It was the man's turn in the kitchen for dinner. One of them regular evenings when he could get off work at 5pm. He wanted to grill the two pieces of flat fish in the freezer. He had bought them earlier from Tekka Market because they looked fresh and nice. I didn't think they were of that great quality, but since we weren't feeding guests, they would do.
I was tasked to buy vegetables. Pounced on a pack of young Brussels sprouts in the supermarket. I love those and it's so fuss-free to grill them at home. Of course they went into the oven to be caramelized. Simply toss the sprouts in salt, pepper, olive oil and balsamic vinegar. Caramelized sprouts go so well with everything.
Carbs were needed. I was hungry. The stomach hadn't adjusted to light dinners yet. It has been strangely craving for light meals in the day, and heavier flavors in the night. Since I've no fondness for tomato sauces or cream or even white wine gravy, a staple pasta at home is wholewheat spaghetti done alio e olio with anchovies, a ton of garlic and chillies. Mmmm. Of course the down side is bringing out the skillet to give a final toss. It's worth it though, and it's really not that difficult to sort out. The pasta ends up piquant and ridiculously tasty.