This Week

Hey I'm back! I am thinking 1 post a week seems about the speed at which I will be writing. If I commit to more than I will feel my over commitment looming over my head and then I will feel guilty because I am only posting once a week. So... 

For the very first time EVER I tried to make sunny side up eggs and they actually turned out. I was always intimidated because it's too easy to mess up (or so I heard). But there is a show called America's Test Kitchen that I love and I used their method. It's pretty easy actually and great for making multiple eggs at once. Here's what you do...

• Put 2 eggs in a small cup (if you are making more than place other 2 eggs in another small cup) Season with salt and pepper. Set aside
• Heat pan on low for 5 minutes
• Once it hits 5 minutes crank up the heat to medium high
• Pour the eggs in the pan
• Cover the pan for 2 minutes (no peeking!) 
• Take the pan off the heat still covered anywhere from 30 seconds to 2 minutes depending on how runny you like the yolk. 
• Tada! It's ready! See? Easy peasy. 

I used the eggs for tacos

I also made a roast chicken in my new dutch oven. I love all the different colors!

Today we had Hazel's 6 month checkup and she had 2 shots. She cried for 3 seconds. THREE SECONDS. She's an angel. She checked out perfectly and funnily enough she has a rather large noggin. haha! 

Baby Girl

Most of you already know I had Hazel back in July. That's nearly
six months ago already! I love looking back and seeing how much she has changed. Currently...

-laughing all the time

-rolling over any chance she gets

-smiles at me EVERY single time I smile at her

-sleeping through the night most nights 

-almost outgrowing her 6 month clothes

newborn

1 month old

2 months old

3 months old

4 months old

5 months old

Today! 

Hello again!

It's been a VERY long time since I have posted. Way before I was even pregnant. I have decided to start blogging again because I was reminiscing the other night going over past blog entries and remembering how much fun I had doing it. Only this time another little person will be included...miss Hazel. I will still be sharing delicious recipes, adventures and day to day activities that I find amusing. I hope this time I will remain consistent in posting!    

Spaghetti a la Carbonara

Are you ready for the indulgence of all indulgences in the pasta world? Yep, it's carbonara and good Lord it's good! I sort of put off making this dish only because it's worthy of clogging the ol' arteries but after several requests for it I decided to make this little treat. It really is super easy and this recipe came pretty dang close to the carbonara we had in Rome. The only thing I would change is to not add any extra salt since the pancetta has plenty.

Ingredients:

• 1lb pancetta, diced into 1" cubes
• sea salt and freshly ground pepper
• 6 eggs, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 1/4 cup freshly grated parmesan 
• 1lb dried pasta, I used spaghetti
• 4 tbsp chopped fresh parsley leaves

 Directions:

• Heat a large saute pan, until hot. Add pancetta and cook until golden brown and crispy, about 5 minutes. Season with black pepper and remove from pan from heat.
• In a medium bowl, beat the eggs and cream together. Season with salt and pepper. Stir in parmesan, reserving 2 tbsp for garnish. Or just grate extra for garnish like I did. Set aside.
• Heat a pot of water and cook pasta until al dente. Drain pasta in a colander. Do not rinse the pasta with water; you want to retain the natural starches so that the sauce will stick.
• While the pasta is still hot, return it back to the pot. Add the pancetta and mix well. Add the egg and cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add the remaining parmesan and parsley leaves to garnish. 
• Ready to serve! 

I made this dish for a small dinner party so I didn't have time to take pictures so here's the picture from Giada