Class Note 1967
Issue
March-April 2026
Class Note 1967. We asked classmates how they dealt with cooking dinner for only themselves.
Pete Nistad said he has “never even shopped for the ingredients typically used in the kitchen.” Al Hine adds, “When in doubt, go with takeout!” John Isaacs looks “for food easy to prepare, such as non-meat hamburgers, frozen leftovers, sandwiches, and already cooked cha giò (from my Vietnamese days).
Nancy Smoyer makes “a big one-pot meal and eats it until it runs out, hoping it doesn’t go bad in the meantime!” Pat Horgan reports that he “followed the science to whole-food, plant-based eating in 2018, and I’m sticking to it.”
Ed Arnold says he has “very few fancy meals to avoid weight gain while I am on androgen deprivation therapy and so focus on proteins and vegetables.” For Christmas dinner Warren Cook stays with “beef tenderloin on my beloved Green Egg.”
John Manopoli aims for “Hungarian cold cherry soup, if I can get the sour morello cherries, preferably fresh, or it’s chicken cacciatore (I have a good recipe).” Jack Shea,when on his own, would make “broiled chuck steak (best flavor) along with some basmati rice.”
Christian Smith likes “to make a salad, same bowl for mixing and eating, and will try mixing anything that seems to have a chance (like mustard mixed into vanilla ice cream—don’t knock it till you’ve tried it).” At the other end of the spectrum, we have some serious chefs.
Bill White says, “It’s fresh salmon and zucchini on the grill, a fresh ear of corn on the cob, and ice cream for dessert.” When in Maine, Sam Ostrow enjoys “carving tuna and salmon for sashimi with local oysters.”
John Talbott says his “favorite self-indulgence is grilled amberjack. If amberjack is not available, the more common marlin or mahi are just fine.”
And to put us all to shame, Aubrey Willacy says he makes “Truite la Famille,’ which I dreamed up about five years ago, and ‘Aub’s Pork and Veggies Stir Fry.’ ”
Go to 1967.dartmouth.org and read all these submissions, including John’s and Aubrey’s really delicious recipes.
—Larry Langford, P.O. Box 71, Buckland, MA 01339; 1967damnotes@gmail.com
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Pete Nistad said he has “never even shopped for the ingredients typically used in the kitchen.” Al Hine adds, “When in doubt, go with takeout!” John Isaacs looks “for food easy to prepare, such as non-meat hamburgers, frozen leftovers, sandwiches, and already cooked cha giò (from my Vietnamese days).
Nancy Smoyer makes “a big one-pot meal and eats it until it runs out, hoping it doesn’t go bad in the meantime!” Pat Horgan reports that he “followed the science to whole-food, plant-based eating in 2018, and I’m sticking to it.”
Ed Arnold says he has “very few fancy meals to avoid weight gain while I am on androgen deprivation therapy and so focus on proteins and vegetables.” For Christmas dinner Warren Cook stays with “beef tenderloin on my beloved Green Egg.”
John Manopoli aims for “Hungarian cold cherry soup, if I can get the sour morello cherries, preferably fresh, or it’s chicken cacciatore (I have a good recipe).” Jack Shea,when on his own, would make “broiled chuck steak (best flavor) along with some basmati rice.”
Christian Smith likes “to make a salad, same bowl for mixing and eating, and will try mixing anything that seems to have a chance (like mustard mixed into vanilla ice cream—don’t knock it till you’ve tried it).” At the other end of the spectrum, we have some serious chefs.
Bill White says, “It’s fresh salmon and zucchini on the grill, a fresh ear of corn on the cob, and ice cream for dessert.” When in Maine, Sam Ostrow enjoys “carving tuna and salmon for sashimi with local oysters.”
John Talbott says his “favorite self-indulgence is grilled amberjack. If amberjack is not available, the more common marlin or mahi are just fine.”
And to put us all to shame, Aubrey Willacy says he makes “Truite la Famille,’ which I dreamed up about five years ago, and ‘Aub’s Pork and Veggies Stir Fry.’ ”
Go to 1967.dartmouth.org and read all these submissions, including John’s and Aubrey’s really delicious recipes.
—Larry Langford, P.O. Box 71, Buckland, MA 01339; 1967damnotes@gmail.com