Went to 8:30 church this morning. I have decided to attend that service for a while, for several reasons: it's the family service, just before Sunday School, so there are more kids to get to know; it's less "high" in its liturgy (no incense among other things); and the music is a mixture of Hymnal 1982 and a Roman hymnal called Gather that has a good many contemporary things. It feels more like "me" to me. I think.
But what I miss is that in this service we only read the Old Testament and the Gospel...no Psalm and no Epistle. That's okay...for instance I didn't have to hear the dreaded "full armor of God" passage. But I like to know the whole lectionary for the week. Guess I'd better spend a little more time at the Tuesday Preacher Party in days to come...
First day of Sunday School. We had a great class on The Lord's Prayer by our new deacon. A BIG group!
and now I'm home!
I made a recipe from the Cooking and Screaming book for lunch. It was yum, but I've already figured out something to try differently next time.
Tagliatelle with Grated Zucchini a la Adrienne Kane
(My grocery doesn't carry any tagliatelle! So I substituted farfalle (bowties), not knowing that tagliatelle is similar to fettucine. You lives and you learns...)
2 T unsalted butter
1 T olive oil
1 pinch dried red pepper flakes
2 1/2 c grated zucchini
2 cloves garlic, thinly sliced
salt & pepper to taste
1/2 c heavy cream
8 oz. dried pasta
1/4 c minced fresh flat-leaf parsley
1/2 c grated Parmesan cheese
1/4 t0 1/2 c reserved pasta cooking water
Take off church clothes and put on t-shirt. Pour Diet A&W festively into a wine glass to sip while cooking (no wine, as must work later today).
In large skillet over medium heat, melt the butter & olive oil. Add the pepper flakes and sauté briefly. Turn the heat to medium-high and add the zucchini, garlic, salt and pepper, tossing to combine.
The zucchini will be glossy (beautiful) and covered in butter and olive oil. What's not to like so far!?
Flatten into a large pancake so that the zucchini begins to exude liquid. Continue sautéing and flattening for 8-10 minutes, until the liquid is gone and the zucchini begins to brown and has reduced in volume by a third. (or not so much).
Add the heavy cream and bring to a simmer. Reduce the heat to low and cook for 1-2 minutes, allowing the flavors to marry. Meanwhile, cook the pasta according to the package instructions until al dente. Toss the pasta with the sauce. Add the parsley, cheese, and any of the pasta cooking water that might be needed to make the sauce loose and flowing. Taste for seasoning and serve with extra Parmesan cheese.
So, there you go. Unfortunately, the cheese did the thing I don't like about Parm - it got clumpy. Now this wasn't artisan cheese, but neither was it Kraft...it was good quality fresh grated Parmesan. Any suggestions? I think I will just stop trying to cook stuff with Parmesan in it. I would have liked this just fine without the cheese...it was okay with it, just I don't like clumpy food.
This afternoon and evening: picking up incoming students and helping them move into the residence halls.