Most meals are made on the fly based on what I have in the house. I use recipes like the Pirate Code, they are merely guidelines.
In the freezer was spinach. Sounded healthy enough.
I assume all vegetables either need olive or wine. I had wine that I wanted to drink so the decision was made easy. The wine featured today was a Virginia dessert wine called Black Jack from Corcoran winery that the lady recommended drinking in the morning after you sent the kids to school. Definitely a wine that goes with Spinach.
I felt like I needed another ingredient. Checked the fridge and BOOM, there’s some Boursin. That stuff makes anything good.
NOTE: I am not a cook. Or a wino. But now you want to see how this disaster turns out and you’ve already committed by reading for more than 5 seconds, so just keep going.
Toss the whole bag of spinach in the pan. Don’t even wait a few seconds, pop the wine open and dabble to taste as much wine as you want. I coat the bottom of the pan.
Add the whole slab of cheese at once, don’t waste time breaking it up when you can smoosh it in the pan. Life’s too short.
Pour yourself a cordial glass of that fabulous dessert wine. It’s the only way to cook.
Voila! About 15 minutes later, I use The Force and based on tasting it, it tasted like it was a delightful way to eat veggies, all cheesy with hints of an alcohol underneath. I give it a 3.5 out of 5.
For the main dish, I had made a freezer meal awhile back with a London broil so cooked that up while spinach was going. The fire alarm went off a couple times, to add a bit of drama but once I remembered the fan on the hood, I was good to go. Recommend using Wonder Woman oven mitts as a fan, though.
Used the plain dishes because there’s no one to impress. This is real cooking. The Guinness is merely a pirate code suggestion.