What’s for Tea? (Because Apparently, That’s My Job Now…)

Who knew becoming an adult meant having to decide what’s for tea every single day... for the rest of your life? Honestly, I thought being grown-up meant freedom — not standing in front of the fridge at 5pm wondering if cereal is a viable dinner option again.
Now my mum, she had it sorted. Every week was the same — no faff, no fridge-staring, just a proper routine. She cooked for my dad like clockwork:

• Monday: Mince beef pie — made from the Sunday roast leftovers
• Tuesday: Lamb chops
• Wednesday: Egg and chips
• Thursday: Small pork loin with stuffing
• Friday: Steak in tomatoes 
• Saturday: Roast chicken — with chicken sandwiches for tea
• Sunday: Roast beef and Yorkshire puddings — proper job

Then the cycle began again. Simple, predictable, and delicious.
Now, one Tuesday Dad fancied something different, so Mum put her thinking cap on and made a lovely meal. Dad took one look and said, “It’s Tuesday! I’ve been looking forward to my lamb chops all day!” And just like that, lamb chops reclaimed their Tuesday throne forever.

​However, You know those Fridays when you’ve just about survived the week, the idea of cooking makes you sigh loudly, and the takeaway menu is eyeing you from the drawer? Yeah, I’ve been there — more times than I care to admit.
But sometimes, you want something homemade without the faff. Something comforting, quick, and dare I say... delicious. Enter this little gem of a recipe: Creamy Garlic Mushroom & Spinach Pasta — a proper Friday night winner.
Perfect for literally anyone who’s stood in the kitchen thinking, “I can’t eat beans on toast again.”
Why You’ll Love It:

• Ready in under 30 minutes
• No fancy ingredients — just fridge staples
• Feels indulgent, tastes amazing
• No delivery fees (and you can eat it in your pyjamas)

Creamy Garlic Mushroom & Spinach Pasta
Ingredients:

• 250g pasta (penne, fettuccine — whatever’s in the cupboard)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 250g mushrooms, sliced
• 1 tsp dried thyme (or mixed herbs — we don’t judge)
• 2 big handfuls of fresh spinach
• 150ml double cream (or thickened cream)
• 1/4 cup grated Parmesan (plus extra to serve)
• Salt & pepper, to taste
• Optional: a squeeze of lemon juice or a pinch of chilli flakes for a kick

Quick How-To:

1. Cook pasta. Save a bit of the water before draining.
2. Meanwhile, in a big pan, sauté garlic and mushrooms in olive oil until soft and golden.
3. Add thyme, salt, pepper, and spinach — stir until wilted.
4. Pour in the cream, add Parmesan, and let it bubble for a couple of minutes. Thin with pasta water if needed.
5. Toss in your pasta, and mix well. Add lemon or chilli flakes if you fancy.
6. Serve with extra Parmesan — because it’s been a week.

Pro Tip:
Want to bulk it up? Add leftover chicken, crispy bacon, or even a tin of tuna — make it your own.
So there you go — Friday night sorted. No takeaway. No drama. Just a bowl of creamy, garlicky goodness and maybe a glass of wine (or two — again, no judgment).
Let me know if you give it a go — or if you’re still eyeing the takeaway drawer. I won’t tell.

 go and raise a fork to every adult who’s ever stood in the kitchen thinking, what on earth is for tea?