Back Porch Musings: ~A Kitchen Vignette~

We are promised 50 degree nights and 70’s during the day, this week.

I know, and completely understand, not everyone welcomes Fall with open arms, the way I do. It truly is my favorite time of year.

This year I will welcome the season even more than usual. Summer has been a tad hot, here in the St Louis area. The temperatures, coupled with the humidity we have in Missouri, makes it seem much warmer than the thermometer reads.

I tend not to think about what lies beyond Fall, preferring to savor the season, rather than project toward Winter.

When the time comes, I’ll welcome Winter, when we light the fireplace and enjoy the season, from our hearth room chairs.

Since J retired, as a Lineman, for the local rural electric cooperative, I don’t have to worry about him going out in all kinds of weather conditions, including Winter.

He served the cooperative well for nearly 40 years.

“Moose” celebrated his 65th birthday, Monday August 23.

It’s been an interesting 65 years, to say the least.

It’s nice having him home when the weather is extreme and the roads not so nice .

It’s also nice the phone doesn’t ring, with “trouble calls”, in the wee small hours of the morning.

The vignette

I gathered a few cookbooks and added them to the cabinet top, at the end of the island. Black and white dishes in a dish rack, a welcome home sign, canister and rooster add to the vignette. I couldn’t resist the addition of a pumpkin.

Tuesday Night Supper

One day a week, we have pasta.

I love pasta!

I was very happy when I had great cholesterol numbers, at the check up, earlier this month. J’s cholesterol report was good, too.

That means we can continue our once a week pasta night, until further notice.

I’m always on the lookout for different ways to prepare pasta.

This week, I chose a recipe from the magazine, La Cucina Italiana (October 2010).

Penne con Salsiccia Zafferano

Fine sea salt

1/8 teaspoon crumbled saffron threads

2 tablespoons extra virgin olive oil

1 cup thinly sliced onion

(from one medium)

1 tablespoon fresh thyme leaves

3/4 pound sweet Italian sausage

1 cup heavy cream

1 pound penne

Bring a large pot of salted water to boil. Meanwhile combine 1 tablespoon water and saffron in a small bowl; set aside.

In a large nonstick skillet; heat oil over medium heat. Add onion and thyme, cook stirring frequently, until softened, about 4 minutes, then add sausage and cook, breaking up sausage with a wooden spoon, until sausage is mostly cooked through, about 6 minutes. Add cream, saffron mix and a generous pinch of salt, bring to simmer and cook for 3 to 4 minutes. Remove from heat and cover to keep warm.

Add pasta to the boiling water and cook until al dente. Drain, then transfer to a large bowl; immediately add cream mixture and toss to combine. Adjust seasoning and serve immediately.

Salad