Penne Cole's thoughts on food, travel and more
What do you do when you’re in an unfamiliar kitchen, are given four rissoles and are given free range to make dinner for two?
Well first of all, the Happy Gwailo and I raided the fridge and pantry to see what was available. A packet of pasta was one of the first things we came across, followed by a tin of tomatoes, and of course, as we were in a good Australian household, there was plenty of wine on hand. Perfect – we had the makings of a good dinner.
Further raiding of the kitchen yielded a capsicum, an onion, some garlic paste, and a carrot. We couldn’t find any stock or stock cubes, but we did find some Gravox – perfect substitute.
We started with repurposing the rissoles into meatballs, then chopping up the vegetables for the sauce.
We had to experiment a little with converting the Gravox into a stock, but with a little patience, lots of hot water, and multiple tastings, we had a halfway decent stock substitute. In a short while, we had it all simmering on the stove.
In no time at all, we had a simple but delicious meal on the table, and enough leftovers for another two meals – not bad considering that we started with four risolles!
This post was inspired by the Weekly Photo Challenge: Repurpose.
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