I don't mind.
Derek has been gone since the middle of September. He came back for two weeks for Christmas and we try to talk everyday. I am going to see him in 62 days (for two weeks). That is it.
Then he is coming home in 143 days.
I miss him more than I can say.
I am totally a modern woman. I am self-sufficient, someone who manages people (in small numbers), organizes travel, and drives long distances alone. I have lived alone, travelled abroad alone, and worked in foreign countries. I do not think of myself as co-dependent. Derek and I have totally done this before too. He spent a year in Germany while I was in graduate school in Denver.
Somehow this year is different. Derek is gone and I am empty. I get home from work and the house is empty. There are no cuddles in the bed before I go to sleep (except with the kitten, but that is a different story). Everything is very empty.
I feel like I should not feel sorry for myself. I have a great home, wonderful friends, a great family, an awesome job, and a very cuddly stripped kitten. I also get to have a full time Derek in just 143 days, tons of people are not so lucky. It's just that I am missing my love always.
When I busy with friends, work, and sewing it not a big deal. When I am not busy it is easy to be a little sad.
Sorry for the pity party.
Now for a recipe. This dinner makes me happy, in a way only food can. Derek loves this dinner too.
It is really easy and fast. Perfect happy food, plus if you use rainbow chard you get to eat a cheerful rainbow, which is nice on a cloudy day.
Swiss Chard and Sausage Rigatoni
Extensively modified from an old Real Simple cookbook
1 pound dried rigatoni (penne or ziti would work too)
1 tablespoon olive oil
1 pound chorizo or hot italian sausage*
2 cloves garlic, thinly sliced
1 14.5 ounce can of vegetable broth
1/8 teaspoon red pepper flakes
1 bunch swiss chard, stems removed and roughly chopped
2 tablespoons unsalted butter
1 1/2 cups (6 ounces) grated parmesan
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1. Boil water with plenty of salt and cook the pasta al dente according to the directions, about a minute less than the package directions.
2. In a large non-stick frying pan, heat the olive oil over medium heat. Add the sausage and cook it all of the way, about 7 minutes. Spoon off and discard the excess fat.
|Cooking the pork. This is the best pork ever.|
3. Add the garlic and cook for 1 minute. Then add the broth and red pepper flakes and bring them to a boil. Then, add the swiss chard, cover, and cook for about 3 to 4 minutes. Add the butter and pasta to the sauce and stir until combined.
|Yes, I have a kitty cat spatula. It makes me smile.|
|Swiss Chard and pork sauce.|
4. With the lid off stir the pasta and the sauce until the sauce thickens and some of the broth boils off. Stir in the parmesan cheese and salt and pepper.
|Now it is time to stir.|
5. Serve. No cheese on top. This has plenty of cheese already.
*Please buy locally raised and antibiotic free pork. Smithfield is the devil.
|Pork from here.|