What I eat, apparently

There are two types of pasta in this world. There is planned pasta, and there is improv pasta. Planned pasta is often the result of a recipe, where you have a trip to the grocery store and spend precious dollars to get fabulous ingredients for the making of your dinner. Then there is improv pasta. See, improv pasta happens when you’ve got a bunch of remnants of other planned meals just crawling all over your fridge. They need to be consumed in some manner before they get all green and hairy. Thus, pasta to the rescue!

I generally have some sort of dry pasta hanging out in the cabinet, as it is excellent backup food. This particular instance involved little tubes whose name I can’t remember. Why is it that every shape of pasta has it’s own name, anyhow? I’m going to bake a loaf of bread, shape it like a hat, and tell people it’s called a Stanley. Or hey, I’ll bake a loaf of bread into little tiny balls, and tell people it’s called a Roll! Hmm, crap.

In any case, I had leftover red sauce from some dipping adventure, as well as leftover turkey and tomato from some sandwich adventure, and leftover celery from some salad adventure. So they all got gloriously dumped in, along with some shaved carrot, a range of seasonings, and parmesan cheese. There was to have been additional cheese involved, but the mold monsters had already gotten to it, which was quite a blow to my palette, admittedly.

Then I photographed it while the pasta relaxed comfortably on a black chair. Meaning that when properly cropped, the pasta appeared to be floating in space. So I decided to go ahead and heighten this particular effect, and we thus have Galactic Pasta.

Cheese is a beautiful thing. Pasta is an excellent vehicle for aiding in the transport of cheese from container to mouth. Thusly, we have pasta and cheese.

It should be noted that I desperately avoid the more traditional macaroni and cheese. And by ‘traditional’, I mean ‘elbow macaroni’. I care not that all those 2834792374 shapes of pasta out there are made with the same ingredients, they still taste different dangit! And elbow macaroni is my least favorite of all of the shapes out there. These here are some variety or another of rigatoni.

This is 3 cheese pasta, too! The cheeses are as follows: provolone, feta, and parmesan. Also dumped in are butter, milk, garlic, and oregano. In hindsight, I suppose olive oil would have been appropriate. However, I was getting lightheaded from lack of cheese, and thusly, I used what I done did use.