Everybody Eats: Siblings are different, but they stick together

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By Meredith Hines-Dochterman, For the Gazette

I’ve always found it interesting that my siblings and I are not alike.

I’m not saying we don’t have anything in common. We grew up together; of course we have things in common! At the very least, we have the same childhood stories, though the outcomes vary depending on who’s telling it.

Still, six kids plus same parents equals six completely different personalities: the nice one; the not-so-nice one; the funny one; the troublemaker; the baby of the bunch; and the ditzy one.

I was raised in a large family, but I did not have one of my own. My husband and I have two kids: one boy and one girl. They are fairly close in age and get along shockingly well, but their personalities are night and day.

He’s social and she’s shy.

She’ll respond to a text with as few letters as possible. Most days he forgets he even has a cell phone.

She’s bossy and he’s content to let her take the lead, even though he’s older.

When my daughter left for a trip overseas earlier this month, she was packed a week in advance. As I write this, my son leaves for his European vacation in three days and has yet to drag his suitcase out of storage.

The night before she left, my daughter chose the dinner menu: turkey meatball soup and homemade bread. I recently asked my son what he wanted for his last homemade meal. He chose lasagna rolls.

“Really? I thought you didn’t like those.”

He doesn’t, but that’s his sister’s second favorite meal and she gets back a few days before he leaves. He won’t admit it, but he missed her. Choosing one of her favorite meals is one way of saying so without uttering the words.

I wish I could say she’ll do the same when he returns, but different personalities, remember? Still. I know she’ll miss him and will be happy when he returns, if only because that means one more person in dishwasher rotation.


12 lasagna noodles

1 pound ground beef

1 cup chopped onion

2 cloves garlic, minced

1 26-ounce jar pasta sauce

1 15-ounce container ricotta cheese

11/4 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Coat a 13×9 baking dish with nonstick cooking spray.

Cook the noodles according to package directions. Drain. Lay the noodles flat on waxed paper.

Cook the ground beef, onion and garlic in a medium skillet over medium-high heat, until meat is brown and crumbly. Drain. Add pasta sauce, bring to a boil over medium-high heat. Spread two cups sauce mixture in the prepared baking dish.

Mix the ricotta and 1 cup mozzarella in a large bowl. Spread about 3 tablespoons cheese mixture evenly over each lasagna noodle.

Roll up the noodles tightly. Place seam sides down, over the sauce in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the Parmesan. Bake until the rolls are heated through and bubbly, about 30 minutes.

Sprinkle with the remaining mozzarella. Let stand for 5 minutes before serving.

Source: Time Life recipe card.

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