Better than Kraft dinner
Feb. 28th, 2015 12:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathrowan...which I actually did not grow up eating because my mother taught me young how to make a bechamel sauce.
Last night's pasta dinner
penne
the remains of the carton of whipping cream
grated Beemster extra old cheese
diced ham
chopped green onion
white pepper
Salad
spinach leaves
dried cherries
toasted sliced almonds
dressing: oil, vinegar, Keen's mustard, a slug of maple syrup
Notes for next time
My default is to not add salt to anything, but the dressing could have used a bit. Also it was more sweet than sharp, so the salad would have been better with something to balance. Maybe shaved red onion. Better would have been pickled shaved red onion, but that would have required advance planning, not the actual approach of "What should I make for dinner? Look in fridge. Cook!"
Last night's pasta dinner
penne
the remains of the carton of whipping cream
grated Beemster extra old cheese
diced ham
chopped green onion
white pepper
Salad
spinach leaves
dried cherries
toasted sliced almonds
dressing: oil, vinegar, Keen's mustard, a slug of maple syrup
Notes for next time
My default is to not add salt to anything, but the dressing could have used a bit. Also it was more sweet than sharp, so the salad would have been better with something to balance. Maybe shaved red onion. Better would have been pickled shaved red onion, but that would have required advance planning, not the actual approach of "What should I make for dinner? Look in fridge. Cook!"
