yet

i breathe in
i breathe out

courage

1 pound Linguine
Hot Bacon – freshly fried, drain on paper towel, crumble, save drippings
6 Fresh Eggs – beaten
Butter softened
½ to1 cup Grated Asiago, Parmesan, or Romano Cheese
Salt n Pepper

Place linguine in boiling water and cook al dente (6-7 minutes).
Drain.
Immediately add butter and beaten eggs and toss. The heat from the hot pasta cooks the eggs.
Add the hot, crumbled bacon and some of the drippings (optional, but tasty) then toss.
Add half of the grated cheese, salt ‘n’ pepper to taste, then toss saving the remaining cheese to top off the dish.

The key to this dish is efficiency – adding ingredients to hot, hot, hot pasta immediately.
Time the bacon to be nice and crispy and ready just before the linguine is finished cooking.

It’s one of the magical dishes that I learned how to make when I was fifteen. Tom Lyons learned this dish from his mother. I tasted it for the first time at his mother’s wake where he served it because it was the family’s favorite dish. She made it for them with love. I am proud to carry on the tradition of making this dish.

Enjoy!

My favorite creative people
in the world
where I want to be say

Do it! Find your passion!
Don’t stop trusting your gut

My gut sez write

Doubt not just do

Often I don’t have time to “do” wise
I know I am wise
When folks know me
they think wise
However I forget and need to be reminded

Find my inner memory timer

Currently, folks like David Lebowitz, Gary Vaynerchuk,
Gesine Prado Bullock, and Lynne Rosetto Kasper
inspire me to no end

I look for sense of humor
and skill set

I am looking to find some locals
to share my interest and love of food
and always welcome my cyber-friends
to share their latest find with my latest find

Here’s to my bro and sister w/ our afterglow
of delicous food and entertaining chefs at Benihana’s in NYC

Think Potato Hash Browns – The difference comes now, which is actually the first step. Par boil potatoes and sweet potatoes for about 15 minutes once the water boils. Cool a bit then cube to size desired. I leave the peels on the potatoes, but peel the sweet potatoes. (When I roast sweet potatoes I leave them on. Go figure.)

Fry Onions (and Garlic if you like). Add whatever seasonings like sage, salt, pepper, paprika (especially since Hungary has such yummy ones!) Really spice to your taste -thyme, basil, oregano, cayenne—any spice you like works.

Add par boiled potatoes/sweet potatoes to onion mixture in pan that are now translucent and smelling mouthwateringly good. Cut up the raw beets (skins removed), cube and add last. In about twenty minutes the concoction is ready to serve with breakfast, brunch, or dinner if you like. Last night’s version was great and today they will taste even better. Like chili the flavors have had a chance to blend.

In terms of ratio of potatoes to beets it is really up to the cook and what one has on-hand.

Have fun and let me know how they come out and of course ask questions as that is how one builds confidence. Honestly if it tastes good then all is well, right?