As promised, we are sharing our 4th of July meal – a pasta with pride!
DID YOU KNOW?
“Archaeologists believe that Central Asia is most likely the first area to have produced noodles thousands of years ago. The way it reached Europe is unclear, though there are many theories…” (ahem, Marco Polo)
<link found here>
The whole truth is, we almost lost steam on making any kind of meal for the 4th of July. The holiday fell on a Tuesday, we had to work early the next day, and somehow I got roped into taking a nap on the couch midday. Naps = death of day for me. I don’t nap, but Eddie is ALL about it. I also know well enough that I should not drink beer, THEN wine, so shame on me for doing it wrong.
I am, personally, often bummed out on the 4th of July. I grew up witnessing and participating in an amazing small town tradition in my small town of Sedro-Woolley, Washington – a town parade and BBQ with as much American spirit as you can squeeze out of a small town (which is plenty, in the Pacific Northwest).
In my hometown, we celebrate the 3rd AND the 4th of July. I grew up with stories of how my aunts and uncles rode their dad/my grandpa’s logging trucks in the parade back in the 1950s along with our family friends local dealership cars. It would be the same route that I would ride small wagons and then new Prius cars or old Ford models with my family and friends, making our way to the same destination – through the parade and to a BBQ at the Farm. We have home videos of my parents at the Farm one 4th with me as a baby, and that tradition has stuck with me. While it’s had to adapt to the change of life over the last 32 years that I’ve known this tradition, it makes the 4th of July one of my favorite holidays. It’s hard not to be there every year and be somewhere that has no sense of a tradition like this. I didn’t even see any fireworks this year.
… Welcome to Sarah’s nostalgia!
Back to our pasta….
We awoke from our nap with enough determination (and my prodding) to move along with making this pasta that, as Eddie said, would be “hours of simmering”. Grreeeaaat.
So here’s what we started with:
We went with a beef medley – Italian Sausage, Kobe Beef and Browned Lamb. And then ALL the fixins. And may I just say this photo is hearty AF.
I was definitely embracing this light. A lot of food photos tend to go towards light and bright, but when I see food shots against black and wood grain it totally lights a fire for me. Want to continue this trend, so please – let me know how I’m doing!
Let’s move onto the cooking process. This is where I get distracted and lost. This is where Eddie and I don’t understand each other. I lack the patience to wait for something to simmer or boil, but food seems to be the one thing he can be methodical about. Methodical and logical, that’s Eddie. Meanwhile I’m the daydreaming fish, thinking about light and natural beauty and constantly chasing my creativity.. there’s little room for waiting. You can bet Eddie LOVES how distracted I get.
“Wait until the onions turn translucent..”
“Stir in the mirepoix… best friends forever..”
“This could be a great vegetable soup…”
This is a food blog, right? Great, I’ll keep going. While we wait for the water to boil…
We butter the bread.
And if you didn’t get cheesy, I would be offended. That’s Middle Finger Cheddar.
Back to the Prideful Pasta (P.S. that green stuff is Basil)…
By the way, Eddie’s dad’s name is Basil. Fun Fact.
Tired or not, we thoroughly enjoyed the final pasta product. I think, maybe, possibly, I could make this on my own.. maybe. Two glugs of wine, stir in some olive oil, more salt and pepper, let it fucking simmer… I’m still working on my patience. For now, I know my pride is intact, and hopefully Eddie will keep being my boyfriend so I don’t have to worry about eating as I get distracted taking photos.