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A budding curiosity
Sunday, March 2, 2008

Recently I've developed a budding curiousity to experiment with ingredients in the kitchen. Just days ago, I successfully stirred up an Aglio, on my first try too, and it was gastronomic. Wanting to experiment again, I volunteered to cook dinner last night, hoping to replicate my success with the Bacon and mushroom Aglio.

In to the pan went 5 diced cloves of garlic and shallots. I threw caution into the air, and chopped up 6 chilli padi's. In they went too, along with 280 grams worth of back bacon, and two thirds of a punnet of mushrooms. The aroma was heavenly, a tinge of chilli flakes sprinkled atop the heap of ingredients, and olive oil generously simmering in the wok. With the spaghetti cooked, (I wanted Linguini, but we didn't have any) the whole cahooney was complete. I had no idea who it would taste, but began dishing it out for 5.

As I sat down at the dining table, the jittery fear of a poorly cooked dinner came to be, but it was soon dismissed as I tucked in. It was light, not like the oily Aglio Olio's I try outside, nor was it too dry. The texture of the pasta was perfect, so was the spice. Too spicy, however, for Joseph and my mom, so I guess the next time I'd have to cut down to 5 or four. Ingredients wise, I had a little too short.

I made a mental note of the next time I'd cook, but overall it was an interesting dinner. The second time I cooked dinner, the first being an overly successful spaghetti bolognaise. (I've since forgotten how to cook that)

This morning, a single banana was left in the tray. An idea struck me as soon as I saw it. Another first, I sliced a gentle notch in the centre. Taking out the butter, I lathered some into it, a thin layer. After that came the strawberry jam, around thrice the amount of butter I added. Mmm, a literal banana split. I suggest you try this for yourself, It could be a fantastic, albeit simplistic dessert, to a wonderful dinner. Make sure you chill it till the banana's really cold, it'd be good with a thin layering of icy shavings around it. More savoury would be, of course, for you to add scoops of ice cream.

Bon appetite! Augh I'm still hungry :D