Of chocolate, cheese, and bacon
Sometimes, because I’m a girl. I like a KRAZY person. Yeah, that would be crazy with a capital K.
When I’m PMS-ing, I act like a total completely insane person.
For a good 24 hours. At least.
Not always, but every now and again, I can tell it’s coming.
I start worrying about insane things and have all sorts of extra energy that I don’t know what to do with.
I start, a little bit, to feel like I’m going crazy.
And there’s no real solution other than patience. I meditate. I get my yoga on. I walk. I breathe.
Whoever said PMS doesn’t exist, clearly was a male. Because it makes me feel so crazy that I’m willing to talk about it on the internet. Sorry University of Toronto, but y’all need to do your survey again.
But there are two quasi-solutions to my krazy krazy attitude that seem to work pretty well every time. Solutions of the less than healthy variety, unfortunately. (I mean, I can also just seclude myself for a day and refuse to go out and interact with people, but that even more insane. And shopping helps too, but that can get expensive.)
Solution one: CHOCOLATE BAKED GOODS
Solution two: BACON, CHEESE, & CARBS
I was feeling exceptionally grumpy, neurotic, angry, sad, you know, the whole whammy. (Dear Lord, I don’t even want to think about how this means I would act when I am pregnant some day.) And it had to stop. I was even driving MYSELF insane.
So I took action.
I popped on some Alias episodes for free on amazon prime. (I figured a little kickboxing and espionage would get out the angry part. Plus, no chance for crying.) And I baked. And I cooked. And I drank a glass of good Chardonnay.
And I feel remarkably better.
Even if you aren’t having a stressful day of any kind, I still recommend this treatment for instant happiness. Just don’t overindulge and eat remember to eat and drink mindfully.
TRADER JOE’S BLONDIES, for the lazy girl who really needs just a touch of chocolate and sugar
Thanks to Trader Joe’s awesome chocolate chips, these bars are amazing! Just add egg and butter. Bake for 30 minutes (really watch, because Trader Joe’s lies about the baking time for these.) And then, without the hassle of measuring out your sugar, flour, etc., you get some pretty delectable Blondies. Just don’t tell your friends and family that they came from a box!
|MMMM. Do you see that chocolate goodness?!?|
TORCHETTI VEGETABLE CARBONARA, because everything is better with cheese & bacon.
|Sometimes, I like to add a few more peas and asparagus spears. Because it never hurts to have extra vegetables, does it?|
Torchetti Vegetable Carbonara Ingredients and Directions:
1/2 cup frozen green peas
12 ounces asparagus, trimmed and cut into 1-inch pieces (I like the skinny asparagus for this)
8 ounces uncooked torchetti pasta (I used the Fresh Market brand)
1/2 cup (2 ounces) grated Asiago, Parmesan, Provolone, and Fontina blend (I used Trader Joe’s “Quattro Formaggio”)
Sea salt and freshly ground pepper, to taste
3 large eggs, lightly beaten
4 slices center-cut bacon, chopped
1 cup chopped bell pepper strips
1. Cook peas and asparagus in boiling water for 3 to 4 minutes. Drain and plunge into ice water to stop the cooking. Drain again and set aside.
2. Cook pasta according to package cooking time. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine pasta and vegetables.
3. While pasta is cooking, fry bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated.
4. Whisk together cheese, eggs and salt and pepper (to taste) in a bowl. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Remove bacon/vegetables/pasta pan from heat, and stir in egg/cheese mixture. Return pan to low heat; cook for 2-4 minutes or until sauce thickens slightly and egg has completely cooked. Serve with a heartier white wine, such as an oakey Chardonnay.
Adapted from the May 2010 Cooking Light “Spring Vegetable Carbonara”
What do you do when you have an attack of the grumpy variety?!?