I was recently asked, I think by Celia, what I would have done if I hadn't become an artist. I immediately thought about cooking. I have some experience in the kitchen of a restaurant (The Chart Room, Parchman Farm - although, I worked at Parchman Farm when it was a jazz club and not "the only Japanese-Italian restaurant" in Portland.) When Trish and I were talking about how I could use my sabbatical, we talked about me asking Michael Leviton (behind us at Wesleyan by a year) whether I could intern with him at Lumiere, Michael's exquisite restaurant in West Newton. Ultimately, I decided that I needed to stay in the studio as I much I could. So I will cook for my family.
Tonight's recipe: for pasta - I used a tomato-spinach fusilli
4 slices bacon, cooked - broken up
1 clove garlic, minced
1/2 red onion, rough chopped
6 button mushrooms, quartered
2 tomatoes, roughly choppped
herbs de provence
Cook bacon. Drain and crumble. Pour off excess bacon grease and saute garlic and onion until soft. Add mushrooms until cooked down, then tomatoes. A bunch of herbs (provence, pepper, salt). Top the pasta, then put on the parm. Looks like hell, tastes so good!