I’m a person who craves structure and order in most parts of my life, and those things have been in very short supply around here lately. Kali’s illness comes at a time when both Mike and I are juggling a lot of things – new opportunities, travel, the exact opposite of routine. Putting together our meals is usually a creative outlet for me, but with all that is going on, I’m struggling to find both inspiration and my appetite.
There were fresh lima beans at the market this past Saturday, and I wanted to cook them up before my quick visit to New York tomorrow, so I decided to incorporate them into a simple pasta dish for Monday’s supper. I shelled the limas, gently stewed them in olive oil with a few sprigs of thyme tossed in, then tossed hot cooked spaghetti into the pan, adding a lashing of heavy cream, a handful of grated pecorino, some lemon zest and lots of black pepper. The flavors were subtle but satisfying, and some nights that’s all you need.