Breakfast Spaghetti

"I don't really like spaghetti", said no person ever. This table and all its counterparts love spaghetti. Some more than others as I won't eat it for breakfast as leftovers or even made fresh. There is something about the smell of tomato sauce in the morning I do not find appetizing. None at all. The teen prefers it without veggies. The third is happy so long as it has standard spaghetti noodles, not spirals, elbow, shells, any thick version. And while happy to eat it for breakfast it must be warm, not served cold.

Seriously, everybody likes spaghetti in some form or another. Noodles in regular, thin, or angel hair. Sauces in red, alfredo, or garlic butter. With or without meat, with or without cheese, with or without added veggies.

With or without bacon. Wait, what? No. Bacon is not a spaghetti ingredient. Pancetta, sausage, ground meat. Bacon, no. This is so true until thumbing through my friends endless collection of food magazines and stumbled across a bacon infused spaghetti served with a fried egg on top in a Rachel Ray Magazine from the end of last year. It really was the picture that did me in as the ingredients and instructions seemed leery.

Unfortunately, I cannot find the picture of the recipe nor the recipe on any of Rachel Ray's numerous sites. I did, however, find a link on the Food Network for Bacon and Egg Spaghetti that was almost identical.

Modifications Made:
The recipe I followed only varied from the above link in the sauce. Once the pasta was done, a few splashes of bacon fat was infused into the pasta water, noodles, and Parmesan cheese for added bacon flavor.

The only modification I made was to use 8 slices of pepper bacon not six of plain.

Scaled for Likability: No, Thank You
Should have stuck with my rule, no spaghetti for breakfast. Even if the Breakfast Spaghetti is served for dinner and does not include tomato sauce. We really did try to eat it. The bacon was picked out and the eggs were eaten with a few extra served on the side. Bacon infused cheese noodles? The chickens loved them!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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