Tonight I made dinner! About twice a month I become inspired to cook and try a new recipe. Because I have Sundays off, it is always an opportune time to experiment in the kitchen. I decided on Spaghettia alla Carbonara. I asked around for tips, researched its origins, and then decided how I would make it – as authentically Italian as possible. Carbonara translates into “charcoal burners”, which is why in the United States this dish is often called “Coal Miner’s Spaghetti”. Traditionally the Carbonara is made with Italian bacon, Parmesan and eggs and should not be “saucy”. This means no cream!
For Sunday brunch, Koen made delicious French Toast! He used “Campus Brood” from my favorite baker, which is a bread with both wheat and rye flour, pumpkin seeds, linseed, and toasted soy granules (Campus is my favorite bread at the moment!). While he prepared brunch, I made fresh squeezed orange juice and coffee. Lekker! Special thanks to my Mom and Aunt for bringing me the maple syrup in April!
I love our tradition of Sunday brunch. Here is another photo of a previous brunch – Koen cooked our eggs in tomatoes!