Torture

[cjsmith]

Yesterday's free lunch: pasta in assorted sauces, with bread and butter.
Today: someone brought in Krispy Kremes and left them by the microwave.

I don't for one minute think other people should have to change what they're doing for my comfort, but my God, I never knew how AWFUL this sort of thing could be. I am getting a major education here.

edit: AND there's an Enforced Fun at the office tomorrow! Guess what we're having! Pizza and ice cream! I think I feel an attack of bubonic plague coming on. *eyeroll*

Comments

[porcinea.livejournal.com]

Yes, any chopped-up (and cooked!) stuff that is savory rather than sweet. Spinach & onion & garlic is just about perfect. I'd add a splash of vinegar to take the edge off the greens. And then I'd use my Greek spices, which are primarily oregano, pepper, salt, paprika & basil (plus 10 other spices!) -- I buy it from Old Towne restaurant, in Charleston, SC. A tub lasts us about a year. http://www.oldtownegrill.com/ (in case anyone reading this is curious).

I have a heavy hand with herbs & spices. When I'm cooking in other people's kitchens, I tend to raid their spice cabinet and sniff stuff until I find something that smells like it would go with whatever I'm cooking. It's kind of random, although the bottle label may provide clues. Then I dump a (couple?) tablespoon(s) into my palm, filling the center hollow of my cupped hand, and then rub my palms together over the pan to crush the dried plant matter. (Powdery spices I just dump in.) I like to add the herbs/spices early on, like as the onion is almost finished (onion is always the first thing I put in). With the garlic, generally. I sometimes forget, and have to add it in at the end. No biggie.