it was our date weekend. thank God for date weekend. we had it all planned out – hiking the BCMC, fixing up our dining chairs, beach volleyball, suika. all in all, a very good plan. we started with the hike up the BCMC trail, harbouring minor pangs of trepidation: the last time we did the GG (grouse grind) it was gg (good game = game over) for us.
regardless, we were determined to do a good hike because reason #1: no kids. so we set off on the lovely, gazillion times less crowded/competitive BCMC, and it was awesome. i love going hard on a trail — legs burning, fresh air screaming through my lungs, sweat pouring down my back, greenery all around and dirt under my feet. it is exhilarating. (you should try it. we’ll go together!) it felt so good to be literally and figuratively at the top of the mountain.
but then we decided to hike back down instead of taking the $10 gondola ride down. i mean, we were out there to exercise and breathe the fresh air, not cop out and ride in a metal box filled with equally sweaty, stinky people.
also we are cheap.
werd to the wise: the B.O. scented $10 metal box ride is totally worth it. we destroyed our legs heading back down; my knee caps are now paper-thin. our legs were shaky, we were slipping and sliding on the loose dirt; i almost tore myself a new one on a sharp rock. when we finally got to the bottom, we were walking less like bipeds, more like newborn fawns. we were in such pain darren didn’t even want to ride his beloved motorcycle the next day. *gasp*
as darren says, pain is weakness leaving the body. so, instead of taking a break like we should’ve, we started on our happy-couples-build-things-together workshop. it was gruelling, satisfying work. i dunno, maybe we are just suckers for punishment.
but sometimes, pain really is weakness leaving the body. as shattered as we were, the sheer joy of hanging out and tearing something apart and building it back up again fuelled us and kept us going. that and carbs and alcohol. 😀 yep, we cooked a pretty good dinner consisting mainly of pasta, bacon, and wine. #couplecooking FTW.
although maybe the alcohol wasn’t such a great idea cos i nicked myself a couple of times and almost punctured a hole in my hand with a nail. or maybe i’m just a klutz. anyhoo, we restored our nasty, and frankly, disturbingly-stained dining chairs to their more or less original, vintagey condition. so pretty. i love. i’ve seriously been dreaming about this day for 7 years.
hi mr. and mrs. procrastinator, i’ll see you later.
sunday morning we had a fight about burnt bacon and there were some tears but i don’t want to talk about it. burnt bacon blows.
in the end, it doesn’t even matter. (<–name that song) because even though we climbed and our legs died (pre-bacon), and we fought and i cried (about bacon), and i bled and he over-fried (the bacon), i wouldn’t do it with anyone else. thanks for a wonderful date weekend hun buns, i’ve got cheddar bacon muffins waiting for you at home.
ps: beach vball was epic. (like i said, gluttons for punishment) and suika was epicer. please go there and for your sake and mine, order the grilled sablefish. and for the pain-pleasure seeking, get the hellz chicken. do or die.
Pasta Carbonara with Crispy Bacon
- 8 ounces capellini
- 2 large eggs
- 3/4 cup grated Parmesan
- 4 slices bacon, diced
- 4 cloves garlic, minced
- 1 tablespoon capers, minced
- 2 tablespoons sun-dried tomatoes in oil, minced
- freshly ground black pepper, to taste
- 3 cups baby arugula
- in a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- in a small bowl, whisk together eggs and parmesan, season with fresh ground black pepper; set aside.
- heat a large skillet over medium high heat. add bacon and cook until brown and crispy, about 6-8 minutes; save a tablespoon of fat and chuck the rest.
- in another pan, fry garlic, capers and sun-dried tomatoes in a bit of extra-virgin olive oil until fragrant, about 1 minute. set aside.
- working quickly, stir pasta in bacon fat on low heat, add egg mixture, and gently toss to combine; season with salt and pepper, to taste. add reserved pasta water, one tablespoon at a time, until desired consistency is reached. stir in fried garlic, capers, and sun-dried tomatoes.
- serve immediately, on a bed of baby arugula greens. twirl and enjoy!
Heavily adapted from damn delicious
Cheddar Bacon Buffins
makes 12 buffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoons bacon salt, or regular salt
- 1/4 cup butter
- 3/4 milk
- 1/4 cup plain greek yogurt
- 1 egg
- 6 slices alder-wood smoked bacon, cooked till crispy, not burnt
- 1/2 cup sliced green onion (3mm thick slices)
- 1 1/2 cup extra fort cheddar cheese, grated
- 2 tablespoons maple syrup
- sift together flour, baking powder, baking soda, and salt. using a pastry cutter, cut in butter until you get pea-sized bits of butter mixed in with the flour.
- combine milk, yogurt, and egg in a separate bowl. whisk together.
- combine flour mixture, milk mixture, bacon, green onions, and cheddar cheese in a large bowl. stir gently until combined.
- spoon batter into greased muffin tins. i like cracking some fresh ground pepper and/or sprinkling paprika over the tops at this point. bake for 22 to 25 minutes on 375 degrees until golden. drizzle maple syrup over buffins. remove from pan and serve warm.
One day, a biscuit and a muffin got married. this is its baby, a denser, chewier, tastier baby. heavily adapted from the pioneer woman