{"id":42,"date":"2009-08-21T19:15:29","date_gmt":"2009-08-21T19:15:29","guid":{"rendered":"http:\/\/34.95.25.178\/recipes\/2009\/08\/of_penne_parmesan_and_planes\/"},"modified":"2009-08-21T19:15:29","modified_gmt":"2009-08-21T19:15:29","slug":"of_penne_parmesan_and_planes","status":"publish","type":"post","link":"https:\/\/www.golding.ca\/recipes\/2009\/08\/of_penne_parmesan_and_planes\/","title":{"rendered":"Of penne, Parmesan and planes"},"content":{"rendered":"

Tonight, supper is Jamie Oliver’s Penne Arrabiata<\/a>, which, I think, epitomizes Jamie’s nakedness: good, simple, food. Preparing this dish is really no harder than opening a jar of prepared sauce, as long as you know how to chop an onion (although I have to admit I am not impressed with the actual writing of the recipe – it’s not clear whether or not the tomatoes are meant to be drained (assume no, given 25-30 minutes of simmering), and the order of the ingredients does not match the order of instructions. Mind you, I spent today discussing how to grade essays with my colleagues, so it is remotely possible that I am hypercritical at the moment).
\nWhile the sauce simmers and the penne al dentes, I’m taking a few minutes for some blogging directly from the kitchen – which kind of brings me to my point.
\nIt was while I was planing the Parmesan that it occurred to me that (a) I rarely discuss kitchen equipment, if ever, and (b) this is because my kitchen is perfect. I have cooked in other kitchens, and I have decided that one’s kitchen is an incredibly personal space. No one else’s kitchen really satisfies me – there’s always some key tool missing, or some organizational decision that leaves me baffled. But in my kitchen, every thing I need is there, in the place it most logically belongs. I even designed the actual space – our house is over 100 years old, and the original layout of the kitchen was, frankly, ridiculous. So around the same time that Robert (son #2) came along, we invested what seemed like an astronomical amount of money in the kitchen – and it’s truly perfect.
\nI assume that people who don’t cook, or who do, but reluctantly or resentfully, don’t have the same relationship with their kitchens. My kitchen is, I think, more intimate a space for me than my home office or my bedroom (certain moments naturally excepted). It makes me a little anxious to have other people cooking in my kitchen. It really grates on my nerves when certain husbands who shall remain nameless play the wrong kind of music in the kitchen.
\nPart of what makes my kitchen so perfect is that I am, it must be said, (probably) over-equipped. The Parmesan? Once upon a time, we used pre-grated Parmesan (oh the shame – yes, it was K-word brand). Now, in my perfect kitchen, our penne will be topped with freshly planed Parmesan, thanks to my microplane<\/a> grater. I have two<\/i> knife blocks, because that’s how many knives I have – and most of those are Henkels<\/a>. I have a big microwave – big enough that it required a custom-built cabinet. Ditto the fridge – which has a bottom-mount freezer, another of my must-haves.
\nI could go on and on (and you may feel I already have). Suffice it to say that I love my kitchen, as a cooking space and as a living space.
\nNow it’s your turn – what makes your kitchen your<\/i> kitchen?<\/p>\n","protected":false},"excerpt":{"rendered":"

Tonight, supper is Jamie Oliver’s Penne Arrabiata, which, I think, epitomizes Jamie’s nakedness: good, simple, food. Preparing this dish is really no harder than opening a jar of prepared sauce, as long as you know how to chop an onion (although I have to admit I am not impressed with the actual writing of the … <\/p>\n

Continue reading “Of penne, Parmesan and planes”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-42","post","type-post","status-publish","format-standard","hentry","category-just-talkin"],"_links":{"self":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts\/42","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/comments?post=42"}],"version-history":[{"count":0,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/posts\/42\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/media?parent=42"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/categories?post=42"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.golding.ca\/recipes\/wp-json\/wp\/v2\/tags?post=42"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}