30 Minutes, at last

I finally cooked a Rachael Ray meal that took less than 30 minutes (28, to be exact). “Pea and Parsley Soup with Canadian Bacon.” (or “peameal bacon” or “back bacon”, as we refer to it in Canada) From Just in Time.

Only trouble is, this recipe is listed as a special, super-fast “15-minute meal.”

Usually, with a Rachael Ray recipe, I assume that it will take twice as long as the cookbook says it will.

I put in a picture, which I think will show up at the top of this post, but I’m not sure, because it’s the first picture I’ve included in a post so far. I’d put it down here, but I don’t know how to select where in the post I want the picture, and I’m trying to limit myself to 30 minutes of time on the internet each day, and I only have 2 minutes left.

Anyway, it was very tasty. I used to hate peas, but now I don’t mind them so much. Though I still don’t like them all by themself, especially the canned or over-ripe frozen ones that have gotten all starch and gross.

On Monday night, I made a Rachael Ray recipe from the 2nd 30-minute meal cookbook. This one actually gives full menus, instead of just a one-pot meal. It claims that you can make the entire menu in 30 minutes, but I find that it usually takes 30 minutes for each of the 2 or 3 courses. I made “Tuscan-Style Grilled Tuna Steaks” and “Grilled Stuffed Portobellos with Tomatoes, Rosemary, and Smoked Mozzarella.” And a tossed green salad. 1 hour and 14 minutes. I’m willing to shave off 15 minutes, since I used a charcoal grill, and that adds a bit of time compared to using gas. But a 30-minute meal it was not! (It was absolutely delicious, though. And my cat Tallulah also enjoyed the tuna.)

Okay, I’m 3 minutes over my alloted internet time for the day, so I’d better stop.

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