Thanks, Pam. I keep a flattened squidge of tomato paste in my freezer so I can lop a bit off when a recipe calls for one or two tablespoons. This will make it easier.
Though I did look right away in my crisper to see what kind of vegetable melange I could make. Carrots, celery--not the right mix. But it will happen!
Hi Mark. Thanks for your comment. I am amazed that you're able to put your hand on your chin and wait for the delicious recipe. Did you enjoy your humour about that. But also amazed that you've been able to get away with it!
Anyway, your comment has given a whole new idea about a post on learning to cook-- my family has lots of stories about this. So thanks!
Jule, thanks for your comment! I love it that you say reading the posts make you feel less alone and more connected.
I'm replying here as I got presented with the option of "leave a comment" and it felt less confusing than responding to your email. I hope that's okay.
I have five go-to recipes, a sixth if you count a prepared meal from the grocery store. And yes, the problem lies in thinking about something unique at 5 PM. Cooking for one takes practice and a strange kind of, not to be overly dramatic, courage. Thanks for the inspiration, Zoe!
I love this Zoe! I’ve always loved cooking the evening meal even when I worked full time and had the family to feed. I regard it as wind down time and especially love it Friday/Saturday when I pour a glass of wine to accompany my cooking. I eat fish and veggies so no meal is arduous. One of my faves is when I throw all the veggies I have in a big frypan with garlic and a splash of olive oil then add tomato puree and a bigger splash of wine, some olives and call it Veg Provencale!! 🤣
Pam, your comment is very funny. I love it! I do wonder what my white turnip would have made of your veggies Provencale, but you know, this is genuinely a dish I'm going to try. Just a point of clarification, you don't mean tomato paste, this is puree? Thanks on this!
Thanks, Pam. I keep a flattened squidge of tomato paste in my freezer so I can lop a bit off when a recipe calls for one or two tablespoons. This will make it easier.
Though I did look right away in my crisper to see what kind of vegetable melange I could make. Carrots, celery--not the right mix. But it will happen!
Hi Mark. Thanks for your comment. I am amazed that you're able to put your hand on your chin and wait for the delicious recipe. Did you enjoy your humour about that. But also amazed that you've been able to get away with it!
Anyway, your comment has given a whole new idea about a post on learning to cook-- my family has lots of stories about this. So thanks!
Jule, thanks for your comment! I love it that you say reading the posts make you feel less alone and more connected.
I'm replying here as I got presented with the option of "leave a comment" and it felt less confusing than responding to your email. I hope that's okay.
I have five go-to recipes, a sixth if you count a prepared meal from the grocery store. And yes, the problem lies in thinking about something unique at 5 PM. Cooking for one takes practice and a strange kind of, not to be overly dramatic, courage. Thanks for the inspiration, Zoe!
Leslie, thanks for your comment. I love what you say about courage. Yeah, it does! I appreciate you putting that out there.
And a prepared meal from the grocery store does count as long as I put vegetables with it!
I think it’s the same Zoe. Paste in Canada purée here in UK.
I love this Zoe! I’ve always loved cooking the evening meal even when I worked full time and had the family to feed. I regard it as wind down time and especially love it Friday/Saturday when I pour a glass of wine to accompany my cooking. I eat fish and veggies so no meal is arduous. One of my faves is when I throw all the veggies I have in a big frypan with garlic and a splash of olive oil then add tomato puree and a bigger splash of wine, some olives and call it Veg Provencale!! 🤣
Pam, your comment is very funny. I love it! I do wonder what my white turnip would have made of your veggies Provencale, but you know, this is genuinely a dish I'm going to try. Just a point of clarification, you don't mean tomato paste, this is puree? Thanks on this!