Daily Prompt: Countless, again and again


How often have I cooked spaghetti for Thurday lunch? More often than I care to remember and why Thursday? Another very good question. The countless dishes of spaghetti I have cooked and eaten are so numerous. Of course spaghetti is not just spaghetti. It depends on how it is served. It seems that the Angloswiss family like it with minced beef, sugo style. No, it is not bolognese. If it was bolognese I would have cooked it with grated carrot, celariac and finely chopped leeks. The basis would, of course, be onion and garlic, as always, fried to welcome the remaining ingredients in the pan. Do not forget the tin of tomatoes. Why the tin of tomatoes. It is obvious, mama italia invented the tinned tomatoes, the pomodori, the essence of all italian dishes, always included of course.

To eliminate the reptition of these countless spaghetti Thursdays, now and again I change the menu and instead of meat (vegans and vegetarians do not celelbrate too soon) I will include tuna fish from a tin. We have countless religious holidays in Switzerland and as a housewife you must be able to adapt your shopping lists according to the days when the shops and supermarkets are closed and there is no possibility to buy your minced meat fresh. A tin or two of tuna fish in the cupboard is always a good substitute. I know I can also prepared it with just the tomato sauce, but I am a carnivore and I admit it.

“Cook spaghetti tomorrow, it is Thursday and we always have spaghetti on Thursday.”

“But the shops are closed, I could make it with tuna fish.”

“Ok, for a change, but I prefer meat.”

“I know you do, but I though I could break the monotony of the countless times I have served it sugo style. I could, of course, do a bolognese.”

“Forget it, I prefer it with tomato.”

saladDid I remember to buy my origano style spice for the spaghetti? Of course, I always have a jar in the cupboard. And then there is the question of a salad to go with it. At last the normal salad heads are available in the super market. It does not look perfect, but I only need the nice leaves from the center. Above all I did not have to shoot it and kill it and no-one had to assinate it for the supermarket shelves. It grows in earth, a natural process, unless it is one of those special cultures that never seens earth or sunlight and grows in a tent under special lights. This was a natural salad and no green leaves were hurt during taking the photo, although I had to cut away the outside leaves as they were not so appetising. But it was a harmless operation and not once did the salad complain, scream or collapse. I revived it in running clean water and seperated the bad from the good. How often have I done this on countless occasions, but practice makes perfect.

In the meanwhile Mr. Swiss had gone hunting for bread as supplies were low due to the fact that we forget today was a holiday. He returned with a fresh bread, bought in a neighbouring village where the shops were open due to the fact that in that section of Switzerland, just over our cantonal border, they were mainly Swiss Reform church and not roman catholic. Yes, we live side by side and help each other if necessary. On the Swiss Reform church holidays our catholic Kanton would also standby to help, the problem being that the reform church holidays coincide with our catholic holidays with the difference that we have more.

saladWhen Mr. Swiss returned the salad was ready, and waiting to be mixed in the bowl with the sauce I had prepared. I had made this sauce countless times, so often that I could do it blindfolded if necessary, although it could become a messy business.  As I was born and brought up as an ignorent english person, thinking that salad sauce came from a bottle marked Heinz 57 Varieties, Mr. Swiss had to show me how to prepare a salad sauce all on my own 48 years ago. He was a good teacher and I even now develop my own varieties of sauce, although he still prefers it prepared with fruit vineagar and sunflower oil, whereas I have gained an appetite for white wine vineager and olive oil: tastes vary and add to variety.

In the meanwhile the spaghetti sauce that I had cooked countless times (did I mention that before) was ready and the spaghetti was cooked to the Italian style al dente – that means if you bite through a spaghetto (singular of spaghetti) with your teeth it will form two pieces with no resistance.

It was a nice friendly warm day and so it was served on the porch, what could be better.

I hope I am not boring you with this report, but these daily prompts are countless, and I have written many in my blogging career.

Daily Prompt: Countless, again and again