The following post was written by my mom, WWW. Thanks, mom!Moosewood cookbook). It’s my favorite pot-luck contribution and summer bar-b-q side dish and can also stand as a meal unto itself. I think the first time I ever tasted this dish was at my brother-in-law’s and sister-in-law’s wedding. Rebecca was one year old and we drove from New Jersey to Art and Celeste’s Vermont farm for their outdoor lobster-bake wedding.
I get somewhat nostalgic thinking about weddings in the 70’s and early 80’s. They were simpler then and often homespun. In those days we all gathered together, sharing the joy and celebrating love without worrying about how the bills would be paid. Larry and I got married in my childhood home and my mom and I cooked everything ourselves.
My dad, a judge, walked me across the patio and then performed the wedding.
We didn’t have a band, but simply danced all night to records my cousin played, DJ style. It was wholly imperfect and perfect all at once.
|with my sister, Fran and Larry's brother, Art|
|Larry and my mother|
|Larry's parents, Betty and Milt and Betty's triplet brother, Joe and his wife, Fay|
|Larry's grandma Belle and my mother's mother, Ruth (who Rebecca Ruth was named after)|
|with my late father, Lou|
Sri Wasano’s Infamous Indonesian Rice Salad
(Modified from The Moosewood Cookbook)
½ cup raisins
2 chopped scallions
¼ cup toasted sesame seeds
1 large, chopped green (or red) pepper
several cups snow peas or sugar snap peas, cut into chunks
¼ cup toasted cashews
¾ cup freshly squeezed orange juice
½ cup safflower oil
1 Tbs. sesame oil
1 Tbs. Tamari sauce
2 Tbs. dry sherry
juice of one lemon
1-2 cloves minced garlic
½-1 tsp. freshly grated ginger root salt and pepper
Combine all ingredients except the cashews and chill.
(Top with duck sauce if desired)
½ cup thinly sliced bamboo shoots
fresh pineapple chunks
toasted UNSWEETENED coconut