My favorite recipe - Meet Gail Nardone, Garfield

Jana Mathia | Apr 22, 20100

Jim and Gail Nardone

When Gail Nardone and husband Jim retired and settled in Garfield in 2008, they expected life from then on to be leisurely. Gail thought she would just be sitting around knitting, crocheting and reading. While she still gets to do those things, all the added activities in her life keep things far from leisurely.

Gail was born in Minnesota but moved to Whitman County with her family when she was about four or five years old. She graduated from Palouse High School and attended Washington State University for a couple of years before moving to Ellensburg where she worked as a secretary at Central Washington University. She took some fun classes while working for several departments around the campus, her favorite being the history department.

“I love history,” she said. In the summer when things were slow, she would type up professors’ historical manuscripts. The manuscripts covered topics such as the Washington Territory, Indian battles and the first territorial governor, Isaac Stevens.

After about 12 years in Ellensburg, a friend convinced Gail to move to Olympia where she got a job at the Attorney General’s office.

“That was interesting,” Gail stated. “Really got a view of our law at work.” Daily she communicated with employees all over the state.

Then she was offered a job in Seattle which was still a “small city” at the time.

“I loved it. I loved all there was to do and see there, loved the greenness and the water, loved the blooming trees lining the streets every spring.” The only thing she didn’t love was the cooler weather. Her first summer she kept asking her co-workers when it was going to warm up.

“It never got hot,” she said.

Gail started working for the City of Seattle in the City Council Office where she did word processing. She met a lot of interesting people from all over the state and world as they visited the city. She worked for the city council for five years and then was promoted to the Budget Office, but didn’t enjoy that as much.

After several months in the budget office, she applied to be in the Engineering Department which would eventually be known as the Transportation Department.

At that time computer networks were just coming in.

Gail was still a secretary when her supervisor asked if she wanted to be the network administrator.

She was given classes and training for computers and soon discovered she had a knack for computers and computer software.

She was promoted to a computer programmer in the Information Systems Division and was soon developing programs for the Engineering Department.

She became known as the Pothole Guru for one of her programs.

The mayor had promised in his campaign to fix all the potholes.

To keep that promise, Gail devised a program to track the location and number of potholes reported to the office so the “pothole rangers” could go fill them.

In 1993 Gail married Jim Nardone. His grandparents and father had migrated from Italy to the Rainier Valley and settled in the Bothell area. She noted his grandfather was one of the original produce farmers for the Pike Street Market. While Gail has always loved to cook, she had never done a lot of Italian dishes to that point. Since marrying Jim, her knowledge of Italian meals has grown.

“And I know how to pronounce them even,” she said with a smile. One thing she learned quickly was how to make the Nardone family spaghetti sauce, direct from the Old Country.

“We’ve used this recipe a lot to provide spaghetti dinners for many of our church families,” she commented. Even people who generally don’t like spaghetti sauce like the Nardone recipe.

When Gail met Jim, he was working in Seattle at a market. Prior to that he had worked in radio in Oregon, Moses Lake and Clarkston. While with the Clarkston station he visited Pullman often.

After they retired, they moved back to the east side of the state to be closer to Gail’s parents. They joined Garfield Christian Fellowship and two different Bible studies. Gail likes to make snacks and baked items for the church. Gail makes hats, scarves and baby items for the church’s annual bazaar. She noted her hats are a favorite, especially when done in WSU or Garfield/Palouse colors. She has taught her skills to the local Mom’s Connection and at other classes.

Gail is also still using her computer skills. She creates menus for Smokin’ Papa’s and types resumes for individuals. This is the fourth month she has put out the Information Station, a newsletter for Garfield.

“We keep busy and feel greatly blessed with a wonderful retirement,” she said.

Recipes:

Salmon Muffins with Lemon sauce

Muffins:

2 cans (16 oz. each) salmon or mackerel

4 Tbsp. lemon juice

1 cup milk

1 1/2 cup bread crumbs

4 medium eggs, slightly beaten

2 Tbsp. dried parsley

1/4 cup lemon zest

salt and pepper to taste

paprika

Combine all ingredients thoroughly as you would a meatloaf. Pour into prepared muffin tins. Bake at 350 degrees for 45 to 50 minutes.

Lemon Sauce:

L Tbsp. butter

2 Tbsp. finely chopped onion

1 Tbsp. flour

1 tsp. dried chives

1/8 tsp. salt, optional

1 dash garlic powder

1 dash black ground pepper

1 cup skim milk

2 tsp. lemon juice

In medium saucepan, combine butter and onion; cook until onions are transparent. Whisk in flour, chives, garlic, salt and pepper. Whisk in milk; cook until thick and bubbly. Blend in lemon juice.

Baked Ziti

1 lb. ziti, cooked

1 lb. hamburger, browned (I use ground turkey) with onions (about 1 medium chopped)

1 container (15 oz.) ricotta cheese

1/4 cup parsley, chopped

1/2 cup Parmesan Cheese (I use 1 cup)

2 medium eggs

2 cups shredded mozzarella cheese

1 can (7 oz.) sliced mushrooms, drained

3 cups marinara sauce of you choice (I use 4 to 5 cups), may substitute 1 jar (1 lb 10 oz.) Prego

Combine ricotta cheese, eggs, parsley and parmesan cheese. Carefully mix hamburger with this mixture. Add cooked ziti. Mix in 3/4 of the sauce, more if desired. Spread mixture in prepared 13 x 9 baking dish. Sprinkle with mushrooms over top. Spread rest of sauce on top of mushrooms. Sprinkle mozzarella cheese over all. I sprinkle extra parmesan on top of mozzarella cheese for a little crispness. Bake at 350 degrees for 30 to 35 minutes.

Mom’s Rhubarb Cake

1/2 cup butter, softened

1 1/2 cup sugar

1 large egg, slightly beaten

1 cup sour cream or buttermilk

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

2 cups flour

2 cups rhubarb, cut in 1/4 inch pieces

1/4 cup sugar

1-2 tsp. cinnamon

Cream butter and sugar. Add beaten egg, milk, vanilla, salt and baking soda; mix well. Add flour; mix. Fold in cut-up rhubarb. Pour into prepared 13 x 9 inch baking dish. Top with 1/4 cup sugar and 1-2 tsp. cinnamon. Bake at 350 degrees for 40 to 45 minutes.