So, what do tattoos, roller derby, yummy food and great wine have in common? Quite a bit, if you are a Rose City Rollergirl. Come to find out my wine rep, Megan Moffatt, who also has her certificate from The Master Court of Master Sommeliers, operates with an alias: French Tickler, “Frenchie” for short. Well, Frenchie came in to my shop recently, on a hot summer day, to offer some delectable wines. Peeking out from her cute sundress, I noticed “Derby Life” tattooed on the inside of her arm. Who is this professional wine girl and what is she doing playing a full contact women’s sport? That’s right; full contact! Dislocated jaws, torn ligaments, hematoma, broken bones… and from what I can tell, she is passionate about it!
And it seems that these tough, sexy, and sophisticated girls on skates know how to throw down! Many of them are tattooed, and most of them with a Roller Derby tattoo. It is not uncommon to see the league emblem on every girl on a team.
I asked Megan how she thought Roller Derby fit into modern tattoo culture. “So many women have tattoos,” she said. “Roller Derby is an underground counter culture, like tattoos used to be. Today, this alternative lifestyle is more widely accepted.” This is not the Roller Derby of the ’70s.
You may ask yourself what these girls do to get mentally and physically prepped for this rough and tough sport? Actually, their pre-game ritual is to get into a circle, in their gear and skates, and get busy yelling their hearts out to one another… followed by a few sternum checks, some head butts and, finally, the team captain sprinkles some sparkles on each of the girls, while repeating their motto: “Just because your heartless, doesn’t mean you’re without heart.”
These girls also focus on training, athleticism and nutrition, to stay fit and rink ready. “An important part of what we do is to get together before games” says Megan. “We have a makeup and break bread. This is a big part of sharing, trust and team building” The team also gets together almost every Sunday to share meals, and they can cook up a storm! One of their favorite recipes, stuffed shells, offers a good balance of carbs, protein and iron. High energy food that keeps the focus on nutrition and tastiness.
When I asked Megan
what wine she would pair with this meal she said, “A simple Chianti or Sangiovese, or any
Italian table wine would be perfect.”
White Buffalo Wine Bar & Bistro
4040 Westcliff Dr. Hood River, Oregon 97031
MEGAN MOFFATT’S STUFFED SHELLS (a.k.a. “LITTLE SOLDIERS”)
1 box large pasta shells
1 c. ricotta
2 c. mozzarella—shredded
5 cloves garlic—diced
1 bag or bunch baby spinach
16 oz jar of marinara sauce (I like Paul Newmans Organic marinara)
1 c. diced crimini mushrooms
1/2 lb ground meat (optional)
Boil 3/4 a package of large pasta shells until al dente. Do not over cook.
Preheat oven to 350 degrees.
Saute garlic, mushrooms, and shallots in olive oil until soft. If using ground meat, add to the sauce. Allow to cool.
Coarsely chop the spinach and mix together cheeses (minus 1c. mozzarella), egg, and spinach. Once cool, mix contents of two bowls together. In an 8×10 baking sheet, lightly cover the bottom with marinara. Stuff each shell with about a tablespoon of filling and line along the pan. Once the pan is full, cover the ingredients with marinara. Top with remaining cheese. Cover the pan with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the edges are bubbling. Serve and enjoy!