finish line

Imagine the crowds of people flanking the finish line of the MS150, each craning their necks to catch a glimpse of their loved ones as they exhaustedly complete their final stretch of this grueling 2 day event. The glimmering white capitol of Texas standing in the background and the multitude of males wearing tank tops reminds me I am in Austin. I stand there cheering, with a sign reading “so proud of you Ben!! I love you more than Ryan Gosling!!” anxiously awaiting that moment when I will see husBen in the distance, then ready my camera to snap a picture with impeccable execution at the exact moment he wipes the sweat off his brow with a sigh of relief at his accomplishment…

Now imagine me sitting in church with my brother, about 12 miles away, when husBen calls me and tells me he already crossed the finish line, approximately 1 hour before he anticipated, thus stripping me of that glorious moment of opportunity to be a supportive wife. Damn.

HusBen survived the MS150 and I am immensely proud of him. No crashes. No flat tires. No sweat. I knew he could pull it off. I am telling you, this kid is good at everything…

Can we still carbo-load?

Pancetta and Miso Pasta

Ingredients

3 tablespoons unsalted butter

2 ounces pancetta cut into 1/4-inch cubes

1/2 cup onion, chopped

1/2 pound pasta of your choice

2 tablespoons miso

2 tablespoons flat-leaf parsley, chopped, plus more

1/2 teaspoon freshly cracked black pepper

1/2 cup fresh mozzarella, torn

Preparation

Melt butter in a large heavy skillet; add pancetta. Cook until pancetta is rendered and beginning to brown, 4–5 minutes. Add onion; cook until onion is soft and pancetta is crisp, 3–4 minutes. Meanwhile, cook pasta in a large pot of boiling, lightly salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup cooking liquid.

Add reserved cooking liquid and miso to skillet; bring to a simmer. Add pasta; simmer, tossing constantly, until sauce is glossy and coats pasta, 1–2 minutes. Add parsley and pepper. Toss to coat. Garnish with mozzarella and additional chopped flat-leaf parsley.

Followed fairly exactly from http://www.bonappetit.com/recipes/2012/05/pasta-with-pancetta-and-miso