I absolutely love dips and appetizers. LOVE them.
What’s that I call myself? Appetizer whore?
So, here’s the story. I make spaghetti all the time. When I say “spaghetti” I mean real spaghetti – like with tomato meat sauce. I can’t stand pasta with plain tomato sauce. It’s just too naked for me. I guess I need more substance; more depth.
I’m high maintenance. Well, only occasionally.
So many times after making my spaghetti, we have tons of sauce leftover, and I put it in a covered pyrex dish and it disappears into the fridge-of-neverending-leftovers-that-nobody-wants-to-touch-because-leftovers-aren’t-fun. You know what’ I’m talking about, right??
All of a sudden we have “nothing to eat”. Why the hell did I invest in all that pyrex??
God forbid somebody eat something they had the day before. I personally love leftovers.
So, this concoction came from a pyrex dish full of spaghetti sauce, pepperoni I had from making pizza last week and a hankering to make something new.
For all of you, of course.
If you’re on Atkins, you’re good to go here.
Just eat it with a spoon.
A spoon is good enough.