Saturday, 27 August 2011

the perfect pasta

I love pasta. I really do. What can I say, I love carbs! Carbs give me my curves... Okay, I'm probably delusional.

However, I had an epiphany just last night. I said to myself, "I'm going to make a garlic bread!" not unlike the way Ms. Vida Boheme (RIP Patrick Swayze) told Ms. Noxeema Jackson and Ms. Chichi Rodriguez that it was going to be a say-something-hat-day nor the way Mrs. Dalloway said that she was going to get the flowers herself.

So, I did.

There was no pestle and mortar, so I had another epiphany and decided to chop the garlic into fine, tiny pieces (thank goodness the IKEA knife was not sharp, otherwise I'd have lost two fingers), then dumped them into a little glass, threw in a lump of vegan butter, and mixed them together with spoon. I spread a bit on a slice of bread.

Next came the pasta. I put the pasta into boiling water and after about 7 minutes, I threw in the spinach (washed, obviously). After approximately one minute, I took the pasta and spinach out of the water. When I was cooking the pasta, I fired up my frying pan, put in the garlic butter until it sizzles, then I threw in the mushrooms. After the mushrooms were golden, I put in the pasta and spinach, sauteed them a bit, then put in the sauce, some tomato slices, and stirred some more. The timer in the little oven went "ding" and I saw the garlic bread, all toasty and ready.

So, yes. I just cooked, and I loved it. Who knew?

There's nothing better than a delicious and satisfying meal on a warm, lazy Saturday.


  1. I learned to cook during my student time. Couldn't afford to eat in restaurants all the time. Also couldn't find any shops selling ready-made Indonesian dishes in the town I lived then. I guess after many trials and errors, I can proudly say that I have become a decent cook by now ;-)

  2. The store where I usually do grocery shopping does sell tempe, but it tastes nothing like the tempe in Indonesia. Or maybe it's the way I cook it? Haha. I don't know.

    I'm just blessed to have a tongue (and stomach) that can handle foods from different countries. As long as there's no meat/dairy/egg in it.