‘Union

If summers had themes, and we really think they should, ours would be family. A new family began when Sophia and Jake got married, existing families came together for the big event, and we also attended both a Sprunger reunion and a Yoder reunion this summer! Ben dispenses with the first syllable of reunion and calls it a “union”. To fetch my parents in Virginia, and then for the five of us to drive to Michigan and back had me logging over 2,000 miles in 6 days. Mom’s twitchy stomach behaved and my parents cheerfully shared the back seat with monkey-in-the-middle Ben. We had a great time. I renewed friendships with cousins that I have fond memories of from childhood and I got to know younger cousins and their families. Though aunts and uncles that can make the trip are fewer every time, I was so happy to reconnect with the ones who were there. I believe that the last Yoder reunion that I made it to was when Ben and I drove to Kansas alone in 2013. (Now that was a trip!)

On the way back, we had dinner with my brother and stayed with a cousin from my mom’s side of the family. After a fun evening in Virginia with Phil’s sister and husband, we finally found our way back home yesterday. 

Upon returning, Ben and I used ingredients languishing in the fridge to make Union Pasta. All ingredients are welcome.

Union Pasta 

1 pound orecchiette pasta

1/2 pound kale, stems removed, chopped

1 cup pasta water, reserved

1/2 pound bacon, cut into 1 inch pieces

1 onion, diced

Corn, kernels cut from two ears

1/4 cup sun-dried tomatoes, chopped

1 cup cream

1 dollop ricotta cheese (optional)

1/2 pound mozzarella cheese, shredded

1/2 cup parmesan cheese, finely grated

1. Cook pasta until al dente, adding kale during last 3 minutes of cooking. Reserve 1 cup pasta water and drain. 
2. Meanwhile, cook bacon in large nonstick skillet. Remove to paper towel-lined plate, reserving grease. 
3. Cook onion in reserved bacon grease until translucent. Add corn kernels, “milking” cobs with the back of a knife. Add sun-dried tomatoes and cook  2 minutes. 
4. Add cream and 1/2 cup of reserved pasta water. If using ricotta, mix with remaining 1/2 cup of pasta water and add to skillet. Add salt and pepper to taste.
5. Add pasta kale mixture, most of the mozzarella cheese, and reserved bacon. Stir to combine.
6. Pour in greased casserole dish, top with remaining mozzarella and parmesan, and broil for two minutes.

If you are lucky enough to have a family like we have, where everyone is welcome at the table, savor it.