With some improvisation, my Pappardelle al Ragu di Cinghiale came together and proved delicious. All natural, hormone- and antibiotic-free pork; organic carrots, onion, celery and Italian parsley; house-grown organic garlic, rosemary and thyme; organic whole wheat flour and tomato paste; Scarpetta’s Fricco Rosso Tuscan blend; Costco’s pecorino romano, and fresh pappardelle.
I think I’m going to rename it Pappardelle Mazama. Let me know if you’d like the recipe.
Jessie and I had a good long walk to the Mazama store after breakfast.
On our way, a big pickup truck hauling a very long livestock trailer pulled up and just stopped in the middle of the adjacent road. A couple jumped out, swung the trailer gate open and led off two saddled horses. We exchanged friendly hellos as they mounted up and explained themselves: They were after some runaway cattle. “We gotta get’em quick, they won’t hang around,” he said, and they galloped off in pursuit of four cows lounging in a nearby aspen grove.
Well those cows didn’t just stand around and wait to be herded. They got up right quick and took off across the Mazama meadow, blazing their own path through hip-high golden grasses. The horseback couple raced into position, flanking the bovines, and they must have gone a mile or so before a corral near the store swallowed up the escapees.
I’m guessing those cud-chewers just didn’t want to be somebody’s lunch.
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