Hangry and Sleep Deprived

What a day… I can’t even begin to get into it, or I’ll never stop.  Let’s just say – I’m over it…. over everything … on every possible level you can imagine.

I’m currently listing to Dolly Parton, which is another level of disgusting in itself, considering that I hate country music and recently learned that Dolly doesn’t even call or consider herself a feminist.  I won’t go into that either.  I’m not sure why some women think the label ‘feminist’ is a bad thing, especially in the year 2019.  It simply means a person (man, woman, etc.) who wants equal rights for both men and women (and everyone in between).  I guess the people who consider it a dirty term have never taken a women’s studies class in their life, and therefore associate the label with a “feminazi,” or a man-hating, non-armpit-shaving, bra-burning, lesbian straight out of 1968 (**not that that would be a bad thing to be, even if you were that person I just described…).  I’m just saying – calling yourself a feminist doesn’t mean you hate men or that you shun makeup and heels in favor of cargo shorts and trips to Home Depot.  It means you want equal pay, rights, and equal opportunities for all – regardless of sex, gender, or sexual orientation.  I guess in Dolly’s case, even though she has a large gay fan-base, she also has to cater to her equally-as-large, republican, pro-Trump fan base too… sad.

Dolly – you really disappointed me on top of everything else that disappointed me today…

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I had the shittiest dinner after the shittiest day – it was only fitting.  I was so pissed off by the time I arrived home at 9pm, I had no appetite.  I kind of love when that happens, but naturally I had to go and ruin it by drinking a glass of wine and it spurred my appetite into action.  If I never drank alcohol, I’m pretty sure I would never be hungry. But, given my lifestyle, quitting wine isn’t really an option, unless I can take up MMA fighting or get a prescription for Klonopin…

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If the outside matched the inside – this would be my attitude all day everyday… instead I’m relegated to Hillary Clinton-esque slacks and button ups and playing nice.

When I finally got home, ravaged and miserable, I fed my poor little catty, who should have even three hours prior to my arrival time, and then took a bath with a generous glass of Malbec.  I proceeded to electrocute my face with the NuFace, since I have been so exhausted these past few mornings that I’ve neglected to do so.  When I came out of the bath, I could smell my neighbor’s cooking – and tonight it smelled like fried artichoke hearts and stuffed mushroom poppers.  Suddenly, I was salivating.  Instead of eating pasta at 11pm, I decided to be healthy and make a salad to satiate my unrelenting hunger:

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SAD

I guess everything is sad today – because this is one of the saddest salads I’ve ever tried to make into a meal. No cheese, nuts, olives, avocados, or any sort of protein or healthy fat. The salad is mostly purple cabbage.  At least the dressing is homemade and delicious – that’s the only thing this salad has going for it.  Kind of like the only thing I have going for me is my cute cat.

It doesn’t really help that I also only average about 6 hours of sleep a night or less.  The only time it seems like I get enough sleep is on the weekends (and only sometimes), when I can go to bed at 10pm and sleep until 9am.  This happens maybe once a month now, since even weekends seem to be full of obligations and plans. I feel like I’m so haggard when I don’t sleep – I seriously feel I have aged about 6 years in the past 2.5 years given my lack of sleep.

Anyhow, enough about me and my anger and sleep deprivation.  Yesterday, I made a delightful pasta with a creamy sauce made of pureed zucchini.  I’m too fucking tired to write the recipe, but I’ll update tomorrow if I don’t work another 12 hour day…. JK, I’ll write it now… what’s another 20 minutes off my sleep time?

