Boiled potatoes for 10 minutes, drained. Mixed up mayo and seedy mustard. Chopped up sweet pepper. Microwaved frozen peas for 30 seconds. Mixed it all up with chopped up tomatoes. No additional salt. Tasted fine.
Boiled thin spaghetti. Mixed with Thriftys butter chicken, some freeze-dried garlic, some fresh tomato chunks. Ate with "spring salad" from grocery store with tomato chunks.
Boiled some water, poached 2 eggs in water for couple of minutes. Removed eggs. Added noodle puck and soup base from one of those Japanese noodle bowls. Added frozen peas. Returned eggs to soup. Poured into bowl. Added minced leftover rare steak. Added chopped up tomatoes.
Boiled some water, added salt. Dropped in big handful of green beans after snapping off brown ends. Boiled for about three minutes. Drained. Rinsed. Should have plunged into ice water, because when I did that last time, the beans were sweeter and crisper. Put oil into pot I used to boil beans, added olive oil, freeze-dried garlic, leftover spaghetti. Cooked briefly on low heat. Added freeze-dried basil. Ate with green beans and chopped up tomatoes.
Fried some hamburger. Added diced sweet pepper, freeze-dried garlic, several spoons of Thai chili paste, a pinch of sea salt, some hot sauce. Spooned on top of steamed white rice with chunks of fresh tomato.
Tomatoes are almost all gone.
- - -
New York Times restaurant critic Frank Bruni, who is soon moving to a new assignment, . Goes to Eleven Madison Park in New York City. It has a fine dining style with a minimum of pretension and lower prices.
, with an interesting time lapse video of dining room action.
