After a brief hiatus from the blog during which I did actually cook something, but so totally wrong I decided it doesn't count and shan't be remarked on in this forum, today I made Stephanie's Chicken Sausage and Linguine (p. 51). This dish was a delightful departure from our regular spaghetti and marinara dinner. As a plus, as a pasta dish with sauce added at the end of the preparation, it enabled me to re-purpose two extra servings of linguine into kid's dinners with regular pasta sauce.
The dish, amongst other delicious ingredients, included some red wine.
The only regret I have in making this meal today is that I had to take
my son to swim class afterwards, so I could not partake of the rest of
the bottle of wine while cooking and eating. However, I am now settled
down with a glass while I draft this post -- a lovely side effect of making this dinner.
The sausage/sauce had an upscale, adult taste, which I welcomed after face-planting (hands-and-knees-planting?) outside the Acme after buying ingredients, having engaged in a little horseplay with my son in the hopes of running off some of his energy. My knee is still throbbing, but the wine is helping! My husband had to go out to a second store to procure light cream because for some reason the Acme had zero cream on their shelves, light or otherwise. This is often the case and I suspect that when the Acme employees see my headed towards the dairy products they hide them all, for reasons known only to their own sick, twisted hearts.
The preparation was
straightforward, although I still managed to use all four burners at
once (one was the sauce for the kids' dinner, so I guess it doesn't
count!). I think it would have been fabulous with garlic bread, but I was busy with my four burners so I didn't think of that until it was too late. Still, plain bread was fine for sopping the remaining sauce from our plates, and I think everyone was happy with the results of the meal.
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