has a non-italian person ever successfully pronounced aglio e olio? idk, it still sounds like a magic spell in my head but the idea behind it is too tempting to let it stay just in your head. 🍝 .
sautéed garlic, olive oil, red chili flakes, spaghetti (but i had linguine), parmesan and just a fork and a knife. i also added mozzarella and broccoli which i love (can be swapped with wilted spinach and it still tastes yum).
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what do you think about aglio e olio? if you ever think about it. randomly. just while washing dishes etc. or when you get up at night at 3am and accidentally hear a door close and wish it was just the wind. 💨
strawberry banana bread is now officially my favourite way to have banana bread. 🍓
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did anyone of us expect to be cooking this much in life? i have always been so averse to the idea of me being in the kitchen that i’d wait for everyone at home to fall asleep if i wanted to make something.
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but one thing being around various food businesses over the last 2 years has taught me is how food is so much more than just how you cook it.
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it’s sometimes the one thing that is passed on from generations, sometimes it is an expression, or maybe even a life-long dream - the only thing you look for at every travel or it could be a recipe that you hold on to as if it contains your very being.
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a lot of those dreams, and plans and whatever landscape or setting you’d give to food earlier looks different now. you don’t get the hustle bustle of a group of people sitting beside you gossiping about work, and you don’t get the ugly painting that restaurant thought was a good idea to steal from the internet and use.
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but what you do get are... bananas. and strawberries. and spinach. and green onions. and it’s like an empty canvas all over again... urging you to use it.
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what do you do with it? make banana bread. be grateful for the canvas. for the colours, flavours and textures. for a second chance. and for being blessed with so much that whatever you make is good enough to share. ✨
