Thursday, March 25, 2010


Made spaghetti last night. It was good...I guess

A few years ago when I was living on my own I realized my love of spaghetti, nothing fancy just your standard meat sauce with any type of long noodles. I would make it almost weekly and live off it for days (this is notable because I rarely eat any kind of leftovers!). Then a few years after that when I was dating an Italian I fell in love with his family's spaghetti. A very light sauce made with homemade canned tomatoes (I proudly canned my own one season), a few onions, garlic and angel hair pasta. Same thing, I'd make it all the time and then live off it. Same concept just different recipe.

Its amazing how your tastes the last few years I just can't get that excited about either recipe. The recipes haven't changed, the ingredient list hasn't changed, well actually it has a bit because of my new love of mushrooms, I put them in everything. The difference now is that I've got a whole bunch of it sitting in my fridge at home and all I can think is "Shit, what am I going to do with it now? garbage day isn't until Tuesday". Clutterbuck probably won't eat it because all those tomatoes are too acidic for him.

Is there a way to make a spaghetti sauce that is good for one sitting and doesn't create a weeks worth of leftovers? And don't say "Oh just freeze the leftovers" Because A) I won't, and B) We don't have room in our freezer anyway.

Tonight I'm going to make a mushroom risotto for the first time ever...I'm much more excited (and a bit apprehensive) about that. I'll deal with the spaghetti another time.

Speaking of taste changes....mushroom risotto?!? HA for anyone who's known me for a few years, would I have even entertained such a dish when I was younger?? HELL NO, I would have turned my nose up faster than you can say Jack Robinson. (Wikipedia)

1 comment:

  1. kidding your nose would turn up.... your lip would have curled too... and your brow would furrow... then you'd turn on your heels and exit abruptly!..... ( bit of an exaggeration but not much)