Saturday, May 21, 2011

Spaghetti alla Carbonara

Like most recipes, the origins of the dish are obscure, and there are several stories of how it came to be. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers that was fixed for them to eat when they came home from a hard day of work.  This then led to the the name "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.

The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. More recently, a restaurant in Rimini has claimed the original recipe was born during WWII. Powdered eggs and milk, along with bacon, were standard issue for the American troops and were widely used for bartering with the population. Italians would use those ingredients and pepper to make the sauce. The dish became popular among American troops stationed in Italy; upon their return home, they popularized it in North America.

The recipe was included in Elizabeth David’s 1954 cookbook published in Great Britain.  This is a family favorite.

Spaghetti alla Carbonara

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (optional)
  • 4 eggs
  • 1/2 cup grated Pecorino Romano Cheese or Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Pecorino Romano Cheese or Parmesan cheese
  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table. 

Wednesday, May 18, 2011


Coral is a Gem for emotional Foundation. Coral protects and strengthens one's emotional foundation.

Red Coral is associated with Mars and those born under that planetary influence viz., Aries or Scorpio. Red Coral is said to cool their intense fiery natures.  Eastern astrologers believe that Coral has a great  influence on those who were born under the sign of Aries. It is believed to quell a fiery nature. The Pink Coral is said to favor women born under Aries and Scorpio. It helps one think and behave in a loving manner.

Coral's greatest spiritual value is that it islike a wise teacher. It teaches us to value life and our place in it. It shows us the importance of living so that we make the world a good place for the children and  grandchildren that follow. A beautiful symbol of the importance of creatures and plants living harmoniously together.

Natural Healers consider Pink Coral important to the Heart Chakra. It is sometimes associated with Cancer.  Healers associate this stone with Pisces, circulation and increasing intuition. It is useful for protecting the health of children. It aids in blood/circulatory problems as well as menstrual/uterine concerns. For best results, use fresh coral. The power of coral diminishes as its color fades.



1 medium raw eggplant, (1-pound) chunked    
 2 medium zucchini, chunked    
 4 medium plum tomato(es), halved    
 1 item(s) bell pepper(s), yellow, seeded and quartered    
 1 medium onion(s), white, chunked    
 1 bulb(s) garlic clove(s)    
 1 cup(s) part-skim ricotta cheese    
 2 Tbsp grated Parmesan cheese    
 2 Tbsp basil, chopped, fresh    
 1 item(s) egg white(s)    
 1/4 tsp black pepper, freshly ground    
 8 piece(s) no cook lasagna noodles    
 1 cup(s) shredded part-skim mozzarella cheese    
Preheat the oven to 375°F. Spray a baking sheet with nonstick spray. Scatter the eggplant, zucchini, tomatoes, bell pepper, and onion on the baking sheet; spray with nonstick spray. Wrap the garlic in foil. Roast the vegetables until well browned, about 45 minutes, tossing every 15 minutes. Roast the garlic at the same time until softened, about 45 minutes. Cool the vegetables, then peel the bell pepper, tomatoes, and garlic.
In a food processor puree the tomatoes and garlic. Finely chop the bell pepper, eggplant, zucchini, and onion. In a large bowl, combine all the vegetables.
In a small bowl mix the ricotta, Parmesan, basil, egg white, and ground pepper. Spray a 7 x 11-inch baking dish with nonstick spray. Spread 1/4 cup of the vegetable mixture over the bottom of the baking dish; top with 2 noodles. Spread an additional 11/2 cups of the vegetable mixture over the noodles; top with 2 more noodles. Spread with all the ricotta mixture; top with 2 more noodles. Spread with an additional 1 cup of the vegetable mixture, top with the last 2 noodles and the remaining vegetable mixture; sprinkle with the mozzarella. Cover with foil and bake 30 minutes. Remove the foil and bake until the cheese is melted and browned, about 5 minutes longer.


Tuesday, May 17, 2011

Moon Protection for Amulets Spell

Moon Protection for Amulets
Amulet Protection Spell
Place a jewel, that you regularly carry on you, in a cup of spring water a day before the full moon. The following day, on the evening of full moon, stir the water three times with your finger in a clockwise motion. Take the cup in your hands and in a clockwise, stirring motion, move the cup in a clockwise, circular, stirring motion three times. Then, repeat these words aloud:

Oh Light of the Moon,
Wrap me
Protect Me
Keep me from harm.

Raise the cup towards the sky and drink the water. Remove the jewel from the cup. You must carry it on your person to the next full moon in order to ensure your protection. Repeat this ritual every month to benefit from its influence.