Fridge ratatouille pasta with a little big Rambo update

Folk have been asking about Rambo. Mid next month, it'll be two years since we took the leap and decided to try and integrate him. Now he is a real home boy, who is quite good friends with his feline brother. His sister, not so much, but then, she's fickle anyway!

He doesn't stray beyond the property and is indoors more than out.

This is his usual morning spot: quality time with The Cats' Mother and Father. And, I might add, I often need a crowbar to dislodge him.

And he takes to bed, sometimes long before we do, which means, at least, I don't trip over him. He used to position himself in the best trip-up-spot in the middle of the kitchen floor while I was cooking. Now that he wanders off and has other spots of the moment must mean he's settled and, best of all, secure.

Speaking of the kitchen -

Inspired partly by a conversation @riverflows on this post and what was in the fridge needing to be used, last night's pasta was an almost ratatouille.

I say almost because there was very little brinjal and an overload of bell peppers, and instead of tomatoes (fresh or canned), I used what was left in a jar of passata. We have only one jar left after this year's tomato diaries. We've used a few (also for pizza) and it's sold well at the market. So, be warned, the 2023 Tomato Diaries will be long and interesting boring: I've decided to double up on last year's quantity.

I'm so loving that the garden's beginning to produce for us again.

Last night's salad's had more garden loot than for a while (strawberries and basil) but not as much as is coming: the lettuce is ready for eating. Yes, I shall be bragging about my garden loot. Unapologetically.

Back to the pasta, itself: I am still getting weekly duck egg deliveries and they do make the best pasta.

That was finished off with a side of parmesan style 18 month mature and delicious Gouda.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script

If this post might seem familiar, it's because I'm doing two things:

• re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
• and "re-capturing" nearly two years' worth of posts.

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Original artwork: @artywink

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