Bob's Mom's Funeral Salad

By popular request (well, from 3 of you), here is the recipe for Bob's Mom's Funeral Salad.

About 40 years ago my dad's best friend, Bob's mom, died. More specifically, she took her life. And while that event in itself is tragic, this particular story is a little funny.

At Bob's mom's funeral, some anonymous person had brought this salad. My mom thought it was great and wrote down the ingredients. Since she never did figure out who brought that salad, we have always and forever called it Bob's Mom's Funeral Salad. Every summer, for the last 40 years, she has made this salad. And ever summer for the last 20 years, I have made it.

Several years ago Mike and I were sitting around my parents' kitchen and the subject of the salad came up. And suddenly my dad said "you call it WHAT?!?". My mom looked very uncomfortable and said that she had always called the salad Bob's Mom's Funeral Salad. "Really? This is how you have always referred to this salad?!?" Well, yes..... and suddenly, with a gleam in his eye, my dad exclaimed "It's suicide salad!"

So, without further ado--here is the recipe for:

BOB'S MOM'S FUNERAL SALAD

1. Cook one package of small sea shell pasta

2. At the same time, boil eggs (I use a tried and true method--put cold eggs into a pot of cold water, salt, cover, and bring to a boil. When the water starts to boil, turn the burner off and let the eggs sit on the burner for about 15 minutes. Voila!).

3. Drain the pasta and add the following: chopped celery, chopped sweet pickles, a couple of small cans of sliced black olives, and about 3/4 pound of shrimp.

4. Mix it all up with some mayo and salt and pepper.

5. Slice the boiled eggs and lay them over the top of the salad.

6. Refrigerate, preferably over night. The salad is best when the pickle juices and olive juices can really soak in.

Enjoy!