I personally think you need to know someone for a considerable amount of time before you’ll allow them to happen upon you and a dish of half eaten cavatelli and broccoli. Stay tuned for explanation. Perhaps your cavatelli and broccoli gentle reader involves a pint of Ben & Jerry’s and a commitment to watch Gone with the Wind in one sitting, but regardless, this was one such time. I adore you Bill, but we’re just not quite there yet. Blame Vito’s.
Last night while I trekked uptown enjoying this unbelievable weather which is unbelievably uncanny in light of the rain sodden afternoons we’ve been weathering lately, I sprinted into Vito’s deli conscious of the good fortune I have of living in a town where a place like Vito’s remains open well after 5 p.m. Inside, the “mutz” boys (much to my chagrin), let me down easy; no more rabe. I was too late. The early bird always gets the damn worm.
Technically it’s too hot to be craving a heavier pasta dish like cavatelli – with its flour pasta and not-so-subtle helping of garlic and oil, but when you have a hankering, you have a hankering and I was still making amends with myself for having passed on the homemade cavatelli I saw next to the sausage and peppers at the Italian Festival South Philly hosted two weeks ago. I’d been too busy stuffing my face with tomato pie to notice the rabe when it was right there for the taking, well for the purchasing.
I made eyes with the container then though, and the rest is history as they say. Homemade cavatelli and broccoli sitting in the corner – don’t the boys at Vito’s know better than to put baby in the corner? Patrick Swayze did. I do too. I paid the “mutz” men in what remains to be seen as one of the single best investments I’ve made since my relocation to Hoboken, and walked out of the store beaming – I was going to eat this “too heavy” cavatelli and I was not leaving from the table until I’d finished every last branch.
Tonight in preparation of yet another Wednesday installment of how to learn Italian with a bunch of English speaking New Yorkers, I frantically rubbed soap and hot water on my crème colored skirt that now houses an unholy helping of leftover oil from the makeshift plate I made out of the container’s lid; a real triumph for the oil since I hardly came up for air in between bites. At this point my colleague and dear friend Bill emailed me to ask why I was still at my desk. I didn’t have the heart to tell him I was stuffing my face so I did what any level-headed female would do who is in a relationship with food that she doesn’t want discovered – I told him in no uncertain terms was he to come down to the 4th floor, not now, not ever when there’s cavatelli present. I didn’t want him to see me this way. I could not let him see me drenched in olive oil with the stupidest grin on my face, sitting beside what once was an entire dish of homemade cavatelli. My hesitance rooted in the fact that I personally think you need to know someone for a good amount of time before you’ll allow them to find you curled up in your cubby, your skirt a mess, your dish completely empty, and you in a “please don’t resuscitate” me kind of food induced coma.
There are no pictures to document this. Gentle reader you know why.