On Learning to Putz

I once wrote an article, really an essay, by that title, but the magazine that was nervous about the word "putz"--in Yiddish it has negative implications from describing a poor behavior pattern to a part of the male anatomy. So they changed it to "On Learning to Putter." Putz, putter, whatever--the point was that I don't do it gracefully. I'm much better when I'm busy with details, etc. But today I puttered--or putzed--and enjoyed it thoroughly. I lintered over coffee and the paper, watched the talk shows, rode my stationary bike while watching George Stephanopoulos, did a bit of laundry, took a lazy long shower (for me), ate an early lunch, read, napped, and then got busy fixing dinner. But it was a lovely lazy day.
I had guests for pasta on the porch tonight--the weather was just right. I haven't seen Gayland and Katie all summer, because she's been traveling and up to her eyeballs in work (which is good but stressful) so it was good to visit again. Sue joined us for drinks, and they took an immediate liking to each other--it always pleases me that my friends like my friends and I bring people together.
Of course, dinner was experimental. An antipasto platter with two cheese (Manchego and a soft provolone), two salamis, gherkins, and marinated artichoke hearts--not much of an experiment there. But the one-dish meal was whole wheat pasta with green peas and asparagus and a basil/mint/feta pesto. You cook the asparagus and fish it out; then cook the peas in the same water--fishing becomes a bit more of a challenge with tiny peas; then you cook the pasta in the same water. Meantime make a pesto of basil, mint, olive oil, salt, pepper, and feta and add to the vegetables. Add 1/2 cup of the cooking water, drain the pasta and add it. Sprinkle with scallions and more feta. Hmmmm. delicious. Gayland told me about a cauliflower pasta made the same way--when he was served it he thought, "I don't like cauliflower," but he said it was delicious--and topped with bread crumbs browned in olive oil left in the skillet from preparing the dish. They gave it a nutty crunchiness. Sounds like a great idea for any pasta.
So now I start the business week witha full fridge--leftover pasta, sloppy joe, salami and cheese. Can't let cooking keep me from working, so I'll have to think of another reason. It promises to be a busy week at the office, but I guess that's good.