pasta and clams

March 15, 2011

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We try to be good this time of year. The sun is back, and after the kick in the pants that is daylights savings, pale and clammy Alaskans start creeping out of our dens. I exaggerate, but it really is a strange season in the north country. It’s still been below zero at night, and all the daylight takes some getting used to. Our winterized skin cringes even as we luxuriate in the radiance.  Skiing at 15 degrees on a bluebird day will give you a good sunburn, especially with the reflection off the snow. Perhaps it’s the quickening of the season, but this is not supposed to be the time of year to be gleefully twirling great gobs of pasta up on your fork. Hell, we’ve been doing that and worse all winter, and many of us are still working off the winter weight – cold, snowy nights that are 20 hours long don’t lead to much restraint at the dinner table. Or after dinner for that matter. But after a long day skiing over rough spring crust, this is a quick and easy way to wind down the evening.
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