I love to get things done.
Not do things, mind, though sometimes I don’t mind that. But I love the sense of accomplishment that comes with having done something, that comes with ticking it off a list – physical or mental – and stashing the task in the “done” pile.
I’ve had a number of ways of making this feeling concrete over the years: paper agendas I filled with tasks to be crossed off all through middle school, a complicated array of Post-It notes covering my desk through high school. More recently, I’ve graduated to using Google Calendar to send myself notifications, filling up my inbox to – occasionally – nearly 100 emails, each of which corresponds to a task. I get to delete the email when I finish the task.
There’s also a system of color-coded stars.
(This may be something I should address in therapy.)
In all seriousness, over the years, I believe I may have accidentally conditioned myself to only enjoy things when there is a payout, however small. That sense of accomplishment is what I seek, rather than enjoying something just for the sake of enjoying it.
I’d love to overcome that.
… Maybe I’ll put it on my to-do list.
Pumpkin Pasta with Goat Cheese and Bacon
1/2 small potimarron (red kuri squash), cubed
1 shallot, peeled and halved
1 clove garlic, whole
1 tablespoon bacon grease
100 grams bacon, cut into matchsticks
200 grams pasta
60 grams soft goat cheese
1 pinch nutmeg
salt and pepper, to taste
Preheat the oven to 350 degrees. Toss the squash, shallot, garlic, and bacon grease together, season with salt, and roast for about 20 minutes, until tender and caramelized.
Cook the bacon in a skillet until crisp, then set aside. Meanwhile, cook the pasta according to package directions. Drain, reserving the cooking water, and add the cooked pasta to the pan where you cooked the bacon. Set aside.
Place the squash, shallot, and garlic (peel removed) in a blender. Add a ladleful of pasta water and blend until you achieve a smooth, creamy sauce. (You may need more water.)
Pour the sauce into the skillet with the pasta. Toss to coat, adding more pasta water if needed to achieve the right consistency. Break the goat cheese into chunks and stir in, making sure not to fully incorporate it.
Season the sauce with nutmeg, salt, and pepper. Sprinkle the bacon over the top and serve.