It was chilly on Friday morning, but 41 degrees out, so it was considerably warmer than it had been. I still wore my coat on my morning walk, though.
At lunchtime, I went to Gordon Food Service to pick up items I need both for this weekend’s family gathering and next weekend’s wedding. I took everything home, stopping on the way at Arby’s and getting their hot Grand Turkey Club Sandwich meal again (I really like that combination).
Finally, it was 5:00 PM, and I drove home, banging on that drum. I treated the cats, changed clothes and then got to work on my weekend ToDo list. It was payday, so I spent a lot of time online paying bills. I paid two of them “old school” (get out checkbook, write check, lick envelope, add stamp and return label, etc.).
I’d been thinking about dinner all day as I need something with a lot of leftovers I can just reheat on Saturday (I have a LOT to do). Since I wanted to try out my new pasta pot anyway, I made spaghetti and meatballs. I made my meatballs, baked in the oven (see old posts) and my marinara sauce (see other old posts) and combined them, letting them get happy while my pasta water boiled. When it was boiling, I salted it and added in a box of thick spaghetti (I think you need the thick stuff to stand up to the meatballs, myself). I put the two together and let the pasta soak up the marinara sauce for a while.
I fixed a big bowl of it and added fresh-grated Parmigiano-Reggiano on top. I ate that watching a DIY rerun. I left everything to soak (I’ll regret that in the morning) and put the leftovers in the fridge. I watched one more show and went to bed just before 10:00 PM.
Oh, BTW, the pasta pot performed perfectly!
OK, what is a " BTW, the pasta pot performed perfectly!"?
ReplyDeleteYou know, when I first read your comment, I thought, "What? He isn't reading the Blog anymore!" So, I looked through the archives to see the photo I "thought" I posted and couldn't find one! So, mea culpa.
ReplyDeleteLike everyone else, I had three ways of dealing with making pasta: Using one of those pots with the strainer insert (but then you have three things to wash - the outside pot, the inside strainer and the lid. Or, using a stock pot and draining it into a colander (same problem) or, using one of those things made to hook on the edge of a pot to drain (Mom used to have a metal one, but I have no idea where it went. They still sell them, but they are plastic and you have to be able to hold the pot in one hand and the strainer in the other.
So, a few months back, i saw a chef using what I considered a brilliant pot so I searched and finally found and bought one but never used it until now. I thought I said all that in the Blog, but I'll post a picture and here's the spiel from Bed, Bath & Beyond (where I ordered it from):
"Bialetti Trends 5-Quart Pasta Pots make cooking pasta or any type of food that needs draining a whole lot safer and easier. This innovative and colorful Trends pasta pot features a locking built-in strainer that makes draining water safe and easy. The unique shape is designed to handle spaghetti and lasagna noodles without the need of breaking them. Put away your old colander! Simply lock the innovative lid with built-in strainer and drain hot water. Made from aluminum, the pasta pot allows perfect heat conduction and the non-stick interior ensures evenly cooked pasta every single time. 5-quart capacity. Perfect for pasta, vegetables, potato or any food that needs to be drained.
I bought the black one, BTW