I hate it when we argue. You get huffy and difficult, I call for delivery. Neither of us ends up happy.
I said some things I didn't mean. I was upset and I was being rash. I wasn't thinking straight. I was hungry.
I am sorry.
I insinuated that you were uncooperative, and that was unkind. You've never been shy to express your preference for a coaxing hand over an impatient one, and I should have kept that in mind.
It was cruel of me to mention your flabby midsection. (And please don't think that unintentional rhyme makes my sentiment any less sincere.) You were having an off day. I see that now.
Grant me this, please - you were being somewhat, completely impossible to work with, no? We can each shoulder some of the blame I should think, don't you?
Alright then, I'll settle to call it even. After your return performance the other night, I'm in a forgiving mood.
That night you behaved beautifully; your character was beguiling, delicate. You were the ideal dinner guest. Your company was so delicious that our earlier spat was the furthest thing from my mind.
Let's never fight again.
SWEET POTATO GNOOCHI WITH BRUSSELS SPROUTS
I should start by saying that this is not the recipe that gave me such troubles last week. The gnocchi by Melissa Roberts by way of Gourmet are a treat, and the recipe together quickly enough as to reassure the harried cook of their competence.
The combination of sweet potato and sprout is a new one to me, as I threw them together on a whim, but their shared earthiness makes them a match for the ages, with the sweetness of one subduing the slight bitterness of the other. Then we introduce some meaty walnuts for texture, a moment of crunch amongst the softness. Fine, salty threads of Parmesan round out the group, bringing along just enough nuttiness to repeat that same note found in its platemates. Fast friends, to be sure.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces Brussels sprouts, trimmed, halved and steamed until just tender
- Salt and freshly-ground black pepper
- Half recipe Sweet Potato Gnocchi (uncooked pasta only, not sauce)
- 1/3 cup chopped walnuts, toasted
- Grated Parmesan cheese, to serve
In a large well-seasoned or nonstick skillet over medium heat, melt the butter into the olive oil. Cook until the butter begins to brown, around 1-2 minutes. Working quickly, add the Brussels sprouts to the pan, cut sides down. Let them sizzle just long enough to pick up some colour, then toss to coat with the butter and oil. Season with salt and pepper. Turn off the heat.
Meanwhile, in a large pot of boiling salted water, cook the gnocchi for around 3 minutes, or from the moment they float to the surface wait a minute more. Using a slotted spoon, transfer the gnocchi to the still-warm skillet with the sprouts and half of the toasted walnuts. Gently fold to combine, then check again for seasoning.
Remove to a serving dish, sprinkle with the reserved walnuts and top with Parmesan cheese.
Serves 4 as a first course or 6 as a generous side.
Note: The ever-charming Kelly, who has had her own dumpling issues in the past, was also beguiled by the Sweet Potato Gnocchi and wrote about it here.