spring break

Well hello again. Back to real life after a week of spring break. Yes, I still have those.

I have been in Phoenix, AZ most of this week with my best friend from college, partaking in the slow life: laying out by the pool, eating, shopping, biking, watching movies, and eating some more. I felt so relaxed that I started to almost miss my stress level (just almost). It felt like the ability to get emotionally charged evaporated right off my skin during the hours of lying prostrate in the sun, or was buried so deep as to be unreachable underneath the pounds of good food and/or cookies I ate for breakfast (hey, it was vacation). It was kind of a strange sensation for me, but I think I liked it.

cookie for breakfast

La Grande Orange Grocery 

Pizzeria Bianco

and this happened

I kicked off springbreak2k13 a whole week ago in Fredericksburg for Easter with my family. We did plenty of cooking and eating there, with a houseful of Starkeys to wine and dine. I love catching up with these people, most of whom I see as strong personalities with something to teach me. I especially enjoyed catching up with my aunts (my dad has 4 sisters) as they all seem to live such different lives, yet still hold some common thread of orientation towards family and the way to live a fun, fulfilling life.

My mom and I were responsible for one of the pasta dishes and since we fear not bacon and butter, I must boast that our food usually tastes the best (pardon that pride).

very Spring

Fettucine with Peas, Asparagus, and Pancetta

12 ounces fettuccine or penne

3 ounces pancetta or bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts

2 garlic cloves, pressed

1/2 cup finely grated Parmesan cheese plus additional for serving

1/3 cup heavy whipping cream

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1/4 cup chopped fresh Italian parsley, divided

1/4 cup thinly sliced fresh basil, divided

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese. Serves 4.

Bon Appetit, May 2010

my big brother holding Sister (she is getting so big!)