the world is your acorn

I bought some smoked pork jowl at the grocery store the other day, and thought I’d try making spaghetti carbonara with it. I’ve always wanted to try making carbonara, so I looked up the Amateur Gourmet’s instructions and used the jowl instead of the bacon. It turned out pretty delicious, although we halved the recipe and I wish we hadn’t halved the egg.

To go along with it we wanted to try one of Food and Wine’s “Hearty Winter Salads” from the current issue, which they called “Crisp Escarole Salad with Garlicky Anchovy Dressing” We thought that both dishes were fantastic, and we might do the combination again later this week.

I found some marrow bone at the new Belle Meade Publix this morning, and am looking forward to trying Fergus Henderson’s recipe, although that might not happen until tomorrow. In the meantime, the New York Times has a video of Mark Bittman and him talking about, preparing, and eating some marrow. Check it out.

Goodbye, crappy Kroger with your difficult to navigate aisles, congested parking lot, frozen seafood counter, and tiny meat selection.* Goodbye, tiny Harris Teeter where you have to go upstairs for things. Well, probably not goodbye, but see you way less often, cause Publix is finally opening!

Grand opening is January 14, 7am-10pm.

I am going to camp out overnight and be the first one in.

*heh. I said tiny meat.