Parboil Pearl Onions, and Other Things I Need to Remember

Remembering Happy Times and Making things easier on Myself

I’ve been doing it wrong all  along: Don’t forget to parboil your pearl onions! Julia Child, Julie Powell and Laura Calder have all reiterated that for me. It makes them easier to peel!

Tonight’s dinner was an old standby of mine, a simple pasta with olive oil “sauce” that I love to make when I’m not feeling very happy. Carbs make me happy. But somehow I messed it up a little bit…I’m not sure what I did—perhaps too much olive oil and not enough of everything else—but it just kind of goes along with the week I’ve been having. But, I’m not going to dwell on my week anymore. I’ll tell you about a time when I felt comfortable and relaxed and satisfied with my life…

I really and truly wish that I had started my food blogging adventure months ago or at least in December. I was staying at my boyfriend’s apartment during my winter break and oh boy! did we ever put on a few pounds each! I had just started cooking some of Laura Calder’s recipes (by guessing mostly, as she isn’t very good about actually telling what she is showing you how to do) and it meant a lot of meats and butter and mmmmmmmmmmmm…yeah… I can’t even think about this one recipe without drooling, even on a full stomach.

Tonight I decided to watch my favorite episode of Laura’s show, French Food at Home. It’s “The Butter Show”! Have I mentioned it yet, my affinity for, nay, passionate connection to butter? I love the stuff. It really tastes good on everything. It’s super versatile too; you can prepare it a million different ways, and they pretty much all taste amazing. I think someday soon—before my eggs run out—I’m going to attempt a real hollandaise sauce, not the packet kind which some Americans use. Laura makes it seems so easy. Anyway, I was watching “The Butter Show” and it called to mind a night when I make steaks and herbed “composed butter.” It was VERY good. All you do is take softened butter and add chopped up whatever you’d like. I used a mix of parsley and cilantro and possibly something else. Not sure… but my boy and I loved it. Though I think that I spent more time on the butter than the steak, since I think that night he had to put his steak back on the range. Half of it was rather…raw for his taste. And we are both rare/medium rare steak eaters, so you can imagine how uncooked it was. But afterwards, we ate in silence and drank our pretty, pink wine (I delight in a good White Zin), and watched How I Met Your Mother, which I think we’re actually (surprisingly enough) behind on watching right now…

Olive Oil Pasta
My easy, comforting, Olive Oil Pasta

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