Lazy W Marie

Carpeing all the diems in semi-rural Oklahoma...xoxo

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spaghetti carbonara

September 3, 2014

Hello again! How’s your week so far? What’s on your dinner menu? If you have a blank spot and are looking for something quick to prepare, food that’s filling and energizing and undeniably delicious but not expensive, then I have a suggestion: Spaghetti Carbonara. Handsome and I both love this stuff. It’s comfort food you can cook in about half an hour and with pretty standard ingredients. Plus, it’s a great carb-loading meal. I have a long run scheduled for tomorrow, so this was perfect for tonight. And it’s so full of protein that it leaves you feeling full for a nice, long time.

 

spaghetti caronara
This spaghetti carbonara is fast, easy, and delicious!

 

What You Need:
1 pound pasta (Use your fave! I think this works great with angel hair & penne.)
1 pound bacon (cut the slices into thick chunks)
olive oil
minced garlic
2 large eggs
1 cup Italian cheeses (I like to split it between parmesean & mozzarella, the better the cheese the better the final dish, but the green cans of parm work just fine)
sea salt, pepper, nutmeg, & garlic powder if you really want it
so much fresh parsley

See? I love recipes like this that require only ingredients we almost always have on hand. Great for between grocery trips. Great for economizing a meal here and there. Great for feeding each other on busy weeknights between work, school, homework, sports, and everything else under the sun. Spaghetti carbonara is definitely something you could delegate to a sous chef capable of handling hot bacon. And no planning ahead is required!

What You Do:
cook the pasta in heavily salted water to al dente
while pasta is cooking, fry bacon chunks with minced garlic, season as you like (I add salt, pepper, & nutmeg at every stage)
in a small bowl whisk together the 2 eggs with the cheeses & more spices if you like, add a Tablespoon or 2 of olive oil to that
after draining the pasta, return it to your large pot
add the crispy bacon pieces to the hot noodles
add the egg-cheese mixture, working it through to distribute & allow the eggs to cook through
if it’s not slippery enough, if the noodles seem too dry, drizzle some bacon grease over it & continue working it through with forks until the whole pot has a similar coverage & the eggs are mostly cooked
garnish with lots of fresh parsley then devour

I think this dish is a meal in itself. It’s crazy filling with all the pasta, bacon, cheeses and eggs. Then if you add enough fresh parsley it breaks up the heft and savory flavors and you barely need salad. Your mouth feels satisfied and fresh. But that’s just me. I eat several tons of salad per week, so once in a while it’s nice to just fill up on the guilty stuff. And this recipe yields plenty. You’ll spend less than $10 and only about half an hour but still feed yourselves luxuriously.

What do you think? Is bacon on your menu soon? Are you okay with eating almost raw eggs? Tell me what you’re cooking this week. And how many miles are on your training plan. Tell me everything!

By the way, this post is dedicated to Shel Harrington, a fellow Oklahoma Women Blogger who recently shared a mouthwatering nod to National Bacon Day. She writes about marriage with wisdom and humor, and I appreciate her so much!

One cannot think well, love well, sleep well,
if one has not dined well.
~Virginia Wolf
XOXOXOXO

 

 

5 Comments
Filed Under: recipesTagged: bacon, carbonara, pasta, recipe, spaghetti carbonara

fancy hotel chocolate chip cookies

August 29, 2014

Have you ever stayed at a nice hotel where in the afternoon they give you an over-sized chocolate chip cookie, and perhaps it is gently warmed, and most likely it is nestled inside its own brown paper envelope, as if they made the entire batch with you in mind? I have. And the experience is divine. I am telling you right now: If you are a hotel that offers Afternoon Cookie Service, you barely need a pool; you are already my favorite. (But please still have coffee.)

fancy cookies bite

I have goofed around with lots of chocolate chip cookie recipes over the years, leading up to that really fun taste test we hosted a while back. Handsome has his favorites and I have mine. But this? This is borne of a desperate baking moment. I discovered in my pantry a weird collection of extras that didn’t quite match any of our recipes. I tried it anyway, and BAM. Fancy hotel cookies. Like, exactly. Here it is.

