Thank you!
Your support is sustaining the future of local news in our communities.

Some say the world will end in fire. Ice is also possible.

Some say the world will end in fire. Ice is also possible.
Eliza Osborne

Today it feels like all life won’t end tomorrow, but a week or so ago not so much. Man oh man it was cold. It. Was. Cold. Could see your breath freezing in the air when you tried to talk. Seemed like no one would hear what you said until the vapor cloud thawed out sometime next spring. Didn’t want to go out. Didn’t want to get up. Didn’t want to do much of anything but sit around with my blankie. Probably freeze to death just walking from the house to the car.

Which, inevitably, led to thoughts about mortality. I know plenty of people who think you might as well go ahead and eat as much bacon as you want before you go, at least you’ll die happy. If you’re one of them, this might help you check that one off your bucket list.

Linguine with Bacon, Mushrooms and Something Green

1 pound of linguine. I like linguine, use what you like. Buy Italian bronze die-cut pasta, available at every store I go to. So much better.

5 or 6 big Portobello mushroom caps, cleaned. These are easier to clean than small mushrooms, but you can use those instead. The gills on these big caps aren’t good to eat; scrape them out with a small spoon. Chop into generous chunks.

Half of a big red or yellow onion, chopped. You can also use green onions.

1 or 2 cloves of garlic, mashed

Butter and neutral olive oil. I use Berio.

Bacon, anywhere from 1/2 a pound up to a pound, up to you. Cut across the slices into pieces about 3/4-inch or so wide. Thick-cut or regular bacon, either is fine.

Parmesan cheese

Salt — I use Maldon sea salt flakes, easily found. You’ll never go back.

Freshly ground black pepper and red pepper flakes

Baby arugula, which I had in the refrigerator. You could also use baby spinach leaves, endive cut crosswise, parsley, chives, etc. Anyway, something green, so when St. Peter says So, it was bacon that got you? you can point virtuously to the green stuff you threw in. I should warn you it’s possible he may have heard that one before.

One great thing about this is that you can have the work almost totally done way ahead of time. Serves six.

1. Put some butter and oil, a couple of tablespoons of each, into a skillet over low heat. Cook the onions until they are softened and fairly translucent. Tilt the pan, put in a bit more oil, add the garlic. Let the garlic bubble in the oil for a minute or so. Do not brown the garlic. Stir it into the onions. Remove this mix and its oil to a bowl.

2. Heat your pan so it’s medium hot, then add the same amount of butter and oil. Add the mushrooms and quickly stir to coat them. Put a lid on, and after a few minutes, take it off. The mushrooms will have exuded water. Turn the heat up to high to evaporate it, then continue cooking at a slightly lower temperature. Stand there and keep an eye out while you stir: They should brown nicely. Remove them to a bowl. Both of these steps can be done a day or two ahead. Keep the bowls, covered, in the refrigerator.

3. The morning of the day you’re having the pasta, cook the bacon. To keep bacon from shrinking, always start with cold bacon in a cold pan. This can be cooked at a low heat. Stir and separate the pieces; cook until nicely crisped. Don’t burn. Put the pieces on a plate on paper towels to drain, and keep on the counter until later. Wipe the bacon grease out of the pan and leave the covered pan on the stove. You can leave a small amount of grease in the pan; you needn’t wash it.

4. At suppertime, put the mushrooms and onions in the pan and heat them.

5. Boil the pasta.

6. Quickly drain the pasta and mix it with the mushroom mix.

7. Mix in the bacon.

8. Mix in a few big spoonfuls of parmesan.

9. Mix in your fresh greens, as much or as little as you’d like, and toss. I put in a couple of good-sized handfuls.

Serve this in heated bowls or plates with additional cheese, salt and the two peppers on the table. Bread on the side. Heaven. Well, close enough.

Pamela Osborne lives in Salisbury.

Latest News

Recovery underway after July 4 storms devastate Northwest Corner

Ben Blackwell directs traffic in Salisbury as motorists navigate road closures caused by fallen trees.

Patrick L. Sullivan

This is a developing story.

After a series of extreme storms pummeled the Northwest Corner late July 4, communities are picking up the pieces and offering support to those affected by blocked roads, downed power lines, and power and water outages.

Keep ReadingShow less
Storms rip through Northwest Corner on July 4, stranding travelers, closing roads and knocking out power

A blocked road on Route 41 in Salisbury looking north at Cobble Road.

Patrick L. Sullivan

Updated July 5, 10:00 a.m.

What began as a picture-perfect Independence Day took an abrupt turn Saturday evening, as powerful thunderstorms and possible microbursts swept across the Northwest Corner, bringing down trees and power lines, closing roads and leaving many residents unable to reach home.

Keep ReadingShow less
Kent's Fourth of July plans change due to heat, potential storms

The Veteran’s Memorial is set to receive a new plaque commemorating Kent’s 44 known Revolutionary War servicemen. The stone will be displayed throughout the weekend’s USA 250 celebrations.

Alec Linden

KENT – Kent organizers made last-minute changes to the town's Independence Day celebrations due to extreme heat and possible storms, bringing some activities inside and making slight changes to the parade. Fireworks at Lake Waramaug are planned as scheduled.

Members of the town’s USA 250 Subcommittee made the changes during a July 1 after the National Weather Service issued an extreme heat warning. With temperatures expected to reach the low to mid-90s, Gov. Ned Lamont also activated Connecticut's Extreme Hot Weather Protocol on Tuesday, which remains in effect through Sunday.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

E. Jean Carroll backs out of book-signing event at Hotchkiss Library for safety reasons

The Hotchkiss Library of Sharon will host its 28th annual Sharon Summer Book Signing event July 31 through Aug. 2.

Aly Morrissey

SHARON – Facing threats of violence amid a public dispute with President Donald J. Trump, famed author and journalist E. Jean Carroll is no longer expected to attend a highly anticipated book-signing at The Hotchkiss Library of Sharon, though library officials said they have not received formal notice that she has canceled.

The meet and greet was originally scheduled for Aug. 1 as part of the library’s Sharon Summer Book Signing event – which will take place as planned – but Library Director Gretchen Hachmeister said July 2 that Carroll’s attendance is no longer expected. She said the writer is allegedly in an undisclosed location under police protection after receiving death threats related to a recent Supreme Court decision and the president’s subsequent posts on social media.

Keep ReadingShow less

HVRHS Announces Senior Awards

HVRHS Announces Senior Awards

Senior awards for the HVRHS Class of 2026 have been announced.

Nathan Miller

The Housatonic Valley Regional High School senior awards were announced for the Class of 2026. The graduation ceremony was held Friday, June 19. Student speakers acknowledged the importance of community, as several reflected on overcoming significant adversity in their young lives.

Norma Lake Award - Shanaya Duprey

Keep ReadingShow less

The nature of Upstate Art Weekend

The nature of Upstate Art Weekend
Opening of Upstate Art Weekend at Olana with Helen Toomer, Ellen Harvey, Jean Shin and Gabriela Salazar
D.H. Callahan

On Thursday, June 25, a collection of eager art enthusiasts gathered at Olana State Historic Estate in Hudson to kick off the seventh annual Upstate Art Weekend (UAW).

Helen Toomer, founder, was joined by sculptors Ellen Harvey, Jean Shin and Gabriela Salazar to discuss their work and the legacy of painter Frederic Church. Church, whose 200th birthday is being celebrated this year, is widely credited as one of the founding members of the Hudson River School of painting. The discussion took place at Olana, Church’s grand estate, where the three artists’ installations are on view.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.