late dinner with a great soundtrack

Walnut Romano Pasta Sauce

That’s a link to the sauce we just made and chowed down on. It’s a late dinner tonight, mostly because I took two, count ’em **two** 4-hour naps today. I’ve been run ragged by work, trying to get to and depart from the office during daylight hours and also clocking overtime from home. I think all of that has caught up with me, such that I just couldn’t stay awake today (though I woke up at 6:30 and went grocery shopping between 12:45 and 14:00).

So it’s a late dinner, and a mighty tasty one, augmented by grooves from KT Tunstall (

Sarah discovered her at the gym on the muzak and then saw the video for “Suddenly I See” — which was weird, because usually MTV Germany and Viva play nothing but crap. She kind of reminds me of a good mix between Snorah Jones and Joan Osborne (whom I’ve grown to appreciate a lot more lately — thanks Phil and Malge!). What are the hipsters in the States saying about her, if anything?

Walnut Romano Pasta Sauce

We got insprired to try this from a book our pal Natasha lent us. It’s easy to make, and a creamy sauce based on milk, not cream…so the guilt factor is a little lower.

1/2 cup walnut pieces
2 T butter
11/4 cups milk
1 cup fresh breadcrumbs*
2 T freshly grated parmesan cheese (we used lots more than that and it was pecorino romano)
pinch freshly grated nutmeg (OK seriously, who grates their own nutmeg?)
salt and ground black pepper to taste
fresh rosemary sprigs to garnish (we skipped those altogether)

*When they say fresh, they mean fresh. Using dry means you’ll have to tinker with the milk and cheese ratios to keep it saucier than chunkier.

1. Toast walnuts in dry, wide, flat skillet, over medium-high heat, 3-5 minutes or until fragrant, stirring constantly. Coarsely chop if desired. Set aside.

2. In medium saucepan, heat butter and milk until butter is completely melted.

3. Stir in breadcrumbs and nuts and heat gently for two minutes, stirring constantly until thickened. If sauce appears to become too thick, add a splash more milk.

4. Add parmesan cheese, nutmeg, salt and pepper to taste.

5. Toss with cooked pasta. Serves 2-4 people.