The Pioneer Woman (31 page)

M
ARLBORO MAN
and Tim had buckled down and been able to push through the acute financial danger of the previous fall. The markets were improving, and the light at the end of the tunnel was becoming brighter. Still, it was going to be an uphill climb. The debt on the ranch was a continual reminder that sitting back and resting easy was never going to be a way of life for us. Marlboro Man didn't have a side profession he could use to supplement a ranching operation; he had to do it the old-fashioned way: through blood, sweat, and tears. And prayer.

We'd permanently boarded up the large Indian house next to the little white house we called home. I couldn't imagine anytime soon when we'd be able to bite off the financial commitment of remodeling and furnishing it, and we had to keep it sealed up to keep the critters away. In a way, the boarded-up house was a nice, daily reminder of what might be someday but also what didn't really matter all that much. Our blueprints were rolled up and neatly tucked in a closet—right next to my wedding veil and wedding shoes and prepregnancy Anne Klein jeans, which weren't really part of my life anymore.

 

O
UR BABY
was two months old on that warm September evening when the skies turned a disturbing shade of pink. I knew the color well; it's that of a sky whose oxygen is being sucked away by a distant, ominous force. I knew a storm was coming; I could smell it in the air. Marlboro Man was on a remote section of the ranch, helping Tim process steers. Much stronger now that the baby was sleeping through the night, I'd been catching up on laundry and housework all day. By late afternoon, I had a pot roast in the oven and the black clouds had started to move in.

“I'll be home in an hour,” Marlboro Man said, calling me from his mobile phone.

“Is it raining there?” I asked. “It's eerie here at our house.”

“The lightning is striking out here,” he said. “It's kind of exciting.” I laughed. Marlboro Man loved thunderstorms.

I hung up and kept folding but noticed the breeze outside—which had been picking up all afternoon—had completely stopped blowing. The trees were still. The sky was frightening. I shivered, even though it wasn't the least bit cold.

I flipped on the TV and immediately saw a radar map with a nicely dressed weatherman standing in front. I was able to determine, from the shape of our county and my general knowledge of our whereabouts therein, that the area on the map that was receiving the most finger pointing and frantic discussion was the one surrounding our immediate area—a swath of dark red in the shape of a hook wrapped perfectly around our county.
Yikes,
I said to myself.
That doesn't look good.

Sound asleep in her swing, the baby didn't flinch when the phone rang a second time. It was Marlboro Man again.

“You need to take the baby to the cellar in the brick house,” he said, a new urgency to his voice.

“What?”
I said, my heart pounding in my chest. “What do you mean?”

“There's a tornado near Fairfax and it's moving east-southeast,” he said quickly. “You need to head over there just in case.”

“Just in case?” I scrambled around the room, looking for my shoes. “Wait—where do you fit into this scenario?”

“Look, just get on over there!” he said. “It'll take me twenty minutes to get there!” He wasn't kidding. And Marlboro Man loved storms. This was serious. I threw on a pair of Marlboro Man's mud boots. It was the closest thing I could find.

I hung up and grabbed a huge throw from the sofa. I had no idea why; I just knew I needed it. I also grabbed a pillow, three bottles of water, a flashlight, a handful of granola bars, and my baby…then opened the door and ran into the strange pink world, crossing the yard outside of our house and running up the porch steps of the yellow brick Indian house that, once upon a time, would have been our home. Tucking the bottles of water and blanket under my arm, I flung open the side door—the only entrance to the boarded-up building—then ran inside and slammed the door behind me. It was dark; there was no electricity. I used the flashlight to guide me to the door that led to the stairs of the basement, and without thinking, I descended into the dungeon. Not because I was deathly afraid of the tornado or because Marlboro Man had told me to…but because I was now a mother. It was the first time I'd ever experienced that level of protective instinct—the kind where no choice is involved. It was the only thing that allowed me to forget the fact that rattlesnakes had once built a nest down there.

I parked myself on a bench against the basement wall, completely unsure of what was going to happen. The baby was awake now, so I nursed her as I sat in the quiet, dark basement, listening for any signs of destruction overhead. I thought about Marlboro Man. The cowboys. Neighboring ranchers. Our horses and cattle. My in-laws.
Where are they, and are they safe? Will the storm get them before it gets me? Are houses and barns being leveled as I sit here, safe in this scary basement? What if the house blows off the foundation and sucks us into the sky?
I wrapped the baby tightly in the soft throw I'd brought along…and buried my face in the top of her bald head,
breathing in her beautiful scent. The wind was howling now. I could hear it.

I sat there in the darkness—just a faint hint of early-evening sky visible through a rectangular basement window. Slowly rocking my child back and forth, I began to reflect on the months that had brought me here, the unbelievable experiences I'd had and transitions I'd made: From Los Angeles back to the middle of the country. From independent person fleeing a relationship to one madly in love with a cowboy. From autonomous human to wife…from
wife
to
wife and mother
…from vibrant, sexual being to baby-feeding machine…from depressed and desperate new mother to a slightly stronger and more fortified version of myself. From anxious, preoccupied daughter of now-divorced parents to an adult woman with her own family.

