When I woke up this morning it was too early to get up so I lay in a half-daze and thought about whatever came into mind. One of the things that popped up was how different two people can make you feel, this is obvious but I don't really intend it as it sounds. Before I met Marco I had an Italian boyfriend called U. for 7 years. He was a nice person but I doubt that we would have stayed together for so long if we had lived in the same place, he lived here and I lived in Sweden or somewhere else, well he did come to live in Uppsala for about 8-9 months but I refused to live together with him. I was happy to have someone far away to focus my feelings on so that I could go on living my life without having to look for someone. It sounds much worse that it was but basically I think that was the truth. Anyway, I did spend a lot of time in Italy, I went down here to visit him several times a year and usually I stayed for 4-6 weeks every time so I did get to know Italy quite well but I always felt like an observer, I never felt part of it. When I met Marco, 8 days after U. broke up with me (I had absolutely no plans to find another Italian, it's obviously my destiny ), and we went down to Italy I realized that suddenly I felt part of Italy, that he in some strange way managed to incorporate me in a way that U. never did. And I'm forever wondering how this is, why do I feel like this with Marco when I didn't feel it with U.? Apart from the fact that Marco is the man of my life I mean, isn't it strange how one person can make you feel differently in front of something compared to another? (Did I manage to explain what I mean or was it the usual mess?)
Better get on with the second installment of what I made for the Swedish version of the Paper Chef (don't forget to see the first three ingredients over at Tomatilla on Wednesday), the ingredients were snap beans, nuts, argula/rucola/rocket and mushrooms and in the second dish I made, I used
BEEF WITH SNAP BEANS, PORCINI, ARGULA, HAZELNUTS WITH A DASH OF BALSAMIC VINEGAR
Beef cut into thin strips
Cooked snap beans cut into smaller pieces
Porcini, I used dried ones
Argula/rucola/rocket
Roasted hazelnuts, coarsely chopped
Balsamic vinegar
Salt
Extra virgin olive oil
- If you use dried mushrooms, leave them to soak in tepid water for about 30 minutes.
- Sauté the meat, the beans, the mushrooms and the hazelnuts in some olive oil for about 4-5 minutes. Stir all the time and don't forget to add salt.
- Add the argula and a dash of balsamic vinegar, sauté for about half a minute more and serve.
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