Sunday, January 16, 2011

Tales from the Weekend

 So, pretty much all the original plans for the weekend fell through at some point. Kendyl and I were going to have a girls weekend of some sort. First we discussed Atlanta, then Hilton Head, then ended up staying on the island. Oh well! It was cheaper and easier. I had anticipated getting a new tattoo, but instead, I just got the famously botched wrist tattoo fixed. I went to Tony at X-Ray Tattoos and he did a great job of fixing what he could. I think it at least looks like what it was supposed to look like to begin with. It means "Breathe" in Hebrew, and I got it 4 years ago to remind myself to take a second to calm down and take a breath.
Before......................................................     .........................................................After

I'm still excited about my new one (that I haven't gotten yet)... But, that's a surprise! Don't freak out Daddy, it will be very inconspicuous. :-)

Saturday, we just took it easy. Did some window shopping, and played tourists for the day. Today I went to church, then came home and realized I forgot to check the mail yesterday... Nice surprise- a book I forgot I ordered was in the mailbox! "The Seven Spiritual Laws of Yoga" by Deepak Chopra. Yay! I am so excited to start reading it. So, THEN I made one of my favorite dishes... Spaghetti Carbonara. This is the perfect thing for picky eaters too and it's quick. I will share the recipe I used:

My actual creation!
 Ingredients

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

Directions

  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.                 

It was kind of phenomenal! And... I have enough leftovers for the whole week.

In other quick news,  Josh was finally medically discharged from the Navy last week and he is living in Atlanta with our grandparents for now. Grayson is still amazing and happy other than some teething.
Have a great week, and I will close with a really pretty worship song I am learning on the guitar.


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