My wedding anniversary today: Janet and I have been married for 6 years.
When people ask me how long I've been married, I always make a lame joke: " I dunno, seems like forever".
Like most jokes, it's funny because it's got an element of truth to it. or in this case two elements.
First element: sometimes the pressures of sharing your whole life with another person can be a bit wearing.
Second element: Man, let me tell you I wouldn't have it any other way.
I find the concept of life without Janet to be almost incomprehensible. I literally cannot imagine how I would live without her. She is the salt in my food, the caffeine in my coffee, the music in the movie. I could exist without her, but it would take a long time before I could live without her.
Anniversary dinner: Spaghetti Alla Carbonara
Put a big-ass pot of water on the stove to boil.
Put a big glass/pyrex/ceramic bowl in the oven at 200 to warm up.
Put a small frying pan on the stove at medium heat, and put 1tbs of olive oil in it, along with 8 slices of bacon, chopped fine. Brown the bacon slowly, tossing frequently until it becomes crisp. Add 1/2 cup dry white wine, simmer until reduced to a syrupy consistency.
Meanwhile, finely grate 1 cup of good Parmesan Reggiano or Pecorino Romano cheese, mince three cloves of garlic, and beat these two together with 4 raw eggs. Set aside.
When the big-ass pot of water comes to a rolling boil, a 1.75 inch thick bundle of dry spaghetti to the pot. Cook till al dente, and drain quickly. it's okay if a touch of water remains with the pasta, but not too much.
Put the cooked drained pasta in the pre-heated bowl. add the bacon/wine mixture and toss well. Then pour in the egg/cheese mixture. Toss thoroughly, and the jheat of the pasta will cook the eggs slightly, causing them to thicken into a silky sauce.
Salt and Pepper to taste.
Once you master this technique it is fast and simple, and one of the greatest of all Italian dishes. If you end up with scrambled eggs mixed with pasta, it means your bowl was a bit too hot. If it ends up a little granular, it means you either had too much cheese, or it was too coarsly grated.
If it's unctuous, silky, and filled with a subtle and sensual thrill, well you did it just right...It's worth practicing this one, because it's so amazing when done right.
When people ask me how long I've been married, I always make a lame joke: " I dunno, seems like forever".
Like most jokes, it's funny because it's got an element of truth to it. or in this case two elements.
First element: sometimes the pressures of sharing your whole life with another person can be a bit wearing.
Second element: Man, let me tell you I wouldn't have it any other way.
I find the concept of life without Janet to be almost incomprehensible. I literally cannot imagine how I would live without her. She is the salt in my food, the caffeine in my coffee, the music in the movie. I could exist without her, but it would take a long time before I could live without her.
Anniversary dinner: Spaghetti Alla Carbonara
Put a big-ass pot of water on the stove to boil.
Put a big glass/pyrex/ceramic bowl in the oven at 200 to warm up.
Put a small frying pan on the stove at medium heat, and put 1tbs of olive oil in it, along with 8 slices of bacon, chopped fine. Brown the bacon slowly, tossing frequently until it becomes crisp. Add 1/2 cup dry white wine, simmer until reduced to a syrupy consistency.
Meanwhile, finely grate 1 cup of good Parmesan Reggiano or Pecorino Romano cheese, mince three cloves of garlic, and beat these two together with 4 raw eggs. Set aside.
When the big-ass pot of water comes to a rolling boil, a 1.75 inch thick bundle of dry spaghetti to the pot. Cook till al dente, and drain quickly. it's okay if a touch of water remains with the pasta, but not too much.
Put the cooked drained pasta in the pre-heated bowl. add the bacon/wine mixture and toss well. Then pour in the egg/cheese mixture. Toss thoroughly, and the jheat of the pasta will cook the eggs slightly, causing them to thicken into a silky sauce.
Salt and Pepper to taste.
Once you master this technique it is fast and simple, and one of the greatest of all Italian dishes. If you end up with scrambled eggs mixed with pasta, it means your bowl was a bit too hot. If it ends up a little granular, it means you either had too much cheese, or it was too coarsly grated.
If it's unctuous, silky, and filled with a subtle and sensual thrill, well you did it just right...It's worth practicing this one, because it's so amazing when done right.
VIEW 13 of 13 COMMENTS
rue_:
Tis on Saturday assuming the Monsoon has stopped. I have my cell with me, text messages are preferred as they are free for me =p BUT 403-809-1339. Else Grant has his of course if you have that number around.
heinleindourden:
call us when you get in, it'll be nice seeing you two.