Ingredients:

2 sticks real butter, softened
3/4 cup white granulated sugar
3/4 cup packed brown sugar ( I like dark)
2 large eggs (farm fresh, because I grew up with Martha Stewart & Ina Garten)
1 1/4 cup all-purpose flour
1 cup quick oats (ground up)
1/4 cup pecans (also ground up, not just chopped)
1 teaspoon baking soda
at least 1 teaspoon good vanilla
1 whole bag of semi-sweet chocolate chips or 2 cups chopped semi-sweet baking chocolate

Prep Work:

Allow butter to soften to about room temperature
Use coffee grinder to grind up the quick oats & pecans (pecans will almost become a paste)
Play music like Iggy Azalea’s I’m So Fancy or, if you’re feeling old school, Reba McEntire’s Fancy

These cookies turned out so tender, so chewy and densely chocolatey, so vaguely flavored of pecans (without the crunch) and just perfect in every way, that I kind of felt fancy. Like I was eating an afternoon hotel treat. So I scrubbed all the tile in our house with bleach, to get that hotel bleachiness. And I played soft jazz. And fluffed the throw pillows and swept the front entry and Windexed all the glass. I changed our bed sheets and folded the tissues into roses.

Then I panicked because we didn’t have reservations, and who would feed the animals while we are out of town? Then a rooster crowed outside the kitchen window and I remembered I was safe at home. Not at a fancy hotel. But the diversion was vivid and lovely.

Assembly: It’s easy & nothing different, once you’ve ground up the oats and pecans.

Cream together the butter and sugars
Mix in the eggs and vanilla
Use a fork to stir together the dry ingredients (including the almost pasted pecans)
Mix those into the egg-butter-sugar loveliness
Stir in the chocolate pieces
Scoop and roll dough into extra large balls (maybe 2 or 3 Tablespoons?)
Bake until just the edges are browned
Allow to cool then devour

crushed pecan chocolate chip cookies
crushed pecan chocolate chip cookies

Will you try this? What is your favorite chocolate-chip cookie strategy? What do you love most about fancy hotels?

I am linking this recipe post to the Oklahoma Women Bloggers page, where every Friday these wonderful ladies collect a different type of recipe. It’s a creative spin on Progressive Dinner Parties, and I love it! This week, desserts. Go see the other yummy ideas!

********************

Today is Handsome’s 39th birthday. Around here, perhaps you’ve noticed, we do birthday weeks. He’s already celebrated with his office family, and this weekend I intend to spoil him rotten and hope lots of friends can join in. It’s his first birthday without his Mom, and so many other family changes since her passing have made the grief sharper, more bitter. I would really appreciate you lifting him up in prayer this week. Thank you friends. I know you will.

XOXOXOXO

 

 

 

 

7 Comments
Filed Under: daily life, recipesTagged: cookies, hotels, recipes

our most favorite alfredo

August 21, 2014

I have loved alfredo sauce since I was a little girl, beginning with a shrimp-and-pasta dish I ordered at Red Lobster in maybe fourth grade. My friend Amber and I shared a birthday dinner there. We also wore matching plaid pleated skirts. I used those bendy rods to curl my hair and she wore real Keds. It was awesome. The alfredo flavor and creaminess left a lasting impression on me, and thereafter I ordered it at every single restaurant where I found it on the menu.

Around the third year of our marriage I learned to make it myself and played around with the details until Handsome and I became I am obsessed with the final product. He loves it. He craves it, asks for it, and moans and shivers when it appears on his plate. It is so simple to make but absolutely decadent. Cheesy, salty, thickish, creamy… And it pairs with everything. You can eat it on skinny little angel hair noodles or drizzled over savory filled crepes. It tastes amazing with grilled herbed chicken breast or seafood or, as we enjoyed it tonight, steak.

alfredo plate

 

Alfredo is probably our top choice for pizza sauce at the Lazy W, too. But the way we eat it is a far cry from the jar of thin white sauce you can buy on the pasta aisle. I have to admit, this is also light years ahead of what Red Lobster serves. Here’s our recipe.

A couple of notes: This comes together really quickly, so I suggest prepping the other elements of your meal first. The sauce tends to separate if you let it sit out too long. Also, the butter and two cheeses in the recipe make it pretty salty already, so I do not add any salt. And I am a bonafide salt FREAK. So there you go. Lastly, the following measurements yield about 2 cups of sauce, which because of its richness is more than it sounds like. And the whole thing quadruples well. Not that I ever quadruple anything for two people. That would be crazy.

 

alfredo ingredients

 

Basic Alfredo Sauce:

saute a little minced garlic in olive oil

add one stick of real butter and one half cup of heavy whipping cream

heat it almost to bubbly and as it blends and thickens, season with pepper and nutmeg

then remove from heat and add 1/2 cup parmesean cheese and 1/4 cup of mozzarella cheese

stir it all really smooth with a wooden spoon and add immediately to your base dish (noodles, etc.)

 

And that’s it! Quick and simple.

