Soup's on — sort of
Oct. 22nd, 2005 11:18 pmI've been doing more experimenting in the kitchen. Last night I sauteed some onion, green pepper and garlic, then poured in a can of tomato sauce and some diced fresh mushroom (I hate canned mushrooms) and seasoned it with some oregano and basil. That got dumped over some pasta and made a decent meal.
Tonight I dumped a can of tomatoes and a can of mixed vegetables into a pot, added a cup of chicken broth and some more oregano and basil. I ate that with a grilled cheese sandwich.
These experiments don't result in anything that I would serve to anybody else, but my theory is that if I start with edible ingredients, the result will still be edible. I'm taking baby steps, trying to learn how to prepare quick and cheap meals.
I can cook, in that I can follow a simple recipe. I shy away from more complicated recipes, especially those that feature more than two dozen ingredients. I'd like to be one of those people who can throw together a great meal from the most humble ingredients, someone who knows what they're doing. So when I conduct these culinary experiments, I'm intentionally not following anybody else's recipe.
Tonight I dumped a can of tomatoes and a can of mixed vegetables into a pot, added a cup of chicken broth and some more oregano and basil. I ate that with a grilled cheese sandwich.
These experiments don't result in anything that I would serve to anybody else, but my theory is that if I start with edible ingredients, the result will still be edible. I'm taking baby steps, trying to learn how to prepare quick and cheap meals.
I can cook, in that I can follow a simple recipe. I shy away from more complicated recipes, especially those that feature more than two dozen ingredients. I'd like to be one of those people who can throw together a great meal from the most humble ingredients, someone who knows what they're doing. So when I conduct these culinary experiments, I'm intentionally not following anybody else's recipe.