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Food: (Not) Cooking Light

December 15, 2010

Sometimes I flip through Cooking Light and think, hey, that looks like a really nice healthy recipe. And so I buy some ingredients and set about to cook my dinner. I always start with the very best intentions, as I did again recently with my plans to make a pasta dish with a sauce of corn, leeks, chicken broth, lemon juice, garlic, shallots, and light olive oil. It sounded delicious- a nice respite from the diet of short ribs and stuffing I’ve been indulging in lately.

I began innocently enough, sauteing the garlic and shallots. Except, I don’t have light olive oil, so I used regular (who buys light olive oil?). And I had recently purchased some really amazing butter, so I thought I should probably use just a dab of that. No harm, right?

Then I was in my fridge looking for the tomatoes when I ran across some leftover pancetta. I really hate to waste food, and I couldn’t think of another immediate use for the pancetta, so, for the good of my conscience, I chopped it up and threw it in. There are people starving all over the world, you know.

Also, I was cooking while savoring a really nice glass of wine, and I thought, hey, this wine would go really well with this dish. Plus, since I had added the pancetta I now needed wine to deglaze the pan. Right?

Then, I had to go back into the fridge for the leeks, and I spied the leftover half and half I had used for something earlier in the week. I don’t use half and half on a regular basis – I take my coffee black -and again, I really hate to waste food. I just feel that it is socially irresponsible. So in went the half and half.

At this point, it was pretty clear that my recipe no longer resembled anything like the Cooking Light meal I had envisioned. But I did add the corn and the lemon juice, and some parmesan cheese – just to round it out. I omitted the chicken broth, however. That just seemed like it would be over the top.

Voila.

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