emily elizabeth

FIAT 500
Originally uploaded by roverem.

Yesterday a few of us from work lucky enough to get the day off decided to go skiing. As Seattle (and Spokane) have been getting nothing but rain, the mountains over here have been getting quite a bit of snow … and unfortunately, wind as well. So we left early and decided to go ski at a mountain outside of Chewelah called 49 degrees north after our first choice was unlikely to open because of the strong winds. After about an hour and a half drive, we find that they’re not open on Wednesdays. Slightly disappointing – okay, really disappointing, but slightly in light of the entire day. So we decide to drive to Mt. Spokane – a half an hour from the city, but about an hour from where we were at. Get there, rent skis, have something to eat, strap the 2×4’s to our feet, schlep up to the ticket counter, and are told that the conditions are terrible and no refunds will be issued should we choose to attempt the chunky, icey, windy conditions with only a few lifts in operation. Stinky, nonetheless, but I suppose it could have been worse – we could have bought tickets and after one run of disappointment headed out early with $28 less in our wallets.

However, I suppose it’s all in perspective and clear perspective is what we are often in need of. Worse than a disappointing day of skiing or lack-of, I could be in the shoes of millions around the world who will never even be able to fathom participating in such leisure activities as skiing. Whose days consist not of fun, but of survival. Sometimes I need to be reminded of this perspective – one of gratitude. Instead of becoming angry or frustrated when Starbucks messes up my drink order (which never happens by the way , being thankful that I am afforded the opportunity to enjoy coffee. Instead of being mad that I couldn’t go skiing that day, being thankful that I can – that I’m afforded the freedom and means to do as I wish, within practical limits. The FIAT means nothing by the way, but I thought it would capture your attention. Tricky, eh. No not really, its just a random picture that I took in Italy. FIATs are so cute, and they could practically fit on a shelf in your garage. How fun. As you can see, this particular one dreams of one day being a Ferrari.

I tried a new recipe last night and it was amazing. I think thus far it’s one of my favorite pasta dishes and a perfect one for this time of year when at least the weather is supposed to be cold. I must be fair and cite my source as the Food Network. If you follow the link it will take you right to the recipe and allow you to print it out on a full page or even the size of a recipe card. Here it is in case something happens to the link over time.

A couple of recommendations: I cut the recipe in half and it could have easily fed 3 and allows you to only have to buy one steak. Also, if you follow the recipe provided on the website, be careful not to over-salt. The recipe tells you to season throughout the process and it could easily become too salty. I’d just season the steak (with salt and pepper) and then salt at the end if needed. Next, be careful not to overcook the pasta, cook until just al dente, especially if you’re anticipating leftovers. And most importantly, splurge on the cheese. It’s a little pricey and not typically available at your neighborhood supermarket, but more than worth the purchase. This is the first time I’ve used real parmesan reggiano and I’ll never go back. Plus you don’t have to worry about it expiring – it usually already 3 years old by the time you get. Hope you enjoy!

Rigatoni with Steak Sauce
Giada De Laurentiis

4 Tablespoons olive oil
2 rib-eye steaks
salt & pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves of garlic, minced
1 tsp dried oregano
3/4 cup dry red wine
1 (26-ounce) jar marinara sauce
1 cup beef broth
16 ounces dried rigatoni pasta
3 ounces Parmesan reggiano, shaved

Heat 2 tbsps of oil in a heavy large frying pan over high heat. Season steaks with salt and pepper. Cook the steaks until they are brown, but still rare in the center, about 3 minutes on each side. Transfer steaks to a plate and let cool completely. And remainder of olive oil to pan. Saute the onions and carrots until the onions are translucent. Add garlic and oregano, then wine. Simmer for another minute, then add the marinara and broth. Cover and simmer on medium low heat for about 10 minutes to allow the flavors to blend.

Meanwhile, trim off any fat from the steaks and cut into bit size pieces. Cook pasta in salted boiling water until firm to the touch. Be careful not to over-cook it. Drain the rigatoni and add it to the sauce along with the steak. Toss together and serve in bowls sprinkled with the shaved parmesan.