I spent most of the last week sick in bed, which means that in addition to accumulating empty packs of cigarettes (Will) and water glasses (mostly me) on the porch, we have been surviving on takeout and ramen.
The first order of business, once Cipro returned me to some semblance of normalcy, was real food. (Well, maybe second, after catching up with work.) Luckily, there has been substantial discussion on this topic, and well-fueled with theory we traveled Whole Foods-ward.[1]
Tonight, we made — by which I mean I made and was observed while making — John’s fantastic Pasta with Corn, Pancetta, Butter, and Sage. Due to a shocking lack of pancetta, it was actually with bacon, and I only used half the butter called for,[2] but it was delicious. I might reduce the amount of butter even more and leave out the pasta altogether (the corn and bacon all hid at the bottom of the pot) to have it as a side dish.
Oh, and also, if anything important has happened in the world in the last few days and you didn’t e-mail me about it, I probably don’t know it happened. Hillary — still in the race, right?
[1] Advantages to Whole Foods being the only supermarket within walking distance: quality of produce and meat, selection of delicious gourmet food. Disadvantages to same: temptation to blow entire grocery budget on cheese.
[2] This is still an entire stick of butter, which I think is quite sufficient. On the other hand, the reason my Thea Helen’s baklava is so much better than mine is that she uses twice as much butter. The parallel is left as an exercise for the reader.
Glad to hear it went well. My wife buys wicked expensive butter - organic, pastured, about $5 a box - and so making dishes like this is always a fight. It really is a chore to mix the corn and pancetta into the pasta; I haven’t yet figured out the right way to do it. But it is an INCREDIBLY tasty dish, no?
It is extremely yummy. We have leftovers, but I darkly suspect that by the time I get up only pasta will be left…