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I'm no great shakes in the kitchen. In fact, I don't do cookery at all, unless I have to feed myself or I feel like experimenting with some dish I either ate and liked in a restaurant or with something I just think would make a really nice thing to eat.
During the rare times I cook, like I said, I end up making the food for myself, so if the dish turns out lousy, no one will have to suffer the consequences, and if it turns out brilliant, that means there will only be more of the food for me, me, ME! Thus far, I've tinkered with:
- broccoli-cheese soup
- mashed potatoes
- potato chips
- scrambled eggs (yep, I tend to toy with scrambled eggs and add a bunch of other ingredients)
- spaghetti bolognese(which always turns out really well, and which I've served to my family as well)
- baked macaroni (which failed miserably)
- grilled blue marlin
- hamburgers
So it's not really COOKING cooking, but I hope to be able to make actual dishes in the future. I'm sure they'll end up having a lot of garlic and pepper though, whatever they are.
What you're about to read is an account of my experiment in making pasta sauce from scratch. Just tomato sauce, really. I love the stuff. Oh wait, side story: I've gotten food delivered by Sbarro for the past couple of months, and I always always order baked ziti with tomato sauce. Their usual question is "red sauce or white sauce?", but I clarify and say "tomato" since they also have a meat sauce which is, yeah, red. So even after saying "tomato", the pasta arrives at our house slathered with the white cream sauce. Go figure.
Anyway, do read on and enjoy. Or whatever emotion reading the next few pages will evoke.
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