Tuesday, September 14, 2010

Under Pressure

I recent became an iConvert, so I gave my Blackberry to my oldest son. He said, "I'm going to feel like a jerk." That's how I feel when I go to a grocery store where someone bags my groceries for me. Somewhere along the line, that became my job. It wasn't a job I did well, there was too much pressure - as soon as I got started, the person behind me needed my space, much the same as the short stint I did working at the Jolly Green Giant factory in Glencoe, Minnesota when I was 18. My "job" there was to line up cobs of corn on a conveyor belt under a laser beam so they could go through a cutter to make perfectly sized frozen cobs of corn so people could enjoy that summer feeling all year round. My hands were next to the guillotine and I had steam under my feet and cold frozen air above me, all while standing on a 1' square platform, six stories above the ground. I would glance around me and see others visiting pleasantly in Spanish, while easily keeping up with the conveyor belt, all while my corn kept piling up like a disaster on the interstate during rush hour. I lasted about 6 hours. The next day I signed up for Fall classes at the AVTI to become a bookkeeper (that's what we called accounting in the early 80's).

Aldi understands grocery bagging pressure. Your groceries go back in a cart for you to take to a long counter to bag at your leisure. If you want to put laundry detergent in the same bag as your vegetables, you have their blessing.

I haven't written recently because I have been on two vacations, one from heaven, and one from hell. The first was spent in Fairfield Bay, Arkansas. The second was spent in front of my broken computer. I am happy to say that I am now writing from a new iMac, a gift from the husband I do not deserve. I haven't figured out universal formatting, hence the odd look to today's entry.

Spaghetti Pie

Toss cooked spaghetti, parmesan, and egg. Place in 9" pie plate. Press along sides and bottom to form a crust.
  • 8 oz. spaghetti, cooked and drained
  • 1/2 cup grated parmesan cheese
  • 1 egg, slightly beaten
  • 1 lb. ground beef, cooked and drained (or ground turkey/vegetarian substitute)
  • 2 cups spaghetti sauce
  • 8 oz. shredded mozzarella cheese

    Mix cooked meat and spaghetti sauce. Spread over spaghetti crust. Sprinkle with mozzarella cheese.
    Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into pie slices.

    Disclaimer: I do not own these recipes. I cook from memory and often adapt things I've seen, tasted, heard about, or read about.


    1. Great! Very funny, and the recipe is one I had a long time ago and lost; happy to have it back!

      I can relate to bagging stress, and it is a fun topic that everyone can identify with.

      Well done!

    2. Thanks! I had completely forgotten about this recipe too, it's a fun way to change it up. I better get my act together here and get to the store, sounds like we're going to have lots of company tonight.

    3. Great story, I had one day sanding doors for a cabinet company with a bunch of fat ladies that had done it for years...too much pressure!

      The food was a huge hit with the baseball fans at the Mustang Ranch! Great game, great friends and great food!

      Glad the iMac is working, but I have lost my Windows early adopter.