About the blog

I am a girl who loves to eat.


Fortunately, I also love to run.

This blog is a platform for sharing recipes when I can’t physically shove food in people’s mouths! Feeding people makes me happy.

This will have to do for those of you not in a 30 minute radius.

It’s also a way to share the trials and tribulations of running or exercise in general. I am almost always training for a race, but trying desperately to diversify.


One response to “About the blog

  1. Ah, hi. This is, uh, Scrappy Coco. 1st time caller, new to blogging. I heard about your site and from a lurker who told me that perusing through a vicodin induced stroll throughout your website would be a good time. Truth is, I find it to be one of my, “No less than once a week sites to visit.” I’ve also come to realize that my better half and I just might be able to help you complete some of your 101 in 1,001 days, like, oh I don’t know, numbers 8, 10, 16, 34, 49, 54, 68, and 89. Madame Cleo tells me that you’ll soon be able to also cross off number 52 in about, oh, 4 days to be exact. Anyways, thanks for the site, here’s a lil’ nibble I tend to enjoy myself these days, enjoi!

    Spinach Pasta Carbonara
    (add Proscuitto or Panchetta for Funsies!)
    From the Kitchen of Scrappy Coco 4-5-11
    • Salt
    • 1/2 pound slab bacon, cut into 1/2-inch chunks
    • 1 pound fresh or dried spinach fettuccine
    • 1 whole large egg, plus 2 large egg yolks, at room temperature
    • 1 cup grated Parmigiano-Reggiano, plus more for garnish
    • 2 teaspoons freshly cracked black pepper
    • 2 cups baby spinach leaves
    Bring a large pot of water to a boil over medium heat and salt generously.

    Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.

    When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.

    Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.

    When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.

    While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.

    Cook’s Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta

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