The Pavement Reunion is Happening!

I think this is old news (from Sept.), but Pavement is really reuniting. There are 3 bands that I've always regretted not seeing back in the 80s: The Pixies, Pavement, and Bad Brains. I've seen the first several times now (although not going to the Denver shows this week). Now hopefully, I'll have my chance to see Pavement. So far, the only date announced that I can see is Sept. 2010 in Seattle. Anybody up for a trip to Seattle? Think I can take the kids to the show?

Pavement is headlining Sasquatch! 2010

Peppery Pasta Carbonara with Poached Egg

I tried this dish from the second to last issue of Gourmet (sniff!), because I was in the need for some comfort food and I needed something for which I had all the ingredients on hand. It was super simple and very hearty and yummy. B really liked it too. I will definitely be adding it to the repertoire--especially the winter one.

I've doubled the ingredients to make it serve 2, since the original recipe is for 1 (weird!).

Peppery Pasta Carbonara with Poached Egg

4 bacon slices, cut into 1-inch pieces
1/2 pound spaghetti
1 tablespoon unsalted butter
2/3 cup grated Parmigiano-Reggiano plus additional for serving
2 to 4 tablespoons chopped tarragon OR ~2 teaspoons dried tarragon (can use parsley too)
2 - 4 large eggs, depending on how hungry you are (The original recipe called for 1 egg per person. There was a lot of pasta and we were hungry, so we ended up making 1 more for each of us.)

Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain.

Meanwhile, cook spaghetti in a 4-quart saucepan of salted boiling water until al dente. Reserve 2/3 cup cooking water, then transfer spaghetti with tongs to a small bowl, shaking off excess water, and keep pan of water simmering.

Pour off all but 4 teaspoons bacon fat from skillet, then whisk butter into fat in skillet over medium heat. Add spaghetti, reserved cooking water, cheese, and a rounded 1/2 teaspoon pepper and cook, stirring, until sauce is thickened and almost completely absorbed, 2 to 3 minutes. Add bacon and 1 - 2 teaspoon (if using dried - 1 tablespoon if using fresh) tarragon and toss. Season with salt and pepper.

Break egg into a cup and gently slide into water. Poach at a bare simmer to desired doneness (Gourmet says, "we prefer a firm white with a runny yolk, 2 to 3 minutes" and I do too!).

Serve pasta topped with egg (transfer using a slotted spoon). Sprinkle with remaining tarragon if desired.


Above is Gourmet's beautiful picture, because mine, while yummy, was kind of ugly. Comfort food doesn't have to be pretty, does it?

Processed Food May Contribute to Depression

I know a lot of it depresses me! But seriously, folks, I found this article interesting: "Processed Food Could Have Role in Depression, Says Study.