When you say "those little spew-like frozen veg" do you mean the carrots/corn/lima bean mess that is largely intended for soup?
Because personally I'm quite fond of frozen brocolli and frozen spinach is a godsend. And frozen sugar snap peas and string beans. Any one of 'em is a simple matter of chucking them in a bowl in a bit of water and nuking them for 2-5 minutes and they're perfectly steamed. (Well, except the spinach, which I generally only use *in* things like quiche, and only heat up.)
Here's a tip for anyone making homemade mac & cheese. When you make your white sauce, the best time to season it with salt and pepper is *just* after you've added the cheese and it's become a cheesey sludge. Not, in point of fact, to forget to season it at all, and then wonder why your mac & cheese is bland.
BTW, they're showing the West Wing where the president slams the right-wing conservative talk show bitch. Huzzah!
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timeasmymeasure
no subject
Date: 2004-04-05 04:46 pm (UTC)Because personally I'm quite fond of frozen brocolli and frozen spinach is a godsend. And frozen sugar snap peas and string beans. Any one of 'em is a simple matter of chucking them in a bowl in a bit of water and nuking them for 2-5 minutes and they're perfectly steamed. (Well, except the spinach, which I generally only use *in* things like quiche, and only heat up.)
Here's a tip for anyone making homemade mac & cheese. When you make your white sauce, the best time to season it with salt and pepper is *just* after you've added the cheese and it's become a cheesey sludge. Not, in point of fact, to forget to season it at all, and then wonder why your mac & cheese is bland.
BTW, they're showing the West Wing where the president slams the right-wing conservative talk show bitch. Huzzah!