Rachelle Keller

Today I'm preparing Campbell's Chunky Chicken Corn Chowder . There are two kinds: Original and Healthy Request . Original = good, Healthy request = not so much. Now this preparation should be the simplest of all; Open can, heat soup. But not really. I have a real challenge getting enough protein into “the diabetic” that way. Always start with a marginally clean electric frypan—which means it's now time to wash it from the last time we made random-sh*t-from-the-freezer . Having cooked a lot of random-sh*t-from-the-freezer on a previous date, I could see what I had left in there more easily. I found a frozen-solid chicken breast that wasn't dated back to the last ice age. It was raw, but frozen, and fairly recent too. I kind of make it a point to not thaw raw meats in the same manner as an Uncrustable , this I can usually microwave, or more fun, fry/steam/boil from the solid state to a mushy-thawed state—don't forget to add some water, oh, and maybe some salt—or may

Can't get more Lazy-Ass than this. I present The Peanut Butter & Jelly Sandwich ! No, I'm not going to tell you how it’s made. That's a secret—a secret that even the frequent users of certain recreational “herbal” products can figure that one out—or so they tell me. The Peanut Butter & Jelly Sandwich—known from here on as the “PB & J” because, after all, I am a Lazy-ass—can be nostalgic, controversial, or just a means of survival. And how genius is “Whole Grain White” Wonder Bread ? It's the same air (or bubble) bread that we have always known, one slice compacted is roughly the size of a sugar cube and with about the same number grams of carbohydrates. I don't care what they call it. It's delishus ! The Wonder Bread also tends to hold it's “just-bought-freshness” for an infinite amount of time, except in the dead of summer heat. I'm not sure science knows the half-life of a piece of Wonder Bread and I can't say for certain I have ever se

stro•gan•off |ˈstrôgəˌnôf; ˈstrō-| noun a dish in which the central ingredient, typically strips of beef, is cooked in a sauce containing sour cream. For clarity's sake, the “beef” included in the Campbell's soup is in chunks and not in strips. Beef is beef, at least the kind I'm talking about here. So what I'm going to put here is a quasi-recipe, more of a menu suggestion , if you will. Start out by pouring some water into the bottom of an electric frypan. I just sort of eyeball it as I hoist the unwieldy 2.5-gallon container of bottled water and let 'er splash. Just enough, not too much. I'm a Lazy-Ass and I don't want to have to drain the noodles/macaroni/pasta when it's done. When I get what I think is a good amount of water in the bottom of the electric frypan I throw in an unspecified amount of salt. I just shake some into my palm and dump it in. It always works out. The right amount comes naturally when you've spent years as a Lazy-Ass Cook. W

There. I said it. Nothing more to see here…move along now…