A Rare Treat

I had a rare treat on Tuesday….lunch with my husband on a weekday!  It wasn’t planned, which made it even better.

Jeff needed to pick up his car and asked if I could give him a ride.  As I was on the way to his office, I called him to let him know I’d be arriving soon. While on the phone, I teasingly asked if he’d be taking me to lunch as payment for the ride.  I was taken aback when he said, “yes!”  I expected him to reply with some sassy comment, putting me in my place for even suggesting that he had to pay for the ride!  Sometimes he knows how to render me speechless – not an easy feat!

On the remainder of the ride to his office, I thought about the different places we could go – some of our favorites…but as soon as he got into the car and I asked him if he had any ideas; he gave the exact right answer…Alvaro Bread and Pastry Shoppe.  Immediately my mouth started to water.  Everything there is homemade – bread, pasta, sauce, pastries, gelato…..oh, the possibilities were endless.

When we arrived I was comforted by the homey interior – exposed brick, terra cotta colored paint on the walls, and framed photos of the owners’ travels to Italy.  And the cases lined with pastries and cookies reminded me of trays of cookies at weddings in my family.  All lovingly made and beautifully decorated.  When we looked at the offerings of the day, I immediately knew what I would be ordering.  Deciding took only as long as it took me to read the words, “tortellini with rolled eggplant.”  They had me hook, line and sinker!  As we waited in line to order I found myself muttering a silent prayer that they wouldn’t run out of the eggplant before I got to the counter!  You see, the folks at Alvaro’s make the best eggplant rollatini I’ve ever had.

The eggplant is sliced as thin as humanly possible, breaded so lightly you’d swear that angels blew the breadcrumbs onto the slices, and fried so gently.  The result is not greasy at all, but tender on the inside and crispy on the outside.  The base of the filling is the freshest ricotta you’ve ever tasted! Mmm mmm mmm!

The tortellini – of course, homemade – is fantastic.  The pasta is incredibly smooth and just thick enough that it doesn’t tear when it’s rolled into the tortellini shape.  The filling is light and flavorful.  And the sauce – oh, the sauce – is perfection!  It’s just the right combination of fresh tomato sauce and cream.  You’d expect it to be heavy, as many cream-based sauces are; but it is silky and light with fresh tomato flavor.  Jeff also ordered the tortellini, but he ordered the Italian sausage rather than the eggplant.  Normally I would ask for a taste, but I was so engrossed in my food – trying so hard to pace myself that I’d have some to take home – that by the time I thought to ask, he was finished!

It is almost impossible to leave Alvaro’s without some kind of sweet treat.  When you look into the cases lined with cakes and cookies and pastries and homemade gelato, you’d swear the dessert gnomes were whispering, “Try me, try me!”  But we steeled our resolve and left without dessert…..but not without a loaf of rosemary bread!

If you are looking for a warm, homemade, filling lunch – the kind after which you probably need a nap – I’d give Alvaro’s Bread and Pastry Shoppe 6 forks out of 5!!!!  And no, there’s nothing wrong with your eyes or my math!!!

A Labor of Love for My Love

I am lucky to be married to a man who knows how to cook, clean and iron his own shirts.  He’s quite self-sufficient.  In fact, if it weren’t for trouble matching his clothes and folding a fitted sheet, he probably wouldn’t need me at all.

Over the years, we have learned numerous things from one another – not from any formal lessons, but as couples do – simply from being around one another for enough time. For example, I have learned to put the toilet paper roll on the holder the “right way,” the first 15ish steps of troubleshooting my computer before asking him (an IT guy) for help, how to change a ceiling light fixture, and that you can enjoy a Phils game IF you sit in the good seats!  He has learned how to wrap a gift without 1,000 wrinkles and 1,000,000 pieces of tape, that a crock pot (or anything with a cord) is not a gift unless expressly requested by the receiver, that some towels are just for show, and that you don’t have to follow a recipe to the letter for it to turn out well!

From the beginning, we’ve shared household chores in a non-traditional way.  He enjoys coupon clipping and grocery shopping, but has allergies.  So until a few years ago, he did all the grocery shopping and I cut the grass.  When we both worked full-time, he made dinner as often as I did (ok, maybe he still does) and we shared cleaning responsibilities (ok, maybe we still do).  It’s a balance that may make other couples scratch their heads; but it works for us.

With all that said, it’s unusual for Jeff to ask for something.  But when we returned from vacation he began hinting that he’d like me to make a peach pie.  So I put it on my To Do list.  The hinting started getting less subtle, so yesterday – with the last of the peaches – I surprised him with a peach pie.

I must be honest and admit that making pies intimidates me, and not for the reason you may think.  I have no trouble making pie crust.  It doesn’t scare me in the least.  In fact, I’d go so far as to say I’m pretty good at it.  It’s the fruit fillings that get me every time!

In the past, no matter what I’ve tried – flour, cornstarch, tapioca – my fillings have always slid out of the pie with the first cut.  I had some seriously bad pie mojo.  But all that changed on vacation.  We got some really yummy peaches at a farm stand on the way to the OBX so I couldn’t resist attempting to bake a pie.  I googled ‘peach pie’ and looked at several recipes.  I decided on one entitled ‘Peach Pie the Old Fashioned Two-Crust Way’ from allrecipes.com.

The recipe worked like a charm and my bad pie mojo lifted!  I think I learned a few things about my sad pies of the past.  Here’s what I did differently this time:

  • I used room temperature peaches.  In the past I am fairly sure I used fruit from the fridge.  I don’t know exactly why I think this has an impact, but drawing on tidbits I’ve learned over the years, I know many recipes call for room temp ingredients (except when making a good pastry).
  • I mixed the filling about 30 minutes prior to filling the pie, which gave everything a chance to meld, the peaches a chance to juice and the flour a chance to begin absorbing that juice.
  • I waited until it was fully cooled before cutting it.  When I made my pie on vacation I had an easy distraction – the beach.  I made it in the morning and then we headed off for a full day at the beach and the pie had a chance to rest.  Yesterday, I made the pie in the afternoon and then went to my Bible study group and Jeff worked his part-time job – so again, the pie had time to fully cool.

When I got home from church last night, I texted Jeff a picture of the pie and this is how the remainder of the text exchange went:

JEFF: What is that?
ME:     What do you think it is?
JEFF: Pie!!
ME:     it IS pie
JEFF: But what kind
ME:     What do you hope it is?
JEFF: Peach
ME:     Yep
JEFF: !!!
JEFF: Are you sharing?
ME:    The question is are YOU sharing?  I made it for you!
JEFF: I’ll share it with you

As I disclosed earlier, Jeff is very self-sufficient so it is nice to be able to do something for him that makes him happy and is unexpected.  I was amazed at his restraint….he came home from work and did not have a piece of pie.  And he didn’t even have one for breakfast with his morning coffee.  He did, however, cut a “small piece” to take for lunch so that he could have another piece this evening.  It is true what they say, the way to a man’s heart (or at least my man’s heart) is through his stomach!

PS.  In case you were wondering, it is incredibly difficult to cut a piece of pie and pour a hot cup of coffee so that you can get some good photos and NOT indulge!