Nicole Eisenman (b. 1965) paints the human figure — including friends, and literary or historical figures — narrative scenes and allegories. She often touches on the topics of queer identity, feminism, and the complexities of family and friends. Her style is intimate and tender, yet infused with wry humor. Seder (2010) presents a familiar holiday scene rendered with comic aplomb. The perspective of the viewer (and artist) is from the head of the table, the best vantage point to witness the tensions gathered around the traditional Passover ceremony; children and adults are both attentive and bored, with expressions ranging from grotesque and distorted to charming and affectionate.
Hello and welcome back to another enlightening episode of Cooking With Gail, a post where I make a delicious dinner from stuff I already have in my house. Today we are making a super easy Pasta Carbonara featuring Jones Dairy Farm Cherrywood Smoked Bacon. Bacon is something I like to keep on hand when possible, and recently I was sent an assortment off tasty meats from Jones Dairy Farm, including several types of Sausage, Ham Steaks, Canadian Bacon and, of course, the Cherrywood Smoked Bacon pictured above. What I am trying to do is use these meats in ways that differ from the standard manner of just cooking them up for breakfast with a side of eggs. While Pasta Carbonara does include both Bacon and Eggs, you will be surprised at how fancy these ingredients can taste. Fancy!
What you will need to make Pasta Carbonara ala Gail for one is:
Three or more strips of raw bacon (I like to cut it in half for easier cooking)
One egg (beaten)
Margarine or butter
Pasta of your choice (I used spaghetti)
While the pasta cooks in boiling salted water, cut the bacon in half, if desired, and fry it up until crispy. Beat the egg well and set aside. Lay the cooked bacon on paper towels and then, when cool, break it up into smaller pieces.
You may be thinking that Bacon is Bacon, and that all Bacon is created equally delicious. I am here to tell you that this is not necessarily the case. Jones Diary Farm Cherrywood Smoked Bacon cooks up quickly and gets very crisp, because it has an excellent balance of fat to meat on each strip. I do not know if that is owed to their superior butchering technique, or if they have magic pigs, or what. I just know that when I say I like my bacon cooked until it is “stiff, like little boards,” this is what I am talking about.
Another stand out quality of Jones Dairy Farm Cherrywood Smoked Bacon is the slightly sweet taste that is infused in the meat from the mild Cherrywood smoke. The flavor is distinct and noticeable immediately on your fist bite. I really love it.
But let’s get back to the Carbonara Prep!
Return the cooked, drained pasta to the pan and add butter or margarine to taste, to add flavor and keep the noodles from sticking together. Next, add the beaten egg a little at a time, stirring well between each addition to blend and let the hot pasta cook the egg into a smooth, sauce-like consistency. In this case, it’s all in the wrist. At this point, you can add some grated Parmesan cheese, if you like. You are almost done, and ready to eat a delicious, home cooked meal!
Plate the Pasta and add crumbled Bacon on top! So easy, so quick and so darn good! Make sure you have a glass of your favorite red wind on hand to accompany this fine dinner!
Get more information about Jones Dairy Farm meats, get recipes and find out where to purchase them in your neighborhood, at This Link!
Oh man, Willy Wonka had the right idea. This colorful tin is filled with (approximately) 22 delicious gumballs in the classic flavors of Thanksgiving: turkey, cranberry and pumpkin pie! Sells for just $2.95 at This Link!
I Sat Next to the Guy on the Left. And yes, he still has all his hair.
When I was in college, and for a few years after I graduated, I had an amazingly progressive, eccentric and entertaining boyfriend named Mark. I met Mark when we were both DJs at the campus radio station (KUCI FM in Irvine), and we had a pretty wild ride together. I was the same elitist hipster doofus about music back then that I am today. I thought I knew absolutely everything about every band or album that was worth listening to, and if I didn’t dig it, it didn’t need to be dug. But Mark had been raised by acid-dropping hippy parents, and he was actually able to turn me on to music I was completely unfamiliar with at the time, such as the first two Alice Cooper albums, The Fugs and a power trio that were often lauded as the supposed originators of the Heavy Metal Sound, Blue Cheer.