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.