Seems I spend a fair amount of time talking about food on TGA. The irony is, I like a good meal, but I mostly eat because if I don’t eat I get kind of light headed and ditzy. Even worse than usual.
For the most part, I eat so I don’t die.
My culinary skills were formed (or not) by a mom who didn’t find much inspiration in cooking. Don’t get me wrong, she’s a GREAT cook and fed us 3 squares a day in the rural Minnesota tradition: Meat & Potatoes, and hotdish. Lots of hotdish.
To this day, if forced to make a meal, a trip to Sunny’s (Sunmart) or Horny’s (Hornbachers) is required to pick up a can of cream of mushroom soup. Virtually every dish I know how to make consists of a base of Campbell’s Cream of Mushroom Soup.
Don’t believe me? Here’s my culinary repertoire:
Tunafish hotdish: Fun to say as a kid, fun to say as an adult. Say it with kind of a snappy rhythm: tuna-fish-HOT-dish. Since I’ve moved to the big city, I’ve been exposed to big city culture and now add a glob of velveeta at the very end.Â Mmmmmm, velveeta.
Beef Stroganoff: Tunafish-hotdish sans tuna and peas; add hamburger, a glob of sour cream and a stroganoff sauce mix.Â Mmmmmmm, sour cream.
Tater-tot hotdish: tater tots, bag of frozen mixed veggies and 2 cans of mushroom soup. Mmmmmm, tots.
Wild Rice hotdish: It kind of uppity, but super-good: Wild Rice, some celery, some onion, some mushroom soup.Â Mmmmmm, expensive wild rice.
Pork chops, mashed potatoes and GRAVY. The best gravy on EARTH is made with pork chop grease and mushroom soup. Mmmm, gravy.
There you have it, my 5 day dinner rotation. Breakfast is coffee and a bananna, lunch is on the run somewhere, and weekends are spent with friends who feed me.
Today’s Gay Agenda: Tell Ricky how glad I am that I met him before every artery in my body clogged with cream of mushroom soup.