The recipes in Richard’s cookbook are all tried and true family favorites that he loves. When I realized that this would be for a greater audience, I started to REALLY PROOFREAD since I’m one of those cooks who “throws stuff in.” I wanted to cook through every recipe in the book until I was sure that each one was not only correct and delicious, but could be made easily following the directions. So Sammy is happily eating his way through Richard’s cookbook, which are his favorite dishes too.
Here’s the menu for last night. I decided on a warm and satisfying potato and cheese soup that cooks in the crockpot all day and smells marvelous when you come home. I love recipes like that. I mixed it all up in the crockpot, set it and ran out the door for a very busy day. When I got home it smelled, well, weird. What could be wrong? I followed the directions didn’t I?If there is one thing I would emphasize, not only for novice cooks, but seasoned ones as well, it would be to read through the whole recipe, from beginning to end. The truth is, that I’m just like Alice in Wonderland when she says, “I give myself very good advice, but I very seldom follow it.” That’s me in a nutshell!
The recipe said to cook on LOW for 6 to 8 hours and add the cheese in for the last 30 minutes of cooking time. Somehow I didn’t quite remember it that way and a lot of cheddar cheese cooked on HIGH for eight hours becomes the texture of silly putty. The recipe, correctly prepared, is truly delicious and will continue to have a place in this book once I make it again. This time I’ll follow the advice that the Bowl gives Alice when she’s trying to become the size to make it through the door, “Read the directions and directly you will be directed in the right direction.”
Well, lesson learned, but we’re starving. The quick omelet was great last week. Here’s another speedy dinner to that is easy enough to save a disaster and good enough to serve to friends.
Ingredients
8 oz of spaghetti or pasta of choice
salt for pasta water
2 Tbsp olive oil
2 cloves garlic, chopped
1/4 tsp red chili flakes, optional
1/2 c grated Parmesan cheese
Directions
Bring a large pot of water to boil add about a Tbsp of salt as soon as the water boils, then add the pasta. Cook pasta until tender, not mushy.
While the pasta cooks, put the oil, garlic and chili flakes, plus a pinch of salt in a skillet over medium low heat. Cook until the garlic sizzles and starts to brown. Take the skillet off the heat.
When the pasta is done, drain it reserving a little of the cooking water. Toss the pasta with the garlic mixture adding a bit of the reserved cooking liquid if it seems dry.
Top with cheese and enjoy! There are many things you could add to this, fresh herbs, breadcrumbs, even a fried egg. It’s as easy as it is versatile.
No Leftovers...depression sets in
