On Monday, I made this for dinner:
Nothing exciting. It’s frozen cheese ravioli topped with jarred Alfredo sauce (into which I dumped a huge amount of frozen spinach) and accompanied by frozen garlic bread. See? I don’t always cook from scratch!
Well last night, we were slated for leftovers, as per the menu. But there were only 3 raviolis left!
So I made it evolve. I cooked some random pasta (a couple handfuls of rotini, a handful of farfalle, and a handful of shells) and threw it in with the ravioli, which I cut up. We also had leftover pasta from the guy’s lunch a couple days ago, so I threw that in too.
I used the same sauce (we did have lots of that left) but I mixed in some bacon. See, we forgot how much we had in the freezer, and when it was buy-one-get-one-free last week, we got 2 more packs. We now have five pounds of bacon. Well, four and a half after this meal.
And when I was photographing this, I decided it would be tons of fun to serve pasta side dishes in individual ramekins instead of glopping it on plates beside the entree. Seriously, how faux-elegant is this? It would be even better if I had tiny forks. I must remember to add tiny silverware to my wish list.
And you’d think there would be no leftovers… but you’d be wrong.
Bacon grease is a leftover, right?
So I just had to make some of my honey-cornbread. Which is best made with bacon grease in the bottom of the pan. But I made honey cornbread muffins. Basically, about a tablespoon of the grease goes in each muffin cup, and you only bake it for 15 minutes. Other than that, the recipe is the same (except that I didn’t have any milk, so I used water instead, which tasted just fine).
I’m sure the cornbread will be gone soon, and this particular leftovers chain-of-events will end.
If I were fully into the idea of chili, I’d make a pot of chili and crumble the muffins over top of individual bowls, but I’m not going there right now.