Food, Glorious Food

Oh, food is good. I like food. I will tell you more about my food, since I KNOW you are anxiously awaiting to hear what my diet has been lately.

[cricket noises]

Right. Um... moving on.

So. The other night: Whole Grain Capellini with a delicate Bolognese.

And by that, I mean whole wheat spaghetti with ground meat and canned tomatoes. But it was really good, so I figured it could have a fancy pants name. 

I was actually pretty impressed. I sauted up some onion with ground beef (on sale for $1.50/lb!) and basil and oregano (can't omit the oregano in a Greek household, I think the punishment is death, or having to constantly roll a ball of herbs up a hill for eternity, or something like that). And then I poured in a can of petitely diced tomatoes (preseasoned with garlic, $1 each, yay), and half a small can of tomato paste. and I stirred it and let it simmer for awhile.  (We can never use a whole bottle of prego before it molds, so a can is just easier and less wasteful for us.)

How long did I let it simmer? I don't remember. I let it simmer as long as it took me to mix and knead this beauty:

Yep. Bread. Good bread. ... Well, kinda good bread. It looked really good after the first rising, I was excited. It looked glorious and full after the second rising, I was elated. Then, in the ten minutes it took the oven to come to full temperature, it fell. And didn't even do that fancy "oven rise" thing that bread does when it cooks. ...it had so much potential. [sigh]

And naturally, the second loaf from this batch that I made the other day did the same dumb thing.  You'd think bread was hard.  [sulk]

And... let's see.  Spinach pie, yay!

I love spinach pie.  But I always conveniently forget until 8:30pm on a work night that it really takes a long time to prep, what with all the phyllo layer-butter-phyllo layer-butter-phyllo layer-butter-phyllo layer-butter business.  At least it's yummy.  

Let the good times roll.