I loathe writing these words, but today is the “last day of summer” to me. The Iowa State Fair is my favorite event of the year, but it also ushers in the end of summer, and beginning of school.
I’m one of those Moms that cries on the first day of school because she will miss her kids, and worries that she didn’t cram enough summer fun into the couple short months we have off.
But, I think we did.
Hot, steamy, dusty, stormy, dirty, wacky… I’ll take summer any way I can get it.
We capped off the Summer Bucket List by riding Rico and Swilly the other day. (Thanks Drew!) It was the best day.
Taking this pool honey swimming is as silly as it looks.
Pond swimming has been a new favorite, but after the infamous nibble from some underwater creature a few years ago (bit Mike, not me) I haven’t gotten in, yet. Nope. No thank you.
We’ve spent plenty of time together, which is the best part. All too soon, the Fair will be over and harvest will be here, then basketball, holidays and snow… and more snow.
Then farrowing begins and we will be right back here in no time. I’d love to know how a person can get time to slow down, if you have that recipe I’ll take it.
For now, all I have to trade it for is this simple and delicious pasta recipe.
Care to trade?
Here you go.
By: Cristen foodandswine.com
Makes 2 generous helpings
Ingredients: 8 oz. pasta, cooked to al dente, ½ c pasta water reserved
6 slices bacon, chopped
4 cloves of garlic, minced
2 large eggs
3/4 cup grated parmesan cheese
1/2 cup whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh chives
In a large skillet over medium heat, cook bacon until chewy-crisp. Remove, cooked bacon pieces from skillet to a paper towel lined plate.
To the remaining bacon grease, add garlic and reduce heat to medium low. Simmer for 2 minutes until garlic is translucent.
In a small bowl, combine eggs and parmesan cheese. Whisk in warmed milk. Add this mixture to cooked garlic. Whisk well until combined, and mixture comes to a simmer.
Add salt, pepper, bacon and most of the chives, leaving about a tablespoon for garnish. Fold together. Garnish with remaining chives and additional parmesan cheese. Serve immediately, while warm.