Spaghetti for supper

I went through a period where I called the evening meal "dinner" and yes it can still have that tag if we are "going out to dinner".  But for the most part I have returned to the lessons of my youth and we have "Supper".  Suppers this week have been tasty and varied; a chicken stir fry cooked by me and meat loaf and potato scallop done by the man of the house.

Now the man of the house fancies himself quite the cook - don't worry Graydon Shaw or Bruce Vail - you do not have to relinquish your wooden spoons just yet. However oven baked pork chops, Swedish mashed potatoes, roast chicken  -  in fact most the comfort foods are produced by himself in speedy and tasty fashion.  However there is something about his red sauces and chilli's that does not meet with my approval.

Today was a lazy day and the man of the house was having a wee rest on the couch. I quietly invaded the kitchen, who ever thought I would see the day when I had to arm wrestle to make the meal!  I had some frozen Italian sausages on to sizzle before he knew he had been invaded.  I chopped peppers, celery and onion - he peeled garlic. I did the two turns around the pan with oil and in went the chopped veggies,  I added a tablespoon each of dried basil and oregano - not nearly as good as fresh but make sure you get it in the oil to release the flavour. a pinch or two of crushed red peppers and I was really to add the cut up sausage. The man pureed a can of whole tomatoes, we were out of diced.  I gave it a stir, set on the spatter lid and left the sauce to ... well sauce.  Later I threw in the heel of a Parmesan cheese rind and a tablespoon of sugar.

Several hours later I cooked the spaghetti and the man made garlic cheese bread.  All pronounced the sauce delicious, the garlic cheese bread was also very good. And yes that heel of Parmesan did add more flavour, the sugar is to cut the acidity.

Why do I not make supper more often? No one asked me?