Thoughts

I was about to pull out the pre-packaged stir fry from Costco, but I already had some noodles doused in olive oil in the refrigerator from the other night. Further, I had purchased some capers the night before, which I have never used in cooking before now. I've had capers and I know how they can add a nice kick to whatever dish uses them appropriately, so I thought I'd read some recipes and give it a try. I found a recipe online for a simple garlic and caper sauce. Sadly, I didn't have any garlic (or lemon juice) and I was too lazy to go out and get some (forgive me for my garlic sins, Jesse!). Instead, I melted a couple tablespoons of butter in a sauce pan, added 1 1/2 cups of chicken broth to simmer on high, and then added a couple spoonfuls of drained capers, 1/4 cup of sliced black olives, a 1/2 cup of chopped marinated artichoke hearts, and then simmered it down to a reduced sauce. I also added some dried basil, salt, and pepper.  Some Italian sausage searing ...

I know that pasta is not the healthiest meal to survive on (sorry, Jesse), but occasionally I cook some up to last a few days. Tonight's pasta is a creamy pesto basil sauce, with bits of bacon, marinated artichoke hearts, and sliced black olives. The sauce sounds complex, but it came in a can. So did the artichoke hearts. I just added the sauce after heating the other three ingredients in a pan for a bit. The bacon was leftovers from this weekend's breakfast. You have to keep it simple sometimes.