I don’t know, friends. I’m not sure I am ever going to figure out a way to effectively cope when my children leave.
My daughter drove off an hour ago. She’s headed back to the last leg of her first year at college. I pretty much collapse every single time she leaves. I sit in her big, empty room and marvel for the umpteenth time how 18 years flew by.
This new reality is going to play itself over and over because two of my boys are in high school. The college thing is really right around the corner for them, too. More children racing to 18 years old, living away from home and experiencing new adventures without me.
This is what a good parent does. They prepare their children to leave home. Independent young adults; that’s the goal I’ve worked towards. It’s satisfying and I am proud. I just wish it didn’t leave me so sad.
I guess some happy pasta is in order.
This simple dish explodes with flavor. The sweet tomatoes and bite of basil and oregano are perfectly balanced with the rich, creamy cheese. And that is something to smile about.
Pasta With Roasted Cherry Tomatoes And Burrata
3 pints cherry and/or grape tomatoes, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
12 ounces mezzi rigatoni or penne pasta
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1 (8 ounce) ball burrata cheese, cut into 4 pieces
1/2 cup torn fresh basil
1. Preheat oven to 400℉.
2. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and some pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
3. Meanwhile cook pasta as the label directs. Reserve 1/2 cup cooking water, then drain.
4. While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes. Add to the bowl with the tomatoes.
5. Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to achieve the consistency you would like. Stir in the oregano and season with salt and pepper.
6. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
Recipe from Food Network Magazine
The delicate ‘Vampyr’, new from London-based Darla And The Blonde, is cheering me up.
Check out Darla And The Blonde on the band’s Website where you can learn of an upcoming show in London and buy their music.
Cheers! (I’m trying)