Here we are again. Meeting over a recipe. I’m behind a screen drooling over a dish I prepared some time ago between the past two weeks and five years.
Kidding!
I will be using, though, some recipes I shot in the past few year, and in love with, yet I never shared. But I will try to get this “blogger” thing going by shooting, editing, writing, AND publishing as soon as possible.
I don’t know how they do it.
Let me think of a scenario where I would get to do this perfectly.
I live on my own. Maybe with a flatmate or two. I have a good kitchen that is big enough to make a mess AND have the spirit to clean up afterwards (no one cooks and keeps the kitchen spotless like Brie Van De Camp). I have a space big enough to set up a table by a well-lit window that doesn’t get direct light. My props on shelves and my photography equipment ready to use. A desk would be helpful to sit and edit the photos of the day. A nice garden view would make me want to write (I am imagining this, so let me have it!). And that’s my job! One of them.
That’s probably the only thing I have from all this fantasy 😂.
The many jobs, and partially having food photography as one of them.
Now let’s get back to reality. I have missed writing so much. Putting my thoughts out and realizing them into somehow tangible letters makes things more real. Since December, I was inspired to write a few things, romanticize my feelings and thoughts into carefully arranged words and throw in some line breaks to form a vertical arrangement of text. It was a way to deal with the rush of thoughts circling inside my brain and the loads of emotions shifting in my heart and making me feel weird.
I let it out. I am letting it out. And here we are, you’re reading some of it here.
Let’s be clear. I will never be that polished blogger with the organized life with scheduled posts and dedicated time to look at his phone to reply to comments on his posts. I have to embrace what I am. I’m working on getting my mind wrapped around that idea and acquiring the belief that I should not compare myself to others. This post by How Sweet Eats came just in time as I was getting my stuff together to start publishing again.
I am me. I am growing and changing every day, and it is my duty to see how I am today and get myself together and love that.
It is not as easy as it sounds. And definitely listen to yourself, and SAY IT to yourself, when you’re saying it to others.
Now enough with self love talk and crappy emotional stuff.
LET’S GET TO THE IMPORTANT STUFF!
What’s more self love than a GOOD plate of GOOD PASTA!
Before you come for me about how authentic this recipe is, THIS IS NOT CLAIMING TO BE ONE.
It is my version of recipes I’ve tried before, then had my own version of it.
After making Pasta Carbonara, one too many times, following the authentic method in concept (but not necessarily in ingredients) by making the sauce with an egg, parmesan, and black pepper emulsified in pancetta fat and pasta water, I can never go back. It is a new world of sauces that include NO CREAM. Certainly lighter, and brighter in flavors.
This recipe follows the traditional method of making a sauce with emulsified fat and starchy pasta water then binding it all with grated parmesan. I added shrimps to feel less guilty about having a plate of nothing but carbs and fat. That’s called being-over-thirty ladies and gentlemen.
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