Nona, Is it true that they had “the shot” this week in town?

Sick of the Pandemic in Perkinstown Dear Sickly, Aren’t we all! There was quite a hullabaloo in town last week, though, when word got out from one of the workers at Lublin Public Health and Tax Service that there was going to be shots on Tuesday afternoon at the Legion Hall. Until this pandemic hit, the folks at Lublin Public Health didn’t have a lot to do, so they started doing taxes. Well, there’s only two of them that work there. Beer Belly Billy and Nurse Nellie Needlekowski. Don’t let his name fool you – Beer Belly Billy is real good with numbers, and word is that two-thirds of the guys going to happy hour at Stosh’s got bigger refunds last year. Ever since they let him do taxes out of one of the booths in the back, things were really looking up financially for these guys. At least it was looking up for Stosh’s. They did a heck of a business cashing refund and stimulus checks. The real stimulus went right to Stosh’s wallet, of course.

So, Billy let it get out about the shots The whole town was in an uproar. Nobody could get in touch with Nurse Nellie. Word was that she maybe was out sick with this thing, but the line started to form early that morning. The fellas from Stosh’s moved on down to the bar at the Legion, and they social distanced like they always did. They may not have been six-feet apart, but they were a six-pack apart, and that was good enough for them. COVID-19 didn’t stand a chance against what they put in their bodies on a weekly basis. You never heard of anyone who lived on pickled eggs and beef jerky who got this thing.

Anyway, everyone was lined up for their shot, and in walked Beer Belly Billy. He was in shock, and he turned around as quick as he came in. “I only promised to buy shots at the Legion Hall on Tuesday afternoon because no one was there,” he said on his way out.

Here’s a couple recipes for Lent that are in the old Polish church cookbook.

30-Minute Baked Ziti Ingredients

• 1 lb ziti rigate (or penne rigate – you want the ridges on the pasta) – I like to use whole wheat or at least enriched pasta

• Kosher salt

• 1 tablespoon olive oil

• 4 cloves garlic, finely minced

•1 can tomato sauce + 1 T sugar)

• 1 14 oz can tomato sauce (depending on how saucy you like it, you can just use the single large can)

• ¼ c fresh basil, cut in a chiffonade

• 2 T butter

• 2 T flour

• Freshly ground black pepper

• Grated nutmeg

• 2 c fat free half and half

• 1 c fresh grated parmigano reggiano (or just parmesan if that’s all you can find –or want to pay for)

• 16 oz fresh mozzarella, sliced thin Directions

Put the pasta water on to boil. When it comes to a boil, salt the water and cook the pasta according to package directions – stopping just short of al dente. Meanwhile, make the red sauce. Heat olive oil in a medium sauce pan over medium heat and add the garlic. Cook about a minute until fragrant (don’t let it brown). Add the tomatoes/tomato sauce and simmer for 10 minutes. Stir in the basil and simmer another 10 minutes.

Once the red sauce is simmering make the béchamel sauce. Melt the butter in a small sauce pan over medium heat. Whisk in the flour and cook for about a minute, adding a pinch of salt, a generous grind of black pepper and grating of fresh nutmeg. Whisk in the half and half and bring to a bubble. Reduce for about 5 minutes until the sauce thickens. Preheat the broiler to high.

Drain pasta and transfer to a 9 x 13 baking dish. Pour the red sauce over the pasta and turn to coat. Pour the béchamel over the pasta and gently push the pasta around to allow to coat the entire top and start seeping down – don’t completely turn the pasta. Sprinkle with the grated parmigano reggiano and top with the sliced mozzarella.

Broil until the cheese is brown and bubble, about 5 minutes. Serve immediately.