When the fridge was empty, and the cupboards were practically bare, that’s when creativity sparks in the kitchen.
A hunk of bread and some Roquefort just won’t do, so it was time to improvise.
Two large cans of whole stewed tomatoes became the foundation. Then, a zucchini, hanging out by itself, joined the party, a onion rolled in, a bit of the last dry white wine, made a splash.
I added salt, black pepper, smoked paprika, two vegetable bouillon cubes, and a generous pour of dried parsley. Everything simmered and blended together, thick enough to be a sauce, if only I had something to pour it over. What I would give for some Parmesan cheese!
Instead, I drizzled olive oil on top. And there it was—a simple feast, born from a little bit of hunger, some creativity, and making do with what’s on hand.
Leave a Reply