Tomorrow is Thursday (actually it’s going to be Thursday in about 30 minutes), so that means I have almost made it to vacation. I cannot wait to have a full week off of work… I haven’t had more than a few days off since last summer when I went on an *almost* three-week vacation.
I cannot wait to be off work, first and foremost. Being out of the city and in Maine is secondary. Is that sad?! Probably. I just really cannot wait. I don’t want to do anything I don’t want to do (I will be on my own schedule, I will not be conned into eating breakfast (I don’t do breakfast, darling), or even worse, conned into eating a breakfast at 8 a.m.). Life is about to be so good for 7 days.
I’ve been off and on fake tanning for the last week or so. I did a heavy application of St. Tropez self bronzing mousse last weekend and loved the result, but then went to my friend’s house where I marinated in a hot tub all night, and as a result, lost the entire tan.
As you can see, there is always some discoloring on the palms and around the ankles, but for a redhead who is pale as fuck and doesn’t tan…. it’s totally worth it to have a few splotches. I get so jealous in the summer when every single person is tan as fuck – everyone looks better tan! You automatically look thinner and your muscles look more defined when your skin is darker. However, I must admit that I feel self-conscious walking around in broad daylight with my fake tan, because I feel like I look orange (like Donald Trump orange) and people are staring at me. Than again, it could all just be in my head…. I don’t know.
I do know the tan photographs well, but that might be about it. I also know my legs look way better in shorts when they’re tan and/or orange. It makes it hard to choose between the lessor of two evils… white and bruised, or fluorescent orange and thinner…
Anyhow! I cannot wait for Maine. I am going to go sea kayaking, and biking, and eat seafood chowder, and just fucking relax. It’s really hard for me to relax….
I cooked this awesome Cacio e Pepe on Monday night, with shrimp on top. I was inspired by an Italian food blog I follow on Instagram, although I couldn’t locate the post again to share here. The recipe that follows is my own, made-up version, as the blog I follow doesn’t post recipes.. only pictures.
- Pecorino Romano (whole wedge/block which you’ll grate a full cup of)
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 box farfalle (the Italian term for pasta “bow ties”)
- 1 egg
- 1 lb. fresh or frozen shrimp
- Fresh basil leaves
- 1 lemon
- salt and pepper
- garlic salt
- pasta water (water taken from pasta pot)
- 2 Tbs. butter
- 1/3 cup olive oil
- Peel and rinse shrimp (thaw first, if you’re starting with frozen), and then chop into fine pieces and set aside in small bowl
- Squeeze juice from one lemon over onto the shrimp, and add some salt and pepper to taste, along with 2 Tbs. olive oil; mix together and set aside.
- Put on a large pot of heavily-salted water onto high heat and bring to a boil (for pasta)
- While the water heats up…
FOR THE SAUCE:
- In separate bowl, add 1/2 cup Parmigiano-Reggiano, grate in 1 full cup of fresh Pecorino Romano, add one egg, 1/4 cup olive oil, and a GENEROUS amount of black pepper (1 Tbs. plus some)
- Whisk the above mixture together until thick and uniform – set aside!
- Once the water is boiling, add in the box of pasta and stir occasionally
- Boil pasta for recommended length of time (according to instructions on box)
- BEFORE YOU DRAIN THE PASTA, ladle out 1/2 cup of pasta water using a measuring cup or ladle, and pour directly into your sauce mixture and whisk IMMEDIATELY until uniform!
- Drain the pasta and add back to pot and place over lowest possible heat setting, stir in the sauce, remove from heat, and set aside
- You would have an amazing Cacio e Pepe at this point if you wanted to call it a day and/or you don’t want to cook or don’t actually like shrimp… the shrimp just brings it to another level of heavenly-ness and makes the dish look better
FOR THE SHRIMP:
- Heat 2 Tbs. of olive oil over low heat in a saute pan
- Add in shrimp and stir around until cooked through (shrimp turns orange when cooked)… DO NOT over cook. Since the shrimp is chopped so finely, it should only take a couple of minutes max.
- Plate your pasta, and top with a couple spoonfuls of shrimp
- Chop the basil and sprinkle fresh basil on top to finish
Update: I stopped writing last night because I was too tired to finish the recipe. It is now Friday at 12:19 a.m. and I have only one more work day until I am home free and on vacation. Hallelujah!
I have a great idea for my next blog… how to survive a recession from someone who has already been there and done that. I have the ultimate tips for surviving on no money, minimal food, and the stress of being in a recession without a steady job or paycheck.
Stay tuned fam.
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