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                 Gilbert Lodge Blog
         The life and times of Mark and Paula Persons


Chef Paula
Wednesday, January 4, 2012:  It was National Spaghetti Day.  Accordingly, Chef Paula made spaghetti that evening in the Galley at Gilbert Lodge.  It is a time-proven recipe that keeps guests asking for more. 
Salad was served with Briannas home style, the "New American" creamy Balsamic vinaigrette dressing made with premium Balsamic vinegar.

The meal was paired with Gilbert Red wine from the southern vineyards at Gilbert Lodge.  

Dinner on the table was just on that cold winter evening.  It came complete with garlic bread and Culinary Circle freshly grated Asiago cheese.  It comes from Wisconsin and was for aged 5 months.

Paula won't tell us her secret recipe for the spaghetti sauce, but an empty bottle of Prego traditional Italian sauce was later found in the recycling bin.
Chef Paula prepared key lime cookies for the occasion served on a Christmas plate.  An unusual and delicious treat.

She can never make too many cookies.
Dinner was served in the Grand Dining Room with a fire blazing in a fireplace.
January 17, 2012 e-mail:  My secret spaghetti sauce recipe involves Ragu.  Debbie in Woodland, California.

January 6, 2012 e-mail:  I just saw your blog on the spaghetti and had to laugh.....yesterday I made 4 pounds of spaghetti mixed with sauce because we are having a few basketball players over before the game Friday night.  My secret recipe for the sauce is similar to Paula's.  Happy new Year.  Allen in Long Prairie, Minnesota.
Quote of the day:  A great way to get the new year going.  Mark    Just 73 days until St. Patrick's Day. < Back to previous story Ahead to next story >

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page last edited 01/19/2012