Hot dog. |
I miss having a real spring. This isn’t spring, this is just hot and humid. The problem is, it is only going to get worse. I moved to Mississippi a year ago and survived my first summer, so I know what is coming. I wasn’t here for spring, however, so I am still adjusting to the fact that spring here is like summer back in Iowa. I keep reminding myself that the average temperature here this past winter was 50 something and it snowed two times. I really shouldn’t complain, but this humidity is not fun and chaffing happens. I want winter back. You can now begin playing your small violin for me. Thank you.
Anyway, the theme for this post is GREEN. You’d better have a look at the ahhh-mazing and easy (perfect for weeknights) dinner I made last night. After a hot and sticky day, it was so refreshing and so filling <– best part. What I really loved about it was how the entire dish was based on the taste flavor of the herbs. It smelled wonderful, as well.
Fusilli Carbonara with Fines Herbes
adapted from the Herbfarm Cookbook
Good food <–yay! Bad lighting <– boo. |
- 1/4 tsp salt
- 4 large egg yolks
- 1/3 cup heavy cream (I used light cream)
- 2 Tbsp finely chopped basil (see note below)
- 2 Tbsp finely chopped parsley
- 2 Tbsp finely chopped marjoram
- 2 Tbsp finely chopped tarragon
- freshly ground black pepper
- 12 oz whole grain fusilli, spaghetti, or gemelli
- 1/2 cup freshly grated Parmigiano-Reggiano
NOTE: I made up my own herbal mixture. Below is what the recipe calls for:
- 1/4 cup finely chopped fresh chervil
- 1/4 cup finely chopped fresh chives
- 2 Tbsps finely chopped fresh French tarragon
- 1-1/2 cups almond milk
- 1 whole naner
- handful of spinach
- 1 scoop vanilla protein powder
- 1 tsp pure vanilla extract
- pinch of sea salt
- 1 cup fresh pineapple
- 1 Greenies Dental Chew