It wasn't about me anymore. I had a child. A husband who needed me to be there for him in the midst of what was turning out to be a terrible time to be making a living in agriculture. I didn't have time to get mired in the angst of my own circumstances anymore. I didn't have time for the past. My family—my new family—was all that mattered to me. My child. And always and forever, Marlboro Man.

And then he appeared—walking down the basement steps in his Wranglers and rain-drenched boots. He stepped into the basement, a warm, gentle smile on his face. It was Marlboro Man. He was there.

“Hey, Mama…,” he called. “It's all fine.”

The storm had passed us by, the funnel cloud dissipating before it could do any damage.

“Hey, Daddy,” I answered. It was the first time I'd ever called him that.

Looking on the ground at the water bottles and granola bars, he asked, “What's all this for?”

I shrugged. “I wasn't sure how long I'd be down here.”

He laughed. “You're funny,” he said as he scooped our sleeping baby from my arms and threw the blanket over his shoulder. “Let's go eat. I'm hungry.” We walked across the yard to our cozy little white house, where
we ate pot roast with mashed potatoes and watched
The Big Country
with Gregory Peck…and spent the night listening to a blessed September thunderstorm send rain falling from the sky.

 

T
HE NEXT
morning, after the storm had passed and Marlboro Man had left with his horse, I sat and fed our baby on the rocking chair outside the front door. I watched the bountiful eastern sky change from black to cerulean to magenta to an impossible shade of reddish orange, and I breathed in the country air, relishing the new strength I'd felt building inside of me. I knew our problems weren't over. Only one year into our marriage, we'd been through enough that I knew the storm from the night before was but one of many we would face together in the coming years. I knew the last of the struggles weren't fully behind us.

But still…I couldn't shake the feeling.

I could see it. I knew.

The sun was getting ready to rise.

PASTA PRIMAVERA

8 servings

Compliments of my vegetarian former life.

Cook the pasta according to the package directions.

 

Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 1 or 2 minutes, until they start to turn translucent. Throw in the broccoli, and stir. Add the carrots. Cook for 1 minute, then transfer the vegetables to a large plate.

 

Add the red pepper strips to the skillet. Stir them around for a minute, then transfer them to the plate.

 

Add 1 tablespoon butter to the skillet. Add the squash and zucchini, cook for less
than a minute, and transfer to the plate. Cook the mushrooms for 1 or 2 minutes, add salt to taste, and transfer to the plate.

 

To make the sauce, pour ¼ to ½ cup wine into the skillet. Add the broth and the remaining 1 tablespoon of butter and scrape the bottom of the skillet. Cook for 2 to 3 minutes, or until the liquid starts to thicken.

 

Stir in the cream and half-and-half. Add the Parmesan and salt and pepper to taste.

 

Dump the veggies, peas, and basil into the sauce. Add the pasta and stir. If the sauce seems a little thick, or if there doesn't seem to be enough sauce, add a good splash of broth and a little more half-and-half.

 

Adjust the seasonings and garnish with additional Parmesan and basil as desired.

TIRAMISU

12 servings

My one true love…before I met Marlboro Man, anyway.

Prepare a medium saucepan of simmering water. Place the egg yolks in a medium glass bowl. Add ¼ cup of the sugar and whisk until the eggs are pale yellow. Place the mixing bowl in the saucepan of simmering water. Gradually add ½ cup of the Marsala, whisking constantly.

 

Cook the mixture, scraping the sides and bottom of the bowl occasionally, for 5 minutes. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool. (This mixture is called zabaglione.)

 

Place the mascarpone cheese in a small bowl and stir until smooth. In a large mixing bowl, combine the heavy cream and the remaining 4 tablespoons sugar and whip until soft peaks form. Add the mascarpone cheese and the zabaglione. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

 

In a small mixing bowl, combine the espresso or coffee, the remaining ¼ cup Marsala, and the vanilla.

 

Arrange the ladyfingers in a single layer in a 9 x 13-inch pan. Spoon ½ to 1 tablespoon of the coffee mixture over each ladyfinger. Plop ¹/³ of the zabaglione mixture on top of the coffee mixture and spread smoothly. Sprinkle a thin layer of cocoa powder on top. Repeat the layering process two more times.

 

Cover and refrigerate the tiramisu for a few hours before serving. To serve, spoon helpings onto individual plates.

 

NOTE:
Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

LINGUINE WITH CLAM SAUCE

6 servings

Serve to cowboys with caution.

Cook the linguine al dente, according to the package directions.

 

In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter.

 

Add the garlic and clams. Stir and cook for 3 minutes.

 

Pour in the white wine, scraping the bottom of the pan with a spoon. Cook for 3 to 4 minutes, until the sauce has reduced. Add the remaining 1 tablespoon of butter and stir to melt.

 

Reduce the heat and squeeze in the lemon juice.

 

Sprinkle in the parsley and pour in the cream. Add salt and pepper to taste and more clam juice if needed. Cook over low heat for 3 minutes.

