Small Bites … More Adventures in Downsizing
Jan Kinzel
Company is coming, and there isn’t quite enough sleeping space for everyone. There are thirteen in our family and our condo has two twin beds in the guest room, and a pull‐out couch bed in the living room, and of course our bed in the master bedroom. After thinking and thinking about how to arrange everyone, it became clear that there simply wasn’t enough space. To the delight of all, the grandkids stayed with us in the condo and the parents took rooms in a nearby hotel. And not just any hotel, but the one we had lived in for nearly a year at a time – twice! It had been such a positive experience at the hotel that it was easy to keep up a relationship with the management and some of the staff. They gave my family a huge price reduction on the rooms. It worked out so nicely. The parents got a break and we were over the moon to have our grandkids with us. Some of those grandkids have very definite food preferences–if you get my drift! Another prob…oops, I mean opportunity to do some thinking! Breakfast is a snap. They love all breakfast food. Dinner, not so much! You’ll see what happened in the recipes below.
There are solutions to all of the ‘problems’ encountered in small space living. It’s a matter of thinking and thinking until a satisfactory plan is born. It’s a challenge worth meeting!
The Something for Everybody Pasta Bar
In addition to a big bowl of cooked noodles, there are three main parts to a successful pasta bar: protein, sauces and vegetables. Some extra little toppings are great to have out on the bar as well. Accompaniments that complete the meal are a nice big green salad and garlic bread.
Proteins
- Chicken
- Sausage
- Shrimp
- Lobster
- Salmon
- Meatballs
Sauces
- Cheese
- Alfredo
- Marinara
- Vinaigrette
Vegetables
- Broccoli
- Snap peas
- Fresh baby spinach leaves
- Grape tomatoes
- Mushrooms
- Green peas
- Artichoke hearts
- Zucchini
Toppings/Stir‐ins
- Toasted breadcrumbs
- Snipped basil
- Mozzarella balls
- Chopped black olives
- Grated fresh garlic
- Lemon wedges
- Snipped Italian parsley
- Balsamic vinegar
- Diced tomatoes
With all of these choices, everyone is able to put together his/her ideal pasta dish! Most of the items can be prepared ahead. Choose several to prepare yourself and purchase the others ready to go.
I baked the shrimp tossed with olive oil, salt and pepper, and grilled the salmon. Grilled chicken strips and frozen turkey meatballs fit the bill. The freshly cooked lobster came from a nearby Asian market.
The cheese, Alfredo and Marinara sauces were all purchased. Make the vinaigrette by putting equal parts freshly squeezed lemon juice, garlic infused olive oil and seasonings in a canning jar. Secure the lid with the ring and shake to emulsify.
Steam or sauté all of the vegetables, except the frozen green peas and fresh spinach. The heat from the noodles and sauce will cook them perfectly. Add seasonings to flavor the veggies as you like or just leave them plain.
Of course, all of the ingredients were kept hot and the cooked pasta was placed in a crockpot on low with a half cup of the pasta water in the bottom. To keep the pasta from sticking together put a tablespoon of olive oil in the cooking water and drizzle a little olive oil over the cooked and drained pasta.
Bar Set‐up
Begin with pasta bowls, followed by the pasta. Next place the selection of proteins, followed by the cooked vegetables. The sauces are next, along with the toppings and stir‐ins. Place the green salad and the garlic bread on the table with some salad plates at each place setting.
Back in the day salad bars began it all. But just think of the possibilities: baked potato bar, risotto bar, dessert bar….. so many bars–so little time!
Tip: Make the space you have work for you.
…so they all ate and were filled and the disciples took up twelve baskets full of the fragments that remained! Those who had eaten were about five thousand men, besides women and children. Matthew 14:20 & 21
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