When it gets tough … there’s food!

Okay … so there was nothing interesting today. I am trying to edit Josiah … I have a short story about him due tomorrow … and well, let’s just say it’s not where I want it …

And what did I do last night? And tonight? Yep, that’s right. I cooked.

So … here is what I did ….

For Mr. Guitar on Sunday night I made:

Orecchiette with Broccoli

2 lbs Broccoli – separated into big segments (you can even peal the stems)

3 tbs Olive Oil

4 cloves Garlic diced

¼ tsp. red pepper flakes

(8 anchovy fillets minced)

1 lb. Orecchiette

1 cup Pecorino Romano cheese

Bring 5 quarts water to boil – add stems – cook 5 minutes. Add floret’s – cook another 3-4 minutes. Remove with tongs or skimmer into ice bathwater. Bring reserved water back to boil. Add 1 lb.

Orecchiette … cook ‘till al dente.

In large 12” skillet mix warm olive oil. Add garlic – cook 1 – 2 minutes until fragrant and translucent. Add red pepper flakes. (recipe also calls for mixing in 8 finely minced anchovy filets, but I left them out … for the ethics of the evening). Chop blanched broccoli into dice – and stems into ¼ dice – then add to pan. Stir and flip until all is warmed and mixed. Season well with sea salt.

In warm ceramic bowl – add 2 tbs. olive oil and ½ cup Pecorino Romano cheese. Mix well.

Reserve ½ cup of pasta water. Drain Orecchiette, add to bowl of oil and cheese. Toss well. Add contents of skillet to pasta bowl. Toss well, adding ½ cup of water a little at a time to moisten. Add last ½ cup cheese still tossing mixture – then serve.

Tonight for myself I made Polenta with Corn – and Bourbon/Thyme Glazed Pork Chops. (Thank you Dilly for the Heritage Pig!)

Good eating … but not much editing done. So – here I go … blue pen in hand … beware superfluous words – here I come!

*** edit to add – mix in one caring conversation with John, post dinner consumption – add smile to face!