Hungry T's Eating Journal

Monday Nov 14 - Are foods you freeze on purpose called leftovers?

Tonight, I had some pasta with more of the tomato/basil/cream sauce. Would you call that leftovers? Loyal readers will remember that I made this sauce a couple weeks ago, and froze the majority of it for quick, weeknight dinners, such as tonight's.

Got home around 5:45. Washed the dishes from this morning's breakfast and coffee, put in a load of laundry, fed the cat (ocean fish), put on some music (tonight it is Explosions in the Sky's album 'The Earth Is Not A Cold Dead Place.' Killer album by the way. Take the best parts of Red Stars Theory's 'Life In A Bubble Can Be Beautiful' and Goodspeed You Black Emperor, whisk together, play loud), and got to work.

But I get ahead of myself... This morning, I had put a small Tupperware container of sauce from the freezer into the fridge. I don't think that what I have is actually Tupperware, just some knockoff. At any rate, I also thawed two of Fred Carlo's sausages in the fridge (in tin foil, not faux-Tupperware).

Back to present... So, water in a pot, generous pinch of kosher salt in the water, pot onto the stove. Thawed sauce into a second pot, pot onto the stove. Sausages into an omelet pan, pan onto the stove. Sausages sizzle, water boils, sauce heats up. The meal comes together incredible quickly. So quick that I barely have time to mix a drink.

I purchased what I believed to be heirloom grapefruits at New Seasons yesterday (are there such things?). What I got, called Oro Blanco (white gold), is actually a cross between a grapefuit and a pumello. Quite juicy. I make my greyhound with Ketel One vodka. Squeeze fruit, add ice, pour vodka, shake, pour into a glass (I pick my goldfish glass, see photo), and taste. All this before I bother to look up Oro Blanco online. Tastes like a greyhound, but not sour (like I like it), more sweet. Online, I learn the true identity of my mixer. I also learn that it is universally regarded as much sweeter than grapefruit. At least my tastebuds are calibrated.

Good meal. Tasty and satisfying. I seem to always cook too much pasta. Cooking for one and getting portions the right size is tough. If anyone has pointers, please shoot them my way.

Goodnight...

posted by Hungry T @ 8:43 PM