The Rest Nest
February 15, 2007

Jeff and I are now in the ‘Rest Nest’ phase of life–no children will be living in our home for 12 (glorious?) weeks. Quinn is in Costa Rica, Kate’s in Cairo, and Christine is 3,000 miles away at UVM. It’s a pleasant shock, softened by assurances that our flock will return in warm weather. As a result, I am having a bit of trouble recalibrating my kitchen to serve only 2. Our midlife metabolisms are now slower than a crock-pot and my enthusiasm for mounting regular meals has wilted like week–old lettuce. I am not a happy cook.

Shopping is weird, too. I use a smaller cart and buy only a few things– milk lasts forever, and cereal, even longer. On my last shopping trip I caught myself fingering frozen entrees and took that as sure sign of food depression. Lynn, my favorite Hannaford cashier, wondered openly about the multiple cans of baked beans in my order.

It’s ironic: I have more time than ever to indulge my hubby and entertain friends, but meals seem way more like a chore than they ever did before. For help in overcoming my culinary atrophy I asked my book club what they make for dinner now. They peppered me with fine suggestions: omelets and salad greens; splurges on prime fish; lamb chops; soups that last all week; and, my personal favorite, reservations.

The phone just rang and it’s Miss UVM on the line, “Hi Mom, can I bring 5 of my friends home for dinner this Sunday night?” You know, I’m feeling pretty rested up.
“Youbetcha, Sweetie.” 

Quickie Pasta for Two (or 4 or 8…)

Boil water for pasta. In a large non–stick sauté pan heated with 1 teaspoon of olive oil, sauté one large sliced red onion along with 8 ounces of sliced mushrooms for 15 minutes, until caramelized. Add 3 pinches of kosher salt. In a small food processor finely chop 3 garlic cloves, the leaves of 2 rosemary stems, and the zest of a small orange. To the onion mixture add one half-cup fruity red wine and 1 cup vegetable stock along with the garlic zest mixture. Cover and simmer on low while you boil a 9-ounce package of fresh fettuccini, about 5 minutes. Drain pasta and stir into the sauté pan along with one–half cup whipping cream. Combine, cover, and simmer on low for 2 minutes. Top with shredded Parmesan. Doubles or quadruples nicely.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008