fourth of july, part deux.
i’m not going to tell you how many parts there will be. anyway, where were we?
obviouzzly with the 4th, comes oodles of food and booze and booze. and what’s fun for me, is i get to cook for lots o’ people. and lots o’ family. which is awesome because 1. they will tell me if something is horrible 2. laugh hysterically when i burn anything/start minor fires 3. will still eat it anyway.
i cook for 1 or 2 people a lotttt. it’s cool, but it’s fun to make bigger dishes. like kiddie pools of pasta salad or pots of artery clogging cheese dip. Casseroles you want to synchronize swim in and racks of ribs you want to gnaw on. ohhh and i forgot about the best part – i get to cook with my momma and my sister is this best thing ever and she cleans up after me. i don’t even ask. she just does it. and i swear to pete – she likes it. it’s the strangest thing. i guess it’s a rare affliction that affects a portion of the population and there’s no known cure for it.
and we do it all while drinking enough wine to drown a small colony.
i’ve already started the menu. Let’s just say, I’m going to be wearing a parka to the island by the end of the week. This isn’t the week to break out the barely there bikini, we be eating.
I’ll be making lots of delicious things – pulled pork and ribs, pasta salad, cocktails, so many things. I probably won’t be making this honestly.
I’ve told you before, I’m not a huge pasta person. My Russian ballet teacher always told us “no pasta, no muffins, no macaroniiii – we need chicken legs.” I can still hear her saying it. in fact, I think it most times when I sit down to eat pasta. So that probably has something to do with it. However, there was one pasta I loved – broccoli fettuccine. I know, not groundbreaking but I have always been strangely fond of broccoli. Anywho. I wanted that sort of a dish but I had eaten all the broccoli and I, well I didn’t want to go to the store. Because that required putting real pants on.
I hadn’t poached an egg before 2 months ago. It strangely just hadn’t occurred to me. and my obsession with eggs runs deep. I eat them nearly every day. It’s a problem. But poached? Nope. Until one day I was standing over the stove and thought – I’m going to poach an egg today. and then I did.
it was honestly less exciting than i thought but it was also more delicious. i had them back in london as part of eggs benedict, and that was the day i found out i don’t care for hollandaise sauce. since then, poached eggs left a bad taste in my mouth (pun intended). however, sans hollandaise they’re quite tasty.
and on top of carbs, and herbs, and butter, and salt – boomshakalaka. i should’ve added greens to it. i know it. top this with spinach, roasted tomatoes, asparagus and you have a more colorful and healthy pasta. but i didn’t miss it. i love dishes packed with flavor but i just wanted an uncomplicated dish.
because, enough things are complicated. amiright?
- about 1 cup spaghetti, cooked and drained (i’m not going to insult you by telling you how to make spaghetti. if you need them, call me – i’ll run over immediately)
- 2 poached eggs
- 1 tablespoon fresh thyme
- 1 teaspoon parsley
- 2 tbl butter (just do it. come onnn)
- 1/2 teaspoon minced garlic
- kosher salt and fresh ground pepper to taste
- to poach an egg – in a medium pot, fill with enough water to cover an egg. bring to a boil. then add 1 tsp kosher salt, 2 tsps white wine vinegar. meanwhile, crack a fresh cold egg into a ramekin or small bowl. then start swirling water in one direction and drop in egg. turn off heat, cover the pan and do not touch or move anything near the pan for 5 minutes. do not peek. i will know if you do. then remove!
- add all ingredients to bowl and combine, then top with a poached egg.