Orecchiette and Asparagus

2 Mar

It’s been a great week for movies.  I started a new research paper on the art by Japanese victims of the atomic bombings, so I went to pick up some book from my professor published by the Hiroshima Peace Memorial Museum.  She’s such a nice woman, and it was the first time I had seen her outside of class, so we talked for a bit and eventually hit on the fact that we both love the shit out of movies.  Her more than me, I think. But she got really excited, and asked if I had been to all these different theaters around Chicago, which… shamefully I had not.  But we talked about a movie she had mentioned in class, Spring, Summer, Fall, Winter… and Spring, and Pedro Almodovar’s movies, which we both love.

Screen shot 2013-03-02 at 5.33.20 PM

And so I looked up all the theaters she mentioned, and today went to see Like Someone in Love at the Music Box Theater.  It;s such a gorgeous place, and I can’t believe it took me so long to get there!  It’s an old-fashioned theater with a red velvet curtain, gilt everything, molded walls and ceilings, and an organ that sometimes accompanies the movies.  What a fantastic experience.

Screen shot 2013-03-02 at 5.33.28 PM

Yesterday, also, I went to the movies to see Stoker, which was beyond phenomenal… It has limited release, and luckily it’s playing at our closest and favorite theater in this weird little mall.  I can’t even talk about that movie because it was so weird and wonderful, but if it’s playing near you, you should definitely go.

Finally, tonight we’re having a little get-together with movies and 2 ingredient pancakes with a recipe from the divine Top With Cinnamon.

Like I said… I good week for movies.  And in general.  Life’s been good, you know?


Okay, so, last weekend I made this pasta, adapted from a recipe by Happy Yolks.  The original recipe calls for Jerusalem artichokes, which I could not find, so I used asparagus.


  • 12 oz orecchiette, or other pasta (but why would you pick another pasta?)
  • 1 lb asparagus
  • 1 lemon
  • pat of butter
  • olive oil
  • salt and pepper


First, wash and slice your asparagus.



Now, Happy Yolks says to throw these in a steaming basket for 5-10 minutes, but I did not have this silly single-purpose tool.  I actually didn’t know what it was until I googled it and was like, “Oh, the dim sum wooden tower things”.  So I googled some more (TGIG).  I filled a soup pot with a couple of inches of water and put a sieve over the top, in which I put the asparagus.  Cover that with a lid and turn the heat up high on the stove.



So it looks like this before you put the lid on.  The idea is to steam the vegetables without getting them wet, hence the suspension-sieve.

In the meantime, boil some water for the pasta.


Put the butter and some olive oil in a sauce pan and sauté the asparagus for 10-15 minutes so that they’re nice and cooked but still a little crunchy.  Cook the pasta for however long it says on the box.




Drain the pasta and toss into a large bowl.  Add the asparagus and mix together.  Squeeze out the lemon over all of this deliciousness and season with salt and pepper to taste.



It makes quite a lot so you can serve this for a number of people at dinner or just eat it yourself for a whole week…

(Fun fact: I did not spell asparagus correctly on the first try even once in this whole post.  Except that time.)


Unfortunately, I am between books right now.  I finished Tokyo Vice and cast about for something else to read, but haven;t hit on anything that’s really sucked me in.  So I got nothing for you, but here are some movies I have either enjoyed recently or that have been highly recommended:

  • Stoker
  • Hiroshima Mon Amour
  • The Great Happiness Space
  • Spring, Summer, Fall, Winter… and Spring
  • anything by Pedro Almodovar
  • City of God
  • Like Someone in Love
  • The Namesake
  • Winter’s Bone

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