Salt on my skin (and penne carbonara)

I forgot to tell you … I finally got my ocean swim after that damn When Life Gives You Bluebottles incident … and it was glorious.

I felt a bit reckless because there were still a few dessicated bluebottles scattered on the sand, but it felt soooooo good to submerge in those salty waves.

I would love to move to the beach, but it’s not practical with two kids enrolled at awesome schools situated a loooooooong way from the shore.

I’ll just have to be patient for another seven years. Gawd that sounds like an eternity, but I suspect it will pass in a flash going on the current pace of my life.

The sun was setting as I emerged from the surf, casting a magical golden glow over the beach and surrounding hills – the perfect antidote to the blahs.

After my ocean splash, I contemplated heading out to dinner with a friend. Then I scouted around in their fridge and realised the makings of penne carbonara were lurking inside.

I got the final bill for my renovation on Monday – which is $3000 more than my bank balance, due to some unforeseen complications – eeek, so I decided homemade penne carbonara sounded DELICIOUS.

I’ve lost my cooking mojo in recent years, so it felt good to be spur-of-the-moment creative in the kitchen.

I was slightly nervous about how good the finished results would be, but they were yum. So maybe I’ve still got it after all.

Here’s the recipe (NB: its not health food)

RECIPE: Alana’s penne carbonara

Generous splash of olive oil
200g of bacon, diced
1 onion, chopped
1 clove garlic, chopped
3-4 egg yolks (depending on size)
Lots of grated parmesan
salt
pepper
250g dried pasta of choice,

Method: While you’re waiting for the pasta to cook, heat olive oil and saute onion until softened. Add bacon and garlic and saute for five minutes. In a bowl gently beat the eggs and stir in a little salt, lots of pepper and a handful of parmesan. Take the frying pan from the heat, add the cooked pasta and toss to combine. Then add the egg yolk mixture and gently stir through. Serve with extra parmesan.

Song of the day: Jack Johnson “Only the ocean”