Cooking While Waiting and More Experimenting

The new closet is going to be delivered today. Since we're practically stuck in the four corners of the condo, we decided to finally clear up the ref of foodstuff to make way for new ones. First I got rid of the tomatoes by turning them to pasta pomodoro with lots of garlic. by lots I mean I had three-quarters of a head crushed and the quarter of it sliced then stewed the tomatoes with tomato juice, canned tomatoes, and seasonings till I get the taste I like.

The event at SpaRga had us taking home fresh herbs as giveaways. I got mint, tarragon, and oregano, and they seem to have made its home in the condo's quadrangle (perks of having our unit at the lower floor so I could just go out and pick from our herb pots). Now I want a basil pot now so I have a full fresh supply of basil. I just found out that basil grays out days after buying them, even if they're kept sealed.

As soon as the closet guys arrived and installed the closet, we had a lot of free time, and free space I got all giddy at the sight of the new closet.

Now I have an excuse to have more dresses since there's more space! :P

Anyhow, weekly grocery shopping was next so we headed over to Rustan's Rockwell for fresh produce and supplies since we haven't been to Rockwell. Turns out the fruit department in Rockwell is different from the one in Glorietta so I wasn't able to get my Dizon strawberries. I was able to get fresh lemongrass to make lemongrass drinks, vegetables, and pasta.

I went over the deli and grabbed some cheese and a piece of Italian sausage since I'll be experimenting on sandwiches tomorrow for breakfast. I told them to keep it plus-minus 100 grams since I just do small servings anyway. I love Rustan's for slicing them for me so it's more convenient. They asked if block or slice, I was like just slice, so I get a sliver of 100 g instead of a slab of cheese that I don't know I'll finish. Didn't know that slice meant to slice them conveniently to thin sheets.

Turns out though I'll be experimenting on grilled cheese when I got home.

Whole wheat bread drizzled with olive oil and a sprinkling of balsamic vinegar. Fillings were gruyere cheese, slices of sausage, and a strip of mozarella before grilling both sides in a pan griller (my second overused piece of kitchen equipment next to the nonstick frying pan and the coffee maker).

Cheese to the extreme come dinnertime with leftover pasta pomodoro and grilled steaks. I thought I'd jazz the steak by topping it with slices of mozzarella cheese and honey barbecue sauce. Eating in is so much cheaper than eating out. The only not fun part is cleaning up. Then again, paying the tab isn't that fun either. By the way, I placed the mozzarella slice on top of the steak when it's already on the plate (not on the pan) still hot, so it melts on the meat's heat. The texture is interesting and it provides a certain richness without the sharp flavor. I like mozzarella. It's mild and it can be addicting.

Since I already made what I'm supposed to experiment for breakfast, I need to get creative for a breakfast meal tomorrow. By the way, I followed no recipe book. Everything is at the top of my head. The mozzarella on steak was very random really, I just thought of putting the slice there when I wanted more color on my plate for picture purposes. But it worked well, didn't it?