the passionate ailurophile

Yeah, but I keep putting it off.  No particular reason for it.  I’m just lazy.  Probably, by the time I get it done, christmas cards will have long been sent, the Red Sox will have reported for spring training…yeah, that long!

Now I realize I really have to make the time to go and do it.  Case in point…the picture to the left here.  The bottles of Worcestershire sauce and balsamic vinegar look VERY similar.

I was putting stuph together for slow-cooker spaghetti meat sauce.  The one I make is based on the recipe in Mable Hoffman’s Crockery Cookery, but I often add other stuph to it.  For instance, I had half a green bell pepper left over from another recipe, so I chopped that up and threw it into the Crock-Pot.

I also like to put a splash of balsamic vinegar into the sauce.  I opened the fridge to look for it, and saw the neck of the bottle sticking up in the door.  Without looking at the label, I splashed some of the contents into the sauce, and put the bottle back into the door of the fridge.

Later on, while the sauce was cooking away, I was looking for something else in the fridge, and was horrified to find the bottle of balsamic vinegar behind something else on one of the shelves.  I thought it was in the door!  So, what the HELL did I put into that sauce, if it wasn’t the balsamic vinegar?  I pulled the bottle out, and it turned out to be the Worcestershire sauce!

Fortunately, this turned out to be a happy accident, because the sauce turned out really well.  One of the ingredients in Worcestershire sauce is anchovies, which are really good for boosting other flavors.  When used this way, they have no fishy taste.

So next time, I might just add Worcestershire sauce to my spaghetti sauce on purpose.  But still, I should get new glasses before I do something that makes our food gross!