It’s been so long… I should be making a far more concerted effort to blogging regularly and it’s not been easy trying to get the motivation to write down recipes, at the very least!
My favourite recipes really need to be hanging out, here, where it’s most convenient for me to refer to all the recipes that I turn to, again and again. Over the last couple of years I’ve been making sure to have “hard copies” of all my favourite recipes saved, on my ipad, so that if I am ever faced with the prospect of no longer having this blog, at least I will still have access to all the recipes that I cook the most often. [Side thought: I wonder I should toy with the idea of publishing them in a small personal cookbook like I did for the family sticky rice cookbook I made last(?) Christmas…?]
It’s been a really challenging few months. TheHubbs™ has been dealing with a still (very) unknown recurring health issue that’s been plaguing him since the end of September, and me doing Round #3 of infusions.
The third round of Rituxan/Rituximab infusions (started October 12th, finished the 26th) have left me in the familiar state of: So much tired, so not hungry, so not motivated to cook, so exhausted, and dealing with unpredictable bouts of random nausea & barfiness.
So I pushed myself this afternoon to shut down SALLY and just try to be a normal human being for a couple of hours today. The hard won effort became a surprisingly decent result: an easy dinner that I would be more than happy to recreate again, after tonight.
Winter is never an ideal season for me to go out and about, mainly due to the cold temperatures aggravating my breathing & lungs, plus cold & flu season wreaking havoc in public places where I am more likely to catch a bug of my very own, but right now I’m still under TheHubbs’™ imposed post-infusion lockdown until the end of November.
Grocery shopping under these circumstances is not easy for me, and The Hubbs™ would ordinarily be doing them himself; either after work or sometimes he’d brave the grocery mobs on the weekend, but this Unknown Health Issue (a.k.a. “U.H.I.” from this point forward) has absolutely clobbered his energy levels.
U.H.I. has also become a serious quality of life issue which is affecting coping mechanisms, and inadvertently affecting me, too. It’s especially frightening being unable to adequately help care for your own caregiver if you’re physically incapable of functioning like a normal, healthy, human being to begin with.
So we’ve been trying to make do as best we can, but we can only do so much when I’m pretty useless in my current condition and we’ve had to learn to accept the offerings of help from MIL when TheHubbs™ needs extra hands with the chores I can’t complete on my own, getting a few groceries picked up, or whatever. It sucks so much.
So! That takes us back to the dinner I successfully made, tonight: Bacon & Brussel Sprout Spaghetti. Ya, Rly.
I realised that I needed to clear out as much space in the fridge that was being taken up by the previous weeks’ veggies before tomorrow’s grocery delivery from Spud. It’s amazing how much space an awkwardly shaped veggie can take up in the fridge! Noble Gardens gave us brussel sprouts on the stalk a few weeks ago, and it was so large & unwieldy that I had to chop it in half and share it with Mom & Dad!
Thank goodness my parents accepted the brussel sprouts offering because we honestly would not have been able to eat the entire stalk’s-worth of sprouts between only the two of us.
So without further ado, my first recipe posting in absolutely forever so I will have a place to track it back when needed. Super fast, super simple, and super tasty: Five ingredients (most of which I would consider pantry staples), turned into “one pot” meal!
As a side note: With American Thanksgiving coming up this week, I imagine this would make for a really great use of any turkey day leftovers, especially with some actual leftover turkey on the side!
1 onion, sliced
3-4 cloves garlic, sliced
4 slices bacon, sliced into lardons (matchsticks)
~500g brussel sprouts, halved then sliced into ribbons
1/2 pkg spaghetti
Olive oil, salt & pepper
Gouda & parmigiano reggiano, grated (optional additions I would highly recommend)
In a large pan big enough to accommodate everything at the end, heat the pan on medium heat and add the bacon to render down its fat and a bit of olive oil.
In a separate pot, boil water and cook your spaghetti.
Once your bacon has rendered its fat but still soft, add the onions and cook till fragrant and translucent.
Add the brussel sprouts and sliced garlic to the onions & bacon, season with salt & pepper. Stir fry everything until the sprouts are softened, making sure to evenly mix through the bacon and onions. Make sure to add a splash or two of water to help deglaze the bottom of the pan, cover and turn heat to low to finish cooking through.
Once noodles are cooked, drain noodles, reserve a cup of pasta water, then add to the brussel sprouts & bacon.
Turn off heat, combine until noodles are evenly mixed with sprouts. Add cheese, if using, then cover the pan for a couple of minutes to let the cheese melt, then thoroughly mix through the melty cheese as best you can.