It's the most memorable scene from 1989's "When Harry Met Sally" — heck, it's one of the most memorable scenes to ever hit the big screen — but few fans knew what was really behind the "I'll have what she's having" moment that saw Meg Ryan deliver a very public and very fake orgasm — until now.
It started in rehearsal, where the incomparable Nora Ephron said to Rob Reiner, 'You know, women fake orgasms.'" Reiner shocked, said 'Well, they haven't faked one with me!'"
Oh, you sad poor man…of course, they have.
Now, I don’t know about you, but being a woman comes with challenges. We are either herding cats at work or wrangling children at home. We all know that sex is not like it is portrayed in the movies, but even if it was, is it really sustainable? Even when sex is great there are moments when your mind drifts to other things. There is dinner that needs to be prepared, the load of laundry that has been sitting in the washer for three days, or the kids who don’t understand personal space.
Historically, the reasons for a woman to fake an orgasm are pretty standard: ego protection, a quick exit from a dissatisfying sexual experience, or because they don’t know enough to know that all orgasms don’t look and sound like Meg’s. While the iconic scene made for one of the most recognizable one-liners from any movie, the biggest takeaway is the importance of honesty when communicating with long-term partners. It also opened the door to have real conversations with our children about the reality of sex versus what you see in movies.
Ironically Reiner was less focused on Ryan’s performance and more concerned about that unforgettable extra, otherwise known as his mom. Yep, the woman who said the legendary “I’ll have what she’s having,” was Reiner’s mother. I guess no matter how old you get, talking about sex with your parents can still be a little embarrassing not to mention very entertaining.
Farro Salad with Peas, Pancetta, and Radishes
INGREDIENTS
- 1 cup pearled farro
- 3 cups chicken stock
- 1 ¼ teaspoons salt, divided
- 4 ounces finely chopped pancetta
- 1 ½ cups radishes, trimmed and cut into wedges
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1 cup frozen peas, thawed
- 1 packed cup baby arugula leaves
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Bring chicken stock to a boil in a large saucepan. Stir in farro and 1 teaspoon salt; cover and simmer 15 minutes or until just tender, stirring occasionally. Drain; transfer farro to a large bowl.
- Heat a large skillet over medium-high heat; add pancetta. Cook for about 3 minutes or until browned. Remove pancetta from pan with a slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Return pan to medium-high heat. Add radishes; sauté for 3 to 4 minutes or until crisp-tender.
- Remove pan from heat. Stir in lemon juice, oil, and honey. Pour radish mixture over farro; toss to coat. Add half of the reserved pancetta, peas, arugula, mint, pepper, and remaining 1/4 teaspoon salt; toss gently to combine. Top evenly with remaining pancetta.