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The finished product: Penne with pureed zucchini sauce and cherry tomatoes

INGREDIENTS:

  • Box of penne, rigatoni, or fussili
  • 4 Tbs. Olive Oil
  • 2 Tbs. butter
  • 1/2 cup finely grated Parmesan cheese (plus more to sprinkle on top)
  • 1/2 chicken stock
  • 1/4 cup heavy cream
  • 4 small, green zucchinis, chopped up into small chunks
  • 1/2 medium yellow onion, finely minced
  • 6 cloves of garlic, finely minced
  • 1 small carton of cherry or grape tomatoes, cut into halves
  • salt and pepper to taste
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. cayenne pepper
  • Fresh basil to garnish

DIRECTIONS:

  • In a large saucepan, heat the olive oil (2 Tbs.) and butter over low heat
  • Add in the minced onion and cook for 5 minutes over low heat, until the onions are translucent and soft
  • Add in the minced garlic (about 4 cloves worth) and cook for another 3 minutes (as usual, be careful not to burn the garlic!)
  • Add in the chopped zucchini and cook over medium heat, stirring frequently
  • Continue to stir and cook until the zucchini is soft and fully cooked (taste test to make sure)
  • Remove the zucchini from the the heat
  • Place a large pot of heavily salted water on high heat and bring to a boil for the pasta
  • While the pasta water comes to a boil, add the contents of the zucchini saucepan into a blender
  • Add in about 1/2 cup chicken stock
  • Blend over high speed until mixture is thick and saucy – there shouldn’t be any large chunks
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After adding the cooked zucchini, onion and garlic mixture to the blender, add 1/2 cup chicken stock blend on high until sauce is thick and blended fully
  • Return the mixture to the saucepan and turn to low heat
  • Add the pasta into the pot of boiling water and cook according to time on box
  • Add in the cream, salt, pepper, cayenne, dried basil and dried oregano as well as the Parmesan cheese and stir until all ingredients have combined into thick sauce
  • Add additional seasoning as necessary, depending on your tastesIMG_6001
  • Once pasta is done cooking, drain the water, and add the pasta into the sauce (or add the sauce into the pasta pot – whichever is more accommodating)
  • In a clean sauce pan, add in 2 Tbs. of olive oil over low heat
  • Add in another 2 cloves of minced garlic and cook for about 2 minutes
  • Add in the cherry tomatoes, season with a bit more salt and pepper and cook over low-medium heat for about 6 minutes
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After adding the zucchini sauce to the cooked pasta, use a clean plan to saute the remaining cloves of garlic with some cherry or grape tomatoes in olive oil/butter
  • Add the tomatoes to the rest of the pasta/sauce once cooked through
  • Top with additional sprinkle of Parmesan cheese and fresh basil leaves

I wish I had a shot of adrenaline that would be dispensed into my arm when my alarm went off tomorrow morning.  But sadly the best I could muster was setting up my coffee machine so all I have to do is hit a single button.  Looks like 5 hours of sleep for me tonight…. cheers.

 

 

 

Bolognese and Home

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Rigatoni Bolognese 

Currently stress eating Bugles and dreading going back to NYC tomorrow after a lovely three days at home (lovely, minus my work inbox blowing up all day…the beauty of work email on your personal phone 🙂 LOVES IT).

I feel creatively repressed and personally stifled just thinking about going back to the office on Wednesday.  Hence, the Bugle binge.  It was so nice to be out of NYC for a few days, away from the crazies on the subway, the scents of the sewers and trash-strewn sidewalks, dealing with the MTA’s bullshit, the commute into and out of work, and of course, work itself.  It’s so nice to wake up and be able to drink my coffee at a leisurely pace while watching daytime TV as opposed to swigging it down while simultaneously applying mascara.  The pleasure to be had in taking a long walk while the sun is still up in the sky, or to be able cook or bake at 2pm is insurmountable.  It’s so nice to have control over my own daytime schedule and not spend 10 hours a day split between commuting and sitting at a desk.  I guess it’s time to become a stay-at-home cat mom, or a SAHCM.  I must find a way to make this happen… even if means selling my soul to the devil (oh wait, I already did… JK).

