Icarus's blog: "Hurts to watch."

It's time again to commit my usual heresy >>

but I'll be honest. This is totally Alton Brown's idea.

Anyway, today I went to the bank, deposited two weeks of pay, one check sick, one check overloaded with overtime. And I noticed I wasn't in as dire straits as I had feared after purchasing... well... a hojillion (by my standards) of new games.
Sure they set me back a bit, but not to the amounts I anticipated. So I said
hey
let's spend a little more at the cafe/deli I frequent.
So I go in
cute barista is back, chatted her up a little bit.
She seems shy... and weird.
But in that hipster 80's clothes and thin attractive somedayruletheworldworkaholic way of hers.
Got my coffee, played my game, ordered my lunch fare for the week and wandered a bit, the boss talked me into some awesome imported butter from italy that's used to make the
not a
not an
but the
parmesiano regiano cheese. Like the duper kind from the region, not the style.

It was about $5 and about half what you get for the bargain butter out there at the same price.

So I said "hell I'll freeze it".
Loaded up on my standard faire... forgot to buy fucking gum- but I don't remember seeing it on the counter :/ think they stopped carrying it
this is a fucking tragedy.

But we're on an aside.

And I need to segway into a different aside.

They had caviar. I bought caviar.
I'd push over my 90 year old gramma to get caviar.
I'd push over my 90 year old gramma.

In my cabinet are sitting the extremes of cousine in extravagence and frugality.
Locally grown lentils
about 98 cents a barrel.
An unopened package of Spanish Saffron
the single most expensive food item per pound on earth.
Chicken flavored raman noodles.
And a jar of kerjillion dollars an ounce Caviar.

...
I just thought that was odd.

Now
for lunch...

I am going to make the unsauce.
It's still a sauce.
But not really.

I'm going to take a serving of pasta drain it and put it in a bowl with about a tablespoon of this awesome melted butter (instead of olive oil), a clove of crushed garlic, a drop of anchiove paste, and toss it in some slightly rehydrated dried tomatoes, some of these crazy neon green olives I have, (we're talking go signal green) artichoke hearts, and maybe a smidge of grated cheese and whatever ground turkey I have left.
Maybe some of this slicing peporonni I have...
and some caviar...

... WHAT!?

Too many flavors?

Alright fine, I'll leave the caviar for a turkey alfredo and use the peporonni in the unsauce.

Bastards.

So...

Artichoke hearts
Fat
garlic
SDT
Pepporoni
noodles.

Savy?
Cool.
Get cooking.