Yeah, I know... it's the 21st century. Bear with me. I'm a BIG fan of those bag-meals and they're a staple for what passes as cuisine at El Casa Inmóvil de Pennington. One feature every one of those meals has is this instruction: "Empty contents into a 12 inch non-stick skillet." Well, we didn't HAVE a 12-inch... or any other size... non-stick skillet in our kitchen inventory, so we made do with a standard ten-inch aluminum skillet of the stick variety, oiled generously with a couple o' tablespoons o' olive oil for non-stick properties. That was life as we knew it until two weeks ago, when we splurged and dropped 20 Yankee Dollars on a high-zoot Mirro 12-inch non-stick skillet. Like this:
Buying that skillet might just be the smartest purchase I've made in the last couple o' few years. I love the thing... it cooks well, and more importantly, clean-up is a BREEZE. The skillet has yet to see the interior of my dishwasher as I can clean it up in about three minutes and set it on the counter to dry. I couldn't say the same for the old stick-skillet, as I usually had to let that sucker soak overnight before attempting to scrub it. I loves me some technology, even if I'm ten years late to the party. Or longer.
Oh. What was in the skillet? This:
Shrimp scampi in garlic sauce with linguine. Dinner was completed by the addition of a large salad and a vintage Dr. Pepper. Dinner's done, as is the cleanup, so I think it's time to retire to the verandah and take the evening air.