Well hello there. How long has it been; let me count the days.
Actually, let’s not and say I did. It’s been awhile to say the least.
There are many reasons why I vanished from The Dish, most of all because of time; it keeps on tickin’ into the future and I find myself scrambling to find more of it, like a child trying to find and snatch all the Easter eggs before anyone else. Hold on to your time because if you don’t I’m likely to steal some from you.
Maintaining a food blog in the sense that most food bloggers do takes an enormous amount of time. Taking photos, processing photos, writing the post, planning the post, adding the recipe. On average a single post could take 2-3 hours. Don’t get me wrong, I love cooking and love the conversation; the writing, but my truest heart passion lies elsewhere and to pursue that I had to reallocate time elsewhere.
What is this passion you ask. Simple;
Crazy I know right? Alas it’s true. I wrote a script back in 2007 when a small producer asked me to adapt a book for him. I did. I didn’t go anywhere and I shelved it. At the same time I started a new job that ended up requiring an enormous amount of time and effort; so much so my brain still hurts. Mostly because I’m still at that job.
Fact of the matter is, writing that script sparked a fire in me; kindling that had been in my soul my entire life, waiting for something to give it flame, took the spark. See, all through my adolescence I wanted to be a film director and write movies. I didn’t want to be that movie star in front of the camera, I wanted to be the one behind the camera tell her what to do. More than that, I wanted to create the stories and characters she wanted to play.
Life took me in another direction; rather my choices, lack of support and self conviction did. So here I am preparing to touch the #45 rung on the ladder of life and kindling a fire that has waited four decades to be lit.
I’m working on a historical drama feature now and have another drama, a sci-fi fantasy adventure feature and a TV pilot all sitting in the wings. Plus about four other ideas churning.
So if that’s my chosen course, what the heck am I doing here again then?
Easy, I missed The Dish and realized I don’t have to give it up to keep working my job while trying to pursue a career as a screenwriter. I’m adaptable so I’m adapting. I can still post recipes and spill my brainsense onto the page; I can just do it modified and every so often, a few times a week.
So here I am and I thought I’d post a recipe.
Remember all that stuff I said about time? Well that includes cooking. Meals during the week need to be quick, no time for Coq au Vin on Monday night. This one in particular took all of 20 minutes tops. It’s a twist on typical carbonara pasta that honestly was much more flavorful.
So here’s to adaptations and time. Nice to see you again.
- 9 oz cheese tortellini
- 2 oz prosciutto
- 2 oz cooked ham
- ½ cup peas
- 4 cloves garlic, minced
- 2 eggs
- ⅓ cup asiago cheese
- ⅓ cup romano cheese
- ¼ cup fresh parsley, cut
- salt and pepper to taste
- Cook pasta to package directions.
- Whisk the eggs and cheeses in a small bowl.
- In a large skillet, heat the prosciutto and ham for 1 to 2 minutes with a little oil or butter.
- Add the garlic and cook one minute or until flavorful.
- Add peas and cook until heated.
- Add the cooked tortellini and egg and cheese mixture.
- Work quickly to combine all ingredients. Add a little water if needed to keep moist. About 1 minute.
- Mix in parsley and serve.
- Any Italian cheeses will do but use fresh as opposed to prepared in a canister.