Your neighbor's recipe: 'Another good day'

Dogs Sadie and Casey both had a rough start in life, but someone came to save them.

In the years since, they have become devoted companions to their rescuer, Cathy Allman, who says, "They make my life better. Really, they are my furry babies."

At Allman's home in Seymour, the three enjoy the days together, taking long walks or sitting outside on the deck in the evenings.

"When I am outside puttering or in the house, they are right beside me," Allman said. "I take a rest. They take a rest. If I stay outside too long, they will find a shady spot to rest and let me do my thing.

"Good health, a hot sunny day with a breeze, a Diet Coke with chocolate added, sitting on my deck is so nice. Then add a good book to read. I am happy. Of course, Sadie and Casey are outside, but sitting in the shade with cool water to drink. There might be a great-niece or -nephew around to make my day even more special. Thank God for another good day."

Allman said Sadie and Casey weren't the first animals she'd brought home. It had once been a familiar pursuit for the children in her family.

"We were always bringing animals home ... chipmunks, a pig, dogs ... all kinds of animals," she said.

Allman, a Jackson County native, has worked for Jackson Circuit Court in Brownstown for 37 years, after starting as a file clerk and typing on an old Royal typewriter.

She was born in Seymour to Robert and Gabriella Allman, but her local roots also have strong ties to Chicago.

Robert and Gabriella had met when Robert was in the U.S. Navy. He was stationed at the Navy Pier in Chicago when the two met at a skating rink.

Cathy Allman grew up learning to savor - and later prepare - the dishes her mother and grandmother made.

The recipe she shares with readers today is Spaghetti with Aglio e Olio (eye-oi), or Spaghetti with Garlic and Oil.

"We always use the short version, ‘olio,'" Allman said. "When my brothers and sisters and I visited our Grandpa and Grandma Allegretti, we had olio most Friday nights. When I grew up, I made this for my nieces and nephews when I baby-sat for them. I now make it for my great-nieces and -nephews. It is quick and easy to make. I let the older ones season it to their taste. It tastes better when eaten hot.

"Mother taught me homemade spaghetti sauce and meatballs like my Grandma Allegretti made. When there were leftovers, which was not often, we would take the leftover spaghetti and meatballs and put them in a frying pan that we had added butter to. We would fry the spaghetti and the butter gave it a rich flavor and the taste was so good.

"Both my brothers, Bobby and Dennis, make homemade sauce and meatballs. We are always saying to each other, ‘My sauce and meatballs are better.' I truly do make the best sauce and meatballs."

She gives another family member due credit for another dish.

"My sister, Gayle, has no competition in what she makes. She makes calzone. My mother and my Aunt Rose Di Pasquale made the best and Gayle is right up there with them. It is an Italian pie with Italian sausage, eggs, ricotta cheese and spices. She is all alone in this one. We can't wait until she makes it. All of us are pretty good cooks.

"I watched Mother cook when I was younger but never took an interest in cooking until I had my own home. I enjoy cooking and putting Mother's recipes to use. I make homemade polenta, homemade chicken and noodles, Italian chicken soup and a tasty Italian tomato salad."

There's one food, though, that Allman says has so far resisted her efforts.

"I hope someday to be able to make homemade bread," she said. "I can't seem to get it right. My Aunt Marge can make the best Italian Easter bread. I just want to be able to make bread."

And that Diet Coke with chocolate, that tastes so good on the deck with a warm breeze blowing? Just pour chocolate syrup into a glass, add Diet Coke (or regular, if preferred), then add ice.

"Stir it up really good and it foams up," Allman said, adding that it's important that the ice be added last.

Spaghetti Aglio e Olio

 (with Garlic and Oil)

Ingredients:

6 quarts water

1 pound uncooked spaghetti

½ cup olive oil (or you can substitute Fleischmann's Olive Oil Spread)

1 teaspoon salt

1½ tablespoons garlic salt (Mother used 4 medium garlic cloves. I like the salt. Mother would cook the cloves of garlic 2 minutes in a small skillet with a small amount of olive oil or until they turned golden and then added to pasta as you would the garlic salt.)

½ tablespoon crushed red pepper (optional)

1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Preparation:

Bring pot of salted water to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add pasta to pan. Then add garlic salt, crushed red pepper, Parmigiano-Reggiano cheese; cook 1 minute or until pasta is al dente, tossing to coat. Serve pasta and sprinkle each serving with 2 tablespoons cheese. Serve immediately. To this dish you may also add cooked peas or other vegetables to add more flavor.

This was a Friday meal at Grandpa and Grandma Allegretti's home when my brothers, Bobby (Dewey) and Dennis, and sister, Gayle, spent our summers with them in Chicago.