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I continue on with having everything I cook this week containing a cheese sauce. Or something.
Tonight I decided -- while in the middle of a massive blood sugar crash -- that I was going to Cook Something. I even had a very specific Something I was going to Cook, which is always an interesting state of mind to be in, especially when I have no clue what I'm actually doing. (This is setting aside the entertainment value of reeling around the kitchen while having no blood sugar.)
Pot 1: put on rice.
Pan 1: put in chicken strips in butter. Add a little white wine to keep things from burning every so often.
Pot 2: the sauce.
Sauce assembly procedure (as performed on no blood sugar):
Butter in pan, melt. Some random quantity of flour on butter, make roux of sorts. Add milk. Set milk on fire accidentally. Mix to a paste. Add some more milk. Add a bunch of dried flaked onion. Find about 2/3 of a package of cheddar cheese in the fridge. Cut off the surface of same, cut cheese into chunks, drop into paste mix. Wander around drunkenly for a bit. Add cayenne pepper, stir, discover that the lumps are going away. Add garlic powder, stir. Add Worcestireshire sauce. Stare at the pretty patterns the sauce makes on the surface of the, uh, sauce. Stir. Taste frequently. Add more cayenne. Decide the sauce is too thick and add some of the white wine.
This came out exactly the way I wanted it. And it tastes of cheese.
Tonight I decided -- while in the middle of a massive blood sugar crash -- that I was going to Cook Something. I even had a very specific Something I was going to Cook, which is always an interesting state of mind to be in, especially when I have no clue what I'm actually doing. (This is setting aside the entertainment value of reeling around the kitchen while having no blood sugar.)
Pot 1: put on rice.
Pan 1: put in chicken strips in butter. Add a little white wine to keep things from burning every so often.
Pot 2: the sauce.
Sauce assembly procedure (as performed on no blood sugar):
Butter in pan, melt. Some random quantity of flour on butter, make roux of sorts. Add milk. Set milk on fire accidentally. Mix to a paste. Add some more milk. Add a bunch of dried flaked onion. Find about 2/3 of a package of cheddar cheese in the fridge. Cut off the surface of same, cut cheese into chunks, drop into paste mix. Wander around drunkenly for a bit. Add cayenne pepper, stir, discover that the lumps are going away. Add garlic powder, stir. Add Worcestireshire sauce. Stare at the pretty patterns the sauce makes on the surface of the, uh, sauce. Stir. Taste frequently. Add more cayenne. Decide the sauce is too thick and add some of the white wine.
This came out exactly the way I wanted it. And it tastes of cheese.
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