Shoes and pasta
I had gotten these shoes about a month ago. Miss Sea of Shoes has already posted about these Louboutin beauties and I, just like her, had gotten them on sale @ Barneys. They were cut down about a 1/3 of the price from 1500-1600 or so, although I may be wrong (I got these during the birthday week). I don’t quite get why these were so expensive, I guess it is the crocodile skin? I’m not even sure if its real….Did I mention how incredibly annoying the laces are? They get so disoriented and loose and I was barely able to put it back proper.
My other beef with this shoe is that just because something is on sale doesn’t mean you should buy it. If it’s going to be locked up for the rest of it’s life really, what is the point? I’m good at walking in heels but these are nearly impossible to walk in. It actually makes me sad because I would love to wear them out but I highly doubt it unless I know I will be chauffered the whole time. Maybe the 1600 dollar price tag means- if you have this much to spend then you must have a chauffeur? They are so excruciatingly painful that I can barely teeter around them in the apt. Here are some pictures to express the amount of physical pain I feel when I wear them….When I had gotten them I was walking around on carpet, which didn’t feel so bad.
This is the best visual depiction I could do to emulate this staggering pain. Wire legs are something I made for art class in highschool, I thought they would be very appropriate with the shoes.
Anyhow…for dinner I made a bowl of pasta for myself. A relatively small one I might add. Anyone like Pennoni A la Vodka? That just means large penne with vodka sauce. Very easy to make and so satisfying. My little flair to this dish is to add some Braseole, the air dried meat I wrote about the other night. Someone had commented and asked me about whether this meat would be good for vodka sauces and well, here’s your answer- they go together perfectly. I should say Braseole is less of a meat and more of a JERKY, a soft and more moist jerky. I really like the Gragnanese brand for Pennoni Rigati, the semolina they use for the pasta has a mighty fine texture. You can use regular penne for this too. I used half and half and just thickened it with some flour but its traditional to use cream, and of course the star ingredient…VODKA!
The canned tomatoes I use are by Coluccio. Their whole tomatoes taste the best I think. In any case, always be sure to look for the D.O.P stamp. That means they were canned fresh from Italy.
So my ingredients are prepped. I used a painter’s dish from PEARL PAINT to seperate ingredients. Garlic, salt, pepper, red hot chili peppers, basil, tomatoes, tomato paste, Parmesan cheese and blah blah. I really love making my own sauces because the taste difference is night and day.
Olive oil..extra virgin..unlike me. ha ha ha.
Braseole and garlic sauteeing in Olive oil. Pancetta and sausage can be used in traditional vodka sauces, but I prefer the Braseole.
I’ve added the ravaged tomatoes, and hot chili flakes. If you add too many tomatoes it will be more like a marinara and less like a creme sauce.
Time for the white stuff. So silky I love the feeling of it pouring out of my hands into the sauce. So pleasurable.
Freshly grated Parmesan.
Now..time for the sauna. I’ve also added the vodka, the whole bottle which is about 1/2 cup. (The alcohol cooks off through the steam) You can add more; I like the strong flavor of the vodka. If you want to get drunk while you eat pasta I guess you could add even more at the end before the alcohol cooks off. At Luxirare inebriation during lunch hour is a-ok.
Pasta boils in salted water. Undercook the heck out of it, because the pasta will continue to cook in the sauce. This is called carry over cooking. Nothing is worse than Penne without Bite.
Divine. The alcohol has cooked off and its ready to blanket the pasta. But it needs a little herby greeny something.
Ahhh yes, basil.
This is what happens when you get depressed about shoes you can’t wear. You make a bowl of pasta and try to forget about it.
The glass pot featured in this article is from Takashimaya in NYC.
You can get similar varieties at Pyrex.
Pasta dish from Crate and Barrel
Olive Oil dispenser from MOMA store. Designed by ALISSIAMT. This designer or whatever it is –amazing stuff. Please visit! You can also buy this dispenser at
Charles and Marie, another internet store that has seriously awesome kitchen wares and gadgets.
25 Comments
Your cooking never fail to make me hungry! this is why I keep coming back.
I also love that you are critical, opinionated and downright blunt.
holy eff. this looks amazing. i thought i could cook, but i guess i was delusional.
I *LOVE* YOUR ARTISTIC INTERPRETATION OF HOW PAINFUL THOSE MOFO LOUBS ARE OMG!!
ITS SO TRUE
THEY SHOULD BE ILLEGAL
I CAN SEE SENOR LOUB CACKLING WITH GLEE AS FOOLISH WOMEN LIKE US WHITTLE OUR TOES DOWN TO BLOODY STUBS IN THOSE MYSOGYNISTIC CONTRAPTIONS
I ENJOY TALES FROM THE LUXIRARE KITCHEN!!!
