Maureen: So boys, this is from my new cookbook for the blog.
Nicholas (age 7): What’s a blog?
Maureen: Stop pretending you don’t know what a blog is. You know. Especially since I’ve had one since 2005 when we were training for the London Marathon together.
Nicholas: Oh yeah. You’re right!
Maureen: Back to the issue at hand. What did you think?
Nicholas: It’s good.
Maureen: I can’t believe no one said anything about a new cookbook.
Andrew (age 11): You have a new cookbook? Dad is going to kill you!
Maureen: There you go! That’s the sort of response I was expecting. Now, back to the risotto. What did you think? Did you like it better, the same or worse than the one I usually make? (Note: The one I “usually make” is from Giorgio Locatelli’s “Made in Italy,” which uses copious amounts of butter and cheese.)
Andrew: I prefer the other one, but I wouldn’t mind it you made it again.
Nicholas: I like it the same as the other one.
Maureen: I like that it uses baked courgettes, and that’s different. It’s not as buttery and creamy as the other one, but then again, it doesn’t use any butter, so it might be marginally more healthy.
Later the same night, after Maureen has returned from a meeting and Tim, her husband, has had a chance both to try the risotto and discover the presence of yet another new cookbook.
Maureen: What did you think of the risotto I left you?
Tim: Forget the risotto, let’s talk about your new cookbook.
Editor’s Note: Thereafter follows a long and painful discussion about the purchase of yet another cookbook, the numerous stacks of cookbooks downstairs that have yet to be shelved, whether writing for the blog was “work” and if said purchase of the cookbook would allow Tim to get another new bike. I told him that if he could find a bike for £8, which is this cookbook’s current price on Amazon, he could get himself two new bikes.
Maureen: OK. We’re done talking about that now. Back to the risotto. What did you think?
Tim: It seemed to have a lot more garlic than a usual risotto.
Maureen: That’s because you roast some with the courgettes and then add them in to the risotto. I liked that the courgettes bulked up the risotto. I was worried because I used half the rice I usually do for risotto, and I thought it wouldn’t serve us all for dinner, but once I added in the courgettes, there was plenty.
Maureen: Would you like me to make it again?
Tim: Sure, if it doesn’t involve you buying another cookbook.