Living in the city equates to constant noise, and that includes all manner of sirens. So when I was driving along the other day and a police car siren started up, I just moved out of the way, expecting the car to go flying past. But no, it seemed like I was being pulled over.
The officer hopped out of his car and asked me for a random breath test. “Sure,” I said and complied with his instructions. He read the test and sent me on my way. It wasn’t until later that I realised that he must have thought I was over the alcohol limit, drunk and totally smashed because I recalled that I’d been dancing while driving in an effort to entertain the small people in the back seat. He probably thought “look at the mad dancing person, flailing about while driving, must be intoxicated.” No, just a parent.
It’s probably just a coincidence, but since that day, No4 has become a persistent back seat driver. I do remember that the others all went through this stage, but she is more vocal than I expected.
“Stay between the lines, mummy”
“It’s a red light, you have to stop.” “I am stopped.” “Don’t crash.”
“Park over there. And don’t smash that other car.” “Dad is a more fun driver than you.”
Bismarck might be a ‘more fun’ driver than boring old mum – who, by the way, has never crashed while No4 is in the car. So I’m not sure where that idea came from!
But Bismarck hates mushrooms. It’s about the only thing we disagree on, and I have to wait until he’s away for work before I can eat them.
As part of the Our Growing Edge link party, we have a picnic theme for this month (hosted by Maddie from Supper Lovin’, and coincidentally we went camping over the long weekend, so I’ve made this pasta in two versions. The first version we ate at home a couple of days before going camping, and then I froze the leftovers to take camping. This works as a dual purpose, creating a big cold block of ice for the esky to keep the other food cold, as well as being part of a picnic lunch around the campfire.
Back to the dinner version of the pasta. My version of mushroom pasta makes the mushroom the stars of the recipe, with a creamy sauce to pull it together. The peas give a fresh punch to the whole dish, and stops it being too rich and bland.
- 5 portobello mushrooms
- 150g button mushrooms
- 150g swiss brown mushrooms
- 2 stalks spring onions
- handful of rocket
- 500g peas
- 300ml cream
- 750g pasta
- homemade chilli salt
5.30pm – Rinse all the mushrooms and slice them into medium sized slices. Place a lump of butter in a fry pan on a medium heat and add the mushrooms. They will soften and release quite a bit of water. Chop the spring onion and add it, as well as some rocket (it will add a peppery tang). Let the mushrooms cook down and keep cooking until the water has evaporated. Add the cream, a teaspoon of homemade chili salt, some cracked pepper and the frozen peas.
In a separate pot, cook the pasta. In the fry-pan, the cream will have thickened a bit in the sauce, but not too much as you want it to be able to pour over the pasta a bit. The peas should be warm but still bright green.
6.15pm – Once the pasta is cooked, drain it and place on plates. Put the mushroom mix over the top, and mix gently through each other.
For the idea on how we used the leftover pasta mix look here…