3 (Tue) March 2015
in my apartment
Improvisation–no idea at the outset what a dish will be, making it up on the go, fairly confident that it will turn out okay (see generally 3.019 Spaghetti with Shrimp & Shiitake Scampi)–requires 4 essential skills.
With leftover ingredients from various prior meals, including lapu lapu and chopped garlic (see 6.055 The Penultimate), bell peppers and onions (see 6.051 Lentejas con Chorizo), butter* (see 6.043 Bibimbap), as well as pre-cooked potatoes from CAL’s pantry (see previously 5.364 Grilled Shrimp & Olives…).
*Whereas open butter needs to be quickly used because it absorbs flavors from the refrigerator, but I don’t cook all that often these days, even less with butter, the single-use butter packets, each about a half-tablespoon (provided with the bread rolls on the plane) represent a tidy solution (I don’t eat the rolls anyway, so why let the butter go to waste?).
While the tortilla wasn’t the greatest ever, I was quite pleased by the outcome nonetheless. Nicely cooked, nicely seasoned. Not too shabby for an improvised first-time effort. What a great way to clean out the fridge.