You are beginning to get hungry. Your usual time for dinner approaches. However, there is no cook tonight. She is gone for the evening. Whatever the reason, you find yourself alone and no obvious meals are coming. You can sit quietly at the dining room furniture set and dream about eating. You could go to a fast food restaurant. Maybe you want a healthier meal. Perhaps you are out of funds for a takeout meal. It is time to forage for a meal. A good place to start is the kitchen pantry.

As you look through the pantry, you may find some things for a meal. Is there any rice? How about canned vegetables? Do you have some potatoes that are just sitting in there? Do you see saltine crackers? Do you have spices? You may have a meal at your disposal. Homemade potato soup can be very filling. It also tastes good. The price is very reasonable, too.

Take three or four medium potatoes from the pantry. Try to find some onions. If not, try onion powder or onion salt. Check the refrigerator for celery. You can also substitute celery seed or celery salt, if necessary. Peel the potatoes and cut them in to small pieces. Place them in some water. You may be wondering how much water.

You water requirements will be determined by your hunger. A medium pot is for hungry. A larger pot is for ravenous. You do not have to use your stove. Get out your wife’s Sanyo rice cooker. It will work for this recipe. Add the celery and onions to the water. Wash and peel the potatoes. Cut the potatoes into small pieces. Place the potatoes in the water. Cook until the potatoes are soft. They should smash with a spoon, easily. Your potatoes should take about ten or fifteen minutes to cook.

Would you like thick soup? Add instant potatoes to the pot, when the potatoes are soft. Turn off the heat. Add about one cup or 240 cc of milk. You can add any type of milk. Put in about one tablespoon of butter.

You can add saltine crackers and some celery salt to your bowl of soup. This will help to thicken it. Clean up all messes. You want your significant other to think that you are capable of taking care of yourself.

Final thoughts

A man can survive without a woman. At least he can for a weekend. He may need to get creative. There are many meals, sitting in your kitchen pantry. Use your stove, microwave, or electric rice cooker to help you. You will not need to go to bed hungry.

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Traditional Italian food uses only fresh ingredients including fresh Italian herbs. There are a variety of fresh herbs common in Italian cooking. Nothing taste better than home cooking using your own fresh herbs. Those store bought dried herbs cannot even come close.

How can you tell the difference between and herb and a spice?

The leaves and stems of aromatic plants are called herbs, and the root, seeds, bark or fruit is called a spice. Herbs have fragrant oils which give Italian food its wonderful flavor and aroma.

Oregano, basil, thyme, rosemary, sage and parsley are commonly used Italian herbs.

Basil is a member of the mint family, and like all mint herbs, it is extremely fragrant when picked fresh. Basil can turn black when cut with a metal knife, therefore it’s a good idea to tear the leaves before tossing them into your sauce or pasta dish. Basil is the primary herb for the famous pesto sauce.

Oregano is another popular herb in both Italian and Greek food. Most people are familiar with this herb in tomato based pasta sauces and with meats.

Italian Parsley, also known as flat-leaf parsley, is readily available in most grocery stores and is easy to distinguish it from the curly variety frequently used as a garnish. Italians favor this parsley for cooking because it has a much better flavor, while the curlier variety is best saved for garnishing your dish.

Rosemary is another widely available herb and resembles a little branch from an evergreen tree. This is one of the most fragrant of all the fresh herbs and it will retain its flavor and aroma when dried. Excellent in vegetables, this herb can also be kneeded into bread dough such as focaccia.

Sage has long, broad leaves and is the herb which flavors the traditional Italian Saltimbocca dish. Sage is also very fragrant so be sure you don’t use too much and overwhelm your meal.

Thyme is another herb of the mint family, but in contrast to the other mints, it has tiny leaves that can easily be thrown whole into your sauce or dish. This herb can be used in most recipes because it adds flavor without overpowering the rest of your dish.

There are some basic rules for cooking with fresh herbs. A good general rule of thumb is to use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs needed in a dish. But remember, cooking is an art and you can use as much or as little as you like.

Try adding your own fresh Italian herbs to liven up your everyday dishes!