Before I actually write my column for this week I would like to apologize for two typo errors in my last column. The name of the Greek soup in my recipe was supposed to be Avgolemeno and not the way it was printed. The other error was in my blooper. The final line was supposed to be “when she sat down in the chair her slippers were on her feet.”

So, October is here already. Why does summer always seem to end sooner than fall, winter and spring? I guess it goes faster because we are always out doing something. One thing I noticed though is that the leaves here have not turned so quickly as some years.

I love the fall leaves. Whenever there's a chance to go for a ride where there are many trees to look at, I take a break and go. Then, of course, it's nice to go out for dinner after the ride. My dad always took us for rides. What made it ever more fun was the car he had. I've mentioned it before in my column. He had a 1931 Packard Limousine mom's uncle had given us and dad drove it until 1945. It had three rows of seats and seated nine so we got to take friends along.

A couple of my friends mentioned they went for a drive to see the fall leaves and then went to dinner in a nearby town before they came home. Brings back happy memories.

The Christopher Columbus recognition dinner given by the Italian Heritage Society at the Holiday Inn was a huge success. It's always a great occasion but even more so for the people chosen to receive the awards - Livia Falcicchio, Tony Tesoro and Dr. Henry Romano. Excellent choices, and learning about their childhood upbringing was especially interesting.

Our community is a good one, isn't it? I'm so glad we know enough to express our feelings about our people. The Christopher Columbus Day celebration is an outstanding one every year.

Cayuga Community College had a dinner dance Oct. 13. It was the first party by the alumni association. That was another wonderful event.

Amazing how the college has grown over the years and how many things are offered. It certainly is a plus for our community and one to be very proud to have. My sister Adriana came for the party. In 2005, she was honored as the first student to receive a diploma in 1955, the first graduating class. For many years, I ran the cafeteria there. I am pleased I was given the opportunity to do it.

Last week, I went to the pasta dinner at St. Mary's, which they put on once a month on the second Tuesday. I love going to that dinner. It's very well attended, delicious and they offer huge portions. You see so many people you have known for years and so many you haven't seen in years and everyone is talking and laughing.

I was very happy to hear that the project started by Holy Family for the homeless has started to collect things needed. Anyone who can offer help in any way will be appreciated.

Halloween is nearly here and of course that means many parties. One of the fun ones is being put on by the Italian-American Club at the Carniceli-Indelicato Veterans Post on Oct. 27. The John Reilly Band will be playing. Tickets are available at Sam's Shoe Services.

I know our clocks haven't been turned back yet but Mother Nature has let us know it's almost time to do it by making it so dark so early. Enjoy whatever daylight we have left. Daylight is my most favorite time.

How about you?

My ethnic recipe this week is Italian (of course). My other recipe is a Sobus family recipe for shrimp soup.

This week's blooper

My blooper today is about a cake my friend was baking. The recipe called for olive oil. She didn't have any olive oil so she used vegetable oil instead, figuring oil is oil. She took the cake out of the oven and left it to cool. When she came back, it had flattened out and had the texture of a pan of pudding. Oil is not just oil.

Diane Sobus, of Auburn, specializes in making ethnic foods.

Linguine with Broccoli, Pine Nuts and Red

Pepper Flakes

1 1/2 pounds broccoli, peeled, cut into florets

1/2 pound dried linguine

5 tablespoons olive oil

2 medium garlic cloves, minced

1/8 teaspoon dried red pepper flakes

2 tablespoons fresh lemon juice

1/3 cut, fresh grated parmesan cheese

Salt and pepper to taste

1/4 cup pine nuts, toasted

Additional grated parmesan cheese

Blanche broccoli in large pot of boiling, salted water until just crisp and tender, about three minutes. Drain and refresh under cold water. Drain well. Cook pasta in large pot of salted, boiling water until tender but still firm to bite. Drain well. Meanwhile, heat oil in heavy large skillet on medium to low heat. Add garlic, stir one minute. Add pepper flakes to skillet, stir 30 seconds. Add broccoli, stir until heated through, about two minutes. Add pasta to skillet, turn to coat with oil. Add lemon juice, toss to coat. Mix in 1/3 cup parmesan. Season generously with salt and pepper. Transfer to heated platter. Sprinkle with pine nuts. Serve, passing additional cheese separately.

Shrimp Soup

1 pound shrimp, cleaned

1 small onion, chopped

2 tablespoons oil

1 cup diced potatoes

1/4 teaspoon salt

Dash of pepper

1 large can tomatoes, whole or crushed

Paprika

Spaghetti or elbow macaroni, cooked separately

Saute onions in oil, add dried potatoes, cooked shrimp, tomatoes, salt, pepper, one can water. Cook on medium heat. Add pasta when ready to serve.