So Easy a Cry Baby Could Make ItOctober 1, 2009 at 1:07 pm | Posted in Pasta | 14 Comments
Tags: Dinner, injury, Pasta, Rockies Game, sundried tomatoes
This post finds me propped up in bed on a fluffy pillow and pain medication. This past Friday we went to the Rockies/Cardinals game. It was fan appreciation night with fireworks to take place after the game. I love fireworks. I ended up in Denver General Hospital in the 5th inning. Here’s the Reader’s Digest Version: I was sitting in an aisle seat one minute enjoying the game, chatting with friends and the next minute I felt as if a car had hit me in the back. It seems a man was running with food, down the stairs, lost his footing, became airborne and slammed into my back before landing three or four more steps further down. I was rushed to the emergency room, x-rays showed no broken bones, probably torn ligaments. I’ve been in bed since. I’m slowly getting better every day, but can barely walk. So there ya have it.
Of course this means no cooking. And yes, I’m being a cry baby about it.
And let me digress. “Rushed” to the emergency room is an exaggeration, as the ambulance broke down in route. I was stuck for about 15 minutes until a replacement ambulance arrived with this poor 25-year-old old paramedic trying to make small talk to take the edge off of a very difficult situation. “So where do you live? Any children? What are your hobbies? Do you work? Any pets?” Bless his little well meaning heart.
Denver General Hospital is quite the place. They really do a fabulous job. I was given the choice of Denver General, or one of our South end swanky “resort” hospitals. I wanted the latter and my husband quickly pointed out “Do you want to go somewhere that’s experienced with trauma (Denver General) or somewhere that can give you advice on plastic surgery (south end resort hospital)”. I “got it” and agreed on Denver General. While waiting on x-rays and watching the third shackled prisoner pass down the hall accompanied by an armed police officer, I turned to Bob and said “We should come downtown more often”. Big mistake, as I learned very quickly that it hurt very bad to laugh.
OK, well you got more than the Reader’s Digest Version after all. I am really missing cooking so tonight I hobbled down the stairs, crippled around the kitchen enough to get this to the table. Oh…Oh…Oh… I almost forgot the foodie part of this whole mess. As I was being wheel-chaired through the bowels of Coors Stadium to the first aid area, holding my head, looking down, I briefly opened my eyes and all I could see was a hot dog bun smashed and stuck to my leg. Can you believe it? A missed photo opportunity.
Look at these beautiful vibrant fresh ingredients ready for preparation.
Some bright red sun-dried tomatoes.
Double Sun-Dried Tomato Pasta with Broccoli and Parmesan Cheese
1 lb. Sun-Dried Tomato Pasta
2 lbs. broccoli, chopped into small florets
5 tablespoons olive oil
4 garlic cloves, minced
¼ cup coarsely chopped sun- dried tomatoes
½ cup fresh basil leaves, chopped
1. Add broccoli flowerets to a large saucepan of enough boiling salted water to cover generously. Cook, uncovered, over high heat for about 2 minutes. Drain, rinse with cold water. Chop broccoli florets coarsely.
2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a large serving bowl. Toss with 1 tablespoon olive oil.
3. Heat remaining 4 tablespoons of olive oil in a large heavy skillet over medium heat. Add garlic and sauté for 1 minute. Add broccoli, salt and pepper. Sauté about 2 minutes or until heated through.
4. Add broccoli mixture to pasta bowl and toss. Add sun-dried tomatoes, basil, grate Parmesan Cheese on top. Taste and adjust seasoning.
Adapted from Pappardelle’s Pasta.