Posts Tagged With: bacon
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.
Some days more than others, you want to make sure that your breakfast “sticks to your ribs”. At home it doesn’t matter, because you can always find something in the kitchen to tide you over until lunchtime. At school in the lecture hall, or at work in the conference room, a mid-morning growl from an emptying stomach does matter.
Eggs: scrambled, fried, poached, etc. will tide one over, but sometimes you want something different from toast or hashbrown potatoes.
Even a stack of traditional pancakes will not stick with me through the morning. As with a bowl of oatmeal, around 10:30 a.m. I’m ready for a snack. Crepes, however, are different. The batter for crepes has a ratio of 3 eggs for every 1 cup of flour, whereas your buttermilk & baking powder pancakes has a ratio of 1:1.
You can combine your ingredients in a blender and have your batter ready for the morning. However, if you’re short on time at the beginning of your busy day, you might want to make your crepes ahead of time and just warm them in the skillet for breakfast.
A crepe changes it’s name to blintz when you fold the thin pancake around a filling and toast it slightly in melted butter; I’ve tried cream cheese with cinnamon-sugar. A dollop of sour cream, some citrus zest, and a bit of fresh fruit make for a pleasant presentation.
If you think you need something salty to balance out the sweetness, a strip of crisp bacon pairs well and gives you extra confidence that you’ll make it to lunch with a satisfied stomach.