At the beginning of the ski season I set a goal for myself to ski 100 days. I didn’t actually think I’d make it until about a month ago, when I hit 50 days, putting me ahead of my college record of 44. Two weeks ago I hit 60 days, which meant that I’d skied more days this season than all of my vacation days from 3 years combined. And today I hit 70 days, which means absolutely nothing other than the fact that I’m almost three quarters of the way there. I think I just might make it!
As you can see from the frequency of my posts here, I haven’t been doing much in the way of elaborate cooking during my time in Whistler. I know you’re all thinking, “Life as a ski bum must be so busy.” And you’re so right. Between skiing and chilling out in the hot tub I just don’t know when I’d find the time to do it. 😉 In my defense though, I have had people visiting during 13 of the 14 weeks I’ve been here (a few of whom I stole photos from for this post), so I have been hosting a lot, so in addition to skiing and hot tubbing I also do lots of laundry.
But today, folks, it’s raining halfway up the mountain, there is nobody but me here until Saturday, and I turned the hot tub down when I went home for a few days and forgot to turn it back up, so I have no excuse but to tell you about my absolute favorite thing to cook for myself in Whistler.
Ladies and gentlemen, I introduce you to: Spaghetti with butter and cheese!
Spaghetti with Butter and Cheese
Adapted from 75% of the dinners I ate at restaurants as a child and perfected during 75% of the meals I eat here.
1 serving dried spaghetti
1 teaspoon butter
2 ounces Parmesan Cheese, finely grated
1 teaspoon black pepper
Salt (as needed)
Cook spaghetti. Drain almost all of the way leaving a bit of the cooking water in the bottom. Add butter, most of the cheese, and pepper. Stir. Add salt if needed and garnish with the rest of the cheese.
Delicious and simple enough to make after a long session of après on a patio!