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Last night took me from “I have no idea what dinner’s going to be” to “pasta with bacon and gouda / blue brie sauce” inside of about 40 minutes.

Here’s how it went down:

Remove bacon from freezer, nuke enough it can be chopped.

Pasta spirals + water + cast iron pan + stove.

Cast iron frypan + butter + olive oil + stove.

Chop bacon, apply to pan.

Rummage fridge for further ideas. Apply onion to pan.

Decide on cheese sauce, realise no milk, add white wine to pan. Add red wine to self, from last night’s open bottle. Add parsley, sage, rosemary, thyme, celery seeds. Add 50g butter and potato flakes to thicken. Add large dollop of sour cream (see: no milk). Add water to thin sauce somewhat.

Rummage cheese drawer, find end of gouda and half a blue brie wheel. Chop both (after removing white rind from brie), add to pan. Add heaping tablespoon of tomato paste.

Rummage fridge further, find tupperware with leftover misc veges. Chop finely, add to sauce as pretence that we are civilised adults that eat our veges.

Discover that by some miracle, you have cooked four servings of dinner on an evening when you are feeding four adults.

Originally published at kiwi geek. You can comment here or there.

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November 2015

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