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Showing posts from November, 2012

#97 The Case of Spaghetti Low Carbonara Footprint and What it's Like to be the Sidekick in an Amateur Sleuthing Duo

Spaghetti Low Carbonara Footprint

enough whole-wheat spaghetti for two people (I have a bright yellow spaghetti measure, do you?)
enough regular spaghetti for two
3 cloves garlic, minced
1/2 teaspoon rosemary
1 tablespoon olive oil
3 eggs
1/2 cup Parmesan, grated
1/2 cup simulated bacon chips
2 tablespoons chopped fresh parsley

Cook the spaghetti (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti).

Whisk together the eggs, Parmesan, salt and pepper to taste.

Just before the pasta is al dente, sauté the garlic and rosemary in the olive oil.

Drain the pasta (saving 1/4 cup pasta water) and toss it in the fragrant oil.

Whisk the reserved pasta water into the egg mixture.

Toss with the spaghetti until the sauce thickens.

Mix in the simulated bacon chips.

Plate and sprinkle with the parsley.

Serves 4.

PS "What it's Like to be the Sidekick in an Amateur Sleuthing Duo" is on Dru's Book Musings. Click on the s…

#96 The Case of Spicy Hummus and a Sexy Vintage Car

"They just don't make cars like this anymore," says my husband. He's licking his lips.

We're at the Black Currant Bay Antique and Vintage Car Show and I really must agree with him. Although I doubt if I'm looking at the displayed vehicles from the same perspective as Karl is.

See, I'm willing to bet the words in his thought cloud look a lot like this: horsepower, engine, torque... Manly, manly words.

My artsy-fartsy, womanly designer thought cloud includes words like: curves, Flamingo Pink, Elvis-suit White, chrome...

But we both agree these are magnificent machines. Ever notice how you can't beat an original?

Seamlessly transitioning to the topic of my recipe for Spicy Hummus, I've tried modernizing my original Spicy Hummus recipe with the addition of roasted red pepper, puréed pumpkin or even beets but that genuine Mediterranean taste of chick peas, lemon juice and garlic disappears. So here's my original Spicy Hummus, which is judiciously enhanc…

#95 The Case of Cajun 3-bean Salad

There's much more to be found at a local farmers' market than just fruits and vegetables. I bought Hot Mamas Cajun Spice Rub when it first caught my eye earlier this year. And I discovered this spice blend is just the spark a bean salad needs.
If Hot Mamas is not available at your local farmers' market or your market has closed for winter like ours in Black Currant Bay, here's the company website: Of course, there are other Cajun spice blends on grocery store shelves. You could also make your own!

Cajun 3-bean Salad

Sweet Mustard Vinaigrette
1-1/2 cups green beans, cooked and chilled
14-oz can kidney beans, rinsed
14-oz can chick peas, rinsed
1 cup minced onion
1 cup minced celery
Cajun seasoning (Hot Mamas Cajun Spice Rub is perfect)

Toss all the ingredients together, including salt and Cajun seasoning to taste.


Makes 4 kickin' side dishes.