On the one hand, my dinner just now represents somewhat of a milestone. I wasn’t in the mood for anything we had premade and on hand, and I didn’t want to leave the house to go get something, so I looked in the pantry, found some ingredients, and put together a tasty thing to eat. On the other, what basically amounted to ramen tomato soup doesn’t really scream “creativity,” and it doesn’t look like much either, but here it is:
That’s butter, minced garlic, tomato paste, cream of chicken soup, a little bit of heavy cream, ramen, freshly-grated parmesan, and salt and pepper, and if I’d have been thinking I’d have thrown some Italian seasoning into the sauce as well. Yeah, it looks a little gross; I am not a food photographer, shut up. Yes, I could have achieved very similar results by simply throwing a block of ramen into a half-jar of Ragú, and if I’d done it that way I would have the balance of sauce to ramen much better than this, which had too much sauce. Oh, and next time I definitely need to cook the ramen separately, as the sauce didn’t have enough water in it to cook it with its normal speed. (It wasn’t undercooked, and I added water, but next time I need to just cook it separately.
I’m not going to start writing cookbooks or anything, but this still feels like a step of some sort, as I am very very reliant on and panicky about recipes whenever I actually cook anything. So … yay me? Sure. Yay me.