feeling like a bowl of spaghetti, not knowing what to give

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Look I’m telling you right now that this doesn’t taste exactly like parmesan but it evokes a certain mood that if you’re generous and tilt your head to one side and you haven’t eaten actual parmesan in like nine months so your doltish tastebuds don’t know any better, is generally very pleasing. As you can tell by the equally generous “”””” around the word parmesan in the recipe’s title, like I’ve climbed up a small step-ladder before launching into exaggerated air-quotes. I am just a firm believer in being honest with you and making sure that you have all the information you could possibly need and indeed all that you absolutely don’t need as well before you consider embarking upon this recipe!

It’s also extremely and sincerely delicious. I’d had this recipe shuffling about my brain for a week prior but could never seem to square up actual convivial times to cook food (eg 2pm, 6pm) with when I was actually ravenously hungry (always around 11.48pm or 1.20am for no good reason at all!) This detail is, I grant you, extremely not interesting, but I needed to get it off my chest because it was literally just a whole week of me being like “I’m satisfied with a small bowl of cereal for lunch” and then hitting the hay at midnight suddenly unable to think about anything other than this pasta and it was highly frustrating! In all honesty there was some self-discipline involved in me making it at last; one afternoon I’d walked back to Newtown from my friend’s house in Brooklyn – one suburb over – following the maps app, which sounds straightforward but may I remind you how simple tasks like this cause my brain to warp like an old cassette tape and I rapidly got very lost, or at least it felt like it, I was in truth a mere handful of metres away from recognisable land when I fell into this predicament, and there’s no real way to convey the fear I felt and before you ask yes, I was looking at the map app and yes, for some reason it was now refusing to tell me where I was, possibly for haunting-related reasons, and no, it wasn’t Google maps, and yes, going off-brand is possibly to blame for the misinformation, and no, I didn’t realise that the app that came with my phone wasn’t Google maps already, and yes, it took an hour and twenty minutes to do a walk that was, according to the off-brand maps app, supposed to be thirty two minutes, and after enduring that I really just wanted to lie down but I was like Laura, you’ve got to get this recipe idea out of your head and onto a plate and to the people, and so that’s what I did and now you too can finally relax because I’ve finished telling this necessary yet wholly pointless preamble.

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So the sweet and nutty ground almonds have this wonderfully soft-yet-granular texture which truly emulates that of finely grated parmesan clinging to each al dente strand of the spaghetti as you twirl it round your fork like it’s a curly telephone cord winding around your fingertips; the fresh lemon cuts through everything with its golden shine but also echoes the acidic nature of that absent cheese; nutritional yeast is, I shruggingly concede, an obvious ingredient, bringing its crowd-pleasingly cheese-mimeographing savouriness. Don’t hold back on the olive oil, as it makes everything buttery and rich, and the splash of pasta cooking water may sound unusual but, bringing with it the starches that have leeched out of the spaghetti itself, it helps emulsify the sauce and make it surprisingly creamy. You know, considering it’s just mildly floury water.

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I hate to be firm with, well, anyone really, but I really want to insist upon the importance of the thyme’s presence – you can use bottled lemon juice instead of fresh stuff, you could still have a good time if you don’t have nutritional yeast, absolutely use regular olive oil if that’s what you’ve got but the fresh thyme gives you everything: pugnaciously herbal savouriness…resiny richness…a far-off murmur of citrus…gentle sweetness…thyme flavour.

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Lemon “””Parmesan””” Spaghetti

A recipe by myself.

  • 100g dried spaghetti
  • 2 -3 tablespoons extra virgin olive oil
  • grated zest of a lemon
  • 3 tablespoons freshly squeezed lemon juice (or as much as you can get out of it)
  • 1/3 cup ground almonds
  • 2 heaped tablespoons nutritional yeast
  • 1/2 teaspoon mustard (any is fine, I used Dijon)
  • a pinch of sea salt
  • a pinch of ground pepper
  • a pinch of garlic powder (optional, but worth it)
  • 2 tablespoons fresh thyme leaves

Bring a large pan of water to the boil – it feels obvious to be explaining this to you but it always goes a lot faster if you boil the jug first and then pour that into a pan and bring that to the boil rather than just waiting for the pan of water to boil itself. Once it’s at a rolling boil tip in a generous pinch of salt (it’s hard to oversalt pasta water so don’t be scared) and cook the spaghetti for ten to twelve minutes or until it’s, you know, cooked.

