Sort of, but she isn't that keen on strong peppery things.
She made a very nice Arabbiata tomato sauce for last night's pasta though. I put some extra oil on mine but forgot to add cheese... it was still great though. She asked my advice on when and how much crushed chilli, and I went light on it in deference to her. A splash of extra virgin on top, very nice and harmless too. Sometimes left to myself I overdo the peppery stuff which can upset delicate palates and stomachs.
I still remember with pleasure the great simplicity and obvious extreme cheapness of the Neapolitan spaghetti served as a starter in many small Italian restaurants.
I hinted that I might like steak and kidney pudding and steamed suet pudding with custard and syrup for my official birthday dinner tonight. She replied heartlessly that I have to do those myself some other time. No doubt there will be something decent though. There was a huge sliced smoked brisket of beef for lunch, very tender. But horseradish sauce didn't really go with it, annoyingly. I'm not an intelligent gourmet, just a bit of a gannet when in the mood.
My nephew, who supplied the brisket and is a constant source of interesting and often expensive food, is a very large fellow and has taken to wearing a long black raincoat like a Russian spy in a movie. Actually he's very PC and butter wouldn't melt in his mouth, but you can't tell that from his neutral half-smile and shaven head.
Last edited by: Armel Coussine on Sun 30 Aug 15 at 16:16
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