It is harder for me to select an absolute favorite of my watercolors, the best I can do is select 4 or 5 that I am particularly fond of. The two shown here were created specifically to be printed, and each measured approximately 12-16 x45".
3-23-15Farfalle with mushrooms, peas, and asparagus in a lemon sauce
This is simple to
prepare and delightful to eat.
Farfalle or other shaped pasta
Basil – fresh or frozen (Dorot brand frozen cubes, available
at Midtown Market)
Lemon juice and/or zest
Grana Padana cheese
Salt, pepper, red pepper flakes
Cook the mushrooms with garlic and onions in olive oil over
medium-high heat until juices are released and before they begin to brown.Lower the heat and add the seasoning and
the asparagus and cook uncovered for about 5 minutes, then add the broth –
about one third to one half a cup and bring to a boil.Add the peas and lemon juice and simmer
while waiting for the pasta to cook.
Add the pasta to the pan, mix well and simmer for another 2
minutes before serving, topped with grated cheese.
The sauce can be loose or thick, depending on the amount of
broth used and the time it simmers uncovered.This is a very flexible recipe; there is no right or wrong
way to prepare this.
I think the next time I prepare this I might add just a
dollop of Mascarpone cheese before adding the pasta.
Sadly, even the felt tip pen doesn't last forever, and the pens that served me so well during the ER days has a life span shorter than usual because they worked overtime - on the spot sketched, doodling, writing, and a generous share of mindless scribbling.