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Orichette Cabonara
Shit I happened to have around. Orichette cabonara with asparagus. I’ve converted from slice bacon to slab like some people convert religions.
Update: I’ve never had cabonara as prepared by a real chef. Just my dad, who pretty much cooked spaghetti and cracked a raw egg onto your plate. So I tried what I imagined it would be if you got it for real. Glanced at a recipe earlier, but didn’t check it while I was cooking. Surprisingly, 2 eggs in the sauce was too much for about 4 servings this made. Either that or I didn’t know what to expect. Wish I could have used 1.5 eggs. That was my only (tiny) complaint. Everything else worked.
This is where you start
I wanted to do something special with the first post here. It’s exciting, right? A new blog. A virtual tabla rasa. I thought I should celebrate. Like at the grand opening of a car wash.
I tried to get balloons, but I want this blog to be environmentally responsible, and the balloons could float away and kill a seagull or something.
I considered a cheese and cracker tray, but what about lactose and gluten intolerant readers?
I thought about clowns, but they’re terrifying.
I even looked into having a characacher artist, but when I Googled how to spell that word (slippery little devil), I found that apparently there are web sites that’ll do it for you, but they’re goofy. Not exactly the tone I wanted to set.
So you’re left with this post. It’s not much to speak about. No fancy font. No embedded video. It probably has some spelling errors. But it gets the ball rolling, and that’s something.
Nothing Was Delivered 