Tonight I folded the aflredo saucein with about 10 ounces of penne pasta noodles, cooked not even to al dente. The noodles still had lots of bite left in them when I pulled them from their boiling water, because I wanted to finish it all off in the oven while our steaks were cooking. For the final few minutes of baking I sprinkled some extra mozzarella cheese on top. Just because.

 

rich alfredo sauce baked with penne pasta
rich alfredo sauce baked with penne pasta

 

How about you? Are you an alfredo aficionado? How else could you serve it with? What yummy recipes from your childhood are still fixtures in your life?

Thanks Mama Kat for a fun prompt! It totally helped me decide our side dish tonight.

mama kat image

Mama Kat’s Losin It

 

17 Comments
Filed Under: daily life, Mama Kat, memories, recipesTagged: alfredo sauce, pasta, recipes

august hive inspection

August 6, 2014

What a perfectly gorgeous day we had last Sunday for a bee yard inspection.

Maribeth and her husband Dean visited the farm, and we all had the nicest time laughing, trading stories, eating a long, leisurely, family style dinner (the first time she and I had cooked together, which was really fun!) and of course loving and admiring the bees.

Well, she and I loved and admired the bees. Our husbands have bonded over a general distaste for or at least mistrust of the buzzing, swarming creatures. They talk a lot about “hot hives” and how they need to be controlled or punched in their little faces because of the mowing difficulties they present, and both men complain good naturedly about how much money their wives spend on sugar for bee yard welfare efforts.

Now you know. Beekeeping is sometimes a controversial topic in marriages.

By the way, dinner was scrumptious. We feasted on roasted garlic-lemon chicken, fried garden squash, and this beautiful tomato tart, also using fresh garden produce. If you have not yet tried Edie’s tomato tart, please do so pronto. It’s prime time for fresh garden tomatoes, and this flavor combination is a sure bet. Just use your favorite pie crust recipe and have some fun. We loved it! Zero leftovers.

 

http://www.lifeingraceblog.com/2014/05/fresh-tomato-tart/
http://www.lifeingraceblog.com/2014/05/fresh-tomato-tart/

 

Okay. The bees.

There was really good news and surprising news.

The good news is that both hives are thriving. They are free of wax moths and all other problematic invasions. They are multiplying like crazy. And they are pulling out foundation on most, nearly all, of the frames. There is lots and lots of brood in each of the colonies, which is evidence of a queen, though we didn’t exactly see either matriarch. That’s okay.

Also, we didn’t even need to smoke the bees. Maribeth paid them a lovely compliment by calling them “exceptionally gentle.” Swoon! I know this is irrational, but that felt as good as if someone had paid my own daughters a compliment for their good manners or something. As if I personally have a single thing to do with the bees’ temperament. How ’bout we just catalog that warm fuzzy feeling among the many ways our friends and family have described the Lazy W: peaceful, life giving, loving. This is our dream.

Okay. More good news is that there’s a little honey in each hive, which means the bees are working toward a winter supply.

This also points to the surprising news, however, which is that there is not as much honey there as I had thought. If you’ve noticed me mentioning here or on Facebook that on warm days I can smell honey from the garden gate, that’s true; but perhaps it’s more the comb or the nectar warming up that makes that lovely perfume. And the glossy cells I’ve seen while stealing a quick peek inside the hives are not surplus honey at all. It’s very little compared to how many bees are populating the boxes. They will need every bit of that and more to survive the winter.

So. I will not be harvesting honey this summer, and our “welfare” feeding efforts will continue. I am totally, one hundred percent, whole heartedly okay with this, because the bees are happy. We have survived the first season with two new colonies. I have learned more. And, thanks to my Dad’s carpentry skills and generosity, I’m better prepared for the future this time. Maybe I’ll even learn to make splits or catch swarms.

 

dad building bee boxes

 

beekeeping for dummies

augbeeinspect shows glove

 

augbeeinspect shows so many bees

 

augbeeinspect shows drawn comb

augbeeinspect shows capped brood

 

One of the funnest parts of Sunday’s inspection was witnessing the birth of a baby honey bee. Can you even imagine the minuscule, delicate sweetness of that moment?

We caught it quite by accident, having noticed among so many crawling, working bees, their hineys up to the sun, one little bee face. A very tiny, pale one. Look in this photo below, how you can see the bees buried face down in the cells, working, hineys up to the sun…

 

auginspect hiney up with sticker

 

Well somewhere on one of the frames we noticed a small, pale face instead of a hiney, and it was so obvious, so different, we froze all activity to watch. How I wish we had video to share or even one photo of that amazing moment, but try to forgive us because we were both dressed to the hilt in bees suits and veils, and operating smart phones with heavy gloves is tricky at best. All hail National Geographic, right? And just try to get honeybees to pose artfully for you. It is really truly not happening. We didn’t know until much later which photos turned out.

