i have so much on my mind today. i re-immersed myself in the experience of the beans pregnancy and birth yesterday. i heard a member of my extended family crossed over. we are packing this morning and leaving SC and flying home today. i have been thinking so much about the future. there is just so much on my mind that it only made sense to me to do one thing – take a food break. so, here i will write a wee bit about recent cooking.
one of my absolute most favorite things to do is open the the fridge and pull things out and make up a meal. i hardly ever do this anymore because a part of staying on a stricter budget and managing two kids has been serious meal planning. but, the other day here in SC i got the opportunity to open my mom’s fridge, look around, invent a plan, and cook. maybe other people might find this kind of thing stressful or exhausting but for me it is like doing some yoga. it centers me and grounds me and brings me right into the present. and, best of all, better then yoga, at the end i get to eat. oh that makes muffy and i especially happy.
(meet muffy, my left over poundage in the belly region that two pregnancies and a great love of food have gifted me. i am on a mission to learn to love muffy instead of always wishing she would just magically disappear. and, it has been brought to my attention that if she is going to disappear i need to start exercising. fancy that.)
so on tuesday (i believe) i opened the fridge and this is what i pulled out:
- olive oil
- 2 sausages
- 1/2 onion
- 1/4 red pepper
- 1 bunch of asparagus
- 1/2 box baby spinach
- fresh sage
- white wine
- chicken broth
- gorgonzola cheese
ok, so not all of that was in her fridge but most of it was and it seemed to make sense to list it all together rather then explain that the salt and pepper were in the corner cupboard and the pasta was in the pantry and so on, right?
here is what i did:
- put about 1/4 stick of butter and a tablespoon on olive in the pan on med/high and once the pan was heated add the sausage to start browning it.
- while the sausage was starting a filled a pot with water, a liberal amount of salt, and two splashes of olive oil. i covered it and turned it on high so the water would come to a boil for me to cook my pasta in.*
- once the sausage was nice and started i added the onion which i had cut in half from top to bottom and then into 1/4 inch strips from side to side.
- once the onion was softened, sweet, and yummy looking i added the pepper which i had cut into about 1/2 inch squares.
- about two seconds later i added the asparagus which i had trimmed the woody ends off of and then cut into 1 – 2 inch pieces.
- i threw in about 8 fresh sage leaves that i had torn into smaller bits.
- a few second later i added 1.5 – 2 cups of white wine to the pan. i let it come to a boil and then i scraped the brown burned stuff off the bottom of the pan that the sausage cooking had created. (this is known as deglazing.)
- around this time my water was well boiling so i put the pasta in, stirred it, and let it cook uncovered.
- once i knew all the delicious brown stuff was up and incorporated into the sauce i i added about 1.5 – 2 cups of chicken stock.
- i let the whole thing simmer for a few minutes before turning it down to the lowest possible setting.
- i dumped the baby spinach on top and put a lid on the pan.
- in a minute or two my pasta was cooked to al dente – how i like it – so i drained it and put it back in the pot with another pat of butter.
- i cut the gorgonzola into cubes about 1/4 inch.
- i stirred the spinach in the sauce and added some salt and pepper until it tasted right to me.
- i put a serving of pasta in a pasta bowl, spooned on the veggies and sausage, and then ladled a lot of sauce on. then i put the gorgonzola on top and a few pieces of fresh sage. voila! dinner. scrumdiddliumtious. it was so good. i had to have seconds. not to have seconds would have been a sin in the eyes of muffy.
*a note about cooking pasta. it seems to me like everyone has their way of doing this but i’ll tell you mine. i like to use a big pot so that i get a lot of water space for the noodles to swim around it. i add what i would call a very liberal amount of salt. and i also put olive oil in the water at some point before putting the pasta in so it has to go through the oil to hit the water. i find this method makes pasta the way i like it. you can try it or just do things your way.
ok so that was the pasta dinner. and i even figured out how to format it kind of. what do you think? here i am pausing to ask myself if i should continue on and post the recipe for the strange new burgers i made last night. or maybe one recipe a post is enough. maybe i should just be quiet or else i just be stuck here bouncing the sleeping pea who really needs a good nap before the 7 hour journey home and i will be hungry. starving. hoping not to salivate on my keyboard. hoping the growling stomach doesn’t wake her up. trying not to drink the iced tea/lemon ginger echinacea juice drink i made myself for her nap or else i just have to pee even more then i already do. but, i am thirsty.
yes, ok, clearly i need to stop typing now. you have already been subjected to more inner dialog then anyone should have to be.