It’s my third month of seven day work weeks, my fourth month of weekly personal training… I’ve managed to drag my tired body out of bed around 6am on an almost daily basis since January. They say it takes just 21 days to make something a habit, and you know something, those smarty pants people just might be right. Some mornings are atrocious, I can feel the sleep still thick in my blood, heavy in my lungs, my mind swimming. Yesterday morning was no exception, the rain came down in sheets, thunder grumbling nearby. I slugged back my half of a protein shake, brushed my teeth and drove with one eye open to the gym. I showed up, for myself.
I looked around to see who else fought the good fight and who didn’t make it. There are only a handful of us, and secretly, I look forward to the daily nod from those few who are so dedicated to their path. I’m slowly making progress, becoming stronger and feeling more fierce with every squat, snatch, and clean I perform.
Recently, I decided I needed to feel the burn once again in my chest, the scream in my legs… I missed running. I love it, I hate it, I need it.
I use it as leverage for what I can stuff in my face, here’s just one example:
Mezzi Rigatoni with a Pork & Saffron Sauce
- 1 lb Mezzi Rigatoni
- 1 lb of fresh ground pork, season lightly with salt and keep chilled until ready for use
- 3 tbsp pure evoo
- 1 – 2 garlic cloves, crushed
- 3 sprigs of fresh sage, chopped
- 1/2 cup dry white wine
- 3 pinches of saffron – don’t be stingy
- 1 cup of organic low sodium chicken broth
- 3 handfuls of shredded Pecorino
- 2 egg yolks, preferably local
- 1 sweet onion, chopped
- pink Himalayan Salt or Kosher
Bring a large pot of salted water to a boil and cook your pasta until al dente. Rinse with cool water and set aside.
Meanwhile, heat the evoo in a large shallow pan over medium. Add the onion, season with a light layer of salt and cook until it starts to soften and become translucent. Add the garlic (I use a garlic press and leave the peel on). Stir with a wooden spoon until fragrant and then add 1/3 of the chopped sage. Stir until fragrant and then add the pork, increasing the heat just a touch. Add the wine and allow to reduce until just a small amount is left in the pan. Drop in the saffron and broth and allow to simmer until greatly reduced and only a small amount is left in the pan.
Meanwhile, mix the egg yolks into the shredded cheese and have ready for the next step.
Turn off the heat. Add the egg and cheese mixture in with the meat along with half of the remaining sage, stir constantly until thick. Add in the cooked pasta and stir to coat, taste for seasoning. Garnish with more sage and accept any and all compliments that are sent your way.
To see what else I have been up to, visit my friend Kim over at Krush Graphics!