pre-cooked chicken breast and goes down-hill from there. 🙂 But it turns out delicious, so who cares that it takes 15 minutes to make?
L. Diane Wolfe
August 10, 2011 at 3:13pmI love antipasto! I love any type of pasta for that matter.
Marian Allen
August 10, 2011 at 4:10pmYum! Yes!
I just cut up some mushrooms and fresh mozzarella and stirred in some store-bought vinegar and oil dressing so they can marinate. This antipasto dish is going to look SO FANCY, but it’s just stuff cut up and mixed together. lol!
Our favorite pasta is anything with pesto on it.
Bob Sanchez
August 11, 2011 at 10:35amIn my next story, Ima gonna create this warm, friendly character who looks like Marian, loves to cook, and is known as Auntie Pasta.
Marian Allen
August 11, 2011 at 11:30amBwa-ha-ha-ha-ha! I love it! ~grin~