Lunch highlights: Onions and bread

I absolutely love the whole onions Bert just threw in the oven together with the fish and potato wedges he prepared for lunch a few days ago. So great how such a simple and ordinary ingredient could taste so good, cooked so simply with just a bit of olive oil and salt. Uncomplicated and unembellished.


Served with lovely homemade bread.


He’s going through another make-our-own-bread phase, one I happily welcome with open arms (and a wide open mouth). So good and satisfying just smeared with some butter or dipped into olive oil. A nice kind of bread for bruschetta, too.


And the Teacher of the Year Award goes to

It’s always fun to be enlightened and titillated at the same time. Not an everyday occurence. I had to play the video a few times because it was hard to keep my eyes on the spelt-out pronunciation of the words. Not complaining, though.


spaghetti alle capesante

And this is Spaghetti Alle Capesante. That’s ‘Spuh-get-tee Ahl-lay Kah-pay-sahn-tay’


Some other amusing examples of teachers behaving badly:



  • 79 Common Mispronunciations by Mental Floss


Day 77


Bert felt like making some gamberetti (shrimp) ravioli and it was such a nice treat for me. Homemade ravioli is a special treat. I don’t even normally order it when we eat out at an Italian restaurant. Actually I believe I did exactly just once in my entire life, many years ago. I will always remember that when my order arrived, there were like just three or four pieces of ravioli on my plate. As if they were so friggin’ precious because they contained gold nuggets or something. I was appalled by how stingy the portion was. It was not some haute cuisine place, just a regular restaurant in a hotel. Okay, a rather nice one, but nothing posh or fancy. Italian food is mainly hearty country food anyway, and just how I like my food.

Bert and our other dinner companions laughed at my unfortunate choice while they feasted on far more generous portions of other pasta and pizza. I sucked in my cheeks like a supermodel and cut my four precious ravioli into tiny pieces so my dish could last as long as theirs as much as possible.

I never ever ordered ravioli again when eating at any Italian restaurant, not even in Italy. Of course one of the joys of cooking at home is that there is always lots of food, even leftovers for a meal the next day.




Having a bit of the munchies standing around in the kitchen while he worked and I, err… watched him work, Bert whipped up some bruschetta with some bread he had made which was just perfect for it. It was satisfyingly thick and meaty, perfect for bruschetta, and just the load of wholesome carbs to make me happy. DSCN1499_reduced


Day 73

Fish with Linguine

I’ve always liked fish fillet, maybe since young when I would always choose Filet-O-Fish when taken to McDonalds, because it’s delicious.

When Bert took out a packet of frozen fillets to thaw, I was already happily anticipating the meal ahead. And when I saw he had paired it with linguine pasta, cooked with fresh tomatoes and basil… *sigh*… bliss! Happy and thankful for this gorgeous homecooked meal.



Day 65

Turmeric chicken

Instead of his usual roasted chicken, which I already love, this time Bert added an ingredient he’s a big fan of: the spice turmeric. It’s the first time he has used so much of it. It’s a fun and tasty twist to the dish, and was great as well with the potatoes which had been cooked together with the chicken on the same pan.

^ Yes that’s a cookie pan, haha. We never bought a proper pan yet of that size to roast chicken in the oven, but whatever, since the cookie pan works just fine.


 ^ Very yellow from the turmeric. Besides chicken and potatoes, there were also cherry tomatoes, whole cloves of garlic and a fruit ingredient I was surprised to see since Bert doesn’t usually like it with savoury dishes, which is pineapple. And not forgetting all that olive oil, now wonderfully flavoured with turmeric, which makes a great dip for the homemade foccacia bread featured in the first photo.




Day 60 of ‘100 Happy Days‘.


Chicken with couscous


What started off as an Italian style Chicken Peperoni turned into a fusion dish with strong Asian flavours when Bert decided to use lemongrass and other ingredients. I also loved the cashew nuts he added into the dish. Delicious. I’m so blessed he’s such a great cook, haha.


The couscous that’s available in most supermarkets today is so easy and quick to whip up. Mere minutes, really, so that it’s like cooking instant noodles. I like stirring in a big dollop of butter to make it even more tasty.


Day 54

My dad’s pasta maker


I found this stashed at the back of some kitchen cabinet around late 2012, and Bert has been happily using it ever since, delighted to discover a new interest to add to his culinary repertoire: making his own pasta.


My late father bought it because he had a passion for making epok-epok, which is Malay for curry puffs, deep fried pastries filled with curried potatoes, and sometimes with a quarter of boiled egg too. He used the roller function for that, to make sheets of dough for the pastry shell. I can still visualise him in the kitchen, carefully and lovingly rolling out those sheets, each one over and over again till they are of the thinness he wants. The happy and serene expression of his face as he does this. Chopping up potatoes into little cubes to cook into a thick curry in a big wok, for the filling.


My dad noted the date when he bought the pasta maker, and above that is a list of some of the ingredients he used to make his curry puffs. He used ghee, not butter! I forgot about that, haha. Now I remember there was always ghee in the house.

I don’t know how to make curry puffs or my own pasta and as far as I know, none of my siblings do either. I have a feeling he would be pleased and have a good chuckle someone still uses the pasta maker he had bought. That it’s still working just fine and appreciated. Bert has used it to make pasta for ourselves, family and friends many times now.

They had the chance to meet several times before my dad passed away in 1995. I’m glad about that too.




Day 43 of ‘100 Happy Days‘.

Happy meter: thankful

Gnocchetti and chickpea soup

I absolutely loved this dish Bert cooked up today. It took many hours of soaking overnight and then boiling the chickpeas. But even after that Bert still wished they were even softer, whereas I frankly prefer the tad of crunchiness the chickpeas still had. I thought it made for a nice contrast with the soft and chewy pasta he added, which he had made by hand.



The few other ingredients included tomato, rosemary, olive oil, garlic and pepper. It’s one of those simple but hearty country dishes that you just dig in with some baguette for a satisfying meal.



Day 30 of ‘100 Happy Days‘.

Happy meter: thankful