I just cooked myself dinner for the first time in about, oh eight or nine months. All I have right now is a borrowed sauté pan and some silverware, so tonight's fare was:

two green plantains, which were peeled and sliced into medallions ranging from one eighth to about three quarters inch thick. These go into a nearly smoking-hot pan of olive oil so that they're just bathing, not floating. Flip a couple of times 'till they're golden brown, put on a paper towel, generously apply Tony Chachere's, and, Ta daaa... instant bachelor food!


wink