This is the same technique as making Mexican sopa seca de fideos and Catalan fideua. I love both those dishes!
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Thanks! Good to learn about these new-to-me delicacies.
In retrospect it seems like a logical step in technique. And I admit that I broke the spaghetti noodles in half to fit in my pan.
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Another grill night. Blsl chicken thighs, asparagus with sauce gribiche, caesar salad.
A G&T so I could use my citrus squeezer gadget and a Gibson.
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Had some kale that needed using, so a Minestrone it was. Toasted the tail ends of some homemade stirato and sourdough to mop things up.
Tomatoes (canned last season) and greens from the garden.
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That is a good one. I really like their bubbly as well.
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I could very contentedly eat at your house indefinitely.
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I like his hack - turns out well.
Adorable terminology
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If you want to save labor, you could do the liquid step in the Instant Pot or a pressure cooker.
I got mine at Sam’s Club and have been babying it with a grow light. It drops a lot of leaves but has been sprouting new ones to keep up 
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I’ll have that, please. Yum 
Last night I made myself a California roll bowl as I had an overripe avocado to use. It was just OK - DH made the sushi rice and it came out berry sticky and unbalanced (to me). I was also a few cocktails in so couldn’t really complain. No pic.
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Right? When I combined them in the pot before plating, I thought “how nice that it’s symmetrical!”
And it was pure happenstance, as I didn’t want Brussels sprouts, broccoli, green beans or asparagus as my green veg last night (what was in my fridge) and pulled out the rest of the bag of baby peas from the freezer to cook. The couscous was left over from an earlier meal and I just dumped it into the hot water with the peas to heat up before draining and seasoning.
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I love that a drink is made so a new gadget can be used. But of course!
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That’s a good suggestion. I do use my pressure cooker a lot, but in this case the timing works without it.
I first set the stock+sauce on to simmer on a back burner. By the time I finished frying the garlic etc. and toasting the dry pasta, the stock+sauce was simmering very nicely. So the timing worked out.
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Oh that soup looks wonderful! And with homegrown produce, no less. I’ve got extra (Costco tub) spinach to use up. Thanks for the idea.
It was good, but also made me want to make a more spring-like version. I’ve a few good recipes for something a bit lighter, and have put them on my list to make soon.
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