Archive for July, 2003

Sausage & Corn Surprise
Sunday, July 27th, 2003

My goal for a day filled with box-packing: eat everything left in the fridge and cupboard so I don’t need to move it or throw it out.

At this point, I’ve already packed all of my spices (and the only spices left in the kitchen are my soon to be ex-roommate’s red pepper flakes and salt). I have a little bit of food (including some leftover uncooked sausage from the 3-days worth of Vodka Couscous earlier in the week). I’m hungry for a meaty brunch. The result:

Sausage & Corn Surprise

  • olive oil
  • 3 shakes red pepper flakes
  • 4 cloves garlic
  • 6 medium black olives
  • 10 small spanish olives
  • 1/2 medium spanish onion
  • 1 pinch salt
  • 3 hot & spicy italian sausages
  • 8/12 oz can crisp n sweet whole kernel corn (in the cupboard for at least 1 1/2 years)
  • water
  1. Dice garlic, onion, olives.
  2. Saute red pepper flakes and garlic in olive oil until garlic is brown.
  3. Saute onion and olives (adding salt with the onions).
  4. Squeeze sausage out of its skin; break into tiny chunks and brown in pan.
  5. Add (rinsed and drained) corn.
  6. Add a little bit of water for moisture, and let the water cook down.
  7. Serve in a bowl and eat while watching the Food Network.

There’s not too much to this recipe (and it’s all in one pan, which is really nice when you need to wash and pack the pan immediately after eating). This made a fairly small amount of food; it provided two bowls worth, and managed to satiate me perfectly (to the point I never felt overfull and am not hungry 3 hours later). In the future, some more flavor would be good; in a similar situation, just adding more pepper flakes would have sufficed. I would also like to try this as a scramble with a couple eggs, but that didn’t happen today. It would have created an excess of food for one person anyway, so I’m happy about this one.

Vodka Couscous
Wednesday, July 23rd, 2003

For some reason, I’m not really sure why, I desperately wanted to make a vodka sauce tonight. This craving started around noon, and took over a large plot of my brain for most of the afternoon. Penne is the most common recipient of a vodka sauce, but I didn’t want to bring any more pasta into my life before moving. Thus:

Vodka Couscous

  • olive oil
  • 3 cloves garlic
  • 3 shakes red pepper flakes
  • 1/2 spanish onion
  • 4 hot italian sausages
  • 1 cup + 1 shot vodka
  • 1 box (750g) parmalat chopped tomatoes (I love parmalat’s boxes of tomato. Very little extra crap in there.)
  • 3 pinches oregano
  • 3 pinches basil
  • 1 pinch cayenne
  • 2 shakes salt
  • 1 cup couscous
  • water
  • 1/2 pint light cream (already in the fridge for pouring onto blueberries which went bad before I got a chance to eat them)
  • butter
  • pita bread
  1. Saute garlic, red pepper flakes, onion in olive oil; add some water when the oil cooks down too much.
  2. Brown 4 sausages worth of meat, squeezed out of their wrappings into little meatball shapes.
  3. Add 1 cup vodka (actually measured this!).
  4. Take one shot vodka.
  5. Forget how to breathe for a few minutes, as it has been at least 3 or 4 years since the last time I took a shot of anything.
  6. Let vodka cook down.
  7. Knock spatula off stove.
  8. Scream in terror and flee to avoid burning sensitive parts with hot vodka of death!!!
  9. Add tomatoes, oregano, basil, cayenne, salt.
  10. Mix in couscous (the remainder of the container in the cupboard).
  11. Realize we’ve just created a paste, and add about a cup of water.
  12. Cover, wait for simmering off and cooking of couscous (something like 5 minutes).
  13. Mix in light cream.
  14. Cook down for a few more minutes, stirring a few times to avoid burning.
  15. Turn off heat when the couscous starts to stick to the bottom of the pan.
  16. Eat with some nice toasted & buttered pita bread.

This turned out pretty well, but the sausage didn’t end up as tasty as it usually does, and the whole dish needed more spice. Also, it appears to make at least 6 servings with the above portions (way more than I can eat tonight!), and eating a bowl made me very very sleepy.

Inspiration: Pasta in Vodka Sauce

Peas, Bacon & Orzo Fiasco
Tuesday, July 22nd, 2003

I’m moving in less than two weeks, and to make the move easier, I’ve decided to eat up as much of the stuff in the kitchen as possible before that point. Today’s experiment:

Peas, Bacon & Orzo Fiasco


  • small tupperware container of leftover once-frozed peas (2+ weeks old?)
  • 5 strips of bacon (yikes, sell by date says 7/16; might be a month old)
  • two garlic cloves
  • 1 5oz lonely can of tomato paste (this has been in the cabinet for literally years)
  • 1 cup orzo
  • 1 1/2 cup water
  • 1 tsp butter
  • 3 pinches sugar
  • 4 shakes salt
  • 1/4 container grated romano cheese
  • ground black pepper
  1. Melt butter in medium saucepan.
  2. Cut bacon strips in half to make smaller bacons, add to saucepan and fry.
  3. Add garlic to pan, saute briefly.
  4. Add tomato paste.
  5. Add water.
  6. Add orzo, stir, bring to a boil.
  7. Cover the pot to let it come to a boil and leave the room.
  8. A few minutes later, return to a burning tomato smell and a thick layer of blackened orzo on the bottom of the pan.
  9. Add more orzo and more water, turn down the heat from high to something more like medium-low.
  10. Return pot to a low boil for about 10 minutes.
  11. Smells like burnt tomato at this point. Try to cut that out of the flavor with a few pinches of sugar.
  12. Add more water and return to a low boil, as most of the water has boiled off, and the pasta isn’t cooked yet.
  13. Dump non-burned food into a smaller saucepan.
  14. Add about a quarter of a container of cheese, a pinch of (last-minute save the dish from mediocrity) salt and stir away.
  15. Top the bowl at serving time with a bit of black pepper.

I somehow salvaged a reasonable meal out of this mess! This came as a big surprise, as this meal looked to be a train wreck as soon as the burnt tomato smell permeated the apartment. It still tastes a little like the burnt tomatoes, but the cheese is stronger and saves the day!

Inspiration: Bahamian Style Peas and Rice.