I have hockey games at all sorts of weird hours. I may have games at dinner time, or as late as 10 or 11pm…it varies a lot.
Wednesday night, my game was at 7:15, so I had to leave the house by 6:15 to be to the rink on time. I thought I had enough time to make dinner, this dinner, and eat…but I didn’t quite plan properly. I ended up making dinner and then not having time to eat. I threw dinner into the fridge, grabbed a pint of raspberries and my water bottle, and headed for the rink.
I was mad. Dinner looked AMAZING.
Having had a somewhat frustrating day, I was in a downright foul mood by the time I got to the rink. I warmed up very lack-luster and not excited to be there, my mind running through the day.
By the end of the 1st period, my mood had completely changed and playing hockey wiped away all my frustrations of the day…and my dwelling on my home-cooked meal being thrown into the fridge…untouched. The second period went by and we went up by a goal. Then, our goalie made a not-so-wise move to come way out of the crease and they scored easily on us.
In the 3rd period, we were down by a goal (2-1) with less than 2 minutes to go. We pulled our goalie and were controlling it in their zone. We fired one bad shot after the next and I fired a hail Mary high shot that went right over the goalie’s right shoulder…end into the top of the net. SCORE!
We tied. I’ll take a tie over a loss any day.
I went up to the goalie, a very good goalie, after the game and said, “I’ve wanted to score on you for a long time!”
He responded with, “You scored on me from behind the net on the other sheet of ice awhile back.”
“You remember these things in detail, huh?” I inquired.
“Sure do,” he said with a smile.
I left very happy with my goal to tie the game and scurried home to enjoy these leftovers. If the meal was this good leftover, I can only assume it was all the better when it was first prepared!
- 8 oz dry whole wheat rotini
- 2 tsp extra virgin olive oil
- 3 oz prosciutto, roughly chopped
- 1 bunch kale, ends trimmed and ribs removed, rinsed thoroughly and torn into pieces
- 3 garlic cloves, chopped
- ½ lemon
- ¾ cup low fat ricotta cheese
- ½ tsp crushed red pepper
- ¼ tsp salt and pepper
- Bring 2 quarts of water to a rolling boil in a large pot. Add pasta, stir, and boil 10-12 minutes or until al dente. Drain and keep warm.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the prosciutto and fry until crispy. Add chopped kale and garlic to the pan and cook until kale is wilted, about 3-4 minutes. Squeeze the lemon on top.
- Add pasta to pan with kale, then add the ricotta. Finish off with crushed red pepper, salt, and pepper to taste. Toss and serve hot.
TGIF! On tap this weekend? Nothing, really. 🙂