July 27th, 2008
Here is my stock pot, in amongst the other pots. Notice that he towers over my former Biggest Pot (top left corner), which now looks like a mewling pipsqueak in comparison. Life’s tough, Dispaced Pot! Welcome to being second best!
Yesterday the stock pot helped me produce a scandalous amount of spaghetti sauce. It was so scandalously large that I ran out of tupperwares in which to freeze it, and had to go through some rather complicated manouvers with ziploc bags supporting one another in pots to fill. But! Out of all that effort (and it wasn’t really that much effort, spag is easy), I came away with about ten meals for two. I freeze them in the right amount for Husband and I to use one package to make our dinner. Well, usually that’s the case – last night I ran out of ziplocs too so there was probably enough spag for twelve dinners but I distributed the last four servings of sauce amongst the existing containers.
I also made some great corn chili last night, but I forgot to take a picture and we ate it. But I tell you it was delicious. The recipe called for cream, so I created a clever work around. Oh I am so proud of this! I too a block of very soft tofu and processed it in my blender until it was a liquid, about the consistency of warm yogurt. This made a perfect substitution for cream because it adds body and protein and fat and all those things that make cream-additions so good, but of course there was no cream. The only down side is that the tofu still had a touch of that beany taste that it has (this is what comes of being made from soybeans! Hmph!), but fortunately my chili was very bold and flavourful and completely took over the taste of the tofu.
Kiss my grits, inferior pots!