Yes, up too late again, goofing around with Suz and Kim (as you can tell in pic, whew). Our photo shoot and first recording session for Feminine Hijinx went very well, at least from our perspective! Little on the bawdy side (no!), but only a little, just enough to keep us laughing the entire time. I’ll have to watch my f-bombs so we don’t end up with an explicit rating! And Susie and Kim, they’ll have to watch everything else, they will say anything. Love that about them. Love my girls!
Today and tonight, keepin’ it pretty real, ha. Very exciting things like getting gas, a car wash, candy for Nathan’s class valentines (damn near forgot about VDay, oops), folding laundry, getting some sort of exercise, etc… Everymom’s day. We’re in tonight, I’m thinking a simple pasta, perhaps all’Amatriciana, from Michael Chiarello’s Casual Cooking, basically pasta with tomatoes and onion, bit of bacon, few pepper flakes for some heat. It’s absolutely one of my favorites. (Recipe posted in comments, below.) Need to rest up for tomorrow…
…when we’ll be out for Valentine’s Day with Susie and Cory, Kim and Brian. Woo hoo! Nice, casual dinner at Wildfire Grill, we girls will attempt to keep the shrieking to a minimum. I think.
Spaghetti – or in this case, bucatini – all’Amatriciana was delicious. Served it with a simple salad, romaine and arugula tossed very lightly with good olive oil and a dash of red wine vinegar with sea salt and pepper. I baked John a chocolate cake for VD – I’m such a good wife! He’s eating it right now talking to himself about how fucking awesome it is so there you go, it must be pretty darn tasty. I’m actually abstaining, I’m full enough from pasta and salad and shockingly don’t really need it! And then I’m getting it out of here by sending it with John to work tomorrow – I’m more likely to eat sweets mid-afternoon than after dinner. So, fare thee well, VD chocolate cake. You belong on someone else’s lips, not mine…
Adapted from Michael Chiarello’s Casual Cooking
1/2 lb. pancetta, diced (I use Nueske’s sliced bacon, diced; 6 slices)
2 Tbsp. extra virgin olive oil (you only need this oil if using pancetta; omit if using bacon)
1 medium onion, thinly sliced
1 lb. bucatine or spaghetti
¼ tsp. red pepper flakes
1 Tbsp. chopped fresh Italian parsley
1½ Tbsp. red wine vinegar
1 12-oz. can crushed or ground tomatoes (Muir Glen tomatoes are excellent; you can buy ground tomatoes, or puree a can of whole tomatoes in a food processor)
Freshly grated pecorino romano cheese
Bring a large pot of salted water to a boil over high heat. Meanwhile, heat the olive oil in a large skillet over moderately low heat. Add the pancetta (or bacon) and cook until just starting to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water. Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the wine vinegar and simmer briskly until it evaporates, then add the tomatoes. Simmer briefly, set aside. Reserve ½ cup of the pasta cooking liquid, then drain the pasta when it is done (do not overcook) and return it to the warm pot. Add the sauce and pasta cooking water and toss to coat. Serve immediately, topped with a generous amount of pecorino.