Month: April 2011

“To love at all is to be vulnerable. Love anything and your heart will be wrung and possibly broken. If you want to make sure of keeping it intact you must give it to no one, not even an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements. Lock it up safe in the casket or coffin of your selfishness. But in that casket – safe, dark, motionless, airless – it will change. It will not be broken; it will become unbreakable, impenetrable, irredeemable. The alternative to tragedy, or at least to the risk of tragedy, is damnation. The only place outside of Heaven where you can be perfectly safe from all the dangers and perturbations of love is Hell.”

-C.S. Lewis, from The Four Loves

“I’m tired of my mother
in my dreams
playing Rita Hayworth leaping
on restaurant tables stomping
a fiery flamenco barefoot
on half-eaten pepperoni pizzas.”
Pepperoni Pizzas & Salsa Dancers (excerpt) by Bob Genevro

Sometimes 3lb bags of pepperoni at the bulk food store cost just as much as the half-pound bag at the regular-old-grocery stores.

According to my panel of five amateur food critics, today’s made-up dinner recipe needs to added to the list of acceptable weeknight dinner foods.

Pepperoni Rigatoni

2lbs of Rigatoni (2 boxes)
Jar of tomato sauce (about 3 cups )
1 cup mozzarella cheese (Stella is my favorite authentic-tasting brand)
Pepperoni (I used three Sarah-sized handfuls. I promise you, your hands are bigger than mine.)
3 TB olive oil (cheap stuff is fine)

1. Cook rigatoni according to package directions for Al Dente firmness, drain and set aside.
2. Drizzle some olive oil in the bottom of the pasta pot and add pepperoni slices. This releases the pepperoni’s flavor goodness into the oil and warms them through.
3. Add the pasta to the pepperoni and stir to coat with the pepperoni and olive oil.
4. Add the sauce and cheese. Stir until sauce evenly coats pasta and cheese is melted.

You could make this dish more gourmet by dumping it in a baking dish, topping with additional mozzarella cheese, and baking it at 350F for 20 minutes or until the cheese is a beautiful golden brown. However, if daddy’s not home… it’s perfectly fine to spoon it right into bowls :)

Serve with a side salad and a buttered piece of crusty Italian bread.

“Thanks, Mom! This is awesome!” – Tabitha
“Can my friend Ethan try this? I think he’d LOVE IT!” – Thomas
“I like this spice, Mom. May I have some milk?” – Micah
“Would it be okay if I had thirds?” – Leah
“Tastes kinda like pepperoni pizza… only it’s pasta.” – Aiden