Mange-Tout

In the low 50k range, with bonuses. Luckily, my wife is the main breadwinner in the family!

It's simple. Boil up some spaghetti. While it's cooking, gather these ingredients: Several cloves of chopped garlic, one small can of diced tomatoes, crushed red peppers, capers, chopped parsley, half a lemon, olive oil, white wine, black olives, and anchovies or anchovy paste. Heat the oil in a pan, lightly cook the garlic, add the tomatoes and cook for a few minutes, add white wine, add all the other ingredients except for the parsley and the lemon, which you should add at the last second. Toss with the pasta and serve.

This will not be a thick sauce. It will just lightly coat the pasta, with the tomatoes and olives adding a bit of chunky texture. Good luck!

Exactly!

Pasta Puttanesca. It's dead easy, all the ingredients have a long shelf life, and it tastes fantastic.

Edit: Yes, Puttanesca does mean "Whore's Spaghetti". I was told that's because in Italy the prostitutes were only allowed to go to the market one day out of the week, so that the other women would not be offended by them. By the end of the week the prostitutes would run out of fresh produce, so they would make pasta entirely out of canned and long-lived ingredients. Or so I was old many moons ago.

He would love it if I made snapper soup (turtle soup), but I have never found a supplier. I don't use commercial suppliers like a restaurant kitchen does, because my needs are far too small.

My favorite dish that I love to cook would be roasted chicken with roasted root vegetables, specifically the recipe from the book Roast Chicken And Other Stories by Simon Hopkinson.