I meant to eat chocolate cake for dinner tonight. It was just one of those days. J kindly intervened and made me this instead. It was so good. Salty, creamy, hearty–and it even used up some of our CSA peppers. That man knows what I like. It was perfect for a chocolate-cake-for-dinner kind of night. Continue reading
There are currently only three chickens in our backyard flock: Ducky, Feather, and Feather. Yes, two Feathers, both black. I’ll gloss over the details of what happened to the original black Feather, and just tell you that when we got chicks the following spring, my oldest exclaimed in delight: “This time we have two Feathers!” And so we do.
The Girls (by which, at the moment, I mean the three chickens, not the three little girls who live inside with us; it does get confusing sometimes) usually keep us amply supplied with eggs. Today we had run out, though, so I was pleased that an afternoon visit to the coop yielded the two eggs I needed to make this recipe. Taking fresh-laid eggs straight to the table never gets old for me.
This recipe is inspired by the Carbonara with Mama Lil’s Peppers on Michael Natkin’s delightfully-named vegetarian blog Herbivoracious (and check out his new Herbivoracious cookbook as well). I love Mama Lil’s Peppers and think they’re an inspired addition to pastas, pizzas, antipasto plates, and much more. (I even gave J a jar of the spicy ones as part of his Fathers Day present. But use the mild ones for this recipe!) A vegetarian carbonara is untraditional, of course–usually it gets a hit of smoky salt from bacon–and I departed from Michael’s departure from tradition by adding hot-smoked salmon instead. Continue reading Smoked Salmon Spaghetti alla Carbonara with Spicy Peppers (click for recipe)