This photo is the re-creation of what I had yesterday which I just could not show. It was a NOFORK. Only the good stuff gets the fork. I include it because the details are instructive.
I entered the kitchen without a thought in my head. Not about what to eat anyway. Stood there for about 3 seconds and decided on spaghetti (about cooking, I don’t think too hard or too long). I cooked the spaghetti using boiling water I had poured from the electric coffee pot. Then I decided to put a sauce on top (after the spaghetti was already on the plate). Put flour in a bowl together with hot water. Do not do this if it is self-rising flour. You immediately need more and more water and the amount of flour you had initially put in turns into 5 times that amount – no, maybe ten times. Then I added instant mushroom soup, butter, salt, blue cheese (I have to use this up before the blue starts to take over). I boiled the resulting mixture a bit adding a lot more water. Then when everything was set, I stood there and grated the parmesan cheese on top and raced to get the camera before it melted. It was surprisingly good, except it needed something. I had a bottle of sweet red wine given as a gift. It said ‘very old’ right there on the label?? I do not know, but it did the trick. Next time, I will add it to the sauce and not be so unceremonious as to just pour it on afterwards. The sauce was great – or was it the wine? The important thing here is the nutrition on that plate. You think about it, because I don’t want to.
Anyway, I think it took under 15 minutes. All I know is that I was racing all around that kitchen the whole time. Two steps here and half a step there – I have a small kitchen. At one point, the spaghetti was not ready and I gave it one more minute- even counted it off. I needed the pan for the sauce. My sister says that she is going to send me money for an additional pan. Actually I have a couple of pots, but prefer using the heavy stainless steel. I’m a traditionalist and change old habits very slowly. I’ve been with this skillet now for four months – for me and honest to goodness cooking, that’s a lifetime.