Since it is "Spring Break" I am not in as great of a wide eyed panic to get my reading and writing done I have been taking the time to knit, cook real dinners and actually think about my dissertation topic (Channeling Craig Ferguson: I know!). However, I will save the waxing lyrical about representation of communism in Berlin's neighborhood architectural changes since 1990 for another day. And what a fun day that will be.
Speaking of things German and my domestic endeavors, I made spaghetti carbonara for dinner. Yes, you are currently going 'but that's not german, that's italian!' I'm aware, I'm aware. However, the first time I ever had Spaghetti Carbonara it was made by a German, in a freezing little flat somewhere in Edinburgh. It was absolutely delightful, and when I returned to Berlin I found those little Knor packets that let you make complex dishes without actually having culinary talents. So for many a meal while in Berlin, I made spaghetti Carbonara.
I have since then been lazy and just keep making the packets when I want it, mainly due to a significant fear of tempering eggs. Tempering eggs allows you to cook the eggs and include them in a sauce without the egg scrambling (think hollandaise). I figured I would just fail at this miserably and end up either either with salmonella or with scrambled eggs. Today, however, I conquered egg tempering.
(Recipe taken from The Food Network. I only had three eggs, so I added some cream to make them go further. I also used 1.5 cups cheese, well, because I love cheese)
Pictures after the cut...
