Thursday Afternoon

What a riot. I could watch that .gif all afternoon.

Today was an interesting day. On the trek into work today, I came across these blocks of wood on the sidewalk:

Says, “Kiss the person on the left of you on the cheek”. Had no one on the left of me, so no puckering up this early morning.
“Keep in touch (for 2 mins)”. That’s about how long I stood there taking pictures of these things.
“I dare you to do a cartwheel”. If I dared, Twitter would be a-chirping @YEGTraffic about some “idiot woman along Scona Rd with arms in air and kicking one leg out – apparently trying to remove shoe / dance / flee dark forces” as I would try to muster the guts to do one.

I could easily write a blog dedicated to the stuff I find along Scona Road. It’s been interesting.

I had one of those days today. Work was work. I wanted to come home. Then when I got home, and I remembered I had one of these:

Frick 😦

And in the mail I had my subscription renewal to invest a silly amount of money in this:

Subscription play to the Western Lottery Corporation.

…so I can win $50 million buckeroos on the Lotto Max, so I can spend 7.5 hours a day watching cat gifs on the computer, an hour driving around town dodging pot holes and “steel plate on roadway” with my new Ferrari, and buying stuff off the Shopping Channel that’s NOT the Show Stopper, because it no longer matters to me if the item is the best value of the day. If I want to spend full price on a Wolfgang Puck 5 piece bamboo cheeseboard, I will spend full price on a Wolfgang Puck 5 piece bamboo cheeseboard.

Of course, that’s nuts. Michael and I are so frugal with our money, we’d probably shell out a few bucks for a professional photographer to take my food photos (thanks for the suggestion Debra She Who Seeks), and  have the winter tires replaced with summer ones on the Corolla (while it’s still summer).

Food blog. Right.

Okay, for supper tonight, I did a bit of kitchen inventory, and found the following:

Beer. Dig deeper in the fridge Catherine.
Better: Chicken, cherry tomatoes that are still good, but wouldn’t put on a plate of crudites for company because a little wrinkly, pasta, garlic, basil, Parmesan cheese.

Cook chicken in olive oil along with oregano, basil, garlic, chili peppers, little bit of mint, marjoram, rosemary, salt and pepper. Add sliced or halved cherry or grape tomatoes. Sim sim simmer until done. Add fresh basil. Serve over pasta.

“Sauce” should look something like this. Imagine the pasta mixed in.

Finished product should look like this:

Ta dah!

 

Garlic Spaghetti

Some 20 years ago I went on a cruise with my Auntie Ann through the Caribbean. It was a terrific time. We met some great people, drank an amazing amount of alcohol, did some crazy things, and most importantly ate a lot of great food.

It was our first (and only) cruise, but we hooked up early with some well experienced sailors. One couple in particular took back-to-back cruises, several times a year, and knew the ropes. One of the things that stuck with me, was their nerve to ask the chef to prepare food for them that was not on the ubiquitous set-menu that a person saw on cruises at the time. The chef complied.

One of their requests was spaghetti served with nothing more than olive oil, garlic, and freshly grated parmigiana as a side dish. So simple. So delicious. Ever since then, I’ve cooked it up regularly for Michael and I. The recipe is:

Olive Oil (several good and generous glugs and then a bit more)
Chopped Garlic (as much or as little as you like – tonight we used up two full heads (not cloves, heads) of those small sad Safeway garlics you find withering away in produce)

Sauté the garlic in the olive oil CAREFULLY so it doesn’t burn.

Toss with the cooked and drained spaghetti (do I really have to say drain the spaghetti? Do I? Well, I won’t take chances. If you went through the trouble of peeling and chopping up all that garlic, please, drain the spaghetti). Add as much grated parmigiana as you like.

It should look something like this:

This is a terrific side-dish to chicken. I didn’t take a pic of the chicken, because, as Michael says, who wants to look at a piece of dead bird. The chicken was indeed dead, breast removed and cooked in olive oil, oregano, lemon zest, lemon juice, salt and pepper.

Now, you are probably looking at that picture and thinking, “Hm, there is bits of red in that there spaghetti”, and you are right!

Friend Roxanne recently posted a recipe for “Spaghetti, Italian Style”. It’s a variation of the above, by adding cherry (I added grape) tomatoes in with the garlic, and a healthy bunch of pecorino cheese (I stuck with the parmigiana only because I invested a mighty sum of cash into the large wedge in the fridge). I was inspired by her post, and melded our two recipes together. Really, the thing is, you don’t need a recipe. Just toss stuff together until it looks like something you’d eat. Afterall, there will be as many versions of this dish as there are Italian hand gestures.