God sometimes gives us unexpected gifts. Our gift has been a grandson who enlivens our lives and makes retirement very different than the one we anticipated. He is a special joy. And that's "Casey." In 2006 we fulfilled our dream of living in Italy for a year. It was every bit as wonderful as anticipated. This blog begins in 2005 as we prepared for that experience. Since then we have explored many places together. That's the "Travel." And finally, I am a person of opinions--spiritually, politically, on just about anything and that's the "Other Stuff." Welcome to my blog.

Sunday, June 04, 2006

Haircuts and Ravioli Sauce

You are right--my mind works in strange ways but--I wanted to discuss both topics and why bother with two different entries? It's so much easier to do it all at once. And then--I could also slip in how beautiful it has been in San Diego the last few days and the sense of paradise in my own back yard. Or--how about, we packed two big duffels yesterday and so it has started?

But no--think this will focus on an out-of-cycle haircut and a tasty, simple variation on a traditional ravioli sauce.

Casey is 7--a month shy of 8. And, until three days ago we had escaped the "every child" experiment of snipping off pieces of hair, resulting in unusal and unique styling. Then, that night, while we thought the quiet was due to diligent studying of spelling words, it wasn't; instead, he had decided that his hair was "puffy" and that he wanted it shorter. This toggled the green light to give himself a total cut--from front to back, side to side.

And--give himself a haircut, he did. Was it enough to cover the floor with cuttings? Yes. But, even it wasn't; there were matching holes above each ear and the forehead line appeared to have been shaved. It just didn't work.

Solution: A trip to his "hair stylist" the next afternoon--paid for with a good portion of the money he has been saving for heelies--tennis shoes with wheels in the heels. Sharlene, the stylist, spent most of the cut, chuckling and shaking her head. By the time she was through, Casey closely resembled a fuzzy peach.

And--he loves it--it's the look he was after when he started the project. I must admit, I like it too and it is perfect for summer. Understandably though, coming from a 7 year old viewpoint, he believes it highly unfair and inappropriate that he needed to tap into his own bankroll to pay Sharlene. Lesson learned!

On to Ravioli Sauce:

I make no claim to being a real Italian cook--in fact, one of my goals for the next year is to learn secrets of the Italian kitchen--ones I can bring home and wow friends with inspite of the fact that our produce will or can never be on a par with that of Italy. However, I do have a great and simple variation on the traditional sage and butter sauce for ravioli. Enjoy!

  • Saute thinly sliced shallots in vegetable oil until crisp and very dark brown. Drain on paper towels.
  • Toast some pine nuts.
  • Melt butter--when foamy, add sliced sage leaves and a little crushed red pepper.
  • Pour butter and sage over ravioli and dish into pasta bowls.
  • Sprinkle shallots and pine nuts on top.
Buon appetito!


Barbara said...

This sounds like a yummy recipe, and one that I plan to try soon. thanks Jane!

Judith in Umbria said...

Everybody is an Italian cook when they pay more attention to the ingredient and don't add too much stuff to the recipe.
I believe that you can buy wonderful produce in San Diego in season, and the season is so long! It's when even Italians buy tomatoes in January that quality goes down. They complain bitterly about the price of zucchine and melanzane in winter, when these are both crops that need strong sun.
If the recipe says a handful of chopped parsley and you decide to add oregano and basil... if you follow the recipe and then decide to melt mozzarella on top... those are the kinds of things that make the dish USian instead of Italian. Not that there isn't room for new recipes, but I think one should master the rule first of "the best ingredient, well respected" first.
Your recipe sounds great and simple!