Being a graduate of Oprah "U," I have diagnosed the mister with ADD. 7th Day ADD, it's a new form of ADD. Six days a week he is perfectly normal, well, as normal as he can be, but then, on the 7th day, his behavior becomes erratic and disturbing. He has all the classic signs, although they have just recently manifested themselves. (I have an uncle who is quite famous in the ADD field...he's actually the Guru of ADD and invented the criteria used to diagnose this disorder...and although he would scoff at my "credentials" - Dr. Oz would not - I'm sure he would agree that something is wrong with the mister!) These are the facts: the mister watches three football games at one time, is incapable of watching just one...he can't sit still while watching - and he can't keep quiet...he yells at the TV, unaware that the players can't hear him...and he jumps up and down, seemingly spontaneously when irritated by the ref's calls...he fidgets and makes noise...he is unresponsive when spoken to, often mumbling and then when pressed he'll ask me to repeat the question...he refuses to go to church where sitting quietly is a requirement and although he is engrossed in his games, he often gets up and wanders around the manse, then raids the refrigerator, all in a dazed and confused like state. Definitely 7th Day ADD. The fact that Sunday is the ONLY day we are at HOME TOGETHER has nothing to do with his mental degeneration. I'm sure there is a lethal drug out there that could cure his condition...or a "group home" where he would be able to receive some help...does anyone have any ideas?!?
Knowing that the mister was having an acute 7th Day ADD episode, I decided to make him some Autumnal Comfort Food...ACF. ACF has been known to combat 7th Day ADD, it's warm and flavorful essence calms and restores sanity. And it really did the trick with the mister. He lapped this up...of course, I did not tell him the real name of this dish as he hates pumpkin in anything but a pie crust and he's not a fan of Gorgonzola either...don't ask, don't tell is our policy...all the mister knew was that it tasted great!
This dish takes as much time to prepare as pasta takes to cook. The pumpkin is very mild, I don't think even I would have known it was in there if I hadn't been the one to make this...except for the color it gives - a soft peachy/orange - come to think of it, it's the color I'd like my family room painted! The Gorgonzola cheese give this a little zing, and makes it smooth and creamy. I used elbow macaroni because that's what I had on hand, but any small pasta would work.
Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce - Adapted from Cooking Light
1 lb. uncooked pasta, small shapes work best
2 tablespoons olive oil
2 cups thinly sliced mushrooms, any variety
1 large onion, thinly sliced
4 garlic cloves, minced
1 teaspoon ground sage or fresh sage, chopped
1 (12 oz.) can evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup (2 oz.) crumbled Gorgonzola cheese
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
Cook pasta according to package directions, omitting salt and fat. Keep warm. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion and garlic; cover and cook 3 minutes. Uncover, cook 5 minutes or until tender, stirring occasionally. Combine sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water in a small bowl, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture; stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper and nutmeg. Add pasta to skillet. Pour sauce over pasta and mushroom mixture, toss well to combine. Serves 6. " Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter." ~Carol Bishop Hipps