Saturday, May 8, 2010

Day 32 From Burbank: Moon River

Karen sends her posts from Burbank, CA, USA




Me: "Honey? Why is there a bandaid on your cowboy boots?"
3: "It has a boo boo."
Me: "Of course."

Granola, yogurt and chocolate for breakfast.


Watermelon for a snack


Yogurt for lunch. DIVINE! Greek yogurt with honey. My new favorite!


I'm planning on making Shaboom's Pasta Carbonara for dinner.
Yummy.

Ended up walking to Target.
6 miles.
No stairs today.
Hubby is working 14 hours a day on the big job.
It's getting more and more difficult to do stairs without Hubby to watch the little guy.
But he sure did love this dinner.

I'm finishing up the dishes, 3 lifts up my dress and starts singing Moon River.
Yeah, he's hilarious.


Bon Nuit



7 comments:

  1. what a great blog idea, we have 3 weeks before we move to the US and I am worried that all the cookies, large portions and mexican food will expand my waist line...must stay strong! Now following and enjoying.

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  2. Moon river, too funny, you got trouble on your hands there. Will have to kick up the indoor cardio in lieu of the stairs. Moon river too funny!

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  3. I just want to say that I love this blog, and I hope you guys go all the way with this experiment.

    Also, need MORE PICS please!

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  4. Thanks Jennifer!! Glad you stopped by.

    I'm so grateful Karen is posting pictures as I will be very light in that department for the next few weeks as my computer is in the shop and my iPhone (on which I shot and stored all my photos) was just stolen. Thanks Karen!

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  5. i totally want to try the yogurt.... oh 3, you make me smile....

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  6. Social ButterflyMay 11, 2010 at 7:38 PM

    What is Shaboom's recipe for carbonara?? Looks fantastic!

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  7. Hi Social Butterfly! I think this was from Shaboom's Day 14 or 15. Because I asked her the same thing!

    It's Obsessed!'s specialty, so I never make it anymore. But, as far as I know...

    Boil pasta in big pot of salted water until al dente, then drain. Reserve a cup of the broth to add into your sauce later.

    While you were boiling the pasta, you should have started (in a deep dish frying pan) to fry up some cubed or sliced panchetta (ham) in butter (or olive oil.) It only takes about 3 minutes to get the ham crispy and reduce the fat content. You can add fresh sliced garlic to the ham and cook for the last minute or two before you add the pasta if you want. Instead of panchetta, you can also use bacon. Don't tell Obsessed! that I'm bastardizing his recipe.

    Once you've drained your pasta, throw it in with the buttery panchetta and toss for a minute or two in order to coat the pasta in your pork fat/butter mixture.

    While you're preparing your pasta or your panchetta on the stove, in a bowl on the counter, crack some eggs. Obsessed! uses an egg yolk per person. (When I make it, I use the entire egg, so I take an egg per 2 people and then add an extra.) You beat the yolks together and add some salty pasta broth, parmesan and freshly ground black pepper until you get the right consistency. (Obsessed! adds the broth, cheese and pepper not to the eggs but directly to the pasta on the plate.)

    If you're Obsessed!, you take the pasta/ham/butter/garlic mixture out of the pan and put directly onto your plates/bowls from which you'll be eating. You IMMEDIATELY add the egg yolks and mix into the pasta ham mixture. The heat of the pasta ham mixture cooks the egg which is why it's so important to not let the pasta cool down EVER during the process. Carbonara has to be served and eaten right away which is why it is rarely served in restaurants. Once you've turned the eggs into the pasta, you add some of the pasta broth to the plate to smooth it out. Add freshly grated Parmesan and grind some black pepper over your plate and serve. Voila!

    When I used to make this dish, I found it easier to add the pepper, broth, parmesan, etc into the eggs before mixing it with the hot pasta. I would also add fresh parsley and/or corn and/or peas to the pasta ham mixture once it's on the plate. This makes Obsessed! cringe with embarrassment. If you find you are a fan of the French creamier version of carbonara, you can add cream to the egg mixture before adding it to the pasta.

    When I cook, I always make way too much food. I don't know how it always happens that way, but it does. I am not going to get into how much pasta is appropriate per person, but I'm sure you have your own method of gauging. As
    far as the other quantities are concerned, per person, I usually use a handful of panchetta cubes, a handful of corn and 2 tablespoons of grated parmesan.

    Bon Apetit!

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