i’ve been cooking, just not blogging about it

my buddy brenda commented recently on my dried up savannah of a cooking blog.

the blog isn’t a reflection of a lack of creativity in the kitchen, just competing priorities, i guess.

i’m going to change that.

maybe tomorrow. i’m a bit too tired to chronicle tonight’s go-to meal (e.g., “go-to” when i’m plum outta ideas), one of david’s faves: pesto crusted chicken with carmelized onion pasta and tonight’s surprise nebraskan guest: corn on the cob. mm mmm.

soon.

have bacon?

make carbonara.

i’ve been searching for the perfect creamy goodness carbonara recipe, and i think i’ve finally found the one to do it. a friend let us borrow her jamie oliver cookbook, and it has turned out a few good meals so far. this latest effort proved easy and scrumptious, so easy that i can recount the recipe from memory:

3-4 slices prosciutto, chopped (i used bacon from the farmer’s mkt)

1/3 C grated parmesan

sprigs of parsley, chopped

1 lb linguine

1/2 cream (mistakenly grabbed the milk, and it was still creamy!)

4 egg yolks

rind of one lemon (i’ll nix this next time)

salt/pepper

—–

fry the bacon until golden. whip together the parmesan, cream, yolks, parsely and lemon. when pasta is ready, drain, reserving some of the cooking liquid. put the pasta back in the hot pot, and quickly stir in the egg mixture. the hot pot should cook it, keeping it creamy and smooth. (i turned on the flame again, because it seemed a bit too milky, which turned out true, b/c i mistakenly used milk… now i have to find a use for the cream!).

if it isn’t creamy enough, add some of the reserved liquid.

mm mmmmm