Suppah Time

The Birthday Children get to pick what they want for dinner on their birthday. It only seems fair really; that way the Anti-Mushroom Child doesn't end up with Fungus Amungus a la chantorelle or something. So last weekend it was steak and salad, with just one instant of trouble when The Friend clapped its hand to its mouth and blurted "oops! It's Lent!" This weekend it's going to be Dad Pasta.

We used to make a pretty big deal out of cooking dinner every night. There is something deeply satisfying in taking a mixed group of ingredients from raw form to finished product, and we loved every step. We wrangled (nicely) over who got to have the fun of Wielding The Knives. We asked for and received appreciation from each other as various stages were achieved ("oooh, look how nicely that scallop is caramelizing!" yes, it was fascinating being us!) and once the food was actually served it was assumed that voluble reaction would be made - preferably positive.

I was usually the chef since I worked from home and didn't have to wrestle with the various commutes Kirk had, but when we were living in California he had much more time in the evenings and he began experimenting with some recipes of his own. His tilapia was a favorite, for example, and he had a potato/pasta dish that was delicious. I left those to him, and unlike me he never bothered to write down his inspirations so this Sunday I'm going to be working off of memory.

Dad Pasta:

Fetuccini - enough to serve five (one or two of whom are Male and voracious)
fresh spinach - about... maybe 2 cups raw?
sun-dried tomatoes - in oil, to taste (what? I go by how it looks! Put 'em in until there are enough)
Kalamata olives - not so many as tomatoes but enough so you get one with each bite (there, was that more specific?)
feta cheese - a handful. Or so.
olive oil

Cook the pasta, toss with remaining ingredients. Serve with flair.