This week’s main dish was not only tasty, but also easy on the pocketbook. We used Katie Lee’s recipe for spaghetti with canned clams: https://www.foodnetwork.com/recipes/katie-lee/spaghetti-with-canned-clams-9629262 and we found it to be pretty good, and definitely satisfying. Canned clams weighed in at $1.89 a can, so if you are looking for a quick, easy, economical pantry based dish, look no further. You’ll be happy as a clam!
Our salad kind of took on a life of its own, like one of those pick-your-own adventure stories that were very popular with kids at some point early in my career. I will give you the proper recipe for our strawberry spinach salad, but due to an unforeseen nut toasting mishap, our actual salad experienced some irregularities.
Strawberry Spinach Salad
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
Dash of pepper
1/2 cup slivered almonds
1 teaspoon sugar
6 ounces fresh baby spinach
1 pint fresh strawberries, sliced
Whisk the oil, sugar, vinegar, salt, and pepper until thick and emulsified. Place almonds in a nonstick pan over low heat. Sprinkle sugar on top, shaking or stirring until sugar just begins to melt. Remove from heat and continue stirring until almonds are crisp and coated in golden brown sugar.
Mix spinach, strawberries, almonds, and dressing.
I don’t know why I appointed Ben as the nut toasting Czar. It’s a lot of pressure, and alas, he buckled. I was busy with a sharp knife on the strawberries, fielding various questions about why I only ask Alexa for lame music, while Ben’s job was watching the nuts. In the spirit of full disclosure, we were not exactly using almonds. We had fancy mixed nuts left over from Christmas, and though they weren’t perfectly fresh, I vetted them, and they were still fine. Nothing rancid. (And yes, I realize that “nothing rancid” sets the bar pretty low.)
“Watch the sugar carefully,” I instructed Ben. “If it begins to look a little like yellow drops instead of white sand, tell me right away.”
Ben said, “Yes. Got it.”
I had two strawberries to go when I heard Ben say, “It’s very not good.”
I came as fast as I could, but nuts, I’ve learned from (literally) bitter experience, have three toasting stages: not done, not done, burned. I got them off the burner and out of the pan as fast as I could, but it was too late. I tasted several for confirmation that they were beyond redemption. Every bite was worse than the one before. I proclaimed them to be foul, and Ben made a huge deal out of them being awful. Then he took the plate of burned nuts into Phil in the living room.
When we called Phil to join us at the table, and he sauntered into the kitchen with an empty nut plate, we were surprised to learn that he had…Eaten. Them. All. Let’s be clear. They had a very specific and offensive odor and taste, and they were blackened (and not in the good way, like catfish).
Phil shrugged and said, “I have a higher tolerance for char than some people do.”
Indeed.
In Ben’s defense, I should have started him out on an easier job, like secretary of state or something, but if ever there was a cautionary tale, this is it. Tend your nuts, people. They’re not watching themselves! And if you see fit to eat an entire plate of burned nuts? Well, you are more to be pitied than scorned.
As Phil’s older sister, I confess that I enjoy the humorous accounts of his foibles almost as much as I enjoy reading about Ben’s preferences and antics! Such great writing.
Thanks for reading, Mary! (and for not being too upset when I expose your brother’s unique qualities!)
Of course if this were a strangers blog I would never find this as humorous as I do. But since I know the players, it gives me smiles and lots of laughs! I can picture Phil eating burnt nuts and know Ben’s tone of voice while burning the nuts! I have to say claims aren’t my fav but the salad looked so good. And I will be making that. It’s ģood to see that things are status quo at the Sprungers!
Ben would love to see you again sometime! He’s still as silly as ever, as you can see!