Friday 21st October 2011
There was a bit of yesterday’s spaghetti bolognese left over which wouldn’t have made a decent sized lasagne for 5 so I had to come up with something meaty enough for Dad but also filling.
Thursdays are busy days. Zephy has two after school clubs that he has to be ferried to & from which means we get back with enough time for bath, dinner, books & then bed. Dinner, either has to be made in advance or made in the same time that it takes an 8 year old boy to have a bath. In other words, quick.
I cooked the dessert rice for about 10 minutes. Just until it was al dente then combined it with the leftover spaghetti sauce. Then left for work.
When I popped back just before lunch I put the halved aubergines in the oven with a bit of salt & pepper and a dribble of olive oil for 20 minutes. Turned off the oven & went back to work.
Thankfully I get another chance to go home again before I run to pick my son, Zephy, after school. At which point I hollowed out the aubergines, finely chopped the contents & added it to the spaghetti & rice mixture. I then filled the empty aubergines with the mixture.
My Dad loves white sauce & so I had promised that there would be a white sauce. What I didn’t let on, is that it would be dairy-free. I grated some cheddar cheese over everybody else’s, except mine, to make up for the lack of taste.
Fingers crossed no-one wouldn’t notice.
Anyway we arrive back late from football practice so I threw the baking tray in the oven & started the bath.
25 minutes later we all sat down for dinner & nobody was none the wiser…I don’t think.