So I have been trying to think of a food that I only ate as a kid that would take me flyin down memory lane, and it’s lead me to think of a lot of other things from my childhood that shaped me. I moved around a little as a child, so my influences are eclectic at best.
I spent most of my childhood indoors watching t.v and reading (I did not play outside or climb trees), so I think T.V is the most important aspect to examine.
- SHOWS I ASSUMED WERE CANADIAN (BECAUSE I LIVED IN MICHIGAN)
- ARE YOU AFRAID OF THE DARK?- This actually is a Canadian t.v show (Thanks again, Michigan) that I enjoyed for a bit. I remember it was kind of like Goosebumps. Actually I don’t really remember much, but WHATEVER. Here’s Ryan Gosling on it.
- AROUND THE TWIST- I couldn’t remember the name of this show for the life of me, but I guess googling the only part of any episode I remember “guy uses magic remote to win spaghetti eating contest“ actually came up with the answer: Around the Twist. I thought it was Canadian, but it is Australian. Why was it playing in Michigan? I will never know.
- ACTUAL AMERICAN TELEVISION
- POWER RANGERS- I loved the Power Rangers. I made sure I came home every day in time to watch my line-up of 4 1/2 hrs of television- IT WAS NO JOKE. No one disturbed me during this time, it was just me, my family’s tacky 90’s couch with velvet pillows, and a glass of extra salty buttermilk (I’m as clueless on that one as you are). The most concerning aspect of this memory is not that I liked a violent children’s t.v show, that I watered down my buttermilk and put alarming amounts of salt in it, or that I used to watch 4 1/2 hours of television a day as a 6 year old, but that I would pretend I was Divatox. As I watched Power Rangers I literally would take on the role of Divatox in my mind and I would become her. I would drink my buttermilk like she would have, I would practice the Divatox laugh, I felt evil, and I enjoyed it as a natural part of my day. At the time it was a lot of fun and my family never really questioned me, bless them. I guess it was just the actress in me.
- BARNEY- No explanation needed. This show was amazing. I even remember a poignant moment in first grade when I got the “troublemaker/bad ass” of the class to admit to me that Barney was cool and that we both had a mutual love for the music bro! To prove that this kid was indeed the “troublemaker/badass” I’ll have you know that he killed some of our class butterflies and always made people cry. What a troublemaker and badass. The one aspect of Barney that comes back to haunt me is that (I think) I recognize when current actors were kids on Barney. IMDB doesn’t back me up on this but I swear Tina Majorino was on Barney. Apparently Selena and Demi were on Barney though??
So all I can really glean from this analysis is that I liked salty buttermilk and spaghetti? So I’ll skip the buttermilk for now and make a grown up version of Around the Twist spaghetti: Spaghetti with Spicy Eggplant.
- 2 medium eggplants, with skins, 1 in cubes
- 1 Tbs kosher salt
- 1 1/4 c extra-virgin olive oil
- 4 c diced fresh tomatoes
- 10 canned piquillo peppers OR 3 roasted bell beppers (skins and seeds removed, cut in 1/2″ strips)
- 2 Tbs minced garlic
- 2 c Salsa Rossa* OR canned tomato sauce
- 1 c fresh basil leaves, cut in strips
- pinch red pepper flakes
- 2 Tbs fresh oregano
- 2 Tbs chopped Italian parsley
- 1 lb spaghetti
- shaved Parmigiano
- Cover eggplant with salt so it can dehydrate, leave in a colander for an hour
- When dehydrated, heat 1/4 c olive oil in skillet and crisp eggplant pieces, one layer at a time, one side at a time. They should be crispy and delectable.
- In wide pot, heat 1/4 c olive oil, add diced tomates and peppers, cook on high, stirring 3 min. Lower heat, add garlic, cook 2 min. Add eggplant, Salsa Rossa, cook, stir gently, add basil, red pepper flakes, oregano, parsley.
- In a large pot, boil pasta till done. Reserve some water just in case it’s needed later. Add pasta to the sauce and add water if too dry. Top with shaved Parmigiano.
- 3 Tbs extra-virgin olive oil
- 1 lb very ripe tomatoes, coarsely chopped
- 4 cloves garlic, minced
- pinch red pepper flakes
- 10 fresh basil leaves, chopped
You have to make this ahead of time if you want to use it. (Use it, it’s so much better!)
- Heat olive oil in skillet, add tomates, garlic, red pepper flakes, saute until tomatoes are soft.
- Stir in basil, add salt/pepper to taste.
- Puree or leave chunky.