Bucatini with Bacon, Tomatoes & Wilted Greens.

There’s a bit of news here at the Baker household:

We now have a new running and triathlon team, aptly-named The Battalion.

To celebrate its inception, 10 of our members signed up for the Ted Corbitt 15K back in December.

Battalion Teammates: ASSEMBLLEEEEE!!!!
Battalion Teammates: ASSEMBLLEEEEE!!!!

Seeing as how our last race was the New York City Marathon, Dougie and I decided to run together and push each other.


Though my body was still built for the marathon and not for speed, I was happy with my race, noting that it was very much a 9.3 mile-tempo run.

A couple of our teammates kicked off the New Year by running the Joe Kleinerman 10K.

I met my friend Bri prior to the race.

I told her I wanted to gun it.

So I did.

Also related, it’s pretty freaking fantastic when you’re blasting by a grown man whilst wearing a pretty badass running shirt.

To sum up, there are a lot of carbs happening in the kitchen lately.


Rock and roll.

(Also, if you’d like to join our team, please do! We welcome everyone.) 

Bucatini with Bacon, Tomato & Wilted Greens
Serves 2

½ lb. bucatini pasta
kosher salt
6 thick bacon slices, cut into lardons
1 pint grape tomatoes, sliced in half
2 handfuls of green leaf lettuce, torn into pieces
black pepper, freshly ground
Parmigiano-Reggiano cheese

1. Bring large pot of salted water to a rolling boil; add pasta; cook to al dente, according to directions.
2. Meanwhile, add bacon to large nonstick skillet over medium heat; cook until bacon is golden and crispy; transfer with slotted spoon to large mixing bowl; add tomatoes and greens; transfer cooked pasta to mixing bowl; add grated Parmigiano; toss to combine, adding pasta water—or bacon grease!—if necessary; season to taste; serve immediately.

Get in my belly.
Get in my belly.

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