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Sunday, February 11, 2007

one of many reasons why I totally married the right man

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My husband is so cute. Like really, honestly, one of the most adorable men I have ever met. One night a week, I have a three-hour night class, leaving hubs to fend for himself....sometimes I'll stick something in the crockpot, but more often than not, he has to come up with something on his own.

When hubs was first left to his own nutritional devices (like seven years ago), he lived primarily on Lipton Sidekicks, dining on such delicacies as instant risotto, scalloped potatoes, or the perennial favourite, teriyaki noodles. It was in this state that I found him....a connoisseur of sodium, preservatives and articifical flavouring.

In the last six years, hubs has discovered the joys of virtually any cuisine (he's way less picky than I am) and has actually started to cook a bit. And spaghetti is his specialty.....usually he fills it with ground beef, lotsa garlic and all kinds of other yummy things.

Due to my newfound aversion to grocery-store meat, meat has been in scarce hubs decided to make himself a big pile of veggie spaghetti for dinner, while I was away trying to get smarter.

Not only did he make AWESOME spaghetti, he actually took pictures and documented it for me. How darn cute is that. Hubs is a far better photographer than I am....if you like haunting amazing places, you can check out some of his stuff on flickr. He typed out his recipe and everything....and he actually one-upped me on the photos - I usually just crank the ISO to 1000 so I don't need to drag the tripod into the kitchen.....he actually the tripod all set up too! Granted, that tripod has been in some pretty sketch places.....but really.....he's so cute. What a guy.

Hubby's Vegetarian Spaghetti

- 3 celery stalks, diced
- 2-3 cups chopped mushrooms
- 2 cups diced peppers (red or green)
- 2 cups diced red onion
- 1-2 cups diced cherry tomatoes
- 1 finely chopped hot pepper
- 5 cloves of garlic
- 3-5 basil leaves, finely chopped
- Montreal Steak Spice
- extra vigin olive oil
- 3 cups your favourite tomato sauce
- 1 pound spaghetti

1. Cook spaghetti according to package directions. Using a deep frying fan, pour enough olive oil to spread out and barely cover the bottom.
2. Shake in a healthy amount of Montreal Steak Spice.
3. Press the garlic into the pan and stir on medium heat.
4. Add red onion and continue stirring.
Red onion, garlic and evoo
5. Add the various chopped vegetables gradually over several minutes. As a rule of thumb, begin with the firmer/crunchier
veggies (celery, peppers) and leave the softer ones (mushrooms, tomatoes) for last.
6. While stirring, season to taste... I added a few shakes of dill weed and thyme.
7. Add pasta sauce and simmer until your pasta is ready.

Veggie spaghetti, prepared by hubs

:) Thanks for reading! Stay tuned for steak and potato madness!


Anonymous said...

That is super-cute of hubs. Imitation is the sincerest form of flattery, no? :) I love instruction #5 - my hubs wouldn't even know this. You gots yourself a good one there :)

Anonymous said...

Definitely a cute hubby!

Speaking of imitation, you've inspired hubs and I to start cooking some more labour intensive meals on Friday nights, documenting these adventures in picture form and putting together a recipe scrapbook of all our creations! So there ya go :)

-first_2b_aBride from WB

BubblyBunny said...

Hi, I really like your blog, so I've added you on mine!!

Also, I was inspired by your hubby's effort in cooking (it looked very good), so I made ourselves some yummy pasta for our lunches this week! *grin*


Scott at Real Epicurean said...

I wonder if my wife would say similar about me?

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