Flatbread pizzas became the way I coped, an olive oil infused with Italian seasonings presented the challenge, a dusting with Parmesan before mozzarella took over the layering, ribbons of deli ham knocking it out of the ballpark and into the crowd. They raved as was expected and ultimately required.
If I'm gonna get it in my thick skull to twist pretzels, dipped in baking soda, coarse salt leftover from a freezer pretzel show-off I battled. Then when Meatballs and Pasta just show up taunting me with the goddamned ditalini...never even owned an orzo. Then sure, sautéing an onion with two cloves of minced garlic and a tsp oregano may sound particular, even vengeful. Especially when a half teaspoon each of friend salt and pal pepper makes you realize.
But when a simple can of tomato paste and two cans of diced tomatoes rant and rave for five minutes, a half teaspoon each of salt and pepper totally invited, I told you! Simmering the tomatoes for ten more minutes to build the flavor seems a tad spurious, when a boiling pot of almost-meatball stew is tonight's de rigueur. And just wait until you double the peas AND the pasta.
I owned that A-plus dinner, and the zephyr pancakes that preceded them like a soft wind, half whole wheat and subbing milk for the heavy cream has never been a problem for me, really. Though, my pancakes may not have risen as high as career women and bank robbers alike choose for their own lives, they are simply lovely as leftovers this morning.
Nobody could have predicted the meatballs were going to be from IKEA. Blame the freezer for even considering holding onto a grudge when the limelight was all any meatball needed. I mean think about it, the savory flavors are alive in my mouth today, in love with tomatoes. But just so you know, and are never mistaken, being out of cream cheese is like totally preventing so many awesome recipes.
Have you heard of the cheeseball? Not only to be envied, but obviously the more grounded one.
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