Cooking at night.

At the moment of writing this, I am currently making a meal for my mother's lunch tomorrow at work. it's 10 PM and I got teary eyed from cutting an onion. Damn onions. If only there was a way to cut them without getting teary eyed! Or at least a way I knew of. Now that we have internet and a lot of information to choose from, we know that this is caused because of the chemicals which are freed from the onion when you're cutting it. But imagine all those people six hundred years ago. They wouldn't know this if not from the limited books or the wise people who had the knowledge. I might be wrong, but then imagine the first people who tried cutting onions! They could have thought it was a venomous substance that could turn them blind, or even worse! And then later, when they tried salting it, and cooking it in various ways they realize the taste was worth the tears.

But back at my original subject: I'm cooking a Bechamel for my mother, which I plan to drop in spaghetti for her to feel alive and fully energized tomorrow, whenever her lunch is. I just have to pour butter, flour and then the little onion chops and then the... bacon. I don't have bacon. Lack of bacon in my house is going to be the death of an otherwise perfect dish for my mother. Well, no turning back now, since I already dropped the other ingredients and already have here the other ones I will mix it with.

Now that the sweating is smelling tasty, I started adding the milk. slowly, because I hadn't had much time sweating the onions. I'm cooking without sizes so I have to get a sense of when it's enough, little or a lot. Aside from my eye, I'll have to use my tongue. So after the milk started getting thick in the sauce I knew the hardest part was over. I started getting creative and added some sweet, tender corn to the sauce. The sweetness of the corn contrasted the sauce in a very special way. But there is something missing. A flavor. And that flavor is the pepper. I added pepper slowly, careful not to screw it up, moved for a couple minutes and tried again. it was hot, but damn good. The lack of bacon was not going to be the death of the dish. I tried, and tried, and tried again. I probably shouldn't eat all the sauce by myself. But I can't help it! It's delicious and it's one of my favorite dishes, and then it's made by me and it was done in a way that I like. But now I have to start boiling water for my spaghetti. At least this part is easy.

Now it's been about 10 minutes and the spaghetti is all done. I poured it up and what did I find? Even with my excessive drinking of the sauce, it was too much for all the spaghetti I made. And I thought I was done cooking. Well, I only have one choice. Making even more pasta! I'm not going to complain, because it means it'll last for another day or two. Maybe even the rest of the week.

I started boiling water again, dropped some salt on it and when it was already boiling poured the spaghetti. It was a bummer I had to use another kind of spaghetti which was close enough but wasn't the same. Still, not complaining. And some minutes later it's time to pour this bad boy on it.

Perfection. It's perfect. The taste, the corn, the sauce, everything goes well and the different flavors have blended in. I was worrying about bacon but ended up with a sauce so good it couldn't have ended wrong. But... Now, after trying it again I just noticed something. I exceeded a bit with the pepper.

Image from the finished spaghetti, even though this was before adding more pasta to it.