The thought was this: that all my life had been murk and depths, but I was not a part of that dark water.
I was a creature within it.Madeline Miller, Circe
Day who-really-knows-anymore. Who cares anymore. I’m probably a bit behind on this but, it’s slowly sinking in that the new world is here and here to stay for awhile longer, thinking 2021. I’m still largely avoiding the news, with the exception of that Alison Roman scandal. Are your days normal and routine yet? The commute from the bed to the living room, the living room, to the kitchen, and back all over again. Are you sick of home cooked meals, yet? Have you worn out all of your pajamas?
April and May are shaping up to be days full of small industry and creative pursuits. From pickling, fermentation, daily game nights full of Splendor, Netflix and chill, reading through many books, walks around the neighborhood, flower foraging, curing egg yolks, tie dye attempts, creative happy hours, constant rearranging of decor and furniture, and more baking than the last three years combined. I’m grateful for these days at home - for being employed, for connecting with family and friends at a distance, for giving my body and mind a forced rest and recovery time period. I wake up to the sunrises of California’s spring and early, early summers. I go to bed with the sunsets overlooking the shallow waters of Redwood Shores. It’s cozy and warming to connect with my inner most spaces, spaces I’ve barely touched and experienced before. The sun hitting the coffee table at 1:54pm. The birds chirping right before lunch. The temperature changes by the hour. I’m settling in. I’m nesting. I’m at home.
MAY THEME
Rigatoni. Ramen. Indomie. Cup noodles. Udon. Soba. Farfalle. Pad thai. Rigatoni. Lo mein. Ptitim. Orzo. Pho. Pancit. Fideo. Bucatini. Ñoquis. Jajangmyeon. Saimin. Pad see ew. Mee goreng. You get the picture. It’s easy, versatile, tasty, and diverse. It’s a noodle party. Whether you’re in the mood for pasta from scratch, instant noodles with the boiling water, or take-out from all the small businesses out there, you’re in and you’re dialing in.
MAY MENU
Smoky cellentani alla vodka by Elisa (recipe from Back Pocket Pasta by Colu Henry)
Handmade noodle carbonara with sage (base recipe from Back Pocket Pasta by Colu Henry)
Shrimp pad thai by Janet
Cold dan dan noodles by Aaron
Salmon, salmon roe, seaweed, and cream pasta by Mimi and Matt
Spicy pad thai by Miguel
CONNECTING DETAILS
When: Saturday, May 30 4 at 6:30pm
We are practicing social distancing and isolation by hosting this event virtually. Join the event by hopping on the Google Hangouts link.
