, who will be very understanding when she gets into work this morning and sees that saying "ground beef" and "spaghetti" in combination to me has prompted a 400+ word essay touching on the basics of on my personal theory of what goes into a good red sauce (the various types of meats or lack thereof), how and why why I learned to cook the way I do based on my mother and maternal grandmother's food and personal histories and theories of economizing, food history back into the Roman Empire, and food science. Which I don't go into depth on, because it's early and also it's work email, but still.
Also she has prompted my meal planning for a bastardized primavera sauce for later this week, which is an entirely different
type of pasta sauce. Though it does have mushrooms in it, and parmesan, which will contribute nicely to the umami. (I really can't stop myself.)
(Also it might be time to try another run at that delicious fresh fava bean and parmesan salad
, even though fresh fava beans are a gigantic pain to peel. But it was SO GOOD. I just need to remember to get a loaf of good sourdough or French bread to toast first to soak up the sauce.)
Also she will forgive me for not ending a nested parenthetical properly.
Though she will laugh at me. Probably a lot. (I will deserve it.)
But the nice thing about pasta sauce is that I can cook it gluten-free and she can still come over and eat it ANY TIME. We can have a GF pot and a gluten pot of pasta. Which she knows. This is the joy of pasta. The pots wash and the gluten comes off. It's not like flour, which gets in the nooks and crannies of the KitchenAid and stays EVERYWHERE.
Though I do have a nifty recipe for GF peanut butter cookies from Smitten Kitchen
if we ever want to get together and bake something. I could use a hand mixer or a wooden spoon instead of the KitchenAid. Also you do the GF stuff first, before you get the flour in the air, so that you don't cross-contaminate.