The cream sauce cure

I knew I was feeling nervous and afraid yesterday, so instead of buying my new favorite flavor, vanilla ice cream with a caramel and chocolate fudge core, I bought sorbet. I don’t know why I do it. Or, I know why I did it–if I’m slipping down the road of nervous and afraid I know there is no way I’m sticking to single portions–and I won’t feel quite so sick if I eat a whole pint of sorbet. The thing is, when you want something, and you know exactly what it is that you want, a cheap substitution is not going to do it. If I want ice cream, I want ice cream, not more of something that I didn’t want in the first place. It’s a tricky one though. What you want isn’t always good for you. And sometimes what you think you really want, is just more cover up for what is making you afraid.
Anyways, let’s stick to the idea that heavy cream is a great bandaid. How about some pasta with a lemon cream sauce for dinner. Reduce one pint of heavy cream with three of four whole cloves of garlic, a one inch by two inch peice of lemon peel with all of the pith removed, a sprig of fresh thyme, a little salt and three peppercorns. It will take about half an hour over a very low heat, and you will know it’s done when the garlic completely soft. Smash it right into the cream, and strain the whole thing through a fine sieve, trying to get as much of the garlic through as you can. The cream should be reduced by about one third, to one half. Taste for salt. Meanwhile, get nine ounces of pasta going and cook until it is al dente. Drain well, and toss with the cream sauce, some Parmigiano-Reggiano, and a little finely chopped parsley and torn basil. Serve it with wilted baby spinach and a really crisp cool white wine, and then take a walk.

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