I had a healthy (hah!) selection of bacon grease left from last night's Carbonara, and Daniel suggested that it be put to use as a pasta sauce. It seemed a reasonable enough request to me. I spoke with another friend about the virtues of bacon grease, and she suggested using it to sauté cabbage. I decided that both ideas had merit, and split the grease between a pot and a pan, along with some minced garlic. The pot received the cabbage, and the pan received Onions and Bell Peppers (a combination not to be trifled with) and later Shiitake Mushrooms (not to be truffled with). I chose Penne Regatta and tossed them together, and topped each plate with fresh rosemary (that I was wearing in my shirt buttons, if any of you saw me today) and grated Asiago cheese.
My brother requested that I make brownies for desert, and I whipped up a variation of a recipe I've been using for a while, but being that I was out of walnuts, I had to opt for almonds. Toasted, of course. The were also treated to about a cup of chocolate chips, half a cup of coffee, and a fourth a cup of Crème de Menthe (I'm a big fan of mint chocolate. I used to eat Andes mints constantly, and my family got them for me as a gift on every gift giving occasion. ) They came out better than I expected, and a little slathering of Georgia's Harrowing Adventure Icing (the final dose of it) could do nothing but help. A sprinkling of almonds on top finished them off, and the best way to enjoy brownies is, of course, with ice cream. I should have put a mint leaf in the picture.
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