The best kind of Spaghetti Arms

13^th February 2011 – Sian’s Perfect Spaggy Bol

February is going to be slightly challenging I think. Having an amazing holiday has really put me behind… woe is me! Bali was amazing, many hundreds of good times were had.

So I kicked off February with Sian’s Perfect Spaggy Bol. No trouble finding or pronouncing any of the ingredients this time which is handy! Alex was coming over to have dinner with me and watch Loser (still the best show in the history of television).

Turned the music up crazy loud and probably drove my neighbours mad as I have only five Yves songs and was listening to them on repeat (while singing loudly in jibberish as I am TERRIBLE at knowing what songs are saying).

Note to self: your chopping skills really aren’t good enough for you to dance while chopping – disaster waiting to happen.

Note to Sian: My stirring skills are greatly improved by my dancing – you’d probably be impressed.

Everything seemed to go smoothly – I didn’t use red wine as I had no money left to buy any (probably due to the rest of the weekend’s alcohol consumption) so used a combo of red wine vinegar and balsamic vinegar instead.

Seemed to go OK. I got confused because I didn’t have my recipe and when Sian wrote a new one out, she forgot to put on the different heats so I didn’t know when I was on a high heat, low heat, simmering etc. Was v. confusing.

I didn’t know what to tie the herbs with and they fell apart so it ended up tasting very rosemary-y, but apart from that I thought it was delicious.

Al said it was nice but she didn’t know what it was meant to taste like, but Sian knows and she said it was yum so… SUCCESS!

Tips: I didn’t know what to tie the herbs together with, and they all fell apart. Purchase some string (not blue, learn from Bridget’s mistakes). Also, we like a high fibre non-wholemeal pasta – keeps everything working in order and tastes the same.

Music: Yves Klein Blue.