I could watch Army Wives, without his real military knowledge spoiling the romantic drama. I enjoyed Private Practice and Mercy without the peanut gallery saying "Oh pleeeese, doctors and nurses don't do / look like that". Of course they don't, if I wanted the real thing I would only have to go see my own GP!
But best of all I could make a pasta dish like this Carbonara at 5pm, when the natural light was at it's best, spend as much time as I wanted to style the food and photograph it without worrying that my darling's food was getting cold. Real life in food photography is not dish up and photograph in 30 seconds before everyone forgets why they sitting at the table.
So, I managed to create a wonderful dish, thanks to the recipe I found at Pick 'n Pay Fresh Living and enter the Eat Pray Love competition. I am really hoping to win the first prize from Le Creuset .
I choose the Italian theme, as I am more of a Eat person.
According to the Italians, one should never add cream or Parmesan cheese to carbonara.
1 packet no name spaghetti
6 baby marrows, cut into thin strips (courgettes)
1 dash PnP olive oil, for frying
1 packet PnP back bacon, cut into strips
2 cloves of garlic, or 3, finely chopped
4 large PnP free range eggs, beaten
125 ml pecorino cheese, finely grated
1 pinch salt and milled pepper
- Cook pasta according to packet instructions.
- Add baby marrows 2 - 3 minutes before the end of cooking. Drain and set aside.
- Heat a glug of oil in a large pan and fry bacon until crispy.
- Remove and drain on kitchen paper.
- Drain excess fat from pan and fry garlic for a minute.
- Add pasta, baby marrows and bacon to pan and toss well.
- Remove pan from heat. Quickly stir through the eggs, mixing until they begin to thicken, but not scramble.
- Add cheese, season and serve
I will say that while I did have a fun day doing all my own thing,
I did miss my Tom cat and
I am so glad he is home safely,
where he belongs.