The Rules of Engagement

I am not Martha Stewart and Wolfgang Puck's love child. I hear enthusiastic cooks waxing eloquent about how cooking helps them relax and unwind and I quietly reach for the nearest garrote. Sometimes I enjoy cooking, when I haven't been at the office all day and I've been watching episodes of "The F Word," but most days cooking dinner is one more chore in a long list of tedious activities. I get through it.

Often I look at what is in the house to cook and there is nothing I want to cook. But if I had to, how long could I cook from what is in the house? The significant other and I discussed the proposition. When pressed for how many days we could manage without a trip to the grocery store, he said, "three days, maybe four." I think we could last several weeks, but he isn't buying it. His main fear seemed to be scurvy. Well, scurvy, boring meals and a lack of cookies.

So, we made a deal. We would see how long we could cook out of what we had in the house, but with $20 a week for fresh fruit, vegetables, milk and eggs. Cat food, cleaning products and toilet paper not included. Occasionally, I might even bake some cookies.

Day One Dinner
Bleu Cheese and Pea Risotto

Ingredients

Fridge: Bleu cheese remnant
Freezer: Frozen green peas
Cupboard: Fresh onion, arborio rice, vegetable stock powder, olive oil