My sister, Anne, was visiting Karl and me in our apartment above Beautiful Things and it was a hot, humid, summer evening, just like it's going to be again this evening...almost too hot to move...
"You know what I enjoy?" I said, pushing my middle finger against my thumb in preparation. "Pinging flying bugs off the window screen from inside."
"You enjoy that," Anne confirmed.
"Yes. Think how exhilarated they must feel when they find themselves launched out into open space." I flicked my finger and sent one rocketing off the kitchen screen.
Anne looked at me as levelly as possible with one slightly crossed eye.
"Really, you should try it sometime," I said. "It's therapeutic. Releases pent-up emotion."
"As liberating as that may be," she acknowledged, "here's hoping it's not genetic."
Wisely, Karl said nothing at all.
Pasta with Grape Tomatoes Greek Olives Green Onions and Pine Nut Parmesan
enough whole-wheat spaghetti for two people
enough regular spaghetti for two
2 cups grape tomatoes
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
3/4 cup Greek olives, pitted
2 green onions, chopped
1/3 cup Pine Nut Parmesan
Cook the spaghetti (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti).
Just before the pasta is al dente, with a potato masher, smash the grape tomatoes in the bottom of a pot. Add the vegetable bouillon powder and Greek olives and bring to a boil. Simmer until hot.
Drain the pasta and toss in the tomato mixture with the green onions and Pine Nut Parmesan.
Plate and grind pepper on top to taste.
PS Good enough to Tweet!