This story is a part of the Stories She Told series. It has been modified from its original version. View the original version on Instagram.
On November 9, 2016, I woke up in Florence, Italy to the news that Donald Trump had been elected.
I actually learned the news from a message from a friend in Germany. No specifics, just an “Ach du Scheisse,” and I knew.
I lay on the pullout mattress where I was staying, wishing I could be folded back into the couch with it.
But I was in Italy with Janet, my grandpa’s art-historian cousin, so we did what we could to distract ourselves and drove to Lucca to explore the medieval art and architecture. I tried not to wish I was in New Hampshire with my mom.
In between in-depth descriptions of frescos, Janet talked about how she knew this was going to happen and that the root of the issue lay with the Democrats’ failure to nominate Bernie Sanders. I agreed but I was still so in shock that I couldn’t even say that.
We escaped the rain in a small restaurant with homemade pasta. I had ravioli tossed with butter and sage. It was the best pasta I have ever had in my life.
I thought of my German host mother’s commitment to the medicinal powers of sage (“Sore throat? Have you had sage tea yet?”) and hoped that the green leaves could work their magic on my soul.
Lunch was followed up with gelato and a trip to St. Martin’s Cathedral where, as we stared up at the large statue of the saint on his horse that had survived centuries of tyrants and wars, Janet reminded me that the earth would keep on spinning and the sun would rise tomorrow, so we had to get out of the house and keep moving, whether we wanted to or not.
And yes, for the past four years, the world has kept spinning. But some days, the smoke is so thick that you can’t see the sunrise. And for months, a virus has confined us to our houses. And intensifying bigotry, racism, and sexism block the paths of forward motion so many.
So, if you haven’t already: mask up and vote. Vote to see the sunrise, vote to safely leave your house, vote to build paths forward for others.
And then, regardless of the outcome, eat a good meal and keep fighting.
Follow the link in my bio for an expanded version of this story, including my own recipe for butter & sage pasta.
Sage Pasta for the Bitter American Soul
I’m no master of Italian pasta and Donald Trump is still the president, but sage, butter, and pasta remains a great combination. While living alone this summer, I modified a recipe from the New York Times to try and re-create this special dish with what I had at home. It isn’t ricotta-filled ravioli, but the sage and butter still satisfy me when I need to embrace my bitterness.
Ingredients:
- 1/3 lbs of pasta, I like Rotini
- 1 tablespoon butter
- 20 fresh sage leaves
- ½ cup of freshly-grated Parmesan cheese
- Salt, pepper to taste
Directions:
I always try to get all of my prep work done before I start making this pasta. It cooks quickly once the water has boiled. So, make sure that the cheese is grated and sage is picked and washed off before you start cooking the pasta.
Follow the directions on your box of pasta and cook it so that it is almost al-dente. I usually take one minute off of the suggested time. While the pasta is cooking, melt the butter in a large skillet over medium-low heat and add most of your sage (keep out 5 leaves or so). Stir the sage and butter mixture and cook until the leaves shrivel and butter begins to brown. If you time it right, the pasta and sage will be done at the same time, but if your sage is done first, remove it from the heat so that it does not burn. When the pasta is done cooking, save about a cup of the water from the pot and then drain the rest. Add the pasta to the sage and butter and pour in about half of the pasta water. Stir the mixture around for about a minute and let the water cook down. Test the pasta to make sure that it has reached al dente. Add in the cheese, continuing to stir. You can add in more of your water if you need to, but be careful not to let the sauce get too runny.
Tear up the sage leaves you left out and throw them in with the mixture, this just freshens up the flavor. I add a little ground pepper as well.
Eat the pasta dish immediately. Garnish it with a couple fresh leaves and some more parmesan. This recipe makes about two servings, so if you are eating alone, store the extra in some Tupperware in the fridge. Make sure to add a little bit of fresh sage and parmesan when you re-heat it in the microwave.
