Pizza...again.
I have post party exhaustion.

Crab salad and chicken salad sandwiches, pasta salad, green salad, chips and salsa,and spinach dip and chips for Ewan's first birthday party.

Chicken corn chowder topped with bacon and sour cream (because everything is better with bacon)

I got this soup from Costco.



I will be heading back for more. YUM! I was pleasantly surprised by the spiciness. I'll admit that I had seconds. If I didn't have to feed the kids, I probably would have gone back for thirds!

Hmmm...what should we call this one? Pork and zucchini casserole? Doesn't sound very good huh? It was a clean out the fridge day. It was good though. A great way to get the kids (and the hubby) to eat zucchini!

Linguini ala carbonara with peas

I love carbonara but have been too afraid to try it until now. Hello! What was I waiting for? This was one of the easiest dinners I have ever made! And so yummy! I got the recipe on foodnetwork.com but I added peas so I wouldn't feel the guilt of not having a vegetable on the side.

Ingredients
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Costa Vida's pork salad
We headed up to Salt Lake for a night out. Costa Vida at the gateway (I know, we went to Gateway and ate at Costa Vida!? We only had 20 minutes to eat so it had to be good and quick) and then the circus.

Dinner at mom and dad's
Pork chop(or chicken) baked potatoes, marinated tomatoes, corn on the cob, cucumbers, and rolls. YUM!