It's time for some more Kvetch Corner!
Sometimes I feel like I'm a victim of ageism. My 25th birthday is fast approaching, and I still am told on a daily basis that I look like a 15 year old. When people ask me my secret, I tell them it's because I moisturize with this new French lotion called toilette de bébé. It’s French for Baby Toilette. It’s actually made of of Aloe Vera, Primrose and Baby Urine. Keeps me looking youthful. Alright. I'm kidding. I'm just feeling sassy today.
All the time, people tell me how lucky I am because I look so young. But when I try to get a haircut at Fantastic Sams and they lead me over to the Rocket Ship chair and hand me a lolly pop, I don’t feel so fucking lucky. When a bouncer at the bar laughs at me before even asking for my ID, I don’t feel so fucking lucky. When I get all you can eat Mongolian BBQ for free because they waitress thinks I’m under 13, then I feel lucky.
Enough on that topic. There's been something else that had been irking me for the past few weeks. If you can't tell from reading my past blog posts (or this post for that matter), I'm just a little on the crazy side. I receive health insurance through the Actors Unions, but there's one slight problem. The Screen Actors’ Guild’s health insurance plan DOES NOT cover mental health care. Neither does the Writers Guild. At first, I was really angry about it. But after some though, they’re actually pretty smart smart because all writers and actors are crazy mo fo's. If they did cover all of our mental health expenses, there wouldn’t be any funds left over to pay for my pap smear, so I guess I can’t hold too much of a grudge.
Well, I'm clearly just rambling about nothing today. Let's chat about food for a while. This is a redux of a recipe I posted about two years ago, but it's one of my favorites. Check your local farmers market to locate yourself some white eggplants. You can use regular, but the white ones have a nuttier/creamier taste that make for an excellent "alfredo" sauce.
• 1 package Fettuccini Noodles (or use the Pasta Guide on pg 48 to
make your own!)
• 2 Large White Eggplants (You can substitute Purple Eggplant)
• 2 cups Fresh Spinach Leaves
• 1/2 large Yellow Onion, thinly sliced
• 3 cloves Garlic, quartered
• 1 Fresh Fennel Bulb, thinly sliced
• 1 TBSP Fresh Lemon Juice
• 1/3 cup Extra Virgin Olive Oil
• 1 Cup MimicCremeTM (or Alternative, pg 33)
• 1 1/2 cup Dry White Wine
• 1 tsp Thyme
• 1 tsp Dried Sweet Basil
• Sea Salt and Pepper (to taste)
Preheat oven to 350 degrees F. Take white eggplants, prick all over with a
fork, and brush lightly with olive oil...
Place them in the oven for 30-45 minutes, or until soft, turning them over after 20 minutes. Set aside to cool.
If you're not using MimicCreme, mix soy milk and apple cider vinegar together, and set aside to coagulate.
Cook Pasta until al dente, drain well and toss with a little extra virgin olive
oil to prevent sticking.
Heat the 1/3-cup olive oil in a large sauté pan over medium heat, and sauté
fennel, onion and herbs for 5-10 minutes, stirring occasionally. Add white
wine and lemon juice, then simmer until liquid reduces and veggies are
Once the eggplants are cooled, slice in half length-wise and scoop the
"innards" into a blender or food processor. Add MimicCreme (or soy milk
mix) and garlic to the blender, and blend until smooth and sauce-like. Pour
the mixture into the skillet with the fennel and onion, and mix in well. Salt
and pepper to taste. Add the spinach to the sauce, and reduce heat to low.
Simmer on low 5 minutes, serve over pasta and garnish with fresh fennel