FASHION IS A CULT. I am learning this swiftly, as after just 8 days absorbed in that world I am feeling positively guilty for not writing more -- even though I am NOT a fashion writer per se -- or any type of writer at all! In fact, I started this little Blog as a sort of playful thing to do when I was trying to figure out "what to do next" after a particularly rough episode in the ballet studio. I had no grand plans but just knew that if I didn't do something, I would surely breakdown, because after having an entire 'free year' on unemployment, with very direct goals and focus, only to realize that I was trapped in a sort of web of 'OPI' (other people's issues), I knew that I had to get out of that funk and fast!
So this little blog is simply my own exercise in my freedom of expression: that is freedom to not dance if I'm not really wanting to that day, to bitch as I see fit, to rant, to rave, to not write when I am uninspired, to entertain myself however I please... you get the point! And I of course love the fact that you, my dear readers, love it too! I know you were all excited about Fashion Week and I do promise more -- but the truth is it is EXHAUSTING to write about such after going through that circus! And further, I am interviewing roommates for my home, one of my favorite friend's is moving to Chicago, I can't get back to Ballet until tomorrow, I need some income AND IT'S SNOWING!
So, I aptly named this post: Snow Equals Food. Not Fashion.
So it is. Today I am making one of my all time favorite recipes, which I stumbled upon over at Smitten Kitchen and thought "YES! That's what I'll do today!" It is snowing here in NYC and the flakes are so beautiful this time around, like small little snow fairy's lighting up the sky. I especially enjoy watching this from inside my home and love the Norman Rockwell feel of standing over the stove watching the snow from my kitchen window! Delightful!
I was originally introduced to this recipe by a gentleman friend who was trying to woo me with his knife skills and 1000 count bedsheets (from FRETTE!). Woo he did, because I was simply stunned by how simple and incredibly delicious his recipes were! (He made this plus an amazing Asparagus Salad and FLAN!) There is something to be said for the Amateur Course over at FCI, where he had just taken his basics class. Add in some red wine, a view of the city from his enormous windows on the East Side and those sheets...we had a very nice evening! Below, I give his recipe, but you can go over to Smitten Kitchen to gather further details and her take on it!
Seductively Simple Tomato Sauce
1. 1 28 ounce can of Whole San Marzano Tomatoes **
(from Cierello's at the Grand Central Market! or if you can't find get a good brand of canned plum tomatoes)
2. 1 large Spanish or Vidalia Onion, peeled and halved.
3. 1 Stick of Unsalted Butter *** NOT MARGARINE.
THAT'S IT.
Take the can of tomatoes and open them and then put them in heavy bottom 3 qt. pot.
Add 1/2 of a large onion. (or 2 halves of a smaller onion)
Add the stick of butter
Turn on the heat to MED and bring to a simmer.
Lower to LOW and cook for about 45 minutes or until the tomatoes break down, and you can't take the wait any further.
Stir and Mash it up a few times while cooking to encourage the bloom of the tomatoes! add Salt to taste if ya like, but usually you don't need. VOILA
Serve over curly pasta, or fettuccine, with or without Parm.
Serve over simple Ricotta and Basil Ravioli.
Or eat out of the pot alone!
YUMMY TUM TUM!
Mdme. B.
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**The FCI has their students actually halve and de-seed the tomatoes -- a lot of work for sure and of course it's a much smoother, silky result. However this job is best left for a man! I can't bother messing up my manicure!
*** Smitten Kitchen goes lighter on this, by using only 5 TBS.
But for me Butter = Love. I say go heavy on the Love!
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