We have a token Detroiter on the Creative Staff. That would be Vic, who has a unique perspective on things Canadian. He grew up barely two miles from the border, where the old Ambassador Bridge carried nearly one-third of all trade between the United States and Canada. He crossed it regularly, heading west through Ontario on Highway 401 or east toward Massachusetts and Maine.

The Ambassador Bridge opened in 1929—the same year the Great Depression began—and after nearly a century of service it has begun showing its age. Years of political controversy, coupled with the realities of aging infrastructure, finally produced its successor.

Today is the big day.

The Gordie Howe International Bridge, named for the man many still consider hockey’s greatest player, officially opens to traffic between Windsor and Detroit.

Vic is already talking about organizing a caravan across Highway 401 and returning to Detroit over the new bridge.

We’ll see.

The war also took another day off. A second consecutive strike-free night gave everyone a chance to catch their breath, so I decided to hand today’s featured entrée over to Splash, who insists every memorable recipe contains one magical ingredient.

Sunday really was a day off.

Rocket’s garlic and herb-crusted prime rib produced enough leftovers for excellent sandwiches, and there were still plenty of almond biscuits from yesterday’s baking while the roast slowly finished in the Galley. Our Wyoming Pure bulk beef purchase certainly paid dividends.

Normally I’d follow a weekend roast with a casserole to keep the protein rotation balanced.

Instead, I told Splash to head over to the Virginia ABC store on Columbia Pike and pick up one essential ingredient for Chicken Penne alla Vodka while I turned my attention to another project—the New Orleans Central Grocery Muffuletta Sandwich.

He wrestled a case of Gambino’s nine-inch sesame rolls onto the counter.

“They come twenty-four to a case,” I said. “Perfect when you’re feeding a crowd.”

Splash isn’t a bad cook—provided he pays attention.

“You’re on, Dude. Don’t screw it up.”

So Monday may bring two very different kinds of bridges.

One may mark the resumption of military operations overseas, where more Iranian bridges could become targets.

The other opens peacefully between Detroit and Windsor.

I’d rather be in Detroit.

Or at least enjoying Splash’s wonderfully rich Chicken Penne alla Vodka.

The dish combines tender chicken with a creamy tomato-vodka sauce that coats every piece of penne. The vodka catches everyone’s attention the first time they hear about it, but it simply deepens the flavors and ties everything together.

It has become one of Splash’s favorite buffet meals for watch-section turnover because it feeds a crowd, reheats beautifully, and keeps Hungry Boys smiling.

It also keeps that enormous wheel of Parmesan in the Galley cooler getting a little smaller, which means we’re right on schedule for my annual replacement.

While Splash handles today’s buffet, I’m heading over to Arrowine & Cheese to gather ingredients for Alan’s outstanding Central Grocery muffuletta recipe from Jacksonville. His version is almost perfect, although I still insist a proper muffuletta requires mortadella.

Traditionally we’d serve this pasta with garlic bread and a crisp green salad. Given the recent lettuce concerns, we’ll substitute steamed vegetables until things settle down.

If Splash pulls this one off, he may just earn enough credit for another bottle of Popov.

INGREDIENTS
12 ounces penne pasta
2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
Salt and freshly ground black pepper
1 small onion, finely chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes (or to taste)
½ cup vodka
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
½ cup freshly grated Parmesan cheese
Fresh basil for garnish

INSTRUCTIONS
Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and reserve.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and sauté until lightly browned and cooked through, about 5 to 7 minutes. Remove and reserve.
Add the onion to the same skillet and cook until softened, about 3 minutes. Stir in the garlic and red pepper flakes and cook another minute.
Carefully add the vodka and allow it to simmer for 2 to 3 minutes so the alcohol cooks away.
Stir in the crushed tomatoes and simmer for about 10 minutes.
Add the cream and return the chicken to the pan. Simmer another 5 minutes until the sauce thickens slightly.
Fold the cooked penne into the sauce and toss until evenly coated.
Stir in the Parmesan, adjust seasoning, garnish with fresh basil, and serve immediately.
We plan to enjoy Splash’s Chicken Penne alla Vodka with garlic bread and steamed vegetables this afternoon as the watch sections change.

That should keep everyone happy until tomorrow morning.

Copyright © 2026 Vic Socotra

www.vicsocotra.com