Senseless Saturday Sarcasm: The Lazy cook.
I’ve often thought about creating a blog called “The Lazy Cook.” Unfortunately, I’d only post about once a month.
My breakfast is coffee and ensure. Lunch is in a frozen container with a twist-on top, like Tuna Casserole, that I stick in a microwave for 2 minutes. The hardest part about making 14 lunches is opening the tuna cans. How hard can it be to throw macaroni into boiling water?
Here’s the “recipe” (if you can call it that):
Remember to cook the macaroni first — in a separate pot. Throw into a second pot the following:
- a slice of 1/3 of a log of Velveeta cheese
- one can of cream of mushroom soup
- one bar of butter
- give the cats and dogs the tuna juice and
- throw 4 cans of tuna in with the cheese mix.
If I have wilted lettuce, I chop that up and throw it in, too.
So…yesterday I found leftover carrots and thought, “Gee, I’d like some carrot cupcakes.” It was either that, or throw them in the trash. Once they’re all dried out and have white stuff on them, their days are numbered.
My blender is overworked in the most hideous of ways.
I threw mummified carrots, 4 eggs and 1 1/4 cup of oil into the blender, and listened to the carrots die a horrid death. After that, I added in 2 cups of sugar. The blender did complain quite loudly and, as usual, I ignored it.
I use self-rising flour for the fact that in my house the baking soda and powder are stale by the time I get around to using them.
Next, I took the self rising flour out of the freezer and threw 2 cups into a bowl, along with a tablespoon of cinnamon, 1/2 teaspoon of sugar, and 1/4 teaspoon of cloves. After the carrots, et. al., were cream-ated it was an easy task to pour over the spice/flour mixture and mix it all together.
18 cupcakes later, voila! they were stuck in the oven for 35 minutes and came out magnificent (if you like highly spiced carrot cupcakes)!
If you ever have the misfortune of getting an invitation for dinner at my house, don’t forget the antacids, you’re going to need them.