Accidents are Bound to Happen
I’m volunteering at a grief camp this weekend and it brings me back to very fond memories of my childhood camp experiences. I loved spending summers at Camp Greenville and an occasional weekend or two during the Fall. My dad accompanied me to camp for Indian Princesses one year. Yes, Indian Princesses. I think it is referred to as Y guides now because of that whole politically correct nonsense but it’s basically a program through the Y where dads are supposed to bond with their daughters via names like White Cloud (which is also a toilet paper) and wampum. I didn’t know this at the time but the dads snuck “firewater” in their sleeping bags. Firewater was another name for Miller Light. I have to hand it to them for their creativity.
At camp, we dabbled in a little riflery, canoeing (ca-brewing for the dads and their firewater) and archery. With such an intense schedule, there wasn’t much time for bathroom breaks so I had a little accident one year. I was eight. Oops. It went down a little like the scene from Baby Mama where Amy Poehler puts the gum under Tina Feye’s coffee table:
Dad: Evie, did you pee your pants?
Dad: Then, why are your pants all wet?
Evie: You don’t know my life.
Luckily, we cleaned up the evidence pretty quickly and I got away unscathed. Whew. Fond camp memories.
Ok, I lied. This happened yesterday at Camp Dad.
What’s in store for your weekend? What are you cookin’ up? If you’re interested in ravioli, boy have I got a recipe for you. Actually, you can call this an accident-ipe.
Hey, sometimes, accidents aren’t always a bad thing.
Ravioli with Zucchini, Mushrooms and Artichoke Hearts
- 1 package of Buitoni wheat ravioli
- 2-3 tablespoons of chopped yellow onion
- 2 teaspoons of minced garlic
- 1 zucchini, chopped into cubes
- 4-6 oz of pre-sliced mushrooms
- ½ can of artichoke hearts
- 1 teaspoon of dried basil
- Salt and pepper
- 1/3 cup of parmesan cheese
- ¾ cup of reserved pasta water
Boil a large pot of water. Add ravioli. While water is boiling, reserve about ¾ cup of pasta water in a separate container. After 5-7 minutes, strain ravioli with a colander. Place ravioli back in the pot.
While the ravioli is cooking, in a medium skillet, sauté onions, garlic, zucchini and mushrooms for 5-6 minutes. Add artichokes, basil, salt and pepper, and sauté for another 2-3 minutes.
Pour mixture into pot with ravioli. Add pasta water and cheese. Stir until it becomes a nice, creamy sauce. Serve.