A Bunch of Asparagus

A Bunch of Asparagus

The wine carafe, now filled with ice cold water and lemon wedges, stands sweating on the kitchen table. The ceiling fan, on low. The window open.

I don't know what's worse. Rain or the threat of rain.

It's muggy.

"Any sign of ants?" Roberto asks.

"Half of them are dead. The other half are scrambling around in a drunken stuper." My answer is flanked by a visual survey of the window sill and kitchen floor.

Damn ants.

Roberto looks up at the ceiling fan. A reminder that we need to clean the fans upstairs.

I write it on the list. The list of things to do. The list of food to buy. The list that seems to collapse in on itself by weeks end.

"What should we do for dinner tomorrow?" I ask.

I open the fridge door. "We've got asparagus and mushrooms."

I already know what Roberto's thinking.

Bacon.

But we've done that. Asparagus and bacon. Mushrooms and bacon (all pasta dishes—of course). The only thing left is pasta with asparagus, mushrooms and bacon.

"We can crack a few eggs over asparagus." I say.

"We just had eggs the other night." Roberto responds.

Not that eggs aren't good daily, but I already know what Roberto's thinking.

Bacon.

Perhaps a carbonara of sorts. Of sorts. Asparagus. Mushrooms. Bacon. Eggs.

And now with our pasta pantry fully stocked. A case of De Cecco. Twenty boxes. A variety. There's much we can do. Short or long. Ridged or smooth.

We were running dangerously low.

It's muggy. A carbonara of sorts could be rather heavy. I can feel the threat of sweat.

Perhaps something a bit lighter. Like Julie's Penne with Roasted Asparagus, Lemon and Pine Nuts or her equally appetizing Arugula, Roasted Asparagus and Pea Shoot Salad with Croutons and Parmesan.

...

To: Roberto

Subject: Thursday

I have an idea for dinner...

Sunday

Gnocchi and Polpette

Flagstone

Thyme

Mint

Lilac

A Different Pot of Red

A Different Pot of Red

The plane felt like it was careening towards BWI. The landing, a bit disheveled.

I pushed (delicately) past those needing assistance and mothers with young children. I'm not proud.

I'm home!

"I'm almost there." He said.

"I'll be waiting outside." I said.

Balmy. B'more. Baltimore, hon!

...

Things slowly settled. Old patterns emerged.

Another pot of sauce.

"I put celery, garlic, shallot and crushed red pepper." I said.

All thinly sliced. Two cans of whole tomatoes (milled). A deep red emerged.

"How is it?" I asked.

"It's good." He said.

Just when I thought there couldn't be another red...

Bagels and Variability

Bagels and Variability

"Didn't you already post about bagels...?" He asked.

I had. Two times, already.

"Yes, but these are different." I said.

...

The Devil is in the Details

...

The dough proofed in a metal bowl covered with plastic wrap on the radiator for three hours. Then into the fridge overnight. Then back onto the radiator the next morning for two hours more.

I precisely weighed out each bagel. 121 grams.

I created a ball.

I poked a hole and stretched. No snaking. No pinching.

The formed dough sat another two hours before boiling and baking.

They boiled for one minute each side.

They baked for 24 minutes at 450 degrees. Rotating halfway through. This did not change.

I used the lighter aluminum pan, covered with parchment this time instead of the heavier non-stick pan covered with parchment.

...

"Are they too brown?" I asked.

"Not at all." He said.

...

This is the best batch yet. I only wish it made more than six.

$5.00 Mushrooms

$5.00 Mushrooms

"This is what five dollars buys you." He said.

"I know. We'd probably get more mushroom for our dollar if we bought one of their prepared foods items." I said.

"You're right." He said.

"Do you remember what the sign said?" He asked.

"No. I just remember seeing $5.00." I said.

"Me too." He said.

Spaghetti with Bacon and Eggs

Spaghetti with Bacon and Eggs

Our Version

...

Our version is bacon rendered with extra virgin olive oil and then removed from the pan. Garlic. Shallot. White Wine. Pasta water.

I insist you lean over the pan, as things gently bubble. Wave your hand gently, wafting the perfumed steam up to your waiting nose. Close your eyes and inhale.

The eggs are beaten with salt, pepper and a touch of whole milk. Grated Parmesan (a ramekins-worth). A bit of chopped parsley.

Roberto pulls the pasta directly from the pot into the pan. His work begins. Steadily coating each strand. A touch more pasta water and then the eggs. Parmesan (first half—then the rest). Bacon. Parsley. Black pepper.

Nested into bowls. Even distribution of bacon. A pinch more parsley. A turn or two (or three) more of black pepper.

...

Eating Spaghetti with Bacon and Eggs

...

"There's a few strands more in the pan." He said.

Our bodies hunched over. Barely chewing.

Fork in one hand. Green onion in the other. I look over to see Roberto twirling his last strands.

"Get some more." I said.

"I'll wait for you." He said.

"I'm trying to chew." I said.

"It's hard." He said.

I twirl the last strands.

Sunday Farmers Market

Sunday Farmers Market

James River Oysters

Pickles

Mushrooms

Two Dozen Large Brown

Bagels Redux

Bagels Redux

Redux

...

Once home, the lovely raw dough that had been formed eight hours prior had proofed a bit more than one would desire.

I was deflated, but not for long. They were warm, yeasty, over-bubbly, but ripe, very ripe.

One by one I pulled the dough, smashed with my palm, and began the process of reforming once more.

And in an instant...Rise!

...

The Boil

...

The water began to boil. And I dropped, first one, then two, then three.

It's time to float, I whispered.

Up plopped each form.

I pulled the spider from the drawer.

One minute. One minute more.

I pulled the forms, proceeding with three forms more.

It's time to float, I whispered once more.

One minute. One minute more.

I pulled the forms.

...

The Bake

...

And then I could hardly wait.

...

The Form

...

There has to be a better way, though. You see, I'm not happy with the results one gets from pinching two ends together. So I consulted The Bread Bible. Rose illustrates how you can create a ball and then poke your finger through the center, then stretch to create the form. I will try this.