College Dinner
- Leave home at 7.
- Work.
- Study.
- Swim. (yes!)
- Arrive back at home at 6:30.
- WAY hungry. Gotta eat before I do my homework. And before I faint.
- Nothing here.
- Old pasta!
- Sauce!
- Boil water.
- Simmer sauce. (I was in a band once called....)
- Not a vegetable in sight.
- Two old pepperocini peppers. Yes!
- Crumble up a slice of sandwich-type Lacy Swiss cheese. (This is not that old.)
- Mix it all together.
- Dinner, with the bowl right up under my chin while I watch TV. Paper towel as napkin. Didn't use it.
You know, it wasn't all that bad. Really.
Made me think of college, though, which really is kind of appropriate, since that's kind of where I am, even though I'm far too old to really play the part, but it just feels that way tonight.
I've had worse nights and dinners.
posted by Teodoro Callate @ 7:32 PM
5 comments
5 Comments:
Teo you remind me of The Great Sub Connection's spaghetti with marinara and cheese delivery special.
Was that the name of the place?
I think that was the name. But they also had the garlic rolls that came in a foil bag containing a pool of butter. I didn't have that last night.
Gotta say. I was ashamed of myself when I put the sandwich cheese into the concoction. But it totally worked.
Teo, You were in a band called "Simmer Sauce"?
what is a sandwich cheese?
I eat cheese on a sandwich quite regularly, didn't know that there was a specific type. have I been commiting some infraction by using un-sandwichy cheese?
Sandwich cheese merely represents an inappropriate use of sliced cheese for purposes of making pasta and sauce more hefty for the pleasure of my belly. I put swiss cheese in the pasta, which is kinda pathetic. But it worked so I went with it.
You have committed no infraction.
No, certainly no infraction, Teo.
The Dutch, commonly known as cheese-heads, would serve there "home-grown" edam grated up on italian like pasta sauces, not really noticing the difference between it, which is much closer to "swiss" cheese than Italian parmeggiano, and nor really caring.
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