Cookin' with(out) gas

We cooked our first meal on the induction stove on Sunday. It was pork tenderloin simmered in a cream sauce with prunes, served over pasta. Learning the stove's new controls is just as much about unlearning old reflexes as it is learning new terminology ("cooking zone" instead of "burner" for example). We had the instruction manual close by and referred to it a lot while cooking. Everything seems to be working as it should and our meal was a success.

The induction cook top looks like it will be easy to keep clean. To the right of the stove is the dishwasher we got in 2018.

Setting the clock and learning how the timer works was mildly challenging. Trial and error got us through. Today we'll be cooking spaghetti (more pasta!). Our friend Mike in Australia recently made Spaghetti alla Nerano (spaghetti with fried zucchini) and it looked good, so we researched the recipe and decided to try it today. We have a couple of garden zukes to use and we're always looking for different ways to use them. I'll grill them rather than fry them, and we'll use a French cheese similar to the Italian provolone that the recipe calls for. In the land of abundant cheese, sometimes finding a foreign cheese is difficult, especially outside of the bigger cities.