Jessica

Turmeric Spiced Haddock with Lentils & Fiddleheads

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I’m starting to feel my age. Not in the sense that I feel feeble and tired, though I’m pretty tired of this shoulder injury, but I’m feeling it on an intellectual/emotional level. We’ve got summer interns in the office now and nothing makes you feel old like having a couple cocky young things almost 10 years younger than you hanging around. I mean really, I was one of the youngest people in the office until last week, my whole life ahead of me and all that, now looking at them I almost feel bad because they have so much to learn and suddenly they are looking at me like I know it all.

…

C&G June

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This month began with a bang for them, as they celebrated their marriage with a delayed honeymoon to Itlay.

Upon returning she got back to work in the garden and finishing lots of house projects.

He had a few projects of his own, but still made time to get the bike out once or twice.

They’ve made it through 6 months of marriage. It hasn’t all been easy but it’s be a great ride so far.

The Beginning of Summer

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Today marks the beginning of summer, not only is it the longest day of the year but this year it is also a full moon, which is the first to happen since 1967. I plan to “force” Chuck to hang outside with me by the fire pit so we can see it.

It may be the full moon, the change in seasons, or the great vacation but it’s got me thinking about all the things, such as this year’s goals and our future plans.

Some of our smaller goals for this year included eating healthier and being more active, which is and is not working out. My shoulder injury has really put the ky-bosh (I have no idea how to spell that) on working out, but it’s slowly getting better, so I have hope yet. Meanwhile, Chuck has been doing everything around the house which is really keeping him in shape, that and the whole deck building thing. He has been a very busy guy, to say the least.

I’ve been doing my best to clean out the house and get rid of all the stuff that we have been accumulating since we moved in. I swear I don’t know where it all comes from! Additionally, I have been doing my best to reduce our waste output. It’s been harder with 3 people living here, but little changes can have such a big impact over the long term.

As the year moves on I think we are really beginning to settle into this house and our lifestyle. A few career changes are in the works (more on that later), and hopefully, some more house projects which we will share as they happen.

Things are good. We are happy. We are moving toward a more sustainable lifestyle, paying down the house, and really settling in. 2016 is a good year so far.

Our Italian Vacation

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I have plenty of stories to tell, but for the time being I thought you guys might like to see some photos.

Our trip started in Venice.

Then we visited Florence.

While in Florence we went on a wine tour to the Chianti Classico countryside.

From there we spent one night in Siena. This was the view from our room.

Rome was our last stop.

Including a trip to the beach.

Authentic Italian Carbonara, with Sun Dried Tomatoes

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

By now I’m sure you guys are dying to see pictures from our trip to Italy, and I promise that they are coming soon. I just have to get around to going through the photos. But alas, I am still sitting on a cloud over here, daydreaming about the amazing trip we just took. So, instead of editing photos, for now, I’ll just tell you about this amazing recipe that I made while we were there because you know, when in Rome.

Carbonara is one of Chuck’s favorite things to eat, and I have tried to make it for him for years. Until now I thought I was doing a pretty good job. How naive was I? After trying it in several places in Italy I realized just how silky and lusciously creamy the sauce, made traditionally, really is. I knew I had to re-perfect my recipe.

While staying in Rome, we chose to go through Airbnb and get an actual apartment. This way we could cut down on some of the food costs, wash some clothes, and have a bit more freedom. It was totally the right idea, we really enjoyed the freedom and the extra space, that it gave us, especially the opportunity to cook. One of my goals for this trip was to cook with fresh Italian ingredients while we were here. I shouldn’t say goal, it was a long time dream. Raw ingredients in Italy for Italian food are so incredibly different from what you find in the U.S.

We found a great little farmers market in Campo Fiori, Rome where I bought everything that I needed to make this carbonara. I loved walking through the stalls and watching the locals haggle with the stall keepers. This is the way shopping is supposed to be. Everyone has their specialty, and everything is fresh! So fresh, you can smell the earth from which it came.

This recipe is based on a dish that we had during our stay in Florence, just days before. The sauce has an utterly silky texture that is full of rich flavor pulled in from the fresh eggs, pancetta, cheeses, and sundried tomatoes. I chose sundried tomatoes because of the extra sweetness. They add a certain depth to the simple dish. This sauce is tossed with a thick pasta cooked aldente, so there’s a bit of firmness to it. You need a thick pasta what will really hold onto the sauce and stand up to the other ingredients. It’s topped with a bit of fresh cracked pepper because, well, that’s how it’s done. The pepper brings a contrast not only in color but flavor to the overly rich dish.

With it, I served a simple Caprese salad over arugula. You need something lighter to balance out all that pasta. Of course, there was also a bottle of Chianti wine. Chianti was kind of the theme wine of our trip, so it made an appearance quite a bit.

Authentic Italian Carbonarra, with Sun Dried Tomatoes

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4 to 6 servings

Ingredients

1 pound dry spaghetti
8 ounces pancetta or slab bacon, cubed
½ cup sun dried cherry tomatoes (or large tomatoes, chopped)
4 Large, fresh eggs
½ cup freshly grated Parmesan Cheese
½ cup freshly grated Pecorino Cheese
Freshly cracked black pepper to taste

Instructions

Cook the pasta according to package instructions to al dente (cooked, though slightly firm). Reserve 1 cup of the pasta water before draining and set aside.
In a medium size bowl whisk together the eggs and cheese until well blended and set aside.
While the pasta is cooking heat a large skillet over medium high heat. Add the pancetta and sauté for 2 to 3 minutes. The pancetta should begin to brown and crisp.
Add the cherry tomatoes and sauté for another minute.
Stir in ¼ cup of the reserved pasta water until well combined. Add the pasta to the pan and toss lightly.
Remove the pan from the heat and add the egg mixture, stirring quickly so that the eggs do not have time to scramble. As you stir and toss the pasta the eggs will thicken into a sauce. If the sauce becomes too thick slowly stir in more reserved pasta water.
Top generously with pepper and serve immediately.

Similar Recipes:

Sausage, Kale & Sun Dried Tomato Pasta

Butternut Squash & Spinach RIsotto

Chuck’s Alfredo

Jessica

Similar Recipes:

Footer