The Art of Eating – in Bed.

One of life's great indulgences is eating in bed. Some people frown upon it + are aghast at the thought. Not us. It's a fave past-time, possibly because it feels kind of wrong, which makes things taste extra delicious.

For that matter, we also hear people talking about Soft Focus in a similarly precious way – "Oh, I couldn't wear that, I'd get it dirty. I'd spill on it" etc... We get it. But we highly encourage you to live in our loungewear. And that includes eating delicious things, even in bed. Even precarious foods like a big bowl of pasta + red sauce. Maybe you'll spill a bit, but that's what a Tide Stick is for (plus all of our pieces are easy to wash + care for). So relax + dig in!

On the weekends we like to take a little extra time to cook + enjoy a meal. Sometimes it's a productive pursuit, like getting some food prep done for the week ahead, cooking a big batch of something to repurpose for dinners + lunches. Other times it's a chance to try a new recipe or cook something that needs to sit + simmer for hours. Either way, it's a nice way to feed the soul.

Below is our fave Red Sauce recipe handed down from a friend of a friend’s Nonna. It’s so simple, just a few ingredients needed, but requires that extra bit of care in cooking that is ideal weekend work. The stirring is meditative + the taste is delizioso.

The Best Red Sauce

Olive oil

2 shallots finely chopped

4 cloves of garlic

Pinch of chilli flakes

2 large cans of whole tomatoes or 9-12 roma tomatoes (chopped)

2 sprigs fresh basil or 1 tsp. dried

2 sprigs of fresh Italian flat leaf parsley

3-4 tsp dried oregano

Pinch of pepper

1 tsp Sea salt

Add tomatoes, basil + parsley to a blender and pulse till broken down but not too much, just until the herbs look like they are chopped up into small pieces. You can also put the ingredients in a large bowl + use a hand blender for this step.

Cover the bottom of large saucepan with olive oil and chilli flakes. Heat on medium-low heat. Add shallots and cook until translucent (approx. 3-5mins), then add garlic and cook for an additional minute or two until fragrant. Add tomatoes and bring heat to high to boil. Next, add the rest of your spices (oregano, pepper, sea salt) and stir to combine. Once a light bubbling (boiling) point is reached, stir and turn heat back to medium-low.  Cover, leaving the lid slightly ajar and let simmer for 15 minutes, then stir and repeat 3 times. Sauce should thicken slightly while cooking. Serve with any kind of pasta or use for pizza sauce or as a base for other recipes.

We love it as is, over a bowl of pasta with a side of sautéed rapini.

Buon Appetito!