I haven’t been around for a couple of weeks. I started a new job last week, and I’ve gone through all of the normal emotions of starting said new job. I’m intimidated and overwhelmed, nervous and apprehensive.
And this place. Honestly, it is like a city within a city. They tell me that everything is in a circle. At this point in time, I don’t believe that. To me? It’s a maze of hallways, offices, cubicles, and conference rooms!
Oh, and I’m told that in the spring, I’ll get chased by geese as I walk into the building. What the???!!!
Oh the other hand, everyone is so welcoming, so nice, and so patient. I know that I’m going to be very happy there.
I just can’t wait for three months to pass by. For some reason, I think that in three months, I’ll feel more settled, and will have a better grip on things.
The funny thing is, is that it’s the same company that I’m working for. Just a different location. A lot of new people, but a lot of people who I have worked with for years. And about an hour drive each way, which means that I’ve lost an hour of sleep, and shaved an hour off of my evening.
So, all of my emotions, my lack of that one hour sleep each morning, my loss of one hour in the evening, meeting new people and trying to remember names, all combined have made me exhausted by the time I get home. I get home, I make dinner, clean up, and then go to bed.
So please bear with me, t’s just a matter of time, and I will adjust. I’ll get into a new routine, and I’ll be back to posting even better than before! You know that butter, basil, and breadcrumbs is my passion…and I love all of you…my friends….who are always here to support me in everything that I do.
In the meantime, let’s enjoy a very simple meal that I rely on for days/weeks/months like these. It’s just a simple homemade pasta. Yes. Homemade! It takes no time at all to throw a pasta dough together, but you can always use dry too. I admit it. I do a lot. But for the sake of this conversation, let’s talk homemade… Butter, lemon, and garlic over a homemade thin linguine…the perfect meal for a busy day. Quick and easy…and delicious. It just doesn’t get better than that!
Life is truly good. It’s a “And maybe, just maybe… I will finally realize that the guy I keep calling Tom…well…his name is really Jim” kind of good.
- 2 cups flour
- ½ tsp salt
- 3 eggs
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- Shaved Asiago cheese
- ½ tsp lemon zest for garnish
- Lemon wedge for garnish
- Mix the flour and salt, and mound on a clean work surface. Make a well in the center, and add the eggs.
- Carefully mix the eggs and flour together, pulling more flour in with your hands, kneading as you go. Don't worry if it seems crumbly at the beginning, the more you knead, the more it will come together. This will form a stiff dough.
- Knead the dough for about 10 minutes, or until the dough is smooth and pliable.
- Wrap the dough in plastic wrap, and let rest for 30 minutes.
- Remove from plastic wrap, and divide into fourths. As you work with each fourth of the dough, make sure that you keep the others wrapped, so that the outside doesn't form a crust.
- Begin rolling the dough on the widest setting of your pasta machine. Fold the first strip into thirds, and pass the dough through the same width again. Pass the strip at least two times through each width of the pasta machine, ending with the narrowest width, and a smooth strip of pasta.
- At this point, you can cut it into the size noodles you prefer, either by running it through the machine's pasta cutter, or by cutting them by hand.
- Bring a large pot of water to boil with ½ tsp salt. Add ½ of the pasta, and cook until al dente, about five minutes. Drain in a colander. (Freeze the other half of the pasta for another meal)
- While the pasta is boiling, prepare the sauce:
- In a large saute pan, melt the butter. and add the garlic, lemon juice, lemon zest, and parsley. Saute for about 3 minutes over medium heat. Remove from heat. Add the pasta to the pan with the butter mixture, and toss.
- Serve with Asiago Cheese, lemon zest, and lemon wedge.