ask Joe Biden to end ICE Family Detention right here.
we feel one thing one minute,
something else the next.
this week’s title is from a Raymond Carver piece from 1984’s Paris Review. I received it in a letter for this impromptu class I am taking called Art Camp.
from my little desk to yours…
an update on Shelley Duvall.
another Popular Information link— listen, I know that there are a lot of newsletters right now, but another reminder to support what, I feel is, the best of them all. Especially, their rightful takedown of Cuomo.
Roxanne Gay & Monica Lewinksy.
on the housing crisis in California.
mutual aid groups helping texas when local governments are lacking.
finally, some personal business to promote: click here to read about/order a zine I am editor-in-chief of and Project Nongenue’s play-in-progress reading, that I helped develop <3
from my visual consumption to yours…
I recently re-watched Agnès Varda’s Cléo from 5 to 7:
I eagerly suggest you watch Minari. A great review here.
I am so excited to see ZOLA, here is the SSENSE profile on the director, Janicza Bravo.
from my personal chef to yours…
roman alert!
“Risotto” Pasta with Rosemary
This recipe is a hardcore classic in my rotation. It is fairly easy to make, uses one pot, and requires only a few ingredients, most of which are pantry staples. It was first introduced to me by my aunt- not sure where she got it from, but yeah, anyways.... Shout out Zia Enrica!
Ingredients:
- 1 box of pasta ( I prefer penne or fusilli, but any short-shape would work. Noodles are not the move for this dish)
- 2 or 3 sprigs of Rosemary finely chopped ( Adjust to your taste, if you don't like rosemary you probably shouldn't make this dish)
- 1 white onion (chopped)
- 1 small can / tube of tomato paste
- 1 carton chicken or vegetable stock
- Olive Oil
- Grated Parmesan.
Steps:
- In a large pot, heat a good amount of olive oil over medium/ low heat. Add chopped onion and saute until soft and translucent. Make sure the stove isn't too hot to avoid browning the onion.
-Once onion is soft, add dry pasta directly to the pot and stir to coat the pasta with the oil. Let pasta cook for 3-5 minutes to draw out its starch.
-Next, add the tomato paste and rosemary and stir to incorporate. Season with salt.
-Then add just enough stock to cover the surface of the pasta in the pot. Bring to a gentle simmer, and stir.
- Continue to add stock little by little as the pasta absorbs the liquid, stirring the whole time. Like traditional Risotto, the creaminess of the dish comes from constantly stirring the pasta to release the starches. So don't stop stirring!
- Continue this process until the pasta has soaked up enough liquid to be cooked through, and the sauce has reduced to a creamy consistency. Depending on how saucy or dry you prefer the dish, you can mess with how much liquid you add.
- Taste and adjust seasoning before serving! Finish with grated parmesan cheese!
The pasta goes well with a simple lettuce salad with an acidic vinaigrette or a lemon/ olive oil dressing.
I leave you with the funniest message I received all week, from my Mom. Here it is:
Keep on keeping on!
Kyra