It’s been quite a week, and it’s only Tuesday. Once again, I overindulged in a bit too much vino this weekend and thus have sworn off even a glass of wine with dinner this week (unheard of, I know…) in order to look super-svelte for my birthday next week. As a testament to just how much I overindulged, I left my purse at my friend’s house on Friday night – like who the f*ck leaves behind their entire purse? We did however make an amazing fondue though… so I guess it was worth it.
The next day, in an Uber back to my friend’s house to retrieve my purse, the car I was in got into an accident with a motorcycle. I decided to take an Uber pool, and when the car pulled over in Bushwick to let out the backseat passenger, she opened her door to the right side of the street and into an on-coming motorcyclist who was stupidly passing on the right. He slammed head-on into the back door of the vehicle with his motorcycle, which than fell over onto two parked cars. Lovely. Thankfully no one was hurt, however, the passenger who opened her door peaced-out to wherever she was going, and I had to stay and wait for the cops since I was a witness. The motorcyclist was also making me nervous as he kept screaming obscenities at the poor driver, even though it wasn’t the driver’s fault – it was his. He said terrible things like “go back to your country” and “you don’t even speak English – stop talking to me.” The driver was super apologetic and thankful that I waited around for the police with him and gave them the correct version of the story. I assured the driver it wasn’t a problem and I was happy I could help him out – it did add another hour and a half onto what should have been a 15 minute trip one way, but whatever. It’s amazing no one was injured, and I can’t complain because the driver was nice enough to give me a ride the rest of the way to my friend’s after the cops left, off the clock.
I’m still not sure what I am doing for my bday – it’s up in the air between going away for a night or going out and partying here in NYC. Either way, I hope this cold I’m coming down with doesn’t stick around. I am starting to feel like shit ….
Tonight I made the scrumptious pasta pictured above – I wouldn’t consider it an Italian dish by any means, but it was f*cking delicious. I am feeling too lazy to write out the recipe… but I’ll do it for you anyhow, because I love you.
TAGLIATELLE CON SALMONE E SPINACI
- 1 large fillet of fresh Salmon, de-boned, de-skinned, and cut or torn into small pieces
- 1 ripe lemon (you’ll use both the juice, and the zest (aka the grated skin))
- 1 package fresh spinach (**do NOT use frozen)
- 1/2 stick butter
- 2 Tbs. olive oil
- 1 pint heavy cream
- 4 cloves of garlic (minced finely)
- 3/4 cup freshly grated parmesano
- 1 package of tagliatelle egg noodles (if you can’t find tagliatelle, another egg noodle will do – but regular pasta is too heavy for this dish)
- 1/2 tsp. ground (or freshly grated) nutmeg
- salt and pepper to taste
1. Skin and de-bone the salmon fillet, tear or cut the salmon into small, bite-size pieces and set aside.
2. In a large saucepan, heat the olive oil and butter together over low heat.
3. Mince the garlic and add into sauce pan, stirring over low heat (as always – do NOT burn the garlic!).
4. Add in the entire bag or package of fresh spinach and stir, coating with melted butter and oil.
5. Add in the heavy cream and stir over low heat until spinach is completely wilted.
6. Meanwhile, bring a large pot of heavily salted water to a boil (for the pasta).
7. Add the nutmeg, salt and pepper, as well as the grated Parmesan cheese to the spinach/cream sauce mixture and stir until mixed.
8. Add in the salmon and reduce to lowest heat (the salmon wont take much to cook through) – remove from heat once salmon has cooked through.
9. Once the pot of water has come to a boil, follow pasta instructions and cook tagliatelle to al dente texture.
10. Drain pasta and add back to large pot; squeeze the juice from 1/2 of the lemon and grate in about 2 tsp. worth of zest from the lemon’s skin into the pasta and stir.
11. Finally, you will combine the contents of the saucepan (cream sauce containing the salmon and spinach) into the pasta and stir together:
This is definitely a meal that will please anyone – despite being made with heavy cream, the fact that it is made with fish and also that the pasta is an egg-noodle helps keep it from being too heavy – in fact it tastes rather light.
Now that it’s back to being freezing cold and snowy/slushy outside, I am really craving some quality soups again (when am I not craving soup – let’s be honest). I wanted to cook homemade tomato soup and grilled cheese tonight – a classic, childhood ‘feel-good’ meal. Maybe tomorrow night. I may even go all in and bake my own bread if I don’t have to work late. I also have some dried split peas I’m itching to make into soup… nothing beats a good split pea soup!