Having found Jack's recipe for Pasta All Genovese tonight, and being in need of inspiration for supper today, it was a happy coincidence that I could pull together most of the ingredients for it!
I used home grown freshly picked green beans [free], home grown cooked-yesterday new potatoes [free], value spaghetti, a clove of garlic, a couple of ounces of very strong cheddar cheese and 2 teaspoons of mint sauce. I didn't have the basil and fresh mint that Jack's recipe calls for, so I improvised a little, and mixed the mint sauce with the crushed garlic, and loosened it off with some of the water from the pasta before stirring it through the cooked spaghetti/beans/potatoes and topping each bowl with a sprinkle of cheese. Minimal cost, maximum taste and the fussiest of the three I fed it to declared it "rather good" [YFG]. Thanks, Jack!
The FH's gout is still very sore and he is resting in bed. I am keeping him dosed up on the codeine and the paracetamol, with topical applications of soothing menthol cream to the affected area. I am also making him walk, with his crutches, through to the back bedroom and back at least every 90 minutes so that it doesn't stiffen up too much. He has totally lost his appetite though, which yesterday I put down to the heat. Today it has been much fresher here, but he has probably eaten even less. We are making sure to keep him hydrated though.
Feeling very fed up of bought carrots going rotten too quickly, I have a new idea, which I have used these past three weeks and thought it was time I shared! On purchase, I peel and chop the bag of carrots, usually about a kilogram, and store them in water in a lidded plastic container in the fridge. They keep beautifully and the up side of this is that they are ready to cook each day as soon as I want them.