The week so far.
Chef has been sick, a bit better, sick, a bit better and then sick some more. Personally, if I’d been crook and then had to go and stand for several hours in front of a hot stove I’d be following a similar theme.
Monday: left over 7 hour lamb
Tuesday: Bring-in. (Also known as take-away.) We did Chinese – and it was Skippy Chinese – honey prawns and chicken with vegetables. It was good.
Wednesday: Schnitzel night.
Chef did THE best chicken schnitzel with a herb crust. So good I had it on Turkish bread w/ some cheese, tomato, iceberg lettuce and ranch dressing. Seriously, it was sensational. So much so Felix requested the same for breakfast this morning.
Thursday: Linguine with a basic tomato sauce.
Basic tomato sauce
2 cloves garlic, smooshed
1 onion, finely diced
1 bottle sugo
1 400g tin of chopped tomatoes
basil and/or flat-leafed parsley
– heat some olive oil and then gently brown the garlic and onion
– add the tomatoes and sugo
– add the herbs
– cook for as long as you have, or until the pasta is cooked.
Nothing more to say really.