Hey, we all have them. I had a run of them recently. From phenomenal pasta and sensational sponge cake one week to tortured tagliatelle and chargrilled chocolate cake, the next.
My chap and I were in the local shop and I asked him what he fancied for food. My suggestion was pasta and he asked if I could do something creamy instead of tomato based for a change. And there they were, marvellous mushrooms to inspire what was indeed phenomenal.
I sliced up these wonderful mushrooms; cropped a couple of slices of leftover bacon and added to onions sautéing with garlic and tarragon. A splash of sherry and some cream completed a silky sauce to smother the freshly boiled tagliatelle. Taste sensation!
Move forward one week. “Darling, can you make me that lovely pasta again please?”
Have you repeated something you know simply doesn’t work? Well mixing two types of pasta – spaghetti and tagliatelle – would appear to be innocuous right? No, don’t do it. It never works.
The silky sauce is this time lost within a deluge of improper pasta and the dining experience disappoints with a pile of stodge.
The cake? What a disaster. Dense, dry, dreadful. Butter too cold, forgot to add the milk and I suspect my flour measurements were slightly out. Baking isn’t my comfort zone as I prefer creativity to instruction but I shall keep trying.
Th!nk£at 