The winds whipped up against the wooden sailboat, cruising it along the dark shore. Cleopatra stood aft alongside her steersman while a young girl crouched in the bow looking for signs of rocks in the dark. They used no lamps so as not to give away their position to the residents of the shoreline.
Some would be considered friends of a sort, but too many would report them to one of their numerous enemies. The annoyance of having to engage in a skirmish during this particular mission wasn’t worth it, though the crew and her captain typically relished any fight.
As annoying as I know some people will find the headline, I can’t help it sometimes and it does have a certain ring to it.
Some of the mannerisms and interactions of my twins started sparking ideas about pirates fighting over a golden submarine (the twins shrieking at each other over the one plastic yellow submarine bath toy we have – yes, we should have bought two but didn’t). Naturally the two pirates are related, though probably not twins. They’ll love each other but fight tooth and nail for the right to have what the other is holding.
If it’s a comedy (or comedic – not sure yet) they will of course have their unconventional pets (a sheep and a lion – stuffed in reality, naturally).
Maybe I won’t write any story along this lines. I do like the ideas swirling around in my head though. It’s certainly amusing.
We were making a lot of bolognese for our twins since they started eating solids – east to make, has some veg in (and we lace it with courgettes and spinach so they get an extra dose of greens), and can be eaten with and without pasta. Before them it had been a long old time since I’d made a bolognese for myself. Even then, effort was minimal. Onions, beef, tomato – of course. A bit of garlic, herbs, tomato paste – naturally. That’s pretty much where it stopped though. I cooked it quick and was happy with whatever the result was, but I guess I stopped eating it as it wasn’t knock out flavour.
Now that’s all changed. I’m using nice plum tomato passata (or blitzing San Marzanos myself), freshly ground beef, adding bay leafs, Parmesan rind, balsamic, red wine, actually using a real soffrito combo. Not to mention cooking the thing on the lowest possible heat for hours. You get the picture – my finally taking my bolognese seriously.
I do a lot of variations, but here is the most recent I did.