The sycamore trees’ yellowing leaves show that they are not clinging to summer. However the thermometer still registers 95*F on this, the second Saturday in September. The humidity made the heat seem even more unbearable, so spending time out of doors wasn’t the most pleasant idea.
These weeks of overlapping seasons, one might wonder whether it really is any better to prepare your meals using the stovetop rather than the oven. The scent of fried bacon fills the apartment as much as the aroma of fresh baked bread might. The hot vapor from the water boiling for pasta, no doubt raises the humidity in the kitchen, if not also the next room. Would dry heat from the oven be much worse?
This morning we had eggs-in-a-bread-frame, sausage links, toast & marmalade. Lunch: macaroni & white cheddar cheese with green sauce and sausage mixed in. Snack: an orange-peach-banana smoothie (that could have had a better ratio of yogurt to banana).
For our evening meal, I decided to try something that my sister had prepared for Mother’s Day one year. We weren’t disappointed with the results (although an expert might have ended up with a smoother sauce).
1/2 box of spaghetti
4 slices bacon
1 teaspoon minced garlic
1/c cup shredded parmesan cheese
optional: pico de gallo
Prepare the spaghetti according to the package directions. I only boiled mine for 5 minutes before draining the water off.
Meanwhile, fry the bacon. Reserve the bacon fat. Cut the crisp bacon into small pieces. In a separate bowl, thoroughly whisk the two eggs together with a bit of salt.
Be sure that you have everything readly before you start the assembly process. Add the bacon fat to the strained, hot noodles. Stir in the bacon and garlic. Pour in the egg, continuing to stir the noodles. Add the parmesan and keep mixing the pasta until the ingredients are all combined and the noodles are coated with your parmesan-egg sauce. Serve hot.
I added pico-de-gallo to mine. Joel thinks that it would be nice with sauteed onions.