Batman Zero Year #1 came out today. I bought it online, as I do with most of the comics I read. It is highly anticipated--a retelling of Batman's origin. The art was good with a lot of light as opposed to many Batman-related books which mostly occur in the dark, among the shadows. It was a good book, but I expected more. Maybe I expected more action, more Batman. What I got was a decent look at Bruce Wayne's return to Gotham after having been gone for years.
I've had a couple scary health issues pop up in recent weeks, but expect to get some resolution in the coming days.
We changed our diets a couple weeks ago to following a mostly-Paleo diet. I've found some great sites with wonderful recipes on them. The food is great, healthy, and prep time is comparable to the foods we'd prepare otherwise.
Huh, when I sit in front of my computer and think about things to blog, I can come up with at least 8-10 things. When I get to typing, I end up with only a couple short paragraphs. I guess that shows how mundane my life is!
Wednesday, June 12, 2013
Spaghetti a la Carbonara
1 T olive oil or unsalted butter
1/2 lb pancetta or thick cut bacon, diced
1-2 garlic cloves, minced
3-4 eggs
1 c grated parmesan or pecorino chees
1 lb spaghetti
S&P to taste
Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
In a small bowl, beat the eggs and mix in about half of the cheese.
Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
Original recipce from Simply Recipes
1/2 lb pancetta or thick cut bacon, diced
1-2 garlic cloves, minced
3-4 eggs
1 c grated parmesan or pecorino chees
1 lb spaghetti
S&P to taste
Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
In a small bowl, beat the eggs and mix in about half of the cheese.
Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
Original recipce from Simply Recipes
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