Author: Rhynes, J.D.

JDs Bluegrass Kitchen revisited

Howdy Howdy Howdy!

Try as I might,for the life of me I could not dredge up a story of my past musical adventures for the welcome column today. Like a lot of other folks in the CBA. I have been concentrating on our kickstart campaign for the last month. It has consumed virtually my every waking moment since I got home from the festival in June. First and foremost I would like to point out that this kickstart campaign is not about me. It is about initiating a way to raise funds for the California Bluegrass Association in the future to support a lot of our programs for the young people coming up that want to learn how to play our music. My name just happens to be on it,due to the fact that I wrote the column, JDs Bluegrass Kitchen for our monthly newspaper for 28 years. The future of bluegrass music is in the hands of our young people who want to learn how to play this music. I beg of you please, please, please, for the sake of our young people now and in the future, please tell all your bluegrass friends about our kickstart campaign and why they should donate to it. Not only will you get a good warm feeling inside for donating to this program, it is also tax deductible, 100%. And if that doesn't give you a warm fuzzy feeling inside, I don't what will. Could this be called groveling and begging? You damn right it is! Bluegrass music has been a lifelong passion for me, and if groveling and begging is what it takes to ensure the future of our young musicians learning this music, then count me in every time..

Well folks, I thought what better way to promote this campaign than to revisit the old Bluegrass Kitchen again.So, as in years past Park your old truck out back under the shade tree, come on inside here where it is nice and cool , grab a nice cold Shiner Bock out of the fridge and we will "make medicine" over some good Vittles.

One of my favorite things to fix in the summertime is some fresh vegetables and pasta. I whipped up a big batch of this last Sunday and it took me two days to finish it off. It is excellent either hot or cold, and it is especially more excellenter , the day after you make it,as is all pasta. If I remember right, the mountain code of justice plainly states; do not serve meatballs and 'sghetti, or noodles until they're at least two days old. It takes that long for all the good flavors to get intertwined and all mangled in real gooder.[ there's a footnote on that same law that applies to Chili also.] So armed with that little bit of mountain knowledge, here's how to whip up some of the best and tastiest pasta you can ever wrap a lip around. This recipe is easy to fix as falling off a peeled foot log over old Piney Creek.

Pasta With Vegetables
1 package egg noodles
4 large tomatoes
1 bunch Italian parsley
1 tablespoon minced garlic
2 cups mild cheddar cheese, shredded
1 cup extra virgin olive oil
kosher salt and fresh ground black pepper to taste

Bring a large pot of salted water to boil. Core the tomatoes, make an incision about a 16th of an inch deep completely around the tomato from core to core. Place the tomatoes in boiling water for at least a minute and a half. Remove and place in a sink full of cold water to stop cooking. Empty the pasta package into the boiling water pot and cook to your desired level of tenderness. Drain the pasta in a colander and place in a big deep bowl. The bigger the better. Remove the skins from the tomatoes and chop up. Cut the stems from the parsley bunch and chop it up real good too. Heat the cup of olive oil in a large skillet until it shimmers, add the minced garlic, chopped parsley and tomatoes. Cook for 7 or 8 min. and pour over the pasta. Add the cheese and mix real good with a large spoon. Salt-and-pepper to taste,and let her buck!!

Folks, it doesn't get much simpler 'er gooder then this. A nice cold bottle of Pinot Grigio goes real good with this pasta dish, in fact I can't think of anything a cold bottle of Pinot Grigio doesn't go with. I know it goes good with strawberry shortcake too. If you don't believe me, try it sometime.

Well, I hope you folks enjoyed this recipe today and hope it brings back memories of the past. Don't forget to keep all our servicemen and women in your prayers. May God grant us all peace and health. Yer friend JD Rhynes

Posted:  7/24/2014

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