And about time, too! When I am home in time for lunch, I usually just open a can of Chef Boyardee Beef Ravioli and call it a day. But I wasn’t in a meal-in-a-can mood today so I called up my mother and asked if I could still reheat the bowtie pasta in the fridge, and she said I probably shouldn’t since it’s been there a while. Long story short, I had a sudden urge to cook for myself, and it didn’t turn out to be half-bad, to be honest.

Sundried tomatoes forever and ever, amen.

Bowtie pasta!

Yay, my lunch. I enjoyed it.

And then I kind of just ate some fruit in a cup!:

It came with a tiny spork!

Two Things I Learned Today:

1. The pasta will not get cooked if you keep on lifting the lid to see if it is.
2. You can never have too much sundried tomatoes in your pasta. This is the truth.

OK. That’s basically it. I cooked my lunch and I ate it. Why is this a big deal? Because I’m a lazy-ass and I have no cooking experience at all, except if you count second year high school, when I had to cook, or else I would FAIL the subject. I was so bad at it that I used the wrong end of the knife to slice some garlic — and held the blade against my thumb. I don’t think I need to expound on how bad I really am.

AGH. I really want to eat s’more of those tomatoes. But really, they taste better cooked, and I think I’m all cooked out for the day.