Even though I know how to eat propperly, I’ve been relishing in my relapse into single’s dining. Here are some sample menu items from the last couple days:
1) Rosarita Frozen Bean & Cheese Burrito: Microwave 4 minutes, flip halfway through and put cheese on top. Serve with salsa.
2) Quesadilla: Two flour tortillas with mixture of Irish Castle cheese and Gruyere. Melt in microwave and serve with salsa.
3) Frozen Gardenburger Chick patties parmesan: Heat patties in oiled pan, melt Gruyere on top. Heat up canned marinara sauce, put on top of chick patties, sprinkle parmesan on top.
4) Curry Mashed Potatos Burritos: Microwave Tasty Bites foil package contents in a pyrex. Spread on the leftover corn tortillas because all the flour is gone. Skip the cheese this time. Eat over sink as to minimize dishes. Run disposal to rid of the drippings.
As you can see, there’s a running theme. Thanks to Darren for the gift of cheeses. They have been a life saver. And they’re on the menu for tonight :)
cHEESE. IT’S WHAT’S FOR DINNER.
Sounds like you have a problem with cooking. The Solutions will be multiple choice:
a) You cannot cook.
b) You do not have enough time.
c) You are as lazy as Big Ben.
d) You need more kinds of cheese to add variations to your recipes.
e) You need to start trading beer for prepared food.
But I still have one question, What on earth did you eat before the gift of cheese?
By the way, Gruyere and a good homebrew are the two main ingredients for most cheese fondue recipes.
Last night I treated myself to Gardenburger Riblets. I don’t know why, but I’m fascinated by riblets.
Ok, tonight I actually prepared food from raw materials:
2 eggs, 2 roma tomatoes, 1 red pepper, 2 green onions, olive oil, melted gruyere, Cholula, and a bottle of Pauel Kwak.
Yum.
Is it true that God created Bride of the Creature from the Black Lagoon from Riblets?
Ah, so you are not afraid to make food from scratch. Nice work. By the way, what is “Pauel Kwak”?
Belgian Strong Beer. Really quite nice.
WHAT!!!
You call that SINGLE’S FOOD!?
Dood, I’m proud of my cooking skillz when I actually heat what’s in the can before eating it.
Your stuff sounds pretty gourmet. Although, it is August, and although the Skagit is really high and therefore murky and full of crap and snags and therefore I haven’t caught a salmon yet, I do plan on catching one or twenty eventually. And then I’ll be eatin’ goooooood.