I was able to spend some quality time with my brother and his girlfriend on Saturday, as well as with my parents.  I also had a chance to hang out with my cousin at the Super Bowl party he hosted, and took a long walk with my other cousin (his mom) earlier that day.  And then of course, there was the quality time spent with the family pets, which is the reason I came home in the first place – to watch them while my parents were away.   I got in a couple of long walks with and without the dog, and ate a lot of deliciously unhealthy food – some of which I graciously shared with Ceely (the dog), as she came with me to the Super Bowl party with me.

Saturday night, after grocery shopping with my mom, I decided to make rigatoni Bolognese for my parents – they loved it!!! Such a great dish for the winter (even though the last couple of days were unseasonably warm).

Here is the recipe:

INGREDIENTS:

  • 1 lb. of high-quality beef ( you can substitute in cooked brown lentils if you’re a vegetarian, or ground turkey if you prefer a healthier meat)
  • 1/2 cup pancetta (OPTIONAL – I did not add this time, but I have in the past and it elevates to another level)
  • 1 box pasta of your choice (rigatoni, spaghetti, penne, linguini all work great)
  • 1/3 cup olive oil (enough to coat the bottom of a large sauce-pan)
  • 2 large carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 1/2 of a white or yellow onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 cup dry, white wine (Pinot Grigio works well!)
  • 1 cup freshly shaved Parmesan (plus more to sprinkle over finished pasta)
  • 1 large can of San Marzano crushed tomatoes
  • 1 small can of tomato paste
  • fresh parsley
  • 1/2 cup heavy cream
  •  1 Tbs. dried basil
  • 1 Tbs. dried oregano
  • 1 tsp. red pepper flakes
  • 1 tsp. granulated sugar
  • 1 tsp. granulated garlic
  • Salt and pepper (add to desired taste)

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DIRECTIONS:

  • Start by heating the olive oil in a large sauce pan over a low-medium heat
  • Add in onions and cook until a yellow-y translucent color (about 6 minutes), stirring occasionally
  • Add in carrots and celery and continue to cook over low-medium heat, stirring occasionally for another 5 min.
  • Add in garlic and continue to cook and stir, being careful not to burn garlic
  • Add in the meat (or cooked lentils) and cook for a couple of minutes over low-medium heat.  If you’re cooking ground meat, break it up using the spoon or spatula (should not be left in large chunks)

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  • Add in the white wine and simmer for about 3 minutes
  • Add in the can of crushed tomatoes along with the granulated garlic, sugar, salt, pepper, dried basil and oregano, and crushed red pepper; stir together and reduce to low heat
  • Add in the small can of tomato paste and stir in thoroughly; continue to stir and cook over a low heat.
  • After cooking over low heat for another 10 minutes or so, add in the heavy cream and stir
  • Add in the Parmesan cheese and continue to stir and cook, making sure cheese is incorporated into the sauce

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  • Add in the fresh chopped parsley and stir
  • I advise taste-testing as you go along (make sure meat is cooked through before taste testing!), to ensure the sauce has a good balance – feel free to add more salt, pepper, pepper flakes, oregano/basil, or sugar if needed
  • Let the sauce continue to simmer over minimum heat and boil a large pot of heavily salted water for the pasta
  • Cook pasta according to cook time advised on packaging; once pasta is cooked to al dente, drain and either add to sauce pan, if large enough, or back to pot and then add the Bolognese sauce into the pot of pasta – stir well
  • Serve in bowls with freshly grated Parmesan over-top and a garnish of fresh parsley or fresh basil!
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    Voila! A hit every single time

    I cannot wait to be reunited with my cat tomorrow – I am going to take him out in his stroller since it is going to be about 60 degrees. I hope that the rest of this week goes smoothly and work isn’t too insane, like it was last week.  It will be nice to get back to the city tomorrow and be able to organize myself, clean the apartment, and make a nice meal before going back to work on Wednesday… I’m already thinking about what I can cook. That’s how much I love cooking – I dream of what I will make in advance :p