Thanks for the introduction, all those years ago, to Kalamata olives and raw garlic. They make everything taste better.
Thanks also for telling me that nothing is irrevocable, quite before I knew how to pronounce that word and long before I ever would have thought such a thing to be true. I'm not sure I believe that nothing is irrevocable, even now, but I'll always associate the freedom behind that idea with you. I do believe, for certain, that nothing lasts forever, even garlic breath.
Aunt Lane's Pasta Salad1 pound pasta, gemelli above, but radiatore is my preference
broccoli, cut into small florets, cooked and cooled
cherry, grape or Roma tomatoes, quartered or chopped
Kalamata olives with their juice
toasted pine nuts
fresh rosemary
pinch of oregano
1 cup olive oil
1 cup grated Parmesan
salt and pepper
You pretty much just mix all this stuff together in quantities that seem appropriate. Apparently Aunt Lane felt strongly, at the time, that an entire cup of olive oil was necessary, but I made it with half that tonight (there wasn't a whole cup in my bottle, and I didn't feel like going downstairs to get another bottle), and it seemed fine to me. Also, tonight I threw in a can of chick peas, because I can just never get enough chick peas. Feta would be awesome in there, and probably pretty much anything else you like in your regular life, you'd like in this pasta salad. Mine could have used a little more black pepper, but I was too busy eating to be bothered.