This week, I’m taking a brief intermission from my Pre-Tirement series. I think I’ve officially exhausted my capacity for new “climb” projects, at least for the next seven days. Between the full-time job and being a semi-reasonable partner who contributes to household chores, I’m leaning into a different kind of restorative activity this week.
I want to tell you about a great Sunday night dinner, which is usually the one night I cook. (Otherwise, I’m strictly on dish duty. That’s an ironclad deal I made with my husband. I’ve found that strategic deal-making is a key ingredient for serenity in marriage 🧘🏻♀️ 🤝 )
On the menu: Alison Roman’s shallot pasta and a giant herby salad.
It’s good, it’s simple, and it’s a crowd pleaser. The anchovies add an umami tanginess to the red sauce that’s delicious and shallots and parsley make it unique. The recipe usually makes more sauce than you’ll need for one sitting. I save the extra for really good toast and eggs the next morning. My only other tip is that I find caramelizing shallots takes longer than 20 minutes (as per the recipe). I usually spend 30-40 minutes to get totally softened and caramelized shallots.
That’s the post for this week!
Wishing you a week of simple joys and a very light dish-duty rotation! :)
🧡
