Dancing on My Table

Car-pooling

Ah. They’ve finally all gone. Every last one of them. Thank God. The pool is a mess. It’s sort of cloudy and full of leaves and bits of body that I’d rather wasn’t in there, like male sweat, fluff and testosterone – all floating unseen in that big expanse of water. Ugh. Even though the filter is working on ‘overload’, there’ll be no skinny-dipping for me tonight, just in case. Oh, so I’ve got a pool. Yeah. Instead of a car. Seriously. I don’t care about cars as long as they go when you stick in the key. But a pool I love. I can hear you say, ‘Yeah, but you can’t ride a pool to work’. Right. But, hey, haven’t you heard of car-pooling? Ha! Got you there. Actually, I work from home, so that doesn’t bother me. Oh, yawn, think I’ll leave this for awhile.

* *

Just eaten. Last night’s leftovers. Reheated, but in a china plate. A pasta bowl of course. NEVER reheat in plastic, you know that, don’t you? If you don’t, go online and find out about it. Knock back the exaggeration and hone in on the facts. It takes 10 seconds to transfer food from a plastic container to a china or glass one, then you can be sure you’re not going to be eating chemicals with the food you’ve just heated up.

Anyway, I’m just rid of 7 strapping young men flapping around in the pool like seals playing ‘getchya’ or ‘gotchaya’, depending how unlucky they were because skill doesn’t seem to come into it, and daughter having cooked herself some pasta and dressed it with generous spoonfuls of my gorgeously sweet tomato sauce I made this afternoon from our homegrown tomatoes, is now enjoying a glass of Riesling on the verandah with a friend before going out. Her laugh is infectious. The most glorious sound, starting mid-range, but then falling down in layers before building up again. Crescendo. Decrescendo. Her laugh starts at just the right point, for me, and fills the space, the air, with happiness.

The cold has settled in and we’re in for a long run of wintery days by the looks of it! One comfort is food – soups and homecooked meals fill the kitchen with gorgeous smells that’ll bring them running. Look for dishes based on seasonal vegetables, or inexpensive vegetables which one tends to pass over in favour of something more exotic (think cabbage – how many times do you walk past that and buy something three times the price because you think cabbage is boring).

Potatoes are an excellent ingredient to fill hungry tummies. They’re especially good for us when jacket-baked.

How do you get those gorgeously-crunchy potato skins on jacket-baked potatoes? Easy. Scrub the potatoes and while they’re still damp sprinkle them with salt. Move them to a dry part of the bench, turn them over and sprinkle the top side also with salt. Transfer to an oven preheated to 200°C / 400°F (fanbake) and bake for at least 1 1/2 hours, even longer – up to 2 hours. Immediately you remove the potatoes from the oven, split them in half with a sharp knife, otherwise the steam inside the potato will soften the skin. Either serve as they are, with butter, salt and pepper, or with sour cream, or top them with a homemade Bolognese or tomato sauce – such a great way to use up small amounts of leftover pasta sauce, and you don’t need any added fat!

Alternatively, scoop out the flesh and mash with a little hot milk and butter and pile it back into the potatoes, top with grated cheese and grill until sizzling. Or mix the potato flesh with any manner of ingredients before stuffing it back into the potato shell: chopped ham or bacon or roast chicken, chopped spring onions or snipped chives, canned beans or sweet corn, chopped onion and celery softened in a little olive oil, and so on and so forth. The recipe here is one my kids loved when they were growing up.

Jacket Potatoes with Bacon and Sweet Chilli Sauce

One of the great things about pasta dishes is their speed. They’re also nutritious and fill you up. I always keep canned beans in the pantry, and many types of pasta shapes, and with a bunch of rocket from the garden, a meal like this is easy on the budget, and on me – over and done in twenty minutes.

Rocket & Beans with Fusilli

A mug of homemade soup is an inexpensive nutritious after-school warm-up.

Make the soup, even a double batch, then when it is cool, line soup mugs with snap-lock bags and fill with soup. Seal and freeze, then remove mug. Then you have the perfect amount to thaw quickly in the microwave (or in a saucepan) to fill a mug. Potatoes help thicken the soup, and leeks are inexpensive at this time of year. You could use homemade chicken stock in this soup, and even swirl in a little leftover roast chicken at the end.

Chunky Leek and Potato Soup