MG is sick and I’m depressed about it. I know I’m depressed because I’m exhibiting my #1 symptom… I’ve become fanatically productive in the kitchen.
This is an improvement over what I did in my twenties when I was depressed, which was smoke grass, drink martinis and watch television until I either fell asleep or threw up on myself.
I don’t plan too many structured events on the weekends anymore because they’ve become mostly consumed with me and MG making fattening breakfasts together, skipping out for coffee at Vintage Enoteca on Sunset (formerly The Big Fixx, formerly Abbot’s Habit), then returning home to watch television together and seeing who can win in the categories of “Snarkiest Comment,” “Best Impression of a Desperate Pseudo-Celebrity,” and “Most Accurate Representation of What the Cat in the Cat Food Commercial would Sound Like if It Could Speak Human.”
Next, we separate for a few hours in the middle of the day so he can get some animation work done while I gather together everything I need to make the evening’s dinner, then we reconvene for food, more television, inappropriate commentary and equally inappropriate canoodling.
But none of that happened this past weekend, and by noon on Saturday I’d done all my grocery shopping, all my laundry, hit the post office and the dry cleaner (who didn’t want to canoodle even though I offered up “no strings attached” in an effort to assuage any guilt). That was followed by a work-out, immediately erasing said workout at Carl’s Jr., trying to get my cat to eat a french fry, and finally taking a nap.
I had absolutely nothing left on my “to do” list for the rest of the day, so I spent it in the kitchen, making this Gordon Ramsay recipe. But MG wasn’t there to admire my kitchen technique or to rave about the finished meal after snaring his usual lion-sized portion, so it wasn’t nearly as gratifying. Also, I have a lot left over.
The good news to report is that this meal satisfies as well when it’s being eaten cold from the pot at midnight with Abbott and Costello Meet the Mummy on the television as it would have if it’d been eaten hot and creamy off a warmed dish at seven in the evening with the boyfriend across the table. With salty bacon, tender peas and a spell of fresh sage snaking its way through it all, this was to be completely expected.
I’ll have even more time to enjoy it tomorrow. And I’ve fallen out of the mood to share. If MG says he’s feeling better and wants to come up for food, I may suggest an extra day of bed rest… just to be safe.
Farfalle with Sage, Peas and Bacon
From Gordon Ramsay
- 14 ounces farfalle pasta
- 3 tablespoons olive oil
- 8 slices streaky bacon, chopped
- 1 garlic clove, finely chopped
- 1 cup heavy cream
- 5 ounces peas, thawed if frozen
- 2 1/2 ounces parmesan cheese, freshly grated, plus extra to sprinkle
- 1 small handful sage leaf, and flat-leaf parsley leaves
Bring a pot of salted water to the boil. Add in the farfalle and cook according to packet instructions until the pasta is al dente
Heat the oil in another pan and add the bacon. Fry over high heat for 3 – 4 minutes until the bacon is golden brown.
Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.
Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.
When the pasta is ready, drain it in a colander and immediately add it into the sauce.
Add the herbs, then toss the pasta until well coated with the creamy sauce.
Divide among warm plates and sprinkle over a little more parmesan to serve.
Feel better, MG!