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.
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.
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
½ lb. bucatini pasta
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
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.