Category: Uncategorized

Dollywood

In June 2024, my mom and I booked a trip to Dollywood to celebrate New Year’s Eve. This is the ongoing story of my journey from total Dolly-ignorance to…well, I don’t know where this story will end up.

Part 1: Soul

You have to understand where I’m coming from.
The Gods of my childhood were Aretha Franklin and Stevie Wonder. There were none above. They were the pinnacle, and Motown was their Olympus. My hometown Philly had it’s own Olympus, Philadelphia International Records, and it’s own Gods, Gamble & Huff & Bell. My earliest and happiest childhood memories all have Motown and TSOP playing in the background. Sinatra was there too, which, if we’re talking about lush arrangements and the finest session players in the world, it’s really not much of a departure.

When I was 5, my mom married a musician. He played drums, and while they were married, he went back to college, ultimately becoming an orchestral percussionist. There was a lot of jazz, and a lot of percussion-heavy classical music in the house. In my soul, these genres – Jazz, Classical, R&B, Soul, and even Disco – blend seamlessly.

I didn’t – I do not – listen to country music.
It makes my skin crawl.
There. I said it.
For one thing: I can not stand the violin, or fiddle, or whatever you want to call it. As part of a full arrangement: fine, okay, I’ll allow it. On it’s own, it’s shrill, whiny, and likely to trigger a migraine. But not all country music features the fiddle, so that can’t be the whole story.

I lean too heavily on the quote, attributed to Duke Ellington, “There are simply two kinds of music, good music and the other kind.” In my mind, “the other kind” is a lot of jam bands, people who can’t play their instruments, and country. All country. Occasionally I would hear someone absolutely tear it up on the banjo, and think, “Hm. That’s not bad!” but never enough for me to actually run to the record store.

But as I’ve gotten older, I’ve learned to be less judgy.
I don’t yuck other’s yums. And I have learned to identify my own biases.


Part 2: Ignorance

Honestly, I think I made it to the age of 50 without knowing more than one Dolly Parton song. I knew “9 to 5” and that was it. Okay, yes, I knew Whitney’s version of, “I Will Always Love You” but I didn’t know that it was a Dolly Parton song for at least another 20 years.

Now, looking back, I’m curious how this is possible. How could I have lived through the entire decade of the 1970s and not know anything about Dolly Parton except for boob jokes?

My ignorance of all things Dolly has something to do with where America finds itself, politically, today. I find great significance in the fact that I was born in 1971, exactly one year and twenty-one days before Roe v. Wade was decided. I was born into a culture war. Trying to explain why I grew up believing that “country music” = “right-wing” sounds very second-wave and reductive now, but until recently I believed that if you listened to country music, you must agree with Phyllis Schlafly, Ronald Regan, and Jessie Helms. Now I know this isn’t true and has never been true. Still, I’m not pulling this association from thin air. How many photos have you see of Regan on a horse dressed like a cowboy? Politicians and activists on the right claimed country culture as their own. So even if, as a child, I had been curious about the music itself, it carried the taint of regressive politics, hate mongering, and willful ignorance.

I guess I have Lil Naz X and Beyoncé to thank for opening my eyes.

Mushroom Spinach Pesto Lasagna

Last time I made lasagna, it turned out *exactly* perfect. I’m certain I wrote down my recipe at that time, but I can’t find it anywhere. So, I’m hoping this version turns out okay, and meanwhile I’m documenting every step.

Ingredients:
1 28oz can crushed San Marzano tomatoes
1 28oz can diced San Marzano tomatoes
1 large onion
10 TBS butter
1/2 tsp salt
1/2 tsp baking soda

8oz mushrooms
1/8th cup olive oil
salt & pepper

16oz frozen chopped spinach
4oz pesto

16oz mozzarella
16oz ricotta
4 eggs

1lb DeCecco lasagna noodles

Start the sauce first, since it takes at least 45 minutes to simmer.
Usual Marcella Hazan recipe.
Before I use the sauce, I like to remove the onion, then run the immersion blender for a moment, to make sure all the diced tomatoes are fully incorporated. This recipe makes more sauce than I needed, but it’s delicious and will get used for something.

Mushrooms:
Pre-roast the mushrooms to extract as much liquid as possible, while concentrating the flavor using the “Easy Roasted Mushrooms” recipe at https://www.seriouseats.com/easy-roasted-mushroom-food-lab-recipe
With an immersion blender, chop coarsely.
(Okay for this version, I only had 8oz mushrooms, but I suspect 16oz would be better. Time will tell.)

Spinach:
Thawed, drain, and SQUEEZE until absolutely all of the moisture has been removed.

Cheese Mixture:
Grate the mozzarella. In a large bowl, mix moz, ricotta, and eggs. Combine well, then divide evenly into two bowls.
Into one bowl, stir spinach and pesto.
Into the other bowl, stir mushrooms.
Refrigerate until assembly.

FINALLY! Pasta.
The sauce is nearly finished and the cheese mixtures are in the fridge. Honestly, at this point, I need a little sit-down. But then! Boil pasta for 4 minutes. Drain, plunge into cold water to keep noodles from sticking together during assembly.

Assembly:
This time, I layered, from bottom to top:
Sauce
Noodles
Spinach cheese mixture
Noodles
Mushroom cheese mixture
Noodles
Sauce
— Which is less sauce that I usually add, but I’m aiming for distinct layers. Also, those two layers of sauce were pretty thick. I’m not at all worried about not enough moisture. The remaining sauce (and the onion) will be reheated and served on the side.

At this point, double-cover the lasagna, and put it into the fridge overnight, to bake and serve the next day. Sure, I could bake it right away, but dammit. The entire kitchen, and every bowl, pot, and utensil is dirty, and I need a nap.

Next Day:
Take lasagna out of the fridge maybe 20 minutes before putting it into the oven. I like to top with a generous dusting (flurry? blizzard!) of freshly grated Locatelli cheese before baking.
Preheat oven to 350. Bake covered, maybe 45 minutes, maybe more or less.
Absolutely plan to take it out of the oven a solid 10 minutes before serving, at the very least. Can not serve lasagna right out of the oven. It needs time to rest. Lots of time.
Since my guests are due to arrive at 5:pm:
3:50 – remove from fridge, pre-heat oven
4:10 – start baking
4:55 – remove from oven