So I am simmering now: onion powder (no onions in the house), garlic powder, salt, pepper, tomato sauce, rosemary, curry powder, tumeric, thyme, a dab of cider vinegar to cut the tomato sauce a bit, oh and just a hint of Old Bay. I read about the shepherd’s pie too late but I will do that next time.
I set the oven to 425 F for the potatoes which is baby golds, many of the above spices with olive oil to be roasted for about 25 minutes. This is my sister’s recipe - she specifically says to line the flat pan with wax paper so you can use the pan again.
I am thinking rigatta or spirolini for the pasta. I know that every single type of pasta is supposed to have its own sauce but I’m an American with no Italian in me. Also, if there is something wrong with the spice list - let me know. I would hate to combine spices that are antagonistic (it is already too late but I could use the info in later ‘random grabs of spices’)
Digression: GG came in for her (now) 5 times per hour scritching - half the time she has kitty-food breath so it is likely that I am part of her trudge to and from her food dish.
Digression2: I stole my avatar from BumbleCat who was a poster ages ago - I hope they are still around.