 

Pour the pasta into a heated serving bowl. Pour the contents of the skillet over the pasta. Toss to combine and top with the Parmesan. Garnish each bowl with a slice of lemon.

MARINATED FLANK STEAK

4 servings

Finished product should not resemble leather.

Combine all the ingredients except the flank steak in a glass or ceramic dish. Place the flank steak in the dish and flip it to coat both sides of the meat with the marinade. Cover with plastic wrap and refrigerate for at least 3 to 6 hours.

 

Heat a grill or grill pan over high heat. Grill the steak for 2 minutes on each side, rotating the meat 90 degrees once on each side to achieve nice grill marks.

 

Remove the meat to a cutting board and let it rest for a few minutes before slicing.

 

Cut the meat against the grain into strips and serve with potatoes or pasta.

TAGLIARINI QUATTRO FORMAGGI (FOUR-CHEESE PASTA)

6 servings

Slightly undercook the pasta so the dish won't look like grits.

Warm the cream in a small saucepan over low heat.

 

Prepare the pasta according to the package directions, but just until al dente; do not overcook!

 

Drain the pasta and return it to the pot. Add the butter, the warmed cream, and the cheeses. Stir gently, allowing the cheeses to melt and coat the pasta. Season with salt, pepper, and the nutmeg. Stir gently to combine.

 

Rub pasta bowls with the garlic. Serve the pasta in the bowls.

ROASTED BEEF TENDERLOIN

8 servings

Serve to any vegetarians that might need converting.

Preheat the oven to 450°F.

 

Trim all the fat and tough tissue from the tenderloin (or have the butcher do it!).

 

Combine the salt, pepper, sugar, ¹/³ cup of the olive oil, and the bacon grease in a small bowl. Set aside.

 

Heat a heavy skillet over very high heat. Add the butter to the skillet with the remaining 1 tablespoon olive oil. When the pan is very hot, place the tenderloin in it. Sear each side for 1 to 1½ minutes, until it starts to turn brown.

 

Place the meat in a baking pan fitted with a roasting rack and pour the seasoning/bacon grease mixture over the top. Rub the seasoning mixture into the meat with your fingers, making sure it coats the surface evenly. Insert a meat thermometer sideways into the thickest part of the meat and roast for 15 to 20 minutes, until the thermometer registers 120°F to 125°F.

 

Remove the meat from the oven and allow it to rest on a cutting board for 10 minutes.

 

Slice and serve.

TOMATO-BASIL PIZZA

8 servings

Where's the beef?

To make the crust, pour 1½ cups warm water into a bowl. Sprinkle the yeast over the water and set aside.

 

Combine the flour and salt in a mixing bowl.

 

Drizzle the olive oil into the flour/salt mixture by hand or with an electric mixer on low speed, and mix until just incorporated.

 

Gently stir the yeast mixture. Drizzle it into the flour/oil mixture and mix until the dough forms a ball.

 

Drizzle a little olive oil into a large, clean bowl. Toss the dough in the bowl to coat it with oil. Cover the bowl with a moist kitchen towel and set in a warm place to rise for 1 to 2 hours, or cover the bowl with plastic wrap and store in the fridge for up to 2 days.

 

When you are ready to prepare the pizza, preheat the oven to 500°F.

 

Divide the dough in half and store one half for another use (it can be frozen). Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.

 

Use your hands to stretch the dough to the desired shape, pressing the dough into the pans with your fingers. The thinner the better!

 

Spread the pesto over the crust and sprinkle lightly with kosher salt.

 

Place half of the sliced mozzarella in a layer over the pesto.

 

Place the sliced tomatoes over the mozzarella.

 

Top with the remaining mozzarella, then sprinkle generously with the Parmesan.

 

Bake for 8 to 11 minutes, or until the cheeses are melted and the crust is golden brown.

LASAGNA

8 servings

As meaty and magnificent as it gets.

Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminum foil.

 

In a large skillet over medium-high heat, sauté the ground beef, sausage, and garlic until brown. Drain off the excess fat.

 

Add the tomatoes with their juice, tomato paste, ½ teaspoon salt, and freshly
ground black pepper to taste. Mix well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.

 

Add half the basil and half the parsley to the meat mixture and stir.

 

In a medium bowl, combine the cottage cheese, the eggs, ½ cup of the Parmesan, and the remaining herbs. Mix well.

 

Preheat the oven to 350°F.

 

To assemble, lay 4 lasagna noodles in the bottom of a deep rectangular baking pan. The noodles should slightly overlap.

 

Spoon half the cottage cheese mixture onto the noodles. Spread to distribute evenly. Lay half of the mozzarella on top of the cottage cheese mixture.

 

Spoon just under half of the meat mixture on top of the mozzarella. Spread evenly, being careful not to disrupt the layers below.

 

Repeat these layers, ending with a thick layer of meat. Top with the remaining Parmesan and bake for 35 to 45 minutes.

 

Allow to stand 10 minutes before cutting into squares.

CHICKEN SPAGHETTI

8 servings

Soothes the soul…and warms a cowboy.