My old school summer wind Summer Lam rivaled the beauty of any soul piercing sunset draped over those pinkish, orange, scattered skies of Hermosa Beach. Still, my go-to-in-house date night dish, angel hair in a white clam sauce, because I could never afford to dine out for dates, adorned with slivers of neon Greek gold sweet peppers on top, offered plenty of twinkly, ultra-aroused interest to. Those Greek gold sweet peppers known as Pepperoncini’s, are sold at all Italian Delis, and can be enjoyed at your local Greek restaurant with some olive oil bathed cubes of feta by your little Greek landlord, on top of a tringle, torn off piece of warm pita bread, assuming he’s in a more festive, less dour dumpy mood than usual.
I got the idea of using angel hair from a weathered, grandma age, Italian executive assistant who worked for my company’s owner Terry Thor, an IT staffing legend, who founded the IT staffing firm, The Thor Group, headquartered in Manhattan Beach next to defense contractor behemoths such as Raytheon, who I placed an IT security analyst with, after insisting my friend JT give me the org chart to exploit for all its billable, employment extending worth. Actually, became buds with Shakes, the IT security analyst I placed at Raytheon, who I let crash on my couch before the interview he flew in from back east for, who possessed dreams of penning dialogue for Tinseltown to. Come to think of it, there was an IT network security engineer, who I went bar hopping with in nearby El Segundo one night, resulting in me coming in contact with the always majestic, effortlessly beautiful, always pitch perfect, laugh-tastic Summer Lam. If I didn’t get fired from Thor for failing to do more placements with Raytheon and for being caught on the job looking for new jobs such as selling helicopters for a living, I could’ve befriended another IT candidate who knew a TV Writer agent at CAA. No agent ảt CAA in Beverly Hills or one based in his rental Woodland Hills studio stucco apartment, would’ve singed me based on my ok Friends spec alone, despite me reimagining the Nike swoosh as Gene Simmons tongue, which impressed Summer enough for her to pitch, “Let’s move to Santa Barbara so I can day trade and you give up IT recruiting and write novels instead.” Boy, did I fuck that one up.
Before meeting Summer, I became a master at making my angel hair clam delight for my various date nights at home, using my secret killer addition ingredient of Pepperoncini’s, available in pre-cut slivers at my local Italian Deli in Hermosa for 2 bucks a pop, who also sold bits of prosciutto ends for 2 bucks a top. “What a country”, I’d croon during those Hermosa loving nights, with unmatched, heaven on earth blasting glee.
I’d also relish taking my 5-minute pre-date trips along the always misty, majestic pacific off the pier to a local fish shack in nearby Redondo Beach for the clams, which I could actually afford for 10 bucks a pound compared to having to sell a highly punctured liver already from the even closer shishy bitch supermarket chain Bristol Farms located in Manhattan Beach instead. I can still picture the smoothed over lines on those clam shells, begging to be steamed open, so I could pour the sweaty, underbelly residue of the succulent sweet clams into the angel hair soon after, responsible for imbibing it’s one a kind, fishy delight flavor.
But now 3 kids later, I’m a Stay-At-Home Koshterian Comedian, so how can I replicate some summer loving love, having a blast with my wife and 3 kids on a damp, February night instead? Easy, I substituted my killer Pepperoncini’s add on ingredient with my tweaked, heavily workshopped twice roasted, mini me cubes of peeled Italian eggplant instead, which I sauté in bomb cold press Italian olive oil first, sprinkled with bits of fresh rosemary and peeled off pieces of garlic before shoving into the oven at 350 for 20 more minutes to add a deepened, roasted, smokier, more elastic, slivery slurpy, eggplant puss flavor, minus the funky fish overtones of course but you get the gist.
Next, you add more specs of leftover rosemary to your buttered, olive oil base to fry up bits of shallots and peeled over slivers of shaved garlic before bam, plop some pre-made Emeril’s vodka sauce on top for only 4 bucks a pop at your local Stop and Shop and you’re made in the shade. Before eventually dropping the angel hair nestles of perfection into the pinkish, bubbly, fresh scented rosemary specked sauce along with the svelte shards of twice cooked eggplant to extrapolate the most banging, inhalable, pristine sweet flavor imaginable, capable of unearthing multiple lip moistening ums, again and again.
You know you’ve succeeded in recreating some summer loving angel hair love, when your wife goes back for second slurping’s on her own, without any repeated push in that direction either. You also know your date night in your twenties at your old school Hermosa Beach pad is going too domesticated good, when your cute blond date from down south says in the most innocuous way possible, “This is really good. Can I take some home with me? I shrugged off her innocent inquiry, kept the leftovers for myself and sent her home soon after. She didn’t taste that good. She was no Summer Lam alright. Nor could she ever replicate memories of lounging on the beach with my dear Summer Lam, getting carried away to heaven and back, beyond those Hermosa skies.