On Saturday, March 10, at approximately 1:30pm, I was the most surprised I have ever been in my entire life.

After meeting my friend Brenna for a morning matinee of John Carter at Pacific Place, we hurried home because Dan had to get to a work obligation. Brenna opted to come back to my place, to see my new stroller, a generous gift from my parents, that had just arrived. I was blabbing about the lack of good driving routes between downtown and our house, when Dan unlocked our front door to an enthusiastic “SURPRISE!” The living room was full of beautiful ladies: my sister from Ohio, Alli from Minnesota, my mother and mother-in-law, and numerous friendly faces from Seattle!

As if the presence of family and friends wasn’t wonderful enough, they had turned my house into a beautiful baby shower in just hours (thank goodness I’d vacuumed the day before!). There were fresh flowers and candles all around, an awesome “Welcome Baby” sign, and delightful food and beverages galore. Amidst my shock and awe, someone handed me a delicious mocktail of sparkling pear and pomegranate juice with fresh blueberries and raspberries, and before I knew what was happening we were grabbing plates for lunch. My savvy pals knew just how to please: the food was from Volunteer Park Cafe. Pastries galore, quiche, prosciutto and arugula on baguettes, pulled pork sandwiches, fresh fruit, cheese, and fantastic homemade cupcakes thanks to Gina!

The company and food was enough to make a fantastic party, but before I could even eat a cupcake, I found myself in a chair being showered–literally–by gifts. The generosity of so many made me feel incredibly loved; there are no words to adequately thank everyone. From clothes to bottles to books, the future little baby is already spoiled! And the ladies really thought of everything: there was a fun “price is right” game, a Dr. Seuss guestbook, thoughtful note cards with parenting advice, and they even gave out mason jars of my müesli as party favors!

Three weeks later, I’m still in disbelief at all the love and thought that so many people put into pulling off this event for me. It was pretty much the greatest party of all time. Thank you all!


Months ago, I was flipping through Jamie’s Italy, and I came upon a recipe that called for “salt-packed anchovies.” Oliver said these were what they used in Sicily, but I knew I hadn’t seen them at Whole Foods. What were they exactly? Every anchovy I’d ever seen had come packed in a small tin immersed in oil. But then, a sigh later, my mind and mouth were transported back to July 2010 in Italy’s Cinque Terre when I sat in an oceanside restaurant devouring bread topped with anchovies, mozzarella, tomatoes, basil, and capers, all washed down with a dessert sambuca. Whatever these “more authentic” anchovies were, I needed them.

With just a little Google-ing, I found them on Amazon, and also at DeLaurenti, a fantastic European food store in Pike Place Market.

In November, around my birthday, a few friends asked what I’d like as a gift, and my thoughtful husband responded, “salt-packed anchovies.” Not surprisingly, no one got them for me. But then, at Christmas, “Italian Santa” brought me a giant can! I am a notoriously bad present-opener, but I couldn’t contain my excitement for my newly acquired culinary ingredient.

Back in Seattle, I pulled out the anchovies and Oliver’s recipe for pasta con acciuche e pomodoro. The recipe is full of approximations: “a big handful of raisins,” “a large wineglass of red wine.” Whose handful? A gigantic American red wine glass? And on top of that, I had to tackle the anchovies. They were kind of scary. Whole, headless, fish.

Once I got over my squeamishness, they weren’t too hard to prepare. Chop off the tail, slice down the belly to open them up, and pull out the bones. (If you miss a few bones it’s not the end of the world because they’re so small that most will disintegrate when they’re cooked.) The lack of specifics in the recipe, combined with my inexperience with salt-packed ‘chovies, resulted in a dish that was not very good at all. The proportions were off. But the taste was there. Somewhere in there, through the intense saltyness that would have gotten me kicked off Top Chef immediately, there was a hint of an amazing dish.

A few attempts later, I think I’ve finally got it. The proportions are now quite different from Oliver’s, but it’s to my liking. And I hope to yours too.

Palermo Pasta with Anchovies, Raisins, and Pine Nuts
Adapted from Jamie Oliver’s “pasta con acciughe e pomodoro”

2 cloves garlic, thinly sliced
3 Tablespoons olive oil
¼ cup pine nuts
¼ raisins
3 Tablespoons tomato purée
2 ounces red wine
6 salt-packed anchovy fillets (or 8 from an oil tin)
½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)
homemade breadcrumbs

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stiring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined.

Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).

Serves 2-3.

Capellini with a Sauce of Anchovies, Capers, and Fresh Tomatoes
Tonnato Deviled Eggs
Spaghetti with Fried Capers and Anchovies
Pesto di Prezzemolo (Parsley Pesto with Anchovies
Swordfish Puttanesca