Can you only cook 4 dishes? Do you eat spag bol twice a week?

Queenie

csarina wrote: »

Queenie.............long years ago when my youngest daughter was having cookery lessons at school, I took them to task for sending a list if ingredients for something that included tinned things......(she is now 39) so this has been going on for ages.....

I know! It's :wall: time!!!!

I suppose I was very, very fortunate - my own mother was born in 1921 and was the most funtastic cook and could conjure up something out of nothing most days of the week!! Funnily enough, she didn't learn from her own mother (she was one of those "if you don't eat your dinner, you get it again for breakfast" kind of women ). My mother learned from my father's mum (born circa 1880's) who was a most brilliant cook!!

My H.E. lessons were traditional - make from scratch, learn the principles of cookery stuff.

Now, I *will* confess (hold the MSE front page!!!) that I do sometimes have spag bol twice in a week!! Eek-shock-horror!!! :eek:

The trick is ... to make it LOOK like something else In other words, I have made a huge pot of bolognaise sauce one night for spag bol; added chilli powder, cumin and beans another time to dress it up as chilli con carne (which small amounts can also be used up in enchillada's) ... and then used any of the leftovers to disguise it yet again into Calzones. Hey, to *me* this is cost effective home economics!!!

The saving grace being the modern day luxury we all take for granted of having a freezer - thus, even though my bolognaise sauce may well make between 2-4 meals, the artistry comes in eeking them out into other meals throughout the month and not two to four days running That's *real* home economy, which, if my Grandmother were around to witness, would be applauding all the way - and not a Lloyd Grossman's in sight :rotfl: