deceptively simple.

I'm a firm believer in simplicity. Speeding down hills on a bicycle, holding hands with the one you love or getting lost in a book are all things that are pure and good. I'm a girl who loves living in the city but also dreams of building an energy efficent home out of cob in the country. Ahh, the simple life is for me.

Food is one thing that tastes best when it's simply done. Sure, I love a knock 'em back decadent meal (when someone else is cooking), but when I'm making a meal, the simpler the better, I say. Tonight's dinner is a perfect example of simplicity. The nice thing about pasta is that a welcoming plateful of something that can be whipped up in no time with ingredients that probably exist in your own kitchen.

Note that with any egg recipe that uses undercooked eggs, fresh free range eggs (my preference is for free-range organic) should be used at all times.

broccoli carbonara
12 oz of whole wheat rotini
1 bunch of broccoli, cut into bite sized florets & stems peeled and sliced
1 large free range egg, lightly beaten
2 T milk
1/2 c parmesan cheese
salt & pepper to taste
2 T butter, room temperature

1. Cook the pasta in boiling salted water until halfway done. Add the broccoli and continue cooking until pasta has cooked and the broccoli is bright green and tender. Drain.

2. Mix the egg and milk together in a small bowl and pour over the hot pasta/broccoli mixture. Add the parmesan cheese and mix well until combined. The heat from the pasta will cook the egg as it tosses. Add salt, pepper and butter, tossing to mix well. Serve immediately.