What kind of pasta is on your plate?

Just sharing this nicely done and very helpful poster, found on Charming Italy. It’s a clear, very comprehensible, visual guide to all the different kinds of pasta a lover of Italian cuisine might bump into.

All hell just broke lose in my apartment in the form of a partial renovation, so I probably won’t have much time to cook and post about witchcraft, seeing as my kitchen is full of cardboard boxes stuffed with stuff and everything else is… somewhere. I think. So just be blessed and profit of the nice weather.

Spaghetti alla crema

It’s been some time since we’ve seen some serious activity here, hasn’t it? So, in order to make it up to You, and prove that I still can cook, I’ll be treating You to something special today.

This is a recipe I made up myself when there was some cream left over in my fridge. That’s why it bears this faux-italian name. But regardless of any naming issues, it’s really good and easily done, as I don’t usually go for hard-and-time-consuming. Even though the dish is simple to prepare, it still can be quite impressive, especially if You serve it with some interesting decoration. So You can keep this in mind for any sort of elegant occasion. It can also be very filling, especially in bigger portions – I’d advise to make smaller plates of this than, for example, of napoli or aglio. So if You want to impress a dear person with how You can prepare an elegant, showy meal, and are incidentally starving, this recipe is for You.
It can be done in vegetarian or “carnivorous” version. I’m presenting vegetarian here, with appropriate hints when necessary. Oh, and the usual reminder : You do not need to go along with my obsession for spaghetti. This sauce goes wonderfully with tagliatelle and its cousins (much better than napoli does), penne and fettuccine. I have not tried other kinds, so if You do, I’d like to hear about it.

Ingredients

  • Spaghetti no.5
  • Green olives (may be swapped for bacon for carnivores or both can be used)
  • Thick, sour cream
  • Garlic
  • Cheese
  • Olive oil
  • Seasoning: basil, oregano… the usual stuff (You can add some pepper to spice up the mild taste of cream)

Preparation

The sauce will be ready within minutes, so time Your activities accordingly. My advice is to chop, grind and grate everything beforehand and only start cooking when You have the ingredients ready and waiting. So dice the olives (and/or bacon) thinly, then follow up with garlic, and grate the cheese. Put the water on for boiling pasta.

If You’re going for the meat version, it will take slightly longer than just the olives. Either way, pour some oil onto a frying pan and fry the olives (bacon) for some time over small heat, taking care not to overdo. Supervise them as You wait for the water to boil. Put the pasta into the pot, stir so it doesn’t stick, and wait for some time. By now, Your olives (bacon) should be near-ready or ready, so if there’s any spare time, take them off the heat. You can add some of the garlic, but not all of it, now.
Check on the pasta. If it’s still too hard, but getting there, it’s time to finish the sauce. Pour the cream onto the mildly-heated pan and stir gently, then add garlic and seasoning. Keep the sauce over small heat so it won’t congeal as You wait for the pasta. Cover with grated cheese.

Serving

This dish should be served hot, and eaten right after preparation. It does not keep well, nor does it lend itself well to reheating. Straight off the stove is the only option.

Serve with rich, red wine that will be able to compete with the sauce. As it’s not actually full of vitamins, You might want to add a light salad, best served beforehand. After this, chances are You won’t really feel like eating anything else.

Friday the thirteenth – good luck spells all around!

I knew a man who would not conduct business on unlucky days… And so,
his business was never done.
- allegedly, XVIIIth century book on superstition

Jinxies!

Yes, I actually do own a black cat statuette. Don't ask.

It’s Friday the thirteenth and a black cat crossed my path as I was going shopping. Although I’m not really all that concerned about this, because a) I’ve never had any trouble either on Friday the thirteenth or as a result of Cat Crossing*,  and b) the cat had white paws so I’m not sure whether it counts.

Anyway, the weather was so wonderful for the last few days that it’ll take much more than just some jinxing to worsen my mood.  I’m not even angry at my unfaithful muse any more.  Besides, I’ve been talking with a good friend of mine recently and, as she pointed out, muses are an Ancient Greek idea, so naturally they will not be good at helping women, coming from a rather… macho oriented culture. They did a good job inspiring men and Sappho, so there you are. Case in point.
I’m seriously thinking of launching a “Male Muse Project”, to establish an alternative for all of us who prefer besandalled, sheet-clad young men. We could choose the domains they’re supposed to inspire creativity in (I mean, seriously, a muse of astronomy? Doesn’t it suggest they made it all up?), some well-fitting and very symbolic attributes, and some suitably looking guys. If other people invent new gods, why not new muses? Let me know what You think.

Back on our supposedly-unlucky topic, I really do not think there is anything to worry about. A quick search on the web will show You that people aren’t really sure even why is this supposed to be an unlucky day. But if You’re feeling a bit… unsure about things, and think You could use something to tip the odds (or just Your mood) in Your favour, there are, as usual, Herbs That Can Help.

Magic for luck

For luck and prosperity of any kind, spices that carry a connotation of wealth are often used. However, this varies – as it always does – according Your personal experience. If any of those have some negative significance for You (a bad memory associated with the smell, for example), don’t use it. Accordingly, if any other ingredient not typically seen as appropriate does seem that way to you, for whatever reason, use it instead.

Ingredients
Herbs commonly used for luck spells include:

Other ingredients You might find useful:

  • Chocolate
  • Honey
  • Oil (all kinds, the more expensive the better)
  • Silver (silver chain for a talisman, for example)

Preparation

There are a few different ways You can go about using them if You need an extra bit of luck. The easiest an most common method is to make a witch bag, a small pouch filled with chosen herbs that is carried in Your private possessions as a talisman. A more complicated, but more satisfactory way is to make an oil infusion, with the oil carried in a small vial or flask, similarly to the pouch (I’ll write more on these talismans in the near future. Sorry for going backwards about this).

However, my favourite good luck spell is the simplest and most pleasurable one : spiced cocoa. Why limit ourselves to some symbolic actions when we can palpably do something good for ourselves? This is a very simple recipe, and can be done both hot and cold.

Just take some cinnamon, star anise and nutmeg (a good proportion is 3:1:1) and grind them all together in a mortar. Remember, this is a meditative, ritual activity. Think about what You are doing and why, not about what the boss said yesterday. Mix the resulting powder with cocoa and some honey (or sugar, or just cocoa if You’re using a ready-made drink, but I advise against that) and prepare the drink as usual. You can add some whipped cream to make it even better and to symbolise wealth and prosperity. Then drink it.

Seeing as cocoa  has been medically proven to have anti-depressant properties, is an ingredient for luck, and is delicious, this will help You on so many levels. And it’s not even all that hard on the figure!

ΦΦΦ

* That is to say, as a result of a cat crossing my path. I did have some problems once when I crossed my aunt’s rather touchy cat, meaning that I made her angry. The cat, not the aunt.

I’m back and blogging!

A marble mortar and pestle

Yes, You've seen this picture before. But I like it.

Just a quick note to ensure You that I’m still here. It’s just that my Spring – Beltain – Something break got rather prolonged. Not that I have a lot to take a break from, but pretend You don’t know that.

Many thanks to everyone who participated in the survey – there was not a lot of You, but You all hold a special place in mu heart from now on. And my scientific career, when and if I get one. I’m working on it, but let’s face it – I’m not the most efficient person in the world when it comes to achieving something else than a plate of fabulous spaghetti.
Hey, at least I know my strengths and weaknesses. And yes, I aten’t dead.

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