Last can of tomatoes…

Last onion…

My little alcohol stove filled with the last of the fuel…

And this Galley Kat has run out of creative ideas…



I made a batch of my
for a simple pasta supper tonight…
…but being ever conscious of time and stove fuel economy,
I doubled the amount of pasta we needed.
This gave me about 4 cups of cooked pasta
and about 1.5 cups tomato sauce.
To the leftover sauce and pasta I stirred in
6 eggs, lightly beaten
1/2 cup milk
2 cups shredded cheese (I used a combo of Parm and Mozarella)
1 healthy pinch of dried chilis


I prepared my stove top Omnia Oven
with a good coating of Goop (see recipe here).
Then I piled the pasta mixture into the pan.
After heating the Omnia base plate,
I set the covered pan over medium heat
and cooked it for about 35 minutes.
The results were a cheesy-creamy-full-of-rich-noodle mixture
that fed two hungry sailors for another two meals.


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