23 November, 2010

3 step chef

My gourmet "heat & eat" Punjab Eggplant lunch, in 3 simple steps:

1. Boil water in saucepan
2. Immerse sealed pouch in boiling water for 5 minutes
3. Tear pouch and serve

Served over sauteed spinach and brussel sprouts.  Minus a warm piece of naan to soak up what my spoon couldn't reach.  Dang.  That's always the best part.

Twas delicious.

And so easy a cave man could do it!

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