So as Maribeth and I watched silently, this speck of a creature chewed her way out of a snug, waxy cell, emerging very slowly into the fresh air. She was surrounded by busy bees (forgive the cliche) who just continued their work as she birthed herself. Another bee was chewing out of a cell adjacent to hers, and we were captivated.

I just wanted to share that with you. It was certainly a gift, to see her born. I tried relaying the joy to Handsome but he was still pretty wound up about the cost of sugar.

To round out this memory, here’s a quote from The Secret Life of Bees…

A true beekeeper. The words caused a fullness in me, and right at that moment an explosion of blackbirds lifted off the ground in a clearing a short distance away and filled up the whole sky. I said to myself, will wonders never cease?

Thank you so much, Maribeth, from the bottom of my heart. You will never know how much I appreciate your gentle encouragement and generosity with your time and knowledge. We love having you and Dean as friends and mentors, and I love that you have helped me resurrect a family tradition. It’s the most beautiful thing.

Celebrate your progress, friends, and be sweet.
XOXOXOXO

 

 

3 Comments
Filed Under: animals, beekeeping, bees, friends, recipes

three wonderful links for you

July 6, 2014

Is it just me or is there suddenly about seventy million times the reading material available than there used to be? In print, online, everywhere? It’s a wonderful problem to have, really, but I have struggled staying caught up with my favorite writers and bloggers. With a little schedule tweaking (i.e., reworking mindless television and Facebook hours each week), I’ll catch up in a flash. In the mean time, just in case you too are having trouble wrangling internet gems, how about a weekend compilation? Some of my favorite people have been offering this for a while, and I love it. Here goes.

A Reception
First up, my beautiful friend Sonya has shared her beautiful daughter Kayleigh’s bridal shower photos. Especially if you are in the planning stages of a bridal event or any really feminine fete, you owe it to yourself to take a gander. So luscious. I am particularly crazy about the mix of florals and stripes, crystals and paper.

This lovely woman could be from any decade, any era of feminine beauty. I am infatuated with her dress, her necklace, her striped paper lanterns, her floral crown, everything. Mostly? Her obvious joy. xoxo Congratulations Kayleigh!
This lovely young woman could be from any decade, any era of feminine beauty. I am infatuated with her dress, her necklace, her striped paper lanterns, her floral crown, everything. Mostly? Her obvious joy. xoxo Congratulations Kayleigh!

A Respite
Another friend has me hypnotized for literary reasons. Brittany wrote this past week about the dazzling minutiae of life in the emerald forest, and as usual with her writing, I couldn’t get enough. Every syllable on her blog drips with both poetry and grit, and I never ever want her posts to end. How often can you say that honestly? Read this entry called Drunk in Love then browse around there for a while. I bet you fall in love like I have. And if the bad news is that her blog posts always end too soon, then the good news is that she has a full length novel releasing soon. Stay tuned for that!

Brittany is one of those women who can wear red lipstick. It's a lie that everyone can.

Brittany is one of those women who can wear red lipstick like a boss. It’s a lie that everyone can do this.

 

A Recipe
Local foodie author and television cook Katie Johnstonbaugh, who also happens to be one of the sweetest, warmest, most prayerful people you will ever meet, offers lot of original recipes on her website Dishin & Dishes. This one really got my attention: Triple Berry Pretzel Salad Dessert in a Jar. YUM. Something I appreciate about Katie’s recipe collection is how she freely gives kitchen tips and tricks. In this entry she shares a whipped cream secret I can’t wait to try.

 

I love fresh berry desserts, and I really love sweet-salty combinations. This recipe is on my short list of must-tries!
I love fresh berry desserts, and I really love sweet-salty combinations. This recipe is on my short list of must-tries!

 

So there you have it! My offering to you of a reception, a respite, and a recipe. I hope you click around through these blogs and get acquainted with a few of my favorite writers and creatives. Now. The internet is a crowded place and time passes quickly. Give me some links I shouldn’t miss!

 

“There is just one life for each of us: our own.”
~Euripides
XOXOXOXO

 

 

 

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Filed Under: authors, Behind the Screen Door, bloggy buddies, recipes

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Hi! I'm Marie. Welcome to the Lazy W. xoxo

Hi! I’m Marie. This is the Lazy W.

A hobby farming, book reading, coffee drinking, romance having, miles running girl in Oklahoma. Soaking up the particular beauty of every day. Blogging on the side. Welcome to the Lazy W!

I Believe Strongly in the Power of Gratitude & Joy Seeking

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