After a rough couple of days, the last thing I wanted to do was figure out a way to replicate old, weathered bricks on a sample board for a client. I was dreading it, truth be told, because I think I’ve had enough experimenting with new things for a while. But along with breakfast the other morning, my husband surprised me with this:
Whether he wants to admit it or not, he’s an artist at heart. While I was off bragging about my painting from Friday’s class, he quietly took home his own wicked cool piece. And that wasn’t the first time–he’s come to not only support me but work alongside me at several of those classes. And then with his set design experience, he laid this foundation for me and lifted a huge burden from my shoulders. He knew how much I needed a fucking break. And with his guidance, I powered through and sanded the piece:
then he whisked me away to Home Depot for paint. He carefully navigated me through a near meltdown as he rummaged up some additional dark brown paint from the garage in mid sponging the shit out of this square of drywall. And so it is entirely because of him that I can preview this:
The client still has to approve it, mind you. But those fake bricks mean the world to me. I even like the things I don’t like about it, which is a complicated emotion you should have an artist near you explain.
And so tonight, a celebration with a Facebook video recipe…
Creamy Tomato Basil Tortellini
As seen on a Facebook video thingy. Ingredients are:
1 20oz package of tortellini (we always get the mixed spinach kind)
2 tablespoons of butter
1/2 small onion, diced (I had a glass of wine so somehow I read this as a whole onion, minced. Which is what we did and I stand by that decision.)
4 cloves of garlic, minced (it was probably 5 or 6…because there’s never too much garlic)
3 tablespoons of flour
1 1/4 cups whole milk (I don’t do whole milk. Can’t drink the stuff, and I hate buying shit for one recipe and never using it again. So we used 2%)
1/2 cup heavy cream
1 14.5oz can diced tomatoes, with juice
5oz baby spinach (we used 6, because I don’t get how to measure ounces in food)
3/4 cup parmesan cheese, finely shredded (I used a few handfuls. Until I really felt satisfied…)
Salt and pepper (of course)
Red pepper flakes (naturally)
So I cooked the tortellini like the directions say, which ashamedly I have memorized. Melt the butter, cook the onion in the butter, add garlic, smell garlic, add flour. Stir it around a bit, until you’re nervous that it’s been too long since you’ve done anything, then add milk and cream. Bring to simmer, add tomatoes (with juice) and spinach. It takes a deepish sauce pan for this since spinach starts off like a million times the size it ends up as in your dish. Add salt, pepper and pepper flakes to kill the spinach and when it’s wilted add the important stuff…cheese and tortellini. It turned out pretty freaking delicious, actually!
I’m aware those directions sucked. But recipes are SO boring to write. Sorry ’bout it.