Concoction

For the past few days I have refused to go to the grocery store. I’m just not in the mood. But that posed a bit of a problem when I opened my refrigerator tonight to figure out what to make for dinner. I refused to call for pizza delivery. Beer and oven-roasted asparagus are nice but they don’t make a balanced meal. So I looked at what I had available—Canadian bacon, buttermilk, cheese, pickled sushi ginger, and a jar of olive salad. I didn’t use the buttermilk or the pickled sushi ginger—they will have to be breakfast tomorrow. How about a buttermilk/sushi ginger smoothie? Anyone want to come to my house for breakfast tomorrow?

So tonight I took what I had available and came up with a concoction that actually was quite good. I didn’t measure so I can’t tell you exact amounts. Just punt.

Pasta with Canadian Bacon and Olive Salad

Canadian bacon, about 4 slices, cut into julienne strips

Angel hair pasta (the one that’s high in protein)
Boscoli Italian Olive Salad, about ¼ cup
Shaved parmesan cheese

Saute the Canadian bacon until crispy.
While the bacon is cooking, boil water and start cooking the pasta.
When the pasta is cooked, drain and toss with bacon and olive salad.
Sprinkle parmesan cheese on the top and eat it.

Serve with beer and oven-roasted asparagus.

Serves 1 lazy person.