Blowing an Egg

This video made me laugh.  How to blow an egg.  I’m filing this as a tip on technique. Next time I make devilled eggs, I’m definitely going to give this a try.

Vegetable Spaghetti Sauce

This one’s pretty much a no-brainer, but I don’t have anything else to post about as my latest project-idea seems to be continually being delayed.  Spaghetti’s always been a comfort food for me and I’m not in the mood for anything elaborate, so that’s what we’re having for dinner tonight.  Plus someone bought a 12pack case of canned tomatoes last shop and I need to unload some of them.  So here’s what I’m doing (now, because even though dinner is hours away I am bored and it tastes better if allowed time to absorb the flavors anyway.)

Vegetable Spaghetti Sauce

Ingredients:

• Three 400g (average soup can size) cans of chopped tomatoes
• Any vegetables in the house.  I’m using: 1 carrot, 1 bell pepper, 1 chili pepper, 4 mushrooms, a handful of sugar snap peas, and 2 small onions.  I’d love to use garlic cloves (2-3) but we seem to be out.
• Seasonings
• Spaghetti

Cook:

1. Chop veggies.
2. Add veggies, canned tomatoes, and seasonings to a pot.  Stir occasionally on low heat until ready to serve.  (Unless  you start it as ridiculously early as I did, in which case take it off the heat for a while.  Common sense, you know?  No one likes burnt sauce, I’ve learned.)
3. Cook the spaghetti.

Meat could technically be added, but I think that would be overkill.  Theres enough protein in the veggies anyway.  Though I do plan to use any leftovers from this sauce for chicken parmesan tomorrow (unless I buy some eggplants to use instead…)

-Ariel