Empirical Foodism

I've been playing iron chef at the house this week.  I'm trying to clean out our cabinets/freezer/fridge of everything, so we can start shopping again. Saturday was chicken sausage on the grill with butternut squash 'fries', not adventurous, and not taking a lot of thought to whip up. Sunday was salmon, rubbed with a blackened seasoning that I whipped up (sure I whipped up a spice mixture, no big deal, super easy/super fast).  The salmon was then glazed with a maple/soy sauce/Thai chili sauce mixture.  These were supposed to go on the grill, but we ran out of propane, fortunately, the broiler worked just fine.  To go with the salmon I whipped up some roasted broccoli and the best part, cheesy egg noodles and quinoa.  I will re-create THAT recipe soon and post it on here.  Just know I started it with a pseudo Alfredo sauce (roux mixed with coconut/almond milk... with a touch of buttermilk powder mixed in for a slight tang.  Then added a bunch of Parmesan and some goa

Sometimes, it's hard to get to the grocery store.  I'm just going to put that out there.  Recently, I found myself in the situation where I had a box of pasta in the cupboard and a stick of butter in the fridge (along with a few unidentifiable items in plastic containers, but as a pseudo-chef, I should likely not admit to having such things in my home). As I was reaching for the butter, I noticed that I had a bit of whipping cream, and a shaker can of Parmesan cheese (don't judge).  After smelling the cream to make sure it was alright (it was on the verge, I kid you not, of being ready for the trash), I made a down and dirty version of Alfredo sauce. Surprisingly it came out really well.  I have a bad habit of not measuring ... with this, just taste as you go and all will be well.  I'm giving ingredients and approximate measurements. Down and Dirty Alfredo   1 cup whipping cream (I'm certain that half and half or milk will work just fine) 1 Tbsp. butter 1/