Resistance Kitchen: Stir up some anxiety marinara 

The delightfully crotchety mofo who occasionally buys Resistance Kitchen recipes to reprint in the Missoula Independent made a crack a few posts ago about how all my recipes are giant piles of carbohydrates, and I cracked back about how if he thinks my pasta recipes have a lot of carbohydrates, he should check out my Trump-era beer intake. It was all very amusing.

It's just that pasta is what I eat when I'm sad, and I've been sad for six months. When I get happy I will probably cut down on the pasta.

Haha, I am very cute. How cute? So cute that today I am about as happy as I've been since That Man took office, and I'm still making a load of fucking pasta. It seems that the Republican plan to wrest health care from tens of millions of people and leave disabled Americans to die without Medicaid and jack up costs to funnel middle-class money to the rich has met, for now, its end. I am very happy about this. Happy because even though these ghoulish assholes have charge of Congress and the presidency, they are incapable of delivering on eight years' worth of whining about Obamacare. Happy because, at least today, we don't have to do quite so much begging bored congressional staffers for our lives. Happy because it's nice to see stark proof of the incompetence of people who are motivated by greed and guns disguised as God.

The timing is pretty good, too—I'm throwing a party on Friday night and I plan to serve pasta, because that's what you serve to a load of people. Now I get to throw a party for happy drunk people instead of miserable drunk people!

But as I was standing and stirring this pasta sauce in anticipation of the upcoming shindig, I was also silently mulling why I only felt mildly happy, and not, as I might have expected, gleeful or smug.

Gleeful is out because it's hard to figuratively wipe your sweaty brow with glee, exactly. Things were pretty flipping scary there for a while up on Capitol Hill. Glee seems inappropriate, not to mention inadequate.

Smug is out because—have you seen America lately? We are an ugly place led by ugly people. The resistance is beautiful and there is much to be hopeful about, but from sea to shining sea, we're still chock full of real live humans who want to make Trumpcare a reality, who believe immigrants are dangerous, who believe abortion is murder, who believe trans people are criminals, who believe poverty is a moral failure. I do not feel smug that Obamacare will live to see another day. I feel horrified that this was ever in doubt.

I thought of this ugliness while I was standing and stirring and realized that what I felt, more than anything else, was not happiness at all, but simply a temporary reprieve from the quiet, ever-present brain-drain of anxiety over the ineptitude of our president and the cruelty of our Congress. And, underneath it all, the certainty that the fight is far from over.

I do not feel happy. I feel as though, for a few hours, I'm allowed to just stand and stir the sauce.

click to enlarge food_resistance_i.29.jpg


a couple of anchovy fillets, minced

2 big cloves of garlic, minced

1 onion, but not a big stinky pungent white one and not a red one, either

2 stalks of celery, minced

2 carrots, minced

1 cup of chicken stock

2 bay leaves

4 tablespoons of butter (Yes, 4 tablespoons of butter. Get off my ass about it.)

1/4 cup basil, chopped or julienned

olive oil

salt and pepper

2 big-ass 28-ounce cans of crushed tomatoes (you can use fresh tomatoes if you really want but since time is precious and who knows when we're all going to have to pack up our families and escape to the mountains to save ourselves from impending nuclear war with some surprising and as-yet unimagined foe, just use canned tomatoes)


Heat the anchovy and three tablespoons of olive oil over medium heat in a big pot. Add the onion and sauté for five minutes, then toss in your garlic and cook for another five minutes. Season with a teaspoon or two of salt and pepper. Throw in about a third of your basil. Let it get fragrant for a minute or two. Add your carrots and celery and cook for another 10 minutes until the veggies are all soft. Add the two cans of tomatoes and the butter and stir until the butter's melted throughout. Throw in your bay leaves and reduce heat to low and simmer for 30 minutes, stirring occasionally. Add another third of basil and the chicken stock. Cook for another 30 minutes, stirring occasionally, until reduced to a satisfyingly thick consistency. Finish with the last of your basil, season to taste with salt and pepper, and serve over stringy pasta. Think about how weird it would be if the president didn't make you literally afraid for your life.

Resistance Kitchen is a blog about food, rage and politics at Andrea Grimes is a journalist for hire, Bloody Mary expert and Texpat living in the Bay Area.

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