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Posts Tagged ‘dessert’

Too many cooks

I finally really learned the meaning of the phrase “too many cooks in the kitchen” yesterday.

Garry and I had my friends Pam and Rick over for dinner last night. I felt a little bad for Garry seeing as Pam is my ex-boyfriend Dylan’s mother and she works for our sister station in a neighboring city (there was a lot of chat about work, Dylan and my other ex – Dave – that works at the other station as well) but, more importantly she’s a dear friend of mine and is really like  a second mother.

Garry was getting a little impatient with my speed of getting dinner prepared so he went in the kitchen and started dinner. I was making asparagus carbonara (one of my favorite recipes) and I realized it’s definitely a meal that is best made when only 1 person is making it.

First off – I made an ENTIRE box of pasta. Yeah. That’s a lot of pasta. We needed maybe half of that. Once the pasta and asparagus were finished cooking and drained Garry was like “ok what do we do now, ok what’s next…” (which DRIVES ME UP THE WALL when he does it!) and – as always – I got a little flustered and just started throwing everything in instead of paying attention to what I should’ve been doing.

Well, it ended up that I put the entirety of the eggs into the mix (you’re only supposed to use the yolk) and Garry had turned the pan on before I needed it so it was hot and the eggs IMMEDIATELY started cooking before it could coat the pasta. I tried to throw some more wine in there to loosen it up, but to no avail.

The meal was okay. It was edible, but sometimes I just need to cook alone in order for the meal to turn out how it needs to turn out.

If you’d like to check out the recipe for Asparagus Carbonara, you can find it here.

Overall dinner was good and Garry made ice cream pie for afterwards (one of my favorite summer-time desserts) and it’s really easy to make. It’s a pre-made (or if you’re feeling ambitious you can make it yourself) pie shell (usually we use an Oreo shell), take some ice cream (a pint is usually enough) and soften it (usually right after you get home from the grocery store is a good time to do this because then it’s already soft), fill the pie shell to capacity and then even out the top so it’s nice and flat. THEN take some of the Magic Shell topping and cover the ENTIRE top of the pie with magic shell. Put it back in the freezer to solidify.

Yeah, it takes all of 5 minutes to make, but it is soooo good. We make it every year for my birthday (it’s in August so it’s always too hot to bake a cake) and have it with Chinese take-out.

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