Lunch & Dinner

Lunch got rid off the rape (pronounced rar pear, basically italian for turnip greens), which didnt even make the ingredients list.

Pasta with rape'

3 or 4 cloves of garlic
4 or 5 anchovie fillets
chilli flakes
olive oil
rape
pasta

Cook the sliced garlic, chilli flakes and anchovies in olive oil over a slow heat. CHop the rape roughly, leaving out the majority of the lower stalks, where no leaves grow. Once the garlic has colored and the anchovies have dissolved, add the washed, drained rape to the pan. Cover and allow rape to collapse, cooking for around 7 - 10 minutes.

Meanwhile, cook some pasta, prefferable a spagettini or some variant of long thin pasta (not egg fettucini), top with rape and grated parmesan, maybe a drizzle of good olive oil. Yum.

Dinner consisted of a pad thai and a pineapple and guava salad, both out of David Thompsons definative book, Thai Food. Its a bit of a bible, with a great history of thai culture, food, ingredients and cooking methods. He has a great writing style and sense of humour, which I got to witness first hand when I had the extraordinary pleasure of having David cook for us at a special event at his old restaurant Sailor Thai in Sydney.

I won't include the recipes, as the are far too complex and have many ingrdients. I suggest running out and buying a copy of his book, or looking here to buy online.

http://booko.com.au/books/isbn/9780670867615

Note to self - less chili powder for Ginas pat thai. Half a teaspoon should do it.

Many of the items purchased for the thai dinner weren't exhausted, so I still have a guava, half a pineapple, chinese chives, tofu and bean sprouts.