Unfortunately, I tend to worry. I also tend to be a people pleaser. Don’t get me wrong, I can definitely stand up for myself and I have my own opinions, but I generally want others to be happy…and I sometimes see it as my job to help them get there.
This is a problem on vacations when I feel like I need to bring something home to show family that I was thinking of them while I was away. I can spend a good chunk of time worried over finding a meaningful gift for each person that is within budget…it’s a difficult task…especially when you’re in Europe dealing with the added problem of a weak dollar.
In Rome I focused on enjoying myself during the first part of the week, but as our return flight edged closer I began to scope out gifts and panicked when I realized that budget, meaning and luggage space were definitely going colide in a way that made it immpossible for me to accomplish finding anything.
And then my genius husband came to my rescue.
After making several local Italian friends who schooled him on different areas of his native culture, he purchased three jars of a sauce called “Nduja” (it comes from the region his family originates in Italy) to share with his family at a big dinner some night upon our return. And then he called it a day. Ah, to be so uncomplicated.
I, on the other hand, still looked and worried and looked and worried over what I should get my family. Finally, he convinced me that I should do something similar with my family and we ended up purchasing a bottle of wine, a block of cheese and some chocolates.
This Sunday, I will be cooking an Italian family-style meal for my family and sharing all the goodies we brought home for them in a way that also allows us to share some stories and quality time.
I have been looking over recipes trying to find the perfect Italian recipe to share…I think I’m going with homemade pesto pasta, since it was a favorite of mine over there.
Here’s the recipe I’m thinking about using, in case anyone feels like trying it for themselves:
2 cups basil leaves
2 cups arugula leaves
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons walnuts
3 tablespoons olive oil
4 garlic cloves, peeled
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
1/3 cup fat-free, less-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 cups hot cooked linguine (about 1 pound uncooked pasta)
Place first 6 ingredients in a food processor; pulse 7 or 8 times or until mixture forms a smooth paste. Add cheese, broth, salt, and pepper; pulse until combined. Combine pesto and pasta in a large bowl, tossing to coat.
Oh, and by the way, the Naniamo bars were excellent!!