I figured it would be her last meal. Her last meal before the pregnancy would end and the contractions would start. Well, as I write this, I can tell you that I was wrong. My wife is teetering on the edge of being late, which for a first pregnancy is not a big deal. Yet, I think every woman could agree, after 40 weeks of carrying around extra weight, having swollen ankles, and hearing the creative musings of drunk, almost homeless men describe your belly (My Favorite: “Yo baby, damn, I sure hope that ain’t gas!) – you are ready to get the baby out!
I had been thinking for the past week, what do you make for the pregnant woman who will eat anything (actually I think this describes all pregnant women)? Since it has been a while since I’ve written, I will tell you that pregnancy has caused my wife to dip her toe into the meat lake. About four months ago, I was eating a burger while she was chowing down on her customary veggie burger (hence the name of the blog). But I could tell something was amiss, it took me a second to realize that my wife could not stop staring at my beef burger (This is not a sexual allusion people). It was kinda creepy. I asked her if she had a problem or she wanted a bite. She said, “I think I want a bite.” Two seconds later, there was meat juices running down her chin. I haven’t seen Twilight, but now, I think I understand. My veggie wife scarfing down a burger as if she just came back from a deserted island, WOW! Just before you make conclusions, my wife still does not eat a ton of meat, all the meat is from “happy animals” and she is likely to return to her veggie ways after the birth.
From what I read, labor is like a marathon only it’s longer, more painful, and people don’t ask you how you trained. With all this in mind, I made my wife Pasta Bolognese with homemade fettucini. Labor can last two days with almost no sleep and then pushing which, to continue the metaphor, is like a long distance sprint.
When I was working in the kitchens of Hugo’s restaurant, I used to make the pasta seemingly everyday. It was always on my prep list. I wasn’t always psyched to see it. It requires 12 egg yolks, 2 eggs, and a hell of alot of kneading by hand (at least 25 minutes until it felt like a woman’s breast). This meal was an act of carb load love. At the end of the day, this pasta is always beautiful. It is so tender and rich, all pasta should be like it. The pasta could be eaten on its own.
The sauce was its own project. I really like taking brunoise cut mirepox, and cooking it down over a low heat with plenty of salt, olive oil, and butter. I think you cook it on the stove top for about three hours till it becomes almost a glassy paste. The paste is awesome, if poorly named. Also, it makes a great base for a sauce. Next thing I know, I am browning the meat, adding the mirepox, pouring in the white wine to reduce, next add some tomato product, and you are done. It was really good and worth the effort. I think I would want this as my last meal.
Next time I write, I will have spit up on my collar and a smile on my face and in my heart.