I miss the sound of Nora.
I never realized until Nora died how much I enjoyed the sounds of living with her: the comfort of hearing her paws cross the floor, the quiet scratch at the door, or the clink of her water bowl. Nora was always a hushed dog, but the reality of her absolute silence is deafening.
Our house – my life – is so quiet now, and it's one of the most difficult and unexpected things I’ve had to cope with in this grieving process. Now that she’s gone, I realize that two decades of her noises in our home were very much a part of my life. The absence of those sounds can strike me with agony when I least expect it. I miss the sounds of life – our life.
But some afternoons, like today, the silence is palpable, and it seems impossible that I can function without her. For over 30 years, I have been responsible for other living beings, now who will take care of her? I am having to mourn that part of life as well.
Acknowledging the full reality of the loss may take me months, years, or a lifetime, but it will be done in a time that is right for me. No one teaches you how to mourn. No one tells you the silence in your home after the death will be excruciatingly loud. When that someone you loved is no longer there, the lack of their presence becomes unbearable.
Even though your pet is an animal, one fact remains: they are part of your family. The hardest thing to bear when they go from us, these quiet friends, is that they carry away with them so many years of our own lives.
The bond you create feels like part of your identity or even an extension of your soul. So when a pet dies, you don’t just lose an animal. You lose a cherished loved one.
You lose a piece of yourself.
Pasta Salad with Sun-Dried Tomatoes, Artichokes & Crispy Prosciutto
INGREDIENTS
For the Salad
- 1-pound bow tie or any bite-size pasta
- 8 ounces small mozzarella balls
- 1/2 cup Kalamata olives pitted and sliced
- 2 (15-ounce) cans artichoke hearts drained and quartered
- 1 (12-ounce) jar sun-dried tomatoes drained, sliced
- 1/2 cup chopped basil or Italian flat-leaf parsley
- 6 ounces thinly sliced prosciutto torn into bite-sized pieces
For the Dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup jarred sun-dried tomato oil (add olive oil if you don't have enough)
- 2 teaspoons Dijon mustard
- 1/4 cup Pecorino Romano grated
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic paste
- kosher salt and fresh cracked black pepper to taste
INSTRUCTIONS
- Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.
- Combine all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor, blender, or immersion blender. Taste test the dressing and season with salt and pepper if required.
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Cook pasta in salted water until al dente, then drain and rinse until cool.
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In a large bowl, mix the pasta, mozzarella, olives, parsley, artichoke hearts, and sun-dried tomatoes.
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Pour 3/4 of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
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The pasta salad flavor will taste much better if chilled for at least an hour before serving. Top with crispy prosciutto. Enjoy!
