I started this concoction with a craving. I saw bagels sitting on the counter and thought about how appropriate bagels were for breakfast and that, now, it was breakfast time. How auspicious. I needed something more than just a bagel, though. A bagel with grilled onions sounded just divine. Then maybe I should spice it up a bit and use some Tapatio hot sauce. I thought to myself, cheese could really tie together the hot sauce and the grilled onions. While I’m at it, I really like a mix of grilled onions and fresh onions, so I may as well have fresh onions on the sandwich, too.

While grilling the onions, I found some pineapple in the fridge. “Pineapples?”, you ask. Yes, pineapples. Let’s grill those. You know what would go great with pineapple? Green peppers. I sliced them into neat little circles. And you know what else would go great with pineapple? Mole.

That’s right. I made a breakfast sandwich with cheese, grilled onion, fresh onion, green pepper, pineapple and mole with a splash of Tapatio. It was amazingly delicious.

• cheese blend mozzarella, provolone, asiago (italian blend)
• cheddar
• onions
• green pepper
• pineapple
• butter
• mole
• Tapatio hot sauce
• Bagel

Totally did not intend for that to come out the way it did but it happened so this will be a short post.

I had some celery that was getting ready to go out the door. To give meaning to its existence, I started frying some in butter. I used about two stalks of celery and one tablespoon of butter. I didn’t have a plan in mind. Sometimes I just start cooking an ingredient and make up my mind as I go. Maybe I can call it Jazz Cooking.

The smell of the celery cooking inspired me as I was pecking through my cupboard. Shallots would go nicely with whatever was going to happen with the celery. At this point I was really getting hungry so I decided to boil some shell macaroni while the celery and shallots were softening. I didn’t think that a capful of vermouth would hurt at all. Along with the vermouth I added about two cloves of garlic. Garlic and shallots go good together. Especially on noodles, which were about done boiling.

I wanted something smooth and creamy so I added just enough milk to barely cover my ingredients, minus the shells. Whenever I have something creamy I always crave black pepper so I liberally shared my pepper grinder with the ‘sauce’ that was now forming. If I had white pepper I think I would have used that for this meal instead of black.

Now it was just a simple matter of tossing the shells with the yummy sauce I had just cooked. I got about three servings out of this meal and it was worth it. Especially when I topped it with some asiago.