There is no microwave in my kitchen. And per the slippery slope that is a recently evolving Law & Order habit, I will never put a microwave in there. Perhaps this analogy seems a stretch, but until two years ago, I didn’t have a television either. I was duped into getting one by my mother and an old roommate—sweet talkers. Until very recently, I only watched a few favourite shows on HBO and Showtime, but otherwise the television sat in the corner collecting dust.
Returning to this so-called analogy between my television set and a microwave. I’ll keep this simple. I tend to be. Though some may beg to differ, others get me. Both the television and microwave are rectangular plastic and metal devices that emit radiation. One’s frequency is measured in megahertz the other’s in gigahertz, but both stir up energy and thrust it through objects to incite a reaction. Both are responsible for providing ample servings of garbage. When misused both contribute to retarding cultural literacy. And both can certainly contribute to mindless eating.
So in my bid for simpler living,—jokingly or perhaps not, dub myself a technophilic neo-luddite—I live without a microwave.
A joke for you and you and you..
What is the model number on a neo-ludite’s microwave?
Griswold number 5.
If you don’t get it, you must own a microwave.
So. What does the woman of the prandium who hath no microwave make when she’s hungry in a hurry? Here is my favourite quick dish and it’s good for two meals.
Weeknight, achem, homemade Italian
Makes two servings
In the cooler opposite the cheese and deli counters at dearest Fairway are homemade, fresh raviolis, tortellinis, and manicottis.* If shopping weekly or thereabouts, choose two varieties. At home, store them in the freezer. This week in the larder went spinach and porcini mushroom raviolis. On tonight and tomorrow’s lunch menu are the spinach.
Stock cans of Nina pomodori pelati Italiani. I prefer this brand because it tastes best and has a very low sodium content—only 20 mg per serving. A note—Recently the price increased from $1.49 to $1.69 a can, and now to $1.99.
Garlic, crushed and chopped
Crushed red pepper
Fresh cracked piper
Heat olio in a good size pan and sauté the garlic, dry oregano, crushed red pepper, fresh cracked piper, and sel until it smells good and turns golden. Pour in one can of Nina pomodori and use a knife and slant edge wooden spatula to break up the tomatoes. Let simmer for a few minutes then gently place in one dozen fresh, frozen homemade spinach ravioli. Note—One time I did not let the ravioli thaw. I found it worked out fine and turned this into my go-to dish. Cover the pan and let simmer on medium-low heat for twenty minutes. Serve in a favourite bowl dressed with grated Parmesan and a couple cracks of piper.
*Pardon my spelling. I became a French citizen yesterday but remain one half Italian-American, with distant relations to Neapolitan tribes, by way of New Jersey. I mean no insult whatsoever but simply tap as these were spoken by my Grandparents.