This recipe has quite a history for me, going back as it does to the days when my husband and I first met in an international student dorm in Vienna, Austria.
Unlike at U.S. universities, there was no cafeteria or meal plan available, so we all had to get our own meals. And as was the case for most of our dorm-mates, my husband had left home with non-existent cooking skills.
Add to that the fact that most of us were trying to get by on tight student budgets, and it’s easy to understand that we would do whatever we could to save money on food and still eat.
Suffice it to say that I saw some interesting and, shall we say, “creative” concoctions in that dorm kitchen during the time I lived there. Sometimes dinner consisted of a can of herring in tomato sauce served over pasta.
Unlike at U.S. universities, there was no cafeteria or meal plan available, so we all had to get our own meals. And as was the case for most of our dorm-mates, my husband had left home with non-existent cooking skills.
Add to that the fact that most of us were trying to get by on tight student budgets, and it’s easy to understand that we would do whatever we could to save money on food and still eat.
Suffice it to say that I saw some interesting and, shall we say, “creative” concoctions in that dorm kitchen during the time I lived there. Sometimes dinner consisted of a can of herring in tomato sauce served over pasta.
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