Requests have poured in all week for the salad recipe mentioned
in last week’s column about Bill Paterson, such as this one from
Mary Malech:
”
Hi
– Thanks for the wonderful Bill Paterson obituary in today’s
paper. I took a class from him at Gavilan several years ago, and
always loved his choice of words, and good humor.
Requests have poured in all week for the salad recipe mentioned in last week’s column about Bill Paterson, such as this one from Mary Malech: “Hi – Thanks for the wonderful Bill Paterson obituary in today’s paper. I took a class from him at Gavilan several years ago, and always loved his choice of words, and good humor.
You were so right about his interest and curiosity in other people’s opinions, and his total respect for other human beings. Wish I had had a chance to read all his writings, and hope that someone will compile them in a book someday. I would love to have the salad recipe too. Sincerely, Mary Malech.”
So, the easiest way for me to answer all our dear readers at once is to print it here:
Bill Paterson’s Recipe for Salad Lovers (29-Ingredients)
Main Ingredients: Bite-size carrots, ditto for chopped cherry tomatoes, celery, broccoli, radishes, zucchini squash, cucumbers, yellow squash, bell peppers, bamboo-shoots, a bright red apple with peeling, and a half tangerine.
Seasonings: Add a couple tablespoons of frozen peas (thawed), sliced pitted olives, bean salad, couple spoons of sharp cheddar cheese, pinch of Italian seasoning, pinch of oregano, pinch of garlic powder, parsley flakes, cut spinach leaves, cut string beans (pointed ends off), half-handful of Craisins (sweetened dried cranberries).
Blend in: roasted chicken chunks (room temp), a sliced strawberry or two, marinated artichoke hearts with tails excised, and honey roasted sunflower seeds.
Add homemade Parmesan croutons – oven dried: To make, take fresh extra sour Italian bread and bake (four hours at 170 degrees), saute in heated olive oil, blot, and toss in a bowl of Parmesan cheese.
Combine with cool, but not cold, chopped iceberg lettuce as the second to last thing before serving. Swirl with a minimal dose of Italian dressing (extra dressings not necessary but available on the side), plus an extra bowl of croutons. Throw in a few roasted, smoked almonds. Finally: add pinch of salt.
Update on Josh Arribere
Some of you have been following Josh Arribere’s accomplishments here in the column, one of Gilroy High’s most outstanding young alumnus. You may recall that since graduating from Gilroy High in 2004, Arribere has gone on to become drum major at UC Berkeley and attends classes in his dual majors of applied mathematics and cellular biology, while also working part-time as a research assistant studying alternative gene splicing.
For his most recent birthday, the three things Josh asked for were: dress shirts, pictures of his family, (“I want pictures to put on my desk and bookshelves and to hang on my walls. I don’t get to see you guys often and it’s easier for me to look up from my computer screen at 3 a.m. and admire your shining faces.”), and his name on an article published in a scientific journal. His family was able to grant his first two wishes, but the third one was a little more challenging. His mother thought about improvising a magazine cover for him: “I did an Internet search looking for sites where I could have a magazine cover printed with Josh’s picture on the cover (you see these in regards to sports frequently). I couldn’t find one for science or nature, and gave up. When I got a copy of Josh’s first published research article (on nucleic acids research) in my e-mail box the day after his 20th birthday, I just sat with my mouth open.”
The exciting news this week is that all six of the graduate schools to which Arribere has applied have officially invited him to interviews at their expense, including UC Berkeley, UC San Francisco, Stanford, MIT, Harvard and Princeton.
