Thanksgiving is behind us. On Sunday I used the last of my turkey breast-for-two and made turkey salad. I had some quiet time during Thanksgiving and thought often of two people: my sister, Martha, and my friend, Meg Gunn Dure. Martha died this past August and this was my first Thanksgiving spent without her since 1989. What would have been her 70th birthday is coming up on Dec. 6, and my sweet son-in-law asked if we could have a birthday party for Aunt Martha. So, in her honor I am making one of her favorite dishes for the family on Friday night — baked spaghetti.
I don’t use a recipe for this (I am going to attempt to guide you below) because I grew up eating spaghetti this way. I don’t know if my Mama found a plate of pasta with sauce too messy, or just too much to eat, but she always mixed her meat sauce with the pasta, put it in a casserole dish and topped it with cheese to bake until hot and cheesy. She also always served it with blender coleslaw. This was simply cabbage and carrots chopped in the new invention — the blender — and mixed with mayonnaise and seasoning.
The Athens, Georgia, I grew up in has a lot in common with Columbus. It was a small town (30,000 when I was in grade school; 120,000 now), and we all just knew each other. So, I have known the four Gunn’s all my life. Mary Gannon (the oldest) was a friend of my sister’s; Meg was the outgoing one — cheerleader, beauty queen, etc.; Rusty was my age, and Page is the baby. Meg at one time or another wrote for the local paper, had a local TV talk show, was married and divorced, and married and divorced, and married for good the dashing, intelligent gentleman professor Leon Dure.
In the past two years, Leon died. Her brother Rusty (married to his high school sweetie and my friend, Brent) contracted a rare form of cancer and died, and Meg (Megpie to her friends) has had lung cancer, which was “cured” and is now back. She has told her huge Facebook following that she has months, not years, to live. So, I have read every day the amazing words of Meg and the touching words of her friends. Meg has recently told us all, “Goodness Gracious. Sakes Alive! Everyone should be able to ‘live their own death’ like I have been afforded by God. The fall is cushioned by love and support of my family and friends. And I am allowing it all to really sink into my soul. Thanks be to God and you all.”
Meg loves life, and she loves the beauty she finds all around her. She also loves, loves, loves pearls! One of her Facebook threads is labeled “Pearls for Meg” and we have taken pictures of our pearls, us in our pearls or others in pearls with a few lines of description.
At Thanksgiving at least 50 people cooked her cranberry casserole and posted it on her page. The recipe is below, and I highly recommend it to serve with your Christmas ham. Or, have it for dessert with vanilla ice cream.
If you do make the casserole, please take a picture of the dish or the process and send it to me. If you want to join “Pearls for Meg,” send me the photo of your precious pearls. If you want to follow her inspirational journey, send me your info at [email protected], and I’ll forward it to her.
BAKED SPAGHETTI
1/2-inch thin spaghetti
1 jar of your favorite marinara sauce (I use Emeril’s, Silver Palate or Newman’s Own)
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Garlic powder
Onion powder
Olive oil
Salt and pepper
Sprinkle of sugar, if sauce needs it.
1 pound lean ground round
1/2 pound Italian sausage
1 cup (or more) grated cheddar cheese
1 cup grated mozzarella
Grated Parmesan cheese
MEGPIE’S CRANBERRY CASSEROLE
3 cups peeled chopped apples
2 cups fresh cranberries
2 tablespoons all-purpose flour
1 cup sugar
3 packages (1.5 ounces each) instant oatmeal with cinnamon and spice
3/4 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup melted butter
Pecan halves
Fresh cranberries for garnish (optional)
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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