Usually when my hubby is not home, the days crawl so slowly. Surprisingly, this week really flew by so quickly. I still nag at the big one to study but he is a little more responsive and had control his shouting back attitude.
Hubby on the other hand also made attempt to call home daily. This brought much happy note to the household as we took turns to update him.
With exam nearing, of course, tension is also building but I think we should be doing okay.
This morning, I offered to send son to school because my little one is off school due to PSLE Oral. On my way back, I stopped by the wet market and I found something that I longed for quite some time. mmmm... I think I am so focus on getting what I want, I don't really observe others. This time, I noticed!
I also decided to cook dinner tonight even though we were coming home late. After last night dinner, which was totally disastrous, I just wanted something that is low in salt. No matter how many times I told the helper to be light handed on seasoning, this advice never gets registered. Really annoying.
So here is what I whipped out in 45 mins. Not too bad right?
It is the clam that I spotted. JM cooked this twice and posted on FB and that makes me drool because I enjoyed such stuff.
Took the opportunity to cook Vongole and gosh it is really delicious.
Knowing that my kiddos won’t appreciate this, I make them Pasta E Cavolfiore, a recipe that I found in a library book.
Because I changed the method of cooking the pasta and added mushroom in as well. I had added a little more than requirement stock so it turned out a little watery but let me tell you, the taste is really good. I shall redo this again the next time and will adjust the stock required.
Okay I am going to finish that bottle of white wine tonight. I am sure I will sleep like a baby later.
Enjoy your weekend!
Source: Gino's Pasta (Ginao D'acampo)
Pasta E Cavolfior
What you need:
5 tbsp olive oil
1 large white onion, peeled and finely chopped
250g mushroom, slice thinning (I added in this)
250g cauliflower florets, roughly chopped
1.8 litres of chicken stock
300g shell pasta
100g grated paramesan cheese
salt and pepper to taste
Heat the oil and fry the onion for 3 - 5 mins till soft and golden.
Add in mushroom. Sautee.
Add in cauliflower and sautee for another 2 mins.
Pour in the stock, lower the heat and simmer fo 15 mins with lid half on.
Remove the lid, season with salt and pepper and add the pasta.
Continue to cook, uncovered over a low heat for about 8 mins until the pasta is al dente, stirring every 2 mins.
Remove from heat and crack in the eggs and mix everything together for 30 secs to thicken the broth.
Add parmesan cheese, stir and serve immediately