today i bring you a seasonally inappropriate dish.
but before i do that, i want to give you my stats from 27. see, this week was my 28th birthday, and with that comes my recap of things i’ve accomplished this year. you can see last year’s stats on my old blog.
27 was an interesting year full of big changes, here it is as described by my favorite statistics:
- books read = 16. down significantly from last year, oops. [source: goodreads]
- things bought on fab.com = 3! that’s compared to 39 last year. accomplishment? you bet. [source: fab]
- job changes = 1. that would be the whole quitting my job and starting my own business.
- trips taken = 6. holy crap that’s down from 23 the previous year, and significantly more the years before. finally, only fun travel! [source: tripit]. further break down:
- number of homemade bagels consumed: 88 [source: lose it].
- miles walked: 1,294.98 [source: fitbit]
- surgeries: 0! another accomplishment.
- moves made: 1. the whole buying a house thing you’ve probably heard about.
- instagram photos posted: 432 [source: instagram]
- blog posts posted: 229. holy crap! [source: wordpress]
- highest tetris score achieved: still 223 lines in one game. haven’t beaten my high score this year. [source: tetris app]
- relationship status changes: 1. [source: jason cassidy]
what do you think, a pretty good year? and now onto the seasonally inappropriate by highly delicious asparagus dish. i usually like to keep asparagus dishes simple, with a little vinegar or garlic and nothing more. i like hollandaise sauce when done right, but don’t make that at home very frequently. this asparagus dish is elevated with a little pancetta, some leeks, and a healthy dose of lemon zest. it’s really a quite perfect side dish that i will certainly be making again.
- 4 ounces pancetta, diced
- 1 tablespoon butter
- 1 lb asparagus, trimmed and cut into 2 inch pieces
- 2 large leeks, sliced in half lengthwise then cut into thin strips horizontally
- 2 garlic cloves, chopped
- zest of one lemon
- salt and pepper to taste
- In a large pan over medium heat, cook pancetta until slightly crispy. Transfer pancetta to a plate.
- Melt butter in pan. Add asparagus and leeks and cook until the asparagus is tender and leeks have softened. Add garlic and lemon zest, stir, and remove from heat. Add pancetta back in. Serve immediately.
recipe adapted from food52. recipe rephotographed March 2015.
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