All cooks do it whether they admit it or not.

You hate to throw out food. I know I do.

Any time my husband opens the refrigerator and starts complaining about how full it is, I simply hold my breath, refuse to answer and hope he moves along as quickly as possible to the next item on his agenda.

You know I love to cook and I cook a lot of food. To be honest, it is absolutely impossible to cook a decent meal for just two people. To my mind, cooking for ten always makes the food taste better because you can start out with just a little bit of spice and move up.

And, the leftovers!!!

MWAHAHAHA!!!

But, on occasion, and it hurts to say this, my husband is actually right and the fridge needs emptied. It actually hurts me to think that the spaghetti that I made two weeks ago needs to find a better home but that the freezer is already full. One of my favorite boasts is that I can feed the Mormon Tabernacle Choir at the drop of a hat – and I can!

And, you can only take so many leftovers to work…

So, I crack open the frigid vault and start to empty the fridge. Lots and lots of vegetables come out first. Then, the roasts and the chicken.

What is that? Oooooow, honey roasted ham. Niiiiice!

By the time I had the fridge partially emptied, my counters were overflowing with Tupperware, ReynoldsWrap and Ziploc bags. But an idea was growing in my mind.

A very large pot partially filled with water went on the stove and I started to add the contents of random containers to make the first thing most of us learn to make – Stone Soup! Carrots and onions and noodles and pork and chicken and pasta and – well, you get the idea.

I poured a big bowl and dug in.

The Road To Hell is paved with good intentions.

God, was that soup terrible!

I couldn’t eat it but the dogs loved it.

BUT, the shrimp alfredo I made next was AMAZING!!!

Now Let’s Do It Right!

Shrimp Mushroom Pasta Alfredo

Ingredients:

2 lbs. cleaned shrimp

1 lb. mushrooms

1 pint whipping cream

1/4 lb. sweet cream butter

1/2 cup olive oil

1 small onion

2 lb’s pasta

Garlic

Rosemary

Salt

Pepper

And the secret ingredient is: an egg.

1. In a large skillet, melt the butter.
2. Add the shrimp and flash fry.
3. Boil up the pasta, drain and set aside.
4. Chop the onion and the mushrooms and add to the shrimp.
5. Add the olive oil.
6. In a bowl, lightly whip the cream and egg together and add to the shrimp.
7. Add spices to your taste.
8. Mix the pasta and sauce together and serve.
9. Serves six.
10. ENJOY!

Copyright 2019 M.J. Hobbs.