Life Preservers

Stuffed Shells

Yesterday, for the first time, I made stuffed shells.

I know that doesn’t sound like a big deal. I’m sure there are those of you who could say, “Honey, I’ve made 300 shells with one hand tied behind my back.” or “I’ve been making those since I was 10.” or “Whoop-de-do for you, ya weirdo.” And that’s fine. I’m not writing this to impress people. Feeding people brings me joy. (And food and joy are life preservers.)

Yes, friends, I was intimidated by pasta. I always thought stuffed shells were rather fancy and complicated. It seemed like one of those things that required you to have lots of practice, Italian heritage, and fewer than 3 points left on your record for prior kitchen disasters.

Which reminds me that I did actually try to make stuffed shells once before. That recipe called for homemade pesto rather than store-bought marinara. Here’s what I can tell you:

• You generally shouldn’t attempt to use a blender when a recipe says food processor.
• If garlic jams in blender blades, always turn the blender off before removing the lid for a closer look.
• Even in a small kitchen, it takes years to find every splat of pesto.

I wish I could share a photograph of my pesto-covered face—blank only where my glasses had been, bangs “moussed” straight up—but this occurred in the days before cell phones.

So, I guess it’s fair to say that it wasn’t just my lack of an Italian grandmother that made me hesitate to try my hand at stuffed shells. But, yesterday, I needed to make dinner for two different households—one with a person who was part Italian/part Vegetarian—and I thought of shells. They would be easily dividable and, if all went well, would be nice enough to be given as a “gift meal.”

If all went well.

Googling brought me to Dinner at the Zoo and an easy-to-follow recipe. (Thank you, Sara.)

As many of you probably already know, I should not have been afraid. It was laughably simple. Stuffed shells are a bit fiddly and somewhat time-consuming (for a person who has been known to open a bag of chips and jar of salsa for dinner), but they are not difficult. There were no crazy ingredients, no complicated techniques, and mama mia! they were delicious. Roar! ROAR! I am woman! I made stuffed shells! Whoop-de-do for me! (Yes, I am a weirdo. But, I’m okay with that.)

To this small story of culinary success, I will add just a dash of philosophy: If you want to be able to do a thing, but it seems too difficult, give it a try. If we never attempt anything new, we will never see the extent of our abilities, and we miss out on some of life’s simple joys.

Watch out for pesto, though.

February 15, 2021 at 5:33 pm 2 comments