Breakfast (Recipe)
Dec. 27th, 2009 08:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jheti
I. Am having trouble sleeping! I have been awake since 4:30.
Three Two things happen when this happens:
I write. Not happening. OR. I cook! Be afraid. Be very afraid.
I wanted eggs! We have none! Imagine my sweet, sweet sorrow.
Mmm, Ayel tears...Wait, what?
ANYway, moving right along, ipse dixit, temps fugit, ONWARD.
Boldly going forward, for we cannot find reverse!
I sort of adore cream of mushroom condensed soup. I stared lovingly at the can for long minutes, then OPENED THAT SUCKER and pondered.
Add 1 Can Water, per the packaging, is disgusting and thin and must NEVER BE DONE for it is sacrilege. So.
I then thought, mmmm, pasta so I made angel hair instead.
See? Water that contains LOVELY GOLDEN STARCH, *PURR*. So I poured most of it out and left a very little sizzling in the bottom of the pan.
I cut the heat in half (Medium), took the pot off the burner, and scraped the contents of 1 Can into the hot (not boiling! still has bubbles) water.
Stir stir stir stir with a slotted casserole spoon, stirrr stirrr until smooth and pretty.
It needs something.
ALL COOKING IS BETTER WITH CREAM. Check date on carton! New Year's! YES, IT'S SAFE
oh I bet sour cream would be sleeker but I don't have it, so IN GOES REGULAR.
I dunno. A dash. Just, a pale thread in the newsprinty-color of the soup. TAKE IT OFF THE HEAT AGAIN.
Stir stirrrr stir stir.
Plop it back on the heat for, oh, two and a half minutes.
Pour into massive metal Pottery Barn bowl, and be vaguely alarmed at the portion size.
(Perhaps one should not cook hungry?)
BLOG WHILE WAITING FOR IT TO ACHIEVE A HUMANLY EDIBLE TEMPERATURE. THIS IS THE FINAL STEP.
The anticipation is the tastiest part.
Note: if you are impatient like me, and have a habit of cooking super-firm pasta because you CANNOT WAIT, the good news is, Waiting For Your Soup To Cool will soften the pasta nicely.
Final Verdict: hot, heavy, a bit rich, a little bland, PERFECT FOR COLD OUTSIDE.
Would be more awesome if I knew how the hell to make a wine sauce.
Or had beef. And potatoes.
OR DUDE WILD RICE, WILD RICE WOULD BE SO AWESOME IN THIS, IT'S AWESOME IN EVERYTHING.
And the texture variation would be to die for.
If I were a better cook. La.
I write. Not happening. OR. I cook! Be afraid. Be very afraid.
I wanted eggs! We have none! Imagine my sweet, sweet sorrow.
Mmm, Ayel tears...Wait, what?
ANYway, moving right along, ipse dixit, temps fugit, ONWARD.
Boldly going forward, for we cannot find reverse!
I sort of adore cream of mushroom condensed soup. I stared lovingly at the can for long minutes, then OPENED THAT SUCKER and pondered.
Add 1 Can Water, per the packaging, is disgusting and thin and must NEVER BE DONE for it is sacrilege. So.
I then thought, mmmm, pasta so I made angel hair instead.
See? Water that contains LOVELY GOLDEN STARCH, *PURR*. So I poured most of it out and left a very little sizzling in the bottom of the pan.
I cut the heat in half (Medium), took the pot off the burner, and scraped the contents of 1 Can into the hot (not boiling! still has bubbles) water.
Stir stir stir stir with a slotted casserole spoon, stirrr stirrr until smooth and pretty.
It needs something.
ALL COOKING IS BETTER WITH CREAM. Check date on carton! New Year's! YES, IT'S SAFE
oh I bet sour cream would be sleeker but I don't have it, so IN GOES REGULAR.
I dunno. A dash. Just, a pale thread in the newsprinty-color of the soup. TAKE IT OFF THE HEAT AGAIN.
Stir stirrrr stir stir.
Plop it back on the heat for, oh, two and a half minutes.
Pour into massive metal Pottery Barn bowl, and be vaguely alarmed at the portion size.
(Perhaps one should not cook hungry?)
BLOG WHILE WAITING FOR IT TO ACHIEVE A HUMANLY EDIBLE TEMPERATURE. THIS IS THE FINAL STEP.
The anticipation is the tastiest part.
Note: if you are impatient like me, and have a habit of cooking super-firm pasta because you CANNOT WAIT, the good news is, Waiting For Your Soup To Cool will soften the pasta nicely.
Final Verdict: hot, heavy, a bit rich, a little bland, PERFECT FOR COLD OUTSIDE.
Would be more awesome if I knew how the hell to make a wine sauce.
Or had beef. And potatoes.
OR DUDE WILD RICE, WILD RICE WOULD BE SO AWESOME IN THIS, IT'S AWESOME IN EVERYTHING.
And the texture variation would be to die for.
If I were a better cook. La.
