Tomatoes + Bacon = Nom, Nom, Nom

The herbs in our little balcony garden have taken off and we have rosemary that keeps getting taller and taller. Not wanting it to go to waste (or turn into a small tree), I went in search of a new recipe to use it in. Yes, yes we use it with white fish, but I wanted something else.

Enter Cook's Illustrated Fresh Tomato Sauce with Rosemary and Bacon. As it turns out, it uses very little fresh rosemary, but once I read the bacon part there was no turning back. This recipe is worth altering your meal plan to make, it was that tasty.

Makes enough for 4-6 servings depending on how much sauce you want/how hungry you are.

• 6 ounces bacon (6 slices), cut crosswise into 1/2-inch strips
• 2 tablespoons extra virgin olive oil
• 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
• 1/2 teaspoon minced fresh rosemary
• 1/2 - 3/4 teaspoon hot red pepper flakes
• 3 pounds ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
• 1 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• Granulated sugar (I only need about a teaspoon)
• 2 ounces Parmesan cheese, shaved thin with vegetable peeler (about 3/4 cup) 

I think you could easily use canned tomatoes in a pinch, but since there are still local ones to be had at the market, I used romas I had on hand and did the old boiling water/water bath trick to get the skins off (I cored mine before dropping in the water). Ah kitchen tricks.

Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and discard.

Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes (I used a potato masher at the end of the time to really break them down a bit more). Stir in parsley, salt, pepper, and sugar to taste. Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.

They recommend a tubular pasta, e.g. penne, but we had it with linguine and it was delicious. Oh, and the big shaved pieces of parm on top + bacon = awesomeness.  The little kick it has because of the red pepper flakes is what puts it over the top.

Because Amazing Is Something We Need in Our Lives

This post is about super heroes and food, art and travel.

The last two weekends were filled with quick trips to visit friends in New England and the Midwest. Both trips were extra heart warming for me because they were to see dear friends that I used to see every day, but life has put miles and often busy schedules between us.

To have four full days to talk about everything big and small with those who know you in and out,  is the best way to recharge. Also, to be able to hang out with four fantastic kids and two dogs (who we loved long before Mason) makes for a fun, always shifting time. Follow it up with a dynamic twin duo, one awesome pug and more good friends and August is full of splendor in my book.

I am in complete awe of how my dear friends balance their lives as mother, wife, friend, and colleague. (I can hear them scoffing at the word "balance" right now.) These women are extraordinary individuals who will feign politely when you say to them "you're amazing." But really, truly these women and so many others I know can say to Ann-Marie Slaughter with a voice full of experience "Of course we can't have it all by someone else's definition. The liberating reality is we can have it all when we chose to define our lives and our happiness for ourselves."

This is not a one day, one year actualizing reality. It's a life's work.

Yet, the grace, calm, and humor my friends bring to their lives and the multiple roles they hold is something remarkable. There is no time out when you're raising children and sure ends get frayed from time-to-time for everyone, but each time I'm able to spend time with my friends who are mothers, I leave buoyed and humbled by the sheer range and volume of tasks and cares they handle in a day.

You are modern day super heroes in my book and my life in enriched for having you in it.

Oh, and the World's Fair exhibition at the Nelson-Atkins was tremendous. It is a testament to what can be accomplished when a museum harnesses the power and creativity of cross-functional teams to create a better, richer visitor experience. Well done friends.

And the food? Well, nothing beats Oklahoma Joe's and trying out a few new places too. 

We all take different paths in life, but no matter where we go, 

we take a little of each other everywhere.

Blueberries on the Brain

It started with a crumble recipe. Which I have yet to make. The  backlog of blueberries in my fridge were scarified for other goods. But when DH came home and asked for baked goods for work, I knew I had to make blueberry muffins. Short on time, I went in search of a quick and easy recipe that would have simple ingredients and big flavor. This one is a keeper. I made a few tweaks based on the notes and also I always think a little fresh zest brings out fruit flavor in baking.

The crumble topping melted a bit. Use colder butter.

Blueberry Muffins 
Modified from Allrecipes.com
Makes 1 dozen regular size or 8 large.

 Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1-3 tablespoons of orange zest
• 1 teaspoon vanilla extract. (optional)
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

 Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Add zest and vanilla extract. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.