Dear Smurf Kitchen,
It’s okay; I don’t blame you. It wasn’t your fault. How could you know that some doofus in the area would call a plumber at mid-day, without Body Corporate approval, and that said plumber would turn off the water for the entire complex? How could you know that you’d be one of the 50-plus units suddenly stripped of the ability to make coffee, cook dinner, wash hands, shower, or use the toilet?
Sure, it would’ve been nice if you’d let us know, through psychic brainwaves, that our plans for risotto-making, water-drinking, and general, you know, living were off the table. If we’d known that the plumber would leave at 5:30pm without turning the water back on, that ActewAGL would refuse to do so for fear of being sued (but would ask my housemate, on the phone with them, to find the water main and do it herself… erm, we don’t really want to be sued either, thanks all the same), that I would get cornered in the stairwell by our across-the-landing neighbour, Mr.StinkyNeverWashes*, while he talked about the situation and all I could think was breathe through my mouth, breathe through my mouth… well, we might’ve made other plans for the night.
I do understand, though, Smurf Kitchen of mine, that you aren’t entirely sentient and probably don’t know how to telepathically warn me of such things. But maybe you could work on that? Still, thanks for returning water to us at around 8pm. And thanks for having allowed me to cook delicious mushroom pasta in the morning, as I was then able to eat it for a no-cook dinner.
*Seriously. He doesn’t even have a washing machine. The smell drifts into the stairwell area even if he’s only left the door open a few minutes. In truth, I prefer the cigarette smell.
Tamari and Sesame Mushroom Pasta for One
- 2 tsp sesame oil
- 1 clove garlic, finely chopped
- 200g mushrooms, sliced (I used mushrooms from the farmers markets, and they were fantastic. Buckets better tasting than supermarket mushies.)
- couple of good shakes of smoked paprika
- 2 tsp tamari
- 2 tsp rice wine vinegar
- the amount of pasta you’d normally serve yourself. Cooked, that is. No one likes an entire bowl of crunchy pasta, although I used to eat strands of uncooked spaghetti as a kid. Oh, and by the by, I used wholegrain spiral pasta, because I adore wholegrain pasta.
- Heat the sesame oil in a frying pan over medium heat, then throw in the garlic and let it sizzle for a few seconds. Tip in the mushrooms with the smoked paprika and let the mushrooms cook down a bit, maybe 1-2 minutes, until they start releasing their liquid.
- Add the tamari and rice wine vinegar, sizzle away until it’s cooked to your liking, then add the cooked, drained pasta and stir around. Eat hot, if that’s your thing, or cold, if you’ve made it in advance and later find yourself in a building bereft of water.
- See, it’s hardly much of a recipe, is it? It is awesomeness though. If you want to be fancypants, though, I’d recommend throwing in some chopped spring onions, fresh coriander, ginger, sesame seeds (ooh, sesame seeds!), and/or tofu. Brilliant.