Bon appetit.
Rather than re-enacting yesterday’s experiment, we began with a slightly different product, a single-serving Stouffer’s spaghetti. (Not exactly as pictured, and at a price of $1.58 CDN.)
Peeling back the plastic upper film, we put in two medium-sized white mushrooms, which were sliced three or four or five times. We put that on top of the sauce, not the noodles, in this case. We laid a very small handful of shredded mozzarella on top, and then simply put the plastic down back again as best we could. Microwave the usual six minutes or according to the instructions on the package.
By the time that comes out of the oven, you can have your plate all ready to go. Garnish with dried parsley flakes and fresh-cracked black pepper.
***
The other day I wanted to make carrot sticks. I was stymied, and when I say that, I mean that #fritz was stymied, because while I can’t cook, he can. We simply didn’t have the snap-lid plastic tubs. The other thing is leftovers—why cook something if you know there will be leftovers and you don’t have the tubs.
For two or three dollars at Dollarama, we added a couple of one-litre tubs and three about half the size. Every so often, you do have to throw one out, whether from permanent staining from tomato sauce, or whether some dummy, such as myself, microwaved something in there for six minutes when it really only should have been three…in which case the food might be mostly edible but the tub is a goner and there’s nothing to do but to throw it out.
As you can see from the photos, there is nothing that can stop a determined person from making carrot sticks.
On the plate we have the last bit of the Walmart creamy coleslaw, and a slice of #superdough bread.
Pictures
were taken with a Nikon S-33, which can go underwater. Next time you’re cooking
underwater for some Instagram post, you might want to keep it in mind. As for whether that would be dishwasher-safe, that is a question for another day.
#fritz
All I wanted was a few carrot sticks.
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