So, let me tell you what happened to ME last night.
I had tickets to see Snoop Dogg. That's right--THE Snoop Dogg, here in Urbana-Champaign, at a smallish venue. At $30/ticket, I thought it was the deal of the century (more or less). I was so excited, guys. It's a rare day when culture arrives in this city, and I was ready for it. I was a little peeved that the doors opened at 9 (because, c'mon...I'm an old lady at heart), but figured the show would start around 10 and I could be outta there by 12.
Did I mention that, like 3/4 of the country, we were hit with some pretty crapass weather last night (and today, and tomorrow)? This meant that we couldn't really drive to the venue, and instead had to haul ourselves over there on the bus in the icy, sleeting, freezing cold. Allllll of this would have been worth it, but...
Guess who didn't show?
Mildly entertaining DJs spun while people filed in. Around 10:30, it finally looked like we were getting somewhere, when two people from Snoop's entourage started rapping onstage. I kept thinking, "Aaaany minute, now, Snoop will join them. Yes. Any minute now." But he didn't. Eventually, those two left the stage. An hour and a half elapsed, and still, no Snoop. Being that it was 12:30am on a MONDAY, I stormed out in a pissy huff. Obviously, I am thrilled about paying $70 for an empty stage. Thanks, Snoop, for a magical evening.
Before we had a maddeningly long and boring evening, I whipped up this Cooking Light pasta dish. After this weekend's fat-filled shenanigans, I figured a calorie-light supper was in order. The issue, of course, is that I still had a package of bacon in my fridge. Cooking Light loves using bacon in marginal doses, and I can definitely get behind that.
This meal is super-fast and easy to make, and has a sharp, unique flavor. It's not a meal for kids, to be sure, but grown ups will love it. Even grown ups who have been soured by an evening of no show big ticket acts. ;)
Orecchiette with Kale, Bacon, and Sundried Tomatoes (from Cooking Light)
-8 ounces uncooked orecchiette pasta
-5 cups bagged prewashed kale
-2 slices center-cut bacon
-1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
-1/2 teaspoon crushed red pepper
-3 large garlic cloves, chopped
-1/2 teaspoon freshly ground black pepper
-3/8 teaspoon salt
-1 ounce Parmigiano-Reggiano cheese, shaved
-2 tablespoons fresh lemon juice
1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
-Calories: 350, Fat: 9.2, Protein: 14.7, Carbs: 53.7