Meanwhile, mix the olive oil, lemon zest and juice, ground almonds, nutritional yeast, mustard, salt, pepper, garlic powder and thyme leaves together in a bowl along with about a tablespoon of the cooking liquid from the pasta. The second time I made this I used bottled lemon juice and found that some extra olive oil counteracted the slight bitterness of the juice, I also just like a lot of olive oil. As with all recipes, taste to see what you think it needs more of. 

Once the pasta is cooked, drain it thoroughly and mix it into the lemon-almond sauce. Drizzle with a little extra olive oil and sprinkle over some extra thyme leaves because why not, and then serve.

Makes enough for one.

P1180735(Ghost’s face, when I’m really firmly like “𝘩𝘦𝘺 buddyY, this pasta is for big boys only, not for small good boys, is that okay with you ??? ? ? ? big idiot boys only. . . .not gȏod flṻffy smâll boys. . . 𝕤𝕠𝕣𝕣𝕪 bëbé. . . but in this world- oh he’s göne.” )

Pasta is my favourite and this is my favourite kind of pasta – simple, elegant, a small amount of sauce quietly shadowing it but not overshadowing it. It’s perfect as it is, but it could, however, also hold its own while holding up something else on top – perhaps some sleekly roasted eggplant slices or a customarily meatball-shaped thing.

Screen Shot 2019-04-28 at 11.18.45 PM

Speaking of words like favourite and perfect, look at this stunner tattoo I got done with my perfect favourites Kim and Kate for my birthday by Jade at Sumi Tattoo, by which I mean, we all have matching tattoos now! It represents the Three of Wands tarot card which we all kept being unconsciously drawn to over the years and the collective interpretations of which read like a bullet-list of our journey together so far and it’s really pretty and we’re each like a supportive side of the triangle! I love stuff that’s symbolic and literal at the same time!

PS: As per and as always, thank you to my Patreon patrons for supporting me and my writing, you are each and every one of you seen and appreciated. Should you wish to join this perspicacious cadre of patrons yourself, then you may sign up here. A couple of dollars or more per month directly influences my ability to write more and gets you exclusive content in return, like book and film reviews or what star sign I believe each character from Gavin and Stacey is or a recipe for the best vegan scones.

title from: Casper, a sweet and woozy song by Daniel Johnston.

music lately:

Comfortably Numb, specifically from Roger Waters’ hilariously overblown 1990 concert performance of The Wall held on land where the literal Berlin Wall itself had fallen eight months prior, like a snake eating its own tail while frantically yelling “this is GREAT!” to anyone who will listen. When Pink Floyd cleft themselves in twain in the 80s you were left with the excellent, if occasionally ponderously dour songwriting of Roger Waters in one camp and the lovely singing voice, strong melodies but very bad lyrics, (and, I suspect, slightly sunnier disposition) of David Gilmore in the other. So what’s a scamp like Waters to do when faced with the concept of putting on an all-star concert version of the album that was the bombastic undoing of his very band: why, he went all star. And so we have Van Morrison AND The Band in the David Gilmore vocals, and where Gilmore was icy, Van Morrison is like a heat pump warmly gusting towards you with The Band’s country-flavoured harmonies over that gloriously soaring chorus somehow creating the absolute sense that, despite this song actually being about swiftly-creeping dread, you are both safe and loved. To really drive this home they, in an uncharacteristically commercial bone-throwing exercise, give us another repeat of the delicious chorus at the end after Snowy White’s long and crunchy guitar solo. You bet Levon’s Helm’s trucker cap that I’ve listened to this pompous magnificence like twelve times this morning alone.

Sailin’ On, by Bad Brains, for a far more economical yet no less effective use of guitar solo. I love how scuffed up this track sounds and its headrush speed and the oddly adorable “ooooh” vocals that start in verse two, or are they saying “mmmm,” it’s hard to tell against all that noise, but still: oddly adorable.

Next time: I had some smashing cupcakes when I went to my book group today and because I’m highly suggestible I now have a singular urge to make cupcakes; it’s certainly been a while.

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