Tuesday, 20 October 2009

my 'carbonara, pero no mucho'

20 Oct 2009

I made this pasta carbonara today as part of my project to stay away from number one obligation: my PhD research. no, seriously, every time i cook i do it so that i can eat the food up to 4 times. mostly i cook pasta, with some variations, and add veggies to it.

the menu today:
Ginger, garlic, seasalt, crushed chilli (very hot), courgette, fresh mushrooms, seastick (immitation crab meat in the US and kani kama in Brazil), maybe three slices of ham, fusili, mustrd, olive oil, milk, and cream. i boiled the fusili, stir fried the garlic, crushed chilli, and ginger. Added the courgettes, fresh mushrooms, ham, and wait a little for it to cook some. then i added the boiled fusili, a dash of milk, wait a little. last ingredients to be added were the seastick and the cream. make sure it is really warm. Food is ready!!!
I added frozen (defrosted) veggies to the pasta. these frozen vegetables are very practical indeed. Leftovers are enough for three more meals. YEY!!! it was fine, but not so special. Mark: 7.5. my scale is 0 - 10.

want some?

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