Well I survived. Mainly because I stayed home. Being out in public, near traffic on amateur night was not something I intended to do. Yeah, I stayed up. I toasted the new year with beer, the store nearest me did not have splits of champagne, and I didn't want to waste any. And I couldn't have had an entire bottle of champagne by myself. If I had tried, I wouldn't have made it out of bed this morning. Champagne is a headache just waiting to happen (for me) if more than three glasses are imbibed.
I have noticed that I have readers now, and I must say thank you! For all your kind words and suggestions. This is new for me, I hardly know what to say or do now. It's great to get feedback on the recipes! I'm glad they're so well received! So this post's recipe was picked for one such commenter.
Farfalle allo Zafferano
This is an adaptation from Patricia Wells' Trattoria. It quickly replaced mac & cheese as a comfort food.
8 oz dried italian farfalle or butterfly shaped pasta
2 Tbsp unsalted butter
1/2 cup heavy cream
1 tsp saffron threads
sun-dried tomatoes julienne to taste
fresh basil chopped finely to taste
1 clove garlic minced
Freshly grated parmigiano-reggiano cheese for the table
Optional: Italian sausage 4 links.
Add pasta to boiling water, cooking until tender, about 8 minutes. In a small sauce pan over low heat, mix butter, cream sun-dried tomatoes, basil, and garlic. stirring until butter is completely melted. Add saffron slowly, bringing up the heat just a little. Drain pasta, and in same pot add cream sauce. If serving with italian sausage, broil sausages on middle rack at high until cooked through, about 10 minutes. Serve on plates or pasta bowls with sausage either along side or across pasta.
--Little Bird would like to thank her readers/commenters