Dixie is taking a course or two this month. I told her that I would start cooking in May and to that end, I acquired a copy of Jamie Oliver’s Jamie’s Food Revolution, which Joel tells me was actually revolutionary for his cooking. So May is Marc’s Jamie’s Food Revolution Food Revolution Month.
I’m not sure if I’m cooking supper every night, but today–May 1–was the first day. It was kind of a last minute decision as I hadn’t given it much thought beforehand. In fact, I had given it none. So I decided to make the Classic Tomato Spaghetti. Easy peasy.
First lesson learned: plan the thing beforehand. Usually when I cook, I don’t use a recipe. I did read the recipe and instructions through for this one, but promptly forgot (or ignored) them.
First problems: ingredients. The recipe calls for 2 cloves of garlic, 1 fresh red chili, a small bunch of fresh basil, sea salt, freshly ground pepper, spaghetti, olive oil, diced tomatoes, Parmesan cheese. Unfortunately, I did not have any of the fresh options. Instead, I had to go with freeze-dried garlic, chili powder, basil-in-a-tube (which was actually dill, so I went with dried basil), and kosher salt.
Further Problems: The garlic, which was to be browned, I promptly burned because I realized I didn’t have the tubed basil and I still needed to open the can of diced tomatoes. That garlic browns quickly! (I was told afterwards that freeze-dried garlic does not need to be browned.)
(I must have been frazzled by this. I just told Olivia to get her soccer things on, but when I turned to look at her, I discovered I was addressing a pillow.)
Then I threw in random amounts of chili powder and basil and dumped in the diced tomatoes. Also, I cooked a random amount of spaghetti, which turned into an unfortunately high spaghetti-to-sauce ratio.
I guess it tasted okay, but probably more burnt, artificial, and weakly flavoured than Jamie would have it. I’d call it a failure, but everyone ate it without complaining.
The next meal will be planned in advance.