Last night I made this for supper:


  • frozen ravioli (I like cheese-stuffed)
  • chopped bacon (or not)
  • mushrooms, chopped or sliced
  • softened sun-dried tomatoes
  • cooked kale
  • white wine
  • pesto
  • salt and pepper to taste

First, I used jowl bacon, because Charlie and I love it, but any bacon would do. Put it in a skillet and cook it–not too fast–until it’s just about crispy. If you don’t use meat, just heat some butter or oil. Cook the mushrooms until they’re as done as you like them, soft or browned. I had some dried morels in the freezer, and I softened them along with the tomatoes. Add tomatoes, kale and a splash of white wine and stir until hot through. Meanwhile, bring water to a boil and cook the ravioli. Divide the ravioli onto serving plates, stir the pesto and a little of the ravioli water to the vegetable mixture, stir to blend, and top the ravioli with it.

Had some frozen corn-on-the-cob stored from the summer. Good little supper.


writing prompt: Keep guessing on the contest, posted yesterday (12/20/2009). Operators are standing by. And give one of your characters a stuffed animal or a picture or statue of an animal; what would he/she name it?