So it’s been a bit of a heavy week around here. I don’t want to get all depressing on you, because what kind of blog would that be? But this is real life.  And I know you’re not supposed to start a sentence with the words “but” or “and,” but again… real life and sometimes you’ve just got to do that.

Over the weekend we lost a friend.

This week we’re having to say goodbye to one of the most loveable, friendliest, guys you could have met. Andrew Brake had a passion for life and a love for people. He always had a big engaging smile on his face and was the kind of person that made you feel like you were good old friends even if in reality you’d only first met.  Andrew was always surrounded by people, he was outgoing and fun and traveled with an entourage. He was just the kind of person people wanted to be around.

I met Andrew first at the coffee bar. His signature drink…large vanilla bean blender. No espresso. Once one of the employees put espresso in his drink not knowing and he refused to let her make him a new one. That’s just the kind of guy he was.

Andrew had a big heart. He loved to cook for touring bands that came through the Lighthouse. His specialty…Garlic Buttered Noodles. He always made sure to bring a box of leftovers for me to try if I was working during the show. So as we remember our friend that left us too early, I feel it’s only appropriate for me to share with you a recipe for those famous noodles.  Andrew, you are already greatly missed.

Spaghetti Warehouse Spaghetti with Garlic Butter

When making this sauce, I suggest you cook this sauce slowly so the raw taste of the garlic cooks out completely. This garlic butter would taste delicious on garlic bread.
Yield: 2 to 3 servings
1/2 pound butter
2 tablespoons finely chopped garlic about 4 to 5 cloves
1/2 cup grated Romano cheese, divided
1/4 cup finely chopped parsley
1/2 pound dry pasta – prepare according to package directions

In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe. Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely. Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.
Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.

*Andrew chose to serve this dish with bow tie noodles, but any type would work just fine.

{{This recipe was taken directly from this website. I did not adapt this recipe whatsoever.}}

In Memory Of…

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4 thoughts on “In Memory Of…

  1. Miss Feebs says:

    that’s a lovely tribute – i’m sorry for your loss 😦


  2. Natalie says:

    I meant to text you when I heard the news. So weird that you had just sent me that text about him not being the move shapes hardcore guy. Even then you said he was friendly and what you say in text I know is your absolute true feelings. Thats a great post! I really never knew him personally, but my heart is still broken for the Lighthouse and all of his friends and family. 😦

    • melissa says:

      Yeah, weird huh. I’m pretty sure if you had met him you’d remember. Maybe you had already left Bobby’s party when he starting warming up [that was someone’s grumpy week remember?;)].

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