Still, I feel the need to update this blog, so for today let me just share something that is not really insensitive.
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Have you ever felt those moments when you can't think of anything to cook? We do feel that every now and then, and last week... while thinking of what to eat, we just had the sudden cravings for spaghetti. Knowing we have spaghetti noodles, hotdogs, and ground pork, I decided to cook spaghetti for brunch, but I was faced with a little setback when I realized we already ran out of spaghetti sauce.
Like what they say, "necessity is the product of all inventions," and using what we have in the fridge, I came up with this dish.
Obviously, I started cooking the spaghetti. We all know spaghetti noodles take a lot of time, so to save time and fuel, we at home boil the noodles until halfway through then cover the pot and let the residual heat cook it. Of course, this meant checking on the noodles few times to make sure it doesn't overcook. If we are to eat it right away, I drain the water once it's al dente... but if we are to serve it to guests and dining time is uncertain, we drain it just before it's cooked, so the heat remaining would further cook it. Quite a tricky thing to do, but we've mastered it already. Also, we don't run cooked spaghetti under water after cooking because it washes out the starch on the surface of the noodles.
Anyway, while waiting for the residual heat to cook the noodles, I sauteed finely chopped onions and garlic on lite butter, before adding ground pork. I sauteed all together until the meat turns opaque and season it with salt and ground pepper. I then added the hotdogs, tomato sauce, sour cream, and a spurt of McCormick bread spread (herb and parmesan) to add more flavors. Simmered it until pork was cooked and mixed it with the spaghetti noodles, and topped it with grated cheese before serving.
This was the first time I used sour cream with our spaghetti sauce. It provided an interesting twist, which blended well with the bread spread. For an uncertain dish, this turned out to be okay, and since I didn't receive any violent reactions from mom and sis, I knew I did well with this dish.
Thank heavens for creativity.
I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my