We are inspired by the grit and determination of musician Dave Stirtzinger, the lead singer of North Central’s own, The Red Ball Jets band! Many of you are probably familiar with Dave and his high-energy band. They play a wide variety of top dance and party songs, including classic rock, R&B, modern, and alternative rock cover tunes. When Dave suffered a serious injury to his leg in a motorcycle accident, he wasn’t going to let that stop him from doing what he loves to do. He figured out a way to get on stage with the band by sitting on a stool while he sang. Dave’s favorite song lyric is found in the Journey song “Faithfully” — “Loving a music man ain’t always what it’s supposed to be. Oh, girl, you stand by me. I’m forever yours. Faithfully.” Dave finds inspiration from a quote by author Jodi Picoult — “Life can change in an instant; don’t be so worried about the future that you forget to celebrate what you have right now.” If you want to see the band in concert, go to their website, RBJets.com, where you will find their summer schedule. The Red Ball Jets will be playing at Hale’s Harley Davidson on June 3 from 6:30–8:30 p.m. INSPIRATION CORNER DAVID STIRTZINGER
OUR FAVORITE PASTA SALAD
INGREDIENTS • 1/4 cup lemon juice from 2 lemons • 1/2 tsp grated lemon zest • 1 medium clove garlic (minced or put through garlic press) • 1/2 tsp red pepper flakes, or to taste • 1 tbsp plus 3/4 tsp salt • 1/2 cup extra-virgin olive oil • 1 lb short, bite-sized pasta such as fusilli, farfalle, or penne • Roasted or grilled vegetables of choice • Olives and herbs, if desired This pasta salad is great anytime, but it is the perfect dish to take to a picnic because it is not made with mayo. You can make many variations depending on what you like, what is in season, and what you have on hand. The possibilities are endless. We love to add eggplant, roasted peppers, onions, and basil.
DIRECTIONS
1. In a large pot over high heat, bring 4 qts of water to boil. 2. In a large bowl, whisk lemon juice, zest, garlic, red pepper flakes and 3/4 tsp of salt; whisk in 1/2 cup oil in a slow, steady stream until smooth. 3. To boiling water, add pasta and 1 tbsp salt. Cook until pasta is al dente then drain. Whisk dressing again to blend. Add hot pasta, and cooled vegetables, olives, and herbs. Toss to mix thoroughly. Cool to room temperature. Adjust seasonings and serve. Salad can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving. Optional Additions: • Roasted or grilled vegetables like eggplant, sweet bell pepper, fennel, and/or red or yellow onion. To roast, heat oven to 400 F. Dice vegetables into 1/2-inch pieces, toss in olive oil and season with salt and pepper. Cook for about 25 minutes until vegetables are soft and browned. • Tomatoes, cored, seeded, and cut into 1/2-inch chunks • Fresh herbs — basil, thyme, oregano, sage, and/or parsley — minced • Steamed broccoli or cauliflower • Fresh sweet corn, steamed and cut off the cob • Asparagus, blanched or grilled • Black or green olives • Oil-packed sun-dried tomatoes • Extra minced garlic
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