I have had the longest, continuous time on the internet in 3 months: 4 hours and counting.
I have finally finished going through my Inbox, and my 'When I have a minute' box and my 'What the hell is this' box.
I have (I think) answered, handled, responded to and dealt with everything that came my way whilst I was on hiatus. If I have missed you, please let me know. Sometimes my finger hit delete of its own accord….
The only thing I haven't accomplished yet is to catch up with all my wonderful blog friends and to check out all the new ones that have shown up in my comments. That's next.
BTW: did you know that Google reader only counts posts made within the last 4 weeks? I couldn't figure out why some of you were, um, falling down on the job until I took a closer look.
The last 2, and very important items on my list (I've always believed in saving the best for last), are 2 awards bestowed upon me and mine whilst I was off doing who knows what:
First, Miss T, of Miss T's Mystery House of Yarn and Horrors, gave me the Art y Pico award.
Thank you, Miss T.
If you are looking for some good food, lovely photos and lots of winter yarn projects, check out Miss T's blog. Makes me want to find my knitting supplies…. Except I'd have to dig through half the boxes in the barn… I think I will….
April, of The Hungry Engineer, gave me the '2008 Fabulous Food Blogger' award.
And she just made some gorgeous looking Cured Duck Breast – go check it out!
Now, I know I'm supposed to pass these on to some of the fabulous blogs I read… but I've had my head in the sand for soo long, I'm sure they've already received them from others more, um, on the ball then me.
I shall just say many, many thanks to both Miss T and April.
Next, I'll try something else I've been seriously slacking off at…
Posting pasta recipes!
This week, Presto Pasta Nights is back home with the founder, Ruth, of Once Upon a Feast.
4oz (125gr) spaghetti about 1 1/4" (3cm) diameter bunch
4oz (125gr) pancetta, Prosciutto or bacon
2 tbs olive oil
2 whole eggs
1/2 cup Parmesan cheese (2oz, 60gr) plus more for sprinkling
Cook pasta according to package directions.
Slice pancetta or bacon into julienne strips. Grate Parmesan. In medium bowl whisk eggs well. Add Parmesan and whisk.
When pasta is half cooked: Heat oil in medium skillet over medium heat. Add pancetta and sauté until crisp. When pasta is done: drain, reserving 1/2 or all of the cooking water. (We only want 2 tbs, but we want it boiling hot.) Immediately put pasta into skillet with pancetta and toss well. Slowly pour 2 tbs of hot pasta water into the egg mixture, whisking constantly. Pour egg mixture over pasta, tossing well. (Use tongs). Toss in skillet 1 minute, to heat through, then quickly put into warm bowl. Serve immediately with a bit more Parmesan for sprinkling.
Note: if pancetta is brown before pasta is ready, remove from heat, but make certain to have pancetta and pan hot again before draining pasta.
Note 2: The addition of the hot water to the eggs is to 'temper' them, so they become a creamy sauce rather than scrambled eggs. If you cook to long, however, they will still end up like scrambled eggs.
Don't forget Season's Eatings...
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