My husband and I don’t always agree on things. In fact, we rarely agree on much of anything. This fact is what amused me most when we were asked recently to be part of a question and answer panel on long term, successful relationships.
There were three couples on the panel, including my hubby and me. Due to the way we were seated at the dais, the hubby and I always spoke after the other four panel members. The other four were very sensible stating how they took their time choosing partners with whom they had lots in common, had similar goals, and formed relationships based on friendship and compatibility.
The hubby and I stated how we met, got all a flutter, fell in love, and got married. No common ground, no compatibility, no similarities. Oddly enough, we (the hubby and I) have been married the longest – by a long shot!
So why do we have a successful relationship after all these years? Love, respect, and that troubling word – compromise! Maybe we were made for each other or maybe we made ourselves for each other. Who knows – maybe a little bit of both?
It was interesting to sit there and answer questions about how to create a successful relationship. Truth be told, I don’t spend a lot of time trying to figure out why we work, I just know we do.
I don’t mean to paint the picture that it is always blissful calm and hearts and valentines around our house – we are two people with strong opinions who are not afraid to voice them (sometimes quite loudly!) And at least ONE OF US can be pretty darn stubborn and pig headed when we don’t agree (which is often!) But at the end of the day we find our way, by hook or by crook. We are committed to each other, we (eventually) reach a compromise, and most of all – we love each other. Because we love each other we find the right in the other person instead of constantly seeing the wrong.
Unlike the enigmatic, complex business of relationships, it is not hard to see why this recipe works. It’s bacon. And corn. And pasta. Seriously, what’s not to love about that?
Whether it is recipes or relationships, if something is good, it should be celebrated, not analyzed to death. In my humble opinion.
A few recipe notes: I used fresh organic corn off the cob but you can always use 4 cups of frozen corn kernels, defrosted. I always buy nitrate free, gluten free bacon. I used Pastariso Organic brown rice gluten free penne but elbows, spaghetti, or fettuccine would be great too!
Gluten Free Corn and Bacon Pasta Recipe
8 ounces gluten free penne (or other pasta shape)
4 slices nitrate free, gluten free bacon
4 cups fresh corn kernels (cut from 4 – 5 ears of corn)
2 garlic cloves, minced or grated
¼ cup sun-dried tomatoes in oil, dried and chopped
1 pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup fresh basil leaves, roughly chopped or torn
½ cup grated Parmesan cheese (omit for dairy free)
Bring a large pot of heavily salted water to a boil and cook the pasta according to the package directions. Reserve about ½ cup of the starchy pasta cooking water and drain the pasta.
While the pasta is cooking, cut the bacon in half lengthwise then into ¼ inch pieces. Place in a large skillet and cook over medium heat until browned, about 8 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat. Add the corn to the hot bacon fat and cook until the corn is tender, about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes and cook for another minute. Add the pasta and about half the pasta cooking water, cook for another minute or two until the sauce comes together adding more cooking water if it looks too dry. Remove from heat and stir in the reserved bacon and the basil. Season to taste with salt and pepper. Serve topped with grated Parmesan if desired.
A gluten free recipe that serves 4
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