IF IT WAS A RESTAURUNT I WOULD EAT THERE A LOT!!!
You have to understand something. This is my favorite blog ever. Keep up the great work.
sugar, spice-
Thanks- I definitely like to be candid but sometimes people like
embellishment. When you embellish too much, people dislike it. When you are too candid people dislike it. There is no way of winning with the world, the only way is to be natural, be yourself.
OLGA–
You are not delusional, as you can see this dish is very easy to make. I am not mario batali.
SeaofShoes–Thank you! Your blog is one of my favorites I have just added you as a link. You and your mother are seriously awesome.
NIA-
Glad you enjoy it. My hard work pays off!
Girl if you can’t wear these, I don’t know who can because you run around in higher heels than this. I tried on a pair of Loubs a few times and I truly think he has the most painful shoes I’ve ever put my foot in [aside from Marc Jacobs inability to make a heel I can even stand in] I know I’m not a heel authority since I don’t go above half an inch from my original height [I love you flats] but I can at least stand in them. I can’t imagine the pain people feel when they have to walk in them! Or really why they’d choose to
It really is sad because those shoes are very beautiful, especially in that color.
In other words, I would love for you to cook me dinner because i’m obsessed with pasta, and that looks AMAZING! I never get that into my pasta, i just boil it and dump some sauce on it
Oh my gosshh, U’re like a food artist. I luv your interpretation and you’re making me want to eat that pasta. I don’t care much about the Louboutin shoes.:P
Could you maybe post a recipe (with measurements, etc.) for the vodka sauce? It looks seriously amazing!
That’s so sad about the shoes- they are truly gorgeous!
Yeah these shoes are amazing and ain’t that the damnedest thing about how much they hurt. I absolutely love the wire as representation of that!!!
Very happy I picked up two stemless champagne glasses tonight that I spied at CB2 thanks to you. Was only too happy to come straight home and put them to use!
As always your meal comes out incredible and the detail shots are epic.
The shoes are stunning. I LOVE the photos you’ve done. shame they are so hard to walk in
Visit http://vintage-tea.blogspot.com/
x
These food shots are getting practically pornographic, the way they make me drool…I love vodka sauce, I love raclette….
mmmm.
xxx,
Tiffany
Indeed. Pasta must always be served Al dente, I am not really one for white pasta it makes me feel so junky, I have to have wholegrain in everything… rice, pasta, bread..darker the better.
But that is such a tiiiiny portion…
I cannot believe you cooked this on a hot plate. amazing!
that looks SO DAMN GOOD. you are amazing
Godddd. I am so jealous; my deepest love for ITALIAN FOOD has revolted against me in the form of dairy and wheat allergies; I will live vicariously through your photographs
i was watch food detectives the other day and apparently all the alcohol doesn’t burn off like we thought. bet you got a little buzz, didn’t you?
i know i am commenting on older posts but i am catching up as i have just found you. I own a few pairs of loubs and every single pair are pain personified. I stopped buying them at all last year as they just sat in my closet. I am addicted to the new red mary jane with the front ruffle and tried on a pre-shipment sample and that actually seemed comfortable – maybe he has wisened up? I love love love shoes and don’t care about the cost so much as the ability to wear them for more then an hour!!
So envious of all your cookware! Grrr.
Just stumbled across your blog and instantly fell in love. Instead of studying for my Italian midterm this morning I’ve begun going through your archives…haha, no complaints. This dish looks amazing, Bresaola is without a doubt my favorite cured meat in the world, I never would have thought to add it to a pasta. Any chance you can post a recipe? My mouth is legitimately watering!
I keep thinking about this post and I had to come back to it to ask you for the recipe- I could probably improvise but I would love to make it correctly if you’d be willing to post it.
Also, scrolling through the comments I was surprised to see my name and thought ‘I don’t remember commenting on this!’- but apparently someone else out there shares what I thought was a pretty rare name! Heh
omg… pasta…… this looks SO good right now at 12:30 in the morning lol.
Love those shoes AND penne alla vodka, brava!
sorry again, didn’t mean any harm by that comment, I really do like your blog, keep up with the good work…cheers
just 2 things I wanted to correct ( sorry ) so, first of all, it’s called Bresaola ( it’s cute how you keep making the mistake in spelling it over and over again, but you might wanna know the right spelling)
and second, though I might be wrong on that one, i think the shoes are snake skin and not crocodile, those would cost you 5 x more than 1600$ and Louboutin never makes fake leather ( as you assumed