Isn’t that so crazy? I wonder if there’s some explanation for it — do our brains somehow store that info and decide ‘hey we made this on day X let’s make this on the EXACT SAME DATE again?’
Cue the Twilight Zone theme song!
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That’s happened multiple times for me! I guess I’m a bit predictable, but that’s with pinpoint accuracy.
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That’s the crazy part!
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Buttermilk pancakes from the freezer stash, eggs, SSU-ish, crispy bacon and maple syrup = lunch/brunch.
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I’m feeling good this morning; maybe I’ll do this!
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Doooo eeeetttt!!
The gift that keeps on giving: after a chilly and rainy assembly, the last of the fettuccine all’arrabbiata with 2 shrimp hit the spot 
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Your eggs were sticking its tongue out at you! Either that, or they were still drunk from last night. 
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Probably a bit of both 
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Yesterday’s grey day lunch , strozzapreti with marinara sauce, until a crumbled piece of meatloaf found its way in there. Freshly made ricotta generously topped with some gifted Portuguese evoo, pecorino, basil.
Petit popovers with a swipe of fresh, uncooked Clementine jam, berries and a few dollops of sweetened yogurt.
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Needs more tofu!
Be careful what you wish for, I have more in the freezer 
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And today’s grey day lunch, more popovers but savory this time.
Shrimp salad, egg salad, chicken salad with avo, tomatoes vinaigrette.
I filled the tops of the popovers with the salads that were extending over the base and added some avo/tomato to each. The bases were nibbled with additional salad ingredients spread on top.
It turned out to be a little more lunch than I anticipated. Some banana ice cream is waiting to be churned…maybe. A nap might be in the offing!
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There was a neighborhood Cal-Italian restaurant called Bucci’s, in Emeryville, CA. I was always happy eating there. A specialty that I’ve never seen anyplace else was carbonara pizza, a regular thin crust with porky bits in a creamy egg and cheese topping. I’ve been wanting to try to make it, and today I did.
It puffed up more than I expected in the oven:
It settled a bit after a while. The eggs were a little overdone. I think I have to pre-bake the empty crust for a little longer before adding the egg mixture.
Still, not bad for a first attempt based on a 20 year old memory.
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So they included the eggs in the white sauce ? Carbonara pizzas are quite popular, e.g. Pizzeria Delfina has a nice version but they use a white pie sauce topped with guanciale and scallions and than add two egg at the end of the baking more like lightly fried eggs where you can mix the liquid egg yolks into the toppings
I didn’t realize they were popular. At Bucci’s the eggs were beaten with the cheese and porky bits. I’ve had “breakfast pizzas” with the eggs cracked on top sunnyside-up, also delicious.
I’ll have to check out the Delfina version. Here’s a photo, from Yelp:
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I’m just glad they actually use gaunicale.
Carbonara made with pancetta, or heaven forbid, bacon, is basically an undercooked omelet masquerading as pasta sauce.
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Here’s a recipe I glanced at before starting.
