Eating With: <em>The Tipsy Epicurean</em>

Beer bonged that Bud? Hit the hooch like a hero? Chugged the Chardonnay like a champ? Wet your whistle with Whiskey?

It’s time to once again make yourself something to eat!

This is a classic drunk food for multiple reasons. First off, who wouldn’t love a bowl of steaming pasta with salty meats and pickled vegetables after drowning your sorrows at a recession themed happy hour at your local? Secondly, it was developed under the influence. And mostlybecause it took the day light of sobriety to make me realise that I had done little more than make pasta salad and eaten it warm.

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Drunk Food #2: Antipastopasta                         Serves 1 – ???

Pasta of your choice. I prefer Penne, Farfalle or Fusilli
Antipasto Salad (recipe below)
S/P

Bring some water to a boil.
Salt the water.
Add pasta.
Cook, following the directions on the box…usually somewhere between 8-12 minutes, until el dente.
Drain Pasta.
Add a heaping spoonful of antipasto salad
Eat.

Antipasto Salad (courtesy of Jamela Debelak & Jamie Scythes)
1/4 – 1/2 lb (depending on how many people you want to feed) of each of the following cut into squares:
provolone
pepperoni
salami
proscuitto
capicolla

one jar of green olives
one jar black olives
one jar artichoke hearts, chopped
one large jar of giardinera vegetable mix (reserve liquid)
one large jar of sliced hot cherry peppers (reserve liquid) – be sure to cut off any stems left on the peppers
romaine lettuce chopped

Mix everything – except the lettuce – together. Add lettuce to the mix as desired. Add the juice from the cherry peppers and giaridinera mix to taste (use all the cherry pepper juice and most of the giardinera juice because if you like things spicy).

Good for up to a week in the refrigerator, just add additional lettuce to freshen it up.

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–Eamon Tobin

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