Just
like a lot of people, I have those evenings when I come home from work and the
absolutely last thing I want to do is
start into making a dinner and this evening was one of those evenings for me.
So, although I had something else planned for dinner, I scoured the cookbook
for a different recipe which was quicker and easier and I found it on page 30 in
the Store Cupboard section with the recipe for Spaghetti with anchovies, garlic and chilli.
Firstly,
I put on the spaghetti to boil and then I sliced cloves of garlic before sautéing
them for two minutes. After that, I added chopped anchovies with dried chilli
flakes and fried them for another minute. The pasta took 12 minutes to do so,
once I drained it, I tossed it into the pan of garlic and anchovies. I then
added freshly chopped parsley and a squeeze of lemon juice, some pepper and
that was it. I mean, this recipe really was super quick. From start to finish,
about 25 minutes – tops!
The
verdict…
Dear
Husband gave the dish 6 marks out of 10. Six out of 10 in my book is not what I
would consider good so he said “Well, 6.5
marks but you told me to be 100% honest!”. Apparently, in the world of Dear
Husband, 6.5 is very good and 8 is outstanding! So, I said, “Well, what is 9 and 10 then if 8 is outstanding??!!”
I think we are seriously going to have to review the scoring system
tomorrow evening! Dear Son ate a small bit but he already had his dinner at 5 o’clock
as usual and Thursdays are my late day home from work so dinner wasn't until about 8 o'clock. I take it from the
amount he left in his bowl that he’s not a fan of it though. If it was nice to
him, he’d eat it regardless.
I
suppose 6 or 6.5 marks for a dish that is so easy and quick to make is a very
good recipe to have close to hand. However, I can’t help but feel that I’ve
become a victim of my own success when I go from super-effort meals (like the
mussels) to the super-quick but less-effort meals such as tonight’s. But, alas,
I am only human, and sometimes a working mother needs to provide a lesser dish
because only then will my super-effort dishes be truly appreciated. Well…that’s
my story at least…and I’m sticking to it…
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