bruSKEtta

A common misconception about bruschetta is that is pronounced bruschetta. It isn't. It is pronounced brew-sk-etta. Unfortunately, if you say that anywhere in America, for instance, in an Italian restaurant, you'll sound either stupid or pompous. So, I guess, forget my whole point. But don't forget the olive oil and fresh basil, they really pull the whole dish together.

Not Your Campbell's Tomato Soup

For lunch today, I made something I like to call Cheesy Soupy Pasta. I literally just made that name up, which is why it sounds lame. Anyways, I brought tomato soup to a boil then added a few tiny pieces of basil and ditalini pasta (straight short hollow tubes) and kept it boiling for roughly 10 minutes. Bla bla bla, then put mozzarella and Goldfish crackers (the original kind, I'm not a monster) on top; masterpiece. As a testament to how good my cheesy soupy pasta was, I will not be speaking for the next few days as I burned most of my tongue because I couldn't wait to take my second, or third, or fourth bite.

Oh yeah, and I rarely use recipes, so bare with me. And one time I invented Pesto Mac and Cheese, or at least I thought I did unless somebody saw my grocery list and spammed it all over online recipe books.

I realize this entry is really boring, but I don't give a care.