Bad blogger! A whole week and no posts - and I was on such a roll there. Well, I hope you didn't miss me too much (ok, I'll admit, I hope you did, but it's ok if you didn't). The reason for my little hiatus was pretty predictable - life got busy!
Some really cool things happened - I made some sales in
my little shop, so I was busy sewing and glueing and creating away. I have to admit it was super thrilling - I sent my little camera critters off to Australia, England, and Alabama! I hope they make it ok. It's really cool to think that somewhere out there (under the pale moonlight...) someone's got something I created. Happy!
Also, my mother-in-law was in town for my awesome sis-in-law Allison's graduation. Congratulations Allison! There really should be a better term for the family you gained through marriage, don't you think? Maybe sister-in-heart is a better term. It definitely describes a little better how I feel about wonderful Allison. And Jennifer, and Buffy, and Melanie, and Heidi. Oh, and all those boys I inherited, too, I guess. :)
Then there was another lovely thing going on this week: BYU Women's Conference. Thanks to my awesome mother-in-heart who bought me tickets and my wonderful friend Alayna and my kind husband who watched Isaac for me, I was able to attend 8 hours (over 2 days) of lectures given on various topics by some incredibly smart, spiritual, educated, strong, and valiant women. I'll probably be sharing some thoughts about the things I learned throughout this week.
Anyway, just wanted to say hi, I'm back, and will try to be better about blogging. And just to make it worth your time for stopping by, I'm going to give you something that is precious to me: my dad's recipe for Spaghetti Carbonara. There are many reasons why I love my Daddy. Amazing pasta is one of them.
Is this recipe healthy? Not exactly. Is it delicious? Oh yeah. Here you go, please enjoy:
Dad's Spaghetti Carbonara
1 small box Barilla thin spaghetti
1 lb bacon, cooked to taste (Dad likes it crispy)
1 cup freshly grated Parmeggiano-Reggiano cheese
2 egg yolks
salt and pepper to taste
Preparation:
Cook the bacon and save the grease (you will use 1/4 cup later). (I told you this wasn't healthy.)
Cook the spaghetti in lots of water with about a tsp of salt
While the spaghetti is cooking, grate the cheese, separate the yolks, and break/cut the bacon into bite-size pieces.
When the spaghetti is done, remove from heat and drain but do not rinse it. White it is still hot, stir in the egg yolks, bacon grease, and cheese, in that order. Add the bacon.
Season to taste with salt and pepper and some additional fresh parmeggiano.
Dad also recommends adding a teaspoon of hickory smoke seasoning.
There you have it! Happy Monday.
