Yes! I can cook... here's the proof

Rested and recuperated from the previous week's unsolicited throat infection that plagued my tastebuds of unscrupulous deprivation from the tasting of food, I gladly announce that I am back into form. Hallelujah! My throat, mouth, tongue and everything within the vicinity of the bottom half of my face that aides in the munching, tasting and digesting of food has now been healed. To celebrate my return, I cooked. Yes, I can cook! Well, I believe I can; solely judging by my families and friends, who have managed to sustain every dish that's been put in front of them, and the absence of anyone regurgitating my dishes also reassures my confidence of being able to cook.. If they regurgitate, then I will stop. Perhaps

I am very much a 'see and do person', or if I hear something that I like, my brain goes Bing! "I'm going to do that". During the week I had one of those 'Bing' moments, during a not-so heated (as apathy is my middle name) debate between me and my boss on the topic of; who was able to eat beyond human moderation. Gluttony is a sin in which I am everso guilty of and it was everso apparent when i spent the majority of my weekend stuffing my self silly with meat, meat, meat...

Sausage? yes please...

Hamburger? yes....

Lambchops? oh yes...

Steak?...mmm yes please

mushroom? ....oh vegetable, who cares...yes please?

"Anyone for seconds?"....Yes me! Gotta love barbeques!

After my ramblings, she counteracted with her list, which was quite impressive, however after her many '...and then I ate..', it was the moment when she said, ...and then I ate Spaghetti Bolognese..' BING! That was it, whilst still listening (because I am capable to do two things at once) my brain noted, 'hmm…I think I'll cook some pasta tonight.' So I did.

Enough to serve any army, this was a very rich pasta, using rigatoni shells stirred through a Bolognese sauce of minced beef, mushrooms, olives and Sopressa salami. It was quite nice, though not my best, as I may have put one too many olives which left a bitter after taste. And I believe it was even noted by my little sister - my guinea pig who is subjected to test many of my dishes - pointed out quite blankly "...um, I think I like your other pasta dishes better, you know your creamier ones..(referring to my Carbonara and Creamy Chicken & Mushroom pastas)." Nonetheless, she finished her plate.

Spicy salt n' pepper octopus with green beans

The second dish I made was on a Thursday night, after a dismal defeat of our volleyball match. I managed to conjure a variation of the classic Salt and Pepper Squid, but instead of using squid I used baby octopus. Because you know, they're pretty much cousins; they are both white and squidgy, have tentacles and come from the sea. Same difference…Right? I dusted them with salt, pepper and rice flour and then in batches shallowed fried them in vegetable oil. Then using 2 tbsp of the same oil, in a new wok I chucked in a heap (handful - a heap sounds like too much) of chillies and garlic and then threw in the squid and cooked that through a minute or so until the squid was covered in the chilli and garlic.