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Today was a hard day. It isn’t worth getting into now. It will work itself out over time, but for the purpose of this entry, let us just say I had considerable motivation to have a nice dinner. There was also a very strong motivation to just order something, and have it delivered, but I knew it would be more restful to make something myself. I didn’t think to take pictures until I was mostly done, so you get to see more of the end product than the process.
A month or so back, Brianne sent me a link from the New York Times for a video by Mark Bittman that showed him cooking what looked to be a wonderful anchovy, tomato, garlic pasta. The comment was made: “This recipe with garlic, olive oil and anchovies (do I even like anchovies??) actually seems really yummy.” My memory of anchovies was the same kind he describes in the video, those cans that had the somewhat fun looking, but never the less boring little keys that you used to open them. My dad used to get them all the time and would eat them raw. Not exactly appetizing to my 8 year-old mind. Yet events conspired to change this opinion.
Yesterday at work, I saw that one of my coworkers had brought in a bucket of (not anchovies) Roma tomatoes. I picked up a few of them thinking I would make something with them. Then at the grocery store on the way home, I saw oil-packed anchovies. “Hmm”, I said, “I could make that recipe.” So I bought them, and I did. I hope you enjoy the chronicle below.
Lots.
So much in fact that I haven’t been writing about it. But I have a list and links to pictures. (The list is in no particular order.)
That touches the high points. Have fun with the clicky-clicky!