The chard I planted in my garden is finally getting big enough to eat!  Since it’s still not enough to make a side out of, I made the next best thing: pasta carbonara with swiss chard.  Since I had to make it vegetarian, I left out the pancetta and parmesan. In place of those I used reconstituted porcini mushrooms (I know, I know, it’s not really the same) and nutritional yeast.

I guess I missed the part that said to turn off the heat before adding the egg mixture into the pasta, because I forgot to do so and my pasta carbonara kinda ended up as pasta scrambled eggs. Oops.  Oh well, at least the fresh chard made up for it.

Sorry for the lack of updates folks. The last couple of weeks have been hectic. My aunt from Shanghai is in town (yes) and we had a major life event which was taking up a lot of time last week. More pictures of that to come.