I made fettuccine with plum-shiso sauce and seaweed topping. Okay, it came out of a packet (at left), but I did have to boil the water. One depressing difficulty: figuring out how much pasta to make for one person. If Loopy ever left me this is the sort of thing that would really put me over the edge. I have never in my life cooked for one person—only microwaved frozen things for one person.
Maybe I should look at it as a brave new frontier in adult independence.
Another amusing aspect: the vast gulf between my definition of "pasta for one" and the definition of the Japanese company that packaged up the plum-shiso sauce. To be more specific, it didn't come out of a packet, it came out of two packets, and I should have made twice as much—I'm still hungry.So in Japan, my "one-person serving" would feed a family of four.
. . .
"Hey Birdfarm, what did you do today?"
"Well, let's see—I screwed around on the computer, then I cooked dinner, then I blogged about cooking dinner."
Yeah, I definitely need to get out more.
2 comments:
Yes, but the Japanese are so itty-bitty. They just don't need that much fuel.
I like your presentation and the plate is very fetching.
Oh, god, that's not my presentation. That's off a slick and beautiful Japanese cooking site--check it out just for the beauty of it.
In addition to being a photo of what I ate, that was supposed to be an illustration of the Japanese concept of "pasta for one" since clearly, that's pasta for one bite.
No, my "presentation" was a big metal mixing bowl that I used to "toss" the sauce and pasta together, then to eat it.
Jeez, I said I cooked, not I became a chef overnight. ;-)
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