Farmhouse pasta and cauliflower fritters; more birthday brownie for dessert.
Farmhouse pasta and
cauliflower fritters; more birthday
brownie for dessert.
Yep, we've had this before, too: I was completely uninspired while making the menu this week. It happens. I also wanted something this night that I knew Chris felt completely confident to make by himself, because I planned to be off gallavanting the countryside all day, not getting home till 5:30pm or so, and expecting to be completely braindead by then. And farmhouse pasta fit the bill; the idea for that plan was just to heat through some baguette and serve that.
But, as it happened, I found a quicker way, and got home at about 4pm instead, after only 6 hours of public transport. So Chris still made the pasta dish, but I felt up for making these cauliflower fritters which sounded so good
when I read about them. They're apparently pretty popular, as I found quite a few recipes without much effort after one was posted to one of my cooking communities. I settled on this one to try first.
The pasta dish came out well, wewt. It was our first time using any of our own chives, and boy are these way more fragrant than the fresh ones from the greengrocer! We keep having this experience - the gumbo made with our own fresh herbs was noticeably tastier and far more fragrant than with store-bought fresh herbs, too. As for the cauliflower fritters, we weren't impressed, honestly. They were too greasy: we'll bake them should we try them again. They lacked in flavor, and were rather dry: they were much improved by ketchup - even the Brit agreed! Ketchup worked better than brown sauce, even. And I don't feel like they have enough cauliflower in them to be "cauliflower" fritters; I'll up that proportion next time. Bah. Win some, lose some. They were edible, though, and we've saved the (plentiful) leftovers. Which reminds me, I should add ketchup to the grocery list.
The brownie is keeping rather well, wewt. Being surrounded by the buttercream icing is probably helping ;-)
