I met my husband at a jazz club in Providence in 1976 while he was working as an undercover police officer, going after drug dealers. He certainly looked the part with his long hair, jeans, sneakers, and his famous t-shirt that said “Smoke Colombian.” He also drove an old car, a 1947 Packard. Who knew what a Packard was, certainly not me! It was a car that I had never heard of before I met him. Well in the last 41 years that we have been together, I have discovered there are many automobiles that both are rare and unusual.

Sal has a passion for antique cars and we’ve collected a variety of makes and models over the years. Throughout the years we owned a 1947 Packard Clipper, 1937 Cadillac,1954 Buick Skylark, 1951 Lincoln Cosmopolitan, 1954 Hudson Hollywood Hornet (big and red and lots of chrome!). My very first own antique car was a 1956 star mist blue Thunderbird… just a few of the highlights. Sal gave me the Thunderbird for my birthday in 1995.

Driving in an antique car is like being in your own parade. People look at you, wave, beep their horn, and the children look with their eyes wide. They are wondering about these strange vehicles driving down the street.

On weekends we drive to antique car shows in Rhode Island, throughout New England and New York. At some shows there are contests highlighting the fashion of the eras; as well as trophies for the vehicles. One year we won in Stowe, Vermont for having the correct outfit to match the era of the car. Since we had driven a World War II car, we had dressed in military uniforms; I was a Army WAC Tech Sergeant and Sal was a Army Air Force Pilot.

We also participated in the tailgate picnic contests. We have a picnic case with dishes, silverware, thermos and a folding table for four.

You are judged on the display of items that match the car’s era as well as the dishes prepares. People go all out, displaying an elaborate picnic with wineglasses, cheese, a variety of different foods, music of the era playing, and maybe a magazine or two from the past. I have a World War II Women’s Army Air Corp Tech Sergeant uniform for the WW II cars, a fifties felt (mine has cats in stead of poodles) skirt, and of course a duster for the Model T.

One day, we drove our 1941 Cadillac 60 Special with wood trim to Manchester, Vermont and stayed at a beautiful Inn overlooking the mountain. The Manchester Show ends up on Father’s Day every few years, so we ended up missing another of our favorite shows at Portsmouth Abbey in Portsmouth, Rhode Island.

I always pack a picnic lunch with enough food to feed the small army of friends that visited us at the show. They always want to know if I have made my Italian macaroni salad, so I thought I would share the recipe.

 

Italian Macaroni Salad

1 package of tri-color rotini macaroni

1 package of the fresh very small cheese ravioli

1 can chick peas (ceci beans), rinsed and drained

Yellow, orange, and red peppers, diced

Black and/or green olives, sliced

1 carrot, grated

Marinated artichoke hearts and/or mushrooms

Celery

Red or Spanish onion sliced

Pepperoncini peppers, sliced

Broccoli, asparagus or green beans – al dente and sliced

Grated or shredded parmesan or romano cheese

Virgin olive oil

White balsamic vinegar

1 package of Good Seasons^® dressing

Garlic, parsley, basil, and pepper to taste

Cook the rotini until al dente, adding the ravioli a few minutes prior to the rotini’s completion time. The ravioli will only need to be cooked for a few minutes, as it is fresh. DO NOT OVER COOK the macaroni, as it needs to be al dente.

While the macaroni is cooking, slice and dice the vegetables, quarter the artichoke hearts and mushrooms; steam the vegetables and slice. Mix the oil, vinegar, and Good Seasons^® salad dressing in a blender and mix well. Mixing it in the blender will keep the dressing from separating. You can use whatever white vinegar you like if you can ‘t find white balsamic.

Once the macaroni is done, drained and rinsed, add it to a large bowl and pour on some of the dressing. Add the other ingredients and spices and cheese to taste. The salad can be served room temperature or chilled. I will vary the ingredients based on whatever I have on hand. I try to make it colorful and add different vegetables for variety. I hope you will try this dish at your next picnic. The amount of ingredients will vary depending on how many people you are planning to feed.