Friday, September 1, 2017
I've been making it long enough to do it without looking at a recipe, and it turned out rather well, except that I got a little overenthusiastic with the fresh thyme and rosemary. That, and the fact that some people apparently expected there to be some kind of meat in the dish, perhaps explains why only a couple people at the potluck tried it. I ended up with a potluck-sized potful of leftover ratatouille, which I am still eating at home.
Last night, to shake things up, I decided to combine one of the few dishes I make from all-fresh ingredients with an old bachelor-chow standby, boxed shells-and-cheese macaroni - the kind with the packet of ready-mixed cheese sauce that you can heat up in the same boiling water as the noodles. I've combined a lot of different things with boxed shell or elbow mac and cheese; things everybody has tried, like tuna, peas, and cream-of-mushroom soup, or canned chili without beans; things most people would know better than to stir in, like leftover spaghetti sauce and meatballs; and things few people have even thought of adding, like Italian clam sauce or a spicy Indian entree. Most of these mixers are pretty much on the order of adding junk to more junk. But it turns out that adding homemade, leftover ratatouille to the shells-and-cheese both elevated the mac and broke the monotony of a week of eating a stew of perfectly cooked but over-seasoned summer vegetables.
Based on this picture, I am apparently not the first person to realize this. But if you're behind me on the Keurig learning curve, you're welcome.