A Simple Delight

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This probably isn’t anything that special or worth writing about but I am going to write about it because this is my blog, after all. Ha ha!

Seriously, though, I just whipped up something that both my wife and I really liked but I’m not sure what I want to call it. Below is a list of names that popped into my head and I’m leaning towards Banagbanag but I am open to suggestions. So. If you have any ideas, leave a comment.

– John’s Pasta
– Fathers’ Pasta
– The Rader
– SpaghettiWurst
– Banagbanag
– Banny’s Treat

To give you a little idea of how this dish came about and how I came up with the name ideas, here’s what happened: My wife cooked some thin spaghetti and made dinner for herself and our son. I was busy doing something else so I didn’t join them. When I did go to eat, I saw the left over pasta (about a cup or cup and a half’s worth) and pursed my lips to the side of my face. My wife then challenged me to do something with it. So, my culinary mind kicked in and something new and something my wife wants me to make again was created. I doubt that I’m the very first person to throw these ingredients together – thin spaghetti, crushed garlic, extra virgin olive oil, and liverwurst – but, either way, we liked it and, if I had my own restaurant, it’d be making its way onto the menu.

John Rader was my grandfather. He’s been dead for many years and, sadly, I never met him but it’s from his side of the family that I get my German blood. With the liverwurst in my dish, that’s why I’m toying with the names John’s Pasta, The Rader, and SpaghettiWurst. However, and if I can put modesty aside, I got my talent for whipping up tasty eats from random ingredients in my cupboards and fridge from my dad. As a result of that and the German connection courtesy of my grandfather, I’ve come up with the name Fathers’ Pasta; inspiration from my father and my mother’s father. Lastly, there’s Banangbanag and Banny’s Treat. Banagbanag is my dad’s name; his middle name, I think and Banny is the nickname for that and what his cousins call him. In addition to being the spirit behind my ability to cook off the top of my head, my dad also loves liver and liverwurst. Because of health reasons, he enjoys it less than he used to but it was through him that I grew to love liverwurst and pâ·té de foie gras.

So, if you have any name suggestions, let me know. And, moreover if you try it (click here for the recipe), do let me know what you think.

Thanks for stopping by. Mabuting gana!

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