Pantry cooking

[magid]

1. Realize it's after 3:30, and no food has yet been consumed. Meander into the kitchen to contemplate remedies.
   
2. Start heating a pot of water. Start heating another pot with some oil in it.
   
3. Chop three onions, toss in with the oil, on low.
   
4. Take a shower.
   
5. Turn up the heat under the onions. Grind in some black pepper, because why not?
   
6. Check out what's on the porch. Snap off the three largest horseradish leaves.
   
7. Mince the leaves, add to the onions.
   
8. Check the fridge and the cupboards for more inspiration of things to put in with the vegetables.
   
9. Add the end of a small jar of medium salsa, a drained can of chickpeas, and a can of tuna.
   
10. Put pasta in the now-boiling water (medium shells).
    
11. Add the end of my last jar of marinated roasted red peppers (from the fall of 2010). (Note to self: a nuisance to make, but worth it.)
    
12. Debate adding some cheddar cheese, but in the end, don't.
    
13. Drain the pasta. Put in the pot with the whatever-it-is sauce.
    
14. Cut up three salt-cured black olives. Add to the rest. Mix.
    
15. Eat while enjoying the post-thunderstorm cool on the porch.

Also, Trader Joe's has a new product, Dark Chocolate Honey Mints, that are dangerously good. Three ingredients, the sweet of the honey balancing the very dark chocolate, and since the honey has a whipped texture, it's not drippy at all. Not Bendick's Bittermints, but excellent in and of themselves. (Edit: kosher certification is dairy, though the ingredients are pareve.)