17, OMG, How About Carbonara?

My daughter Rachel, who is 17,  is in the process of filling out college information surveys. Apparently last night’s college survey wanted to know 1) what is the highest level of education your parents have achieved, and 2) their current job titles.  When she asked me what’s my “title,” I responded “Food Writer.”

That elicited this response from her. “No , I’m serious!” she was practically shrieking.

“OMG,” I said, which since the Oxford English Dictionary now includes as a “real” word, I felt I could justifiably use to counter her statement.  What I really wanted to say was “WTF!”  Why exactly wasn’t there a “food writer” category on the college application?

Instead, I countered with,”Well, how about writer?” I asked.

Apparently, that wasn’t an option either.  My choices were to be  classified as a business owner, self-employed, management, middle management, or laborer. Further down on the form, she was then asked to identify the field in which I was employed, with the good old standby choices of accounting, medical, or education. Luckily, there was also a category for non-profit which considering the amount of money I’m making as a food writer these days, I figured would be the appropriate box to check.

This conversation left me in a particularly wicked mood and the only thing that was going to improve it was to make my favorite dish.  Pasta Carbonara.  Since this is also the perfect dish to make and eat up at the Red House, (one pan, easy ingredients) I did just that.

But since I really wanted an appetizer (also known as the “Vorspeise,” the thing you eat before the meal, for those who speak German), I made my own version of tuna nicoise — searing a piece of tuna on the grill pan and plating it with some tomatoes, arugula, and of course, green beans with lots of freshly ground pepper.  I won’t reveal how much I paid for said piece of tuna but I figure if I’m looking at paying tuition again soon (she’s my second child), I better splurge now while I still have a couple of nickels left in my wallet.

Tuna Nicoise

After that I made the carbonara.  What I like to refer to as an “adult” carbonara because I threw in lots of pancetta, mushrooms, eggs, an ENTIRE container of cream, freshly grated parmesan and some arugula. Dare I mention I mixed it all together in a Wok because that’s the biggest pot I have up at the Red House.  Yes, and it was delicious!

 

Adult Carbonara

 

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