being prepared is helpful
nesting is essential
imagine and dream and plan
choosing meaningful names
how does that look on a CV?
what will the fans chant?
and the questions
from family and co-workers
strangers and friends
no, he is not here yet
yes, we are excited
yes, it is amazing
mostly, it is surreal
just like a hug where your hands don’t quite touch
our heads can’t quite reach around you
not yet anyway
so we wait
nod to the “it changes everything’s”
politely accept the “next time I see you’s…”
and patiently sleep off a one last Friday night
forgetting the noise
dreaming of you and only you
waiting to be parents
whatever that means
I know this isn’t a “food blog,” but when you stumble upon a recipe this good, all rules are out the window. I saw this on New York Times website. What drew me to it was the use of parsnips. I love this root vegetable for its sweetness, but haven’t yet found a consistently good way to use it other than in fries… until now. When I saw the words bacon, leeks, and cream in it, I knew this was going to be good. We essentially doubled the recipe and have plenty of delicious left overs. Go forth and parsnip yourself.
By MELISSA CLARK
“They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they’re another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they’ll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.”
- 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil, more for drizzling
- Kosher salt and black pepper, as needed
- 1/2 pound dried campanelle or farfalle pasta
- 1/4 pound bacon, diced
- 1 medium leek, thinly sliced
- 3/4 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.”
- 2 main course servings, or 4 appetizer or pasta course servings “
This weekend we had 10 volunteers and 40 participants at the Northwest River Park Fly Fishing Seminar in Chesapeake, Va. It was a great showing. The boy scout troop definitely helped with the numbers. The seminars are facilitated by the Chesapeake Parks Dept and the Bill Wills Trout Unlimited Chapter. Yours truly had the duty of leading the class, and besides a few tough questions, it went pretty well. Every attendant who wants to tie a woolly bugger and cast a fly rod gets a chance. It was fun to see all of the kids having a good time.
|Not a dry eye in the crowd.