Lou & Lucy’s Leftovers: Happy 10th anniversary

  • A salad with pine nuts from Mill 180 Park in Easthampton. The lettuce was grown on-site at the new indoor park, which opened in September. Lisa Spear

Published: 6/22/2018 4:31:25 PM

Wow, it’s been 10 years and two days that Lou and I have been writing this column. That means we have written, give or take, 520 Lou & Lucy’s Leftovers. That should count for something.

I decided to go into the archives and look at the first column we wrote. I don’t know what the readers think but I think we have evolved over the last 10 years. Granted not every novel is a best-selling hit and not every column we write is a hit either, but over the years we have gotten lots of great feedback from readers. Believe it or not, mostly good. Last week someone wrote in and said they actually liked Lou’s puns. I’m sure that has gone to Lou’s head. So beware, puns galore in future Leftover columns. Save us.

We have enjoyed writing for you all over the years and plan to keep it up for a while. And we love hearing from our faithful readers.


Ditto! I will save the puns for foodture columns.


Below is our first column published June 21, 2008. Albeit a little bland, it was where it all began.


Ninety-eight degrees on a Monday night. Too hot to cook. Lucky me, I cooked the night before for visiting relatives and they didn’t eat it all. Yay! I had grilled flat-iron steak, asparagus and tiny red potatoes I had wrapped in foil with rosemary, onions and olive oil. Easy. Sliced the steak thinly. Mixed the cold potatoes and asparagus (cut into inch or so pieces) with a dash of balsamic vinegar and dash of olive oil. Served it all (beautifully displayed, of course) on fresh-from-the-farmers-market oak leaf lettuce with a wedged-up tomato for color. Perfect.

— Lucy

Sounds delicious. The salad route is definitely the way to go. Give me some chopped romaine lettuce with Reggiano Parmesan shavings over it with a light vinaigrette and supper is served. Toss some Italian tuna fish in if you want protein. Or olives. Or whatever else is left over in the fridge. Hot weather is a great help when trying to eat healthier and lighter.

— Lou

 To get in touch email lpickett@gazettenet.com. I will forward anything to the retired guy.

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