Dear friend,
If you’re wondering what sort of thrilling life awaits one at almost 40, I can honestly confess that I spent an hour watching my new little vacuum clean my kitchen floor yesterday. I found it at Costco and took it as a sign that it was time to call in reinforcements with the three? four? five? hours a week I spend vacuuming up after three cats, two dogs, four children, farming husband, and from-scratch homecook.
I named it Clean Elizabeth.
While I take delight in cleaning, organizing, and tidying up as much as the next person, and I can fully accept that this is middle-age-life, it can’t just be responsibilities and vacuums — at least not for me.
I’ve still got enough life in me to think of sand between my toes, a spritz in my hand, the Mediterranean sun on my shoulders, grandbabies in my arms, belly laughter in my gut, pasta on my plate, music in my ears, adventure on the calendar, a new language in my ear.
I can love my vacuum and still have a zest for it all! And you can too.
17 Years!
Stuart and I celebrated 17 years of marriage this past weekend. When we were first married, there was little plan and even littl-er money. We saved some cash for a wedding with our families and threw a heck of a party in my parents’ barn.
We were married by a pastor who was a second father-figure to Stuart growing up.
We ate BBQ and my Grandpa made us a table full of pies.
I gush on him often here, but in such a time of reflection, I can truthfully say he has made it an absolute blessing to be his wife. It is a delight to love him well.
Praise God from whom all blessings flow!
Teaching My Girls To Make Pasta Before They Grow Up
In this week’s new video, I’m not only making one of our favorite spring pastas (recipe below), but I’m focusing on spending some time building up the memory bank with my girls.
I love to think of them… older… perhaps with their own families… remembering the feel of pasta dough in their hands and the smell of sauces simmering on the stove. I think of moments like this as writing memories.
I’ll remember them. And I think they will too.
Homemade Pici with Pancetta and Peas
One of the easiest pastas to make by hand, this pici is the pasta-of-choice in the region of Umbria. While it’s traditionally made with semolina flour, all-purpose with a few tablespoons of whole-grain would perhaps give you a similar taste and texture. This is the perfect pasta to have your children help make - it’s just like rolling play-dough snakes! Bacon can be substituted in for the pancetta and, of course, any manner of vegetables can be used… but this combination is my favorite.
For the pasta, per person
90 grams semolina flour
65 grams water
½ pound pancetta
½ pound frozen peas
2 egg yolks
¼ cup heavy cream
Parmesan, for serving
Black pepper, for serving
Combine the flour and water together in a bowl. Use a fork to combine the mixture. Knead the dough until it’s smooth, about 10 minutes. Cover the dough with a damp tea cloth and set aside for 30 minutes.
While the pasta dough rests, dice the pancetta into small squares and cook in a skillet over medium heat until the pancetta is brown and crispy. Set aside.
After the resting period, tear the dough into small pieces - about the size of a large grape. Use the palms of both hands to roll each piece of dough into long, thin strands, like a rope. Set them aside and continue rolling the pici until no more dough remains. If you’d like, once you’ve finished, go back through the noodles and roll them even thinner. As they rest, they will relax slightly, and will be more inclined to hold a thinner shape.
Bring a large saucepan of generously salted water to a boil.
While the water heats up, turn the heat back on under the pancetta. Add in the peas, cooking until the vegetables are just softened and warmed.
While the peas are cooking, add the pici pasta into the boiling water. Turn the heat to low and allow the noodles to cook until al dente, about 5 minutes.
In a bowl, combine the egg yolks, cream, and pancetta & pea mixture. Stir well to combine. Finally, add in the pici, again stirring well to combine.
Serve the pasta with a generous grating of Parmesan cheese and freshly ground black pepper.
*The same pasta shape is called umbricelli in other parts of Umbria, but in our village which is very close to the Tuscan border, it is called by it’s Tuscan name “pici”.
Click the recipe card above to download your free printable PDF.
Who are you in Italy?
Not the version of you that manages the schedule and answers the emails and keeps everything running. The other one. The one who lingers over dinners that stretch on for hours, wears her favorite sundress and oversized straw hat, takes photos among the olive trees, wanders through ancient cobblestone streets on the walk home, and remembers what it feels like to have nothing she’s responsible for.
That’s the version of you this week is for.
If you want to find out who you are in Italy, join us on a Che Vita Getaway.
You can learn more details about the trip, including the exact price, right here.
Come, release, relax. We’ll take care of everything. PS: the video above is where we will spend our week together!
Lastly, in case you need a little fashion encouragement, this is how I venture out to garden every Saturday…
May your daffodils be blooming and your bees be buzzing!
Love,
PS: We are humbled and grateful for each of you.
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