but not gross. We had a veritable feast tonight. I started with some egg noodles, a pack of mild italian sausage, some mushrooms, and a bag o spinach. What ensued can only be described as YUM. 
I added some mild cheddar and chicken stock to a roux, seasoned liberally with salt, pepper, fresh garlic and red pepper flakes. I added my mushrooms so they’d soak up the rich goodness, and then wilted in some spinach. It was creamy without being SUPER rich. Not overly salty.. the perfect amount of flavor.. but I just kept looking at it and thinking.. ‘This really looks like hamburger helper.’
I get the whole ‘easy meal’ thing they go for there but if you’re going to eat all that fat, salt and preservativey grossness, it should at least have an enjoyable flavor. The few times I ate it as a kid were kind of regrettable and I refuse to eat it as an adult. *shudder*
In other news, I am supposed to get my molecular gastronomy kit on this upcoming Tuesday. SUPER excited!
Long day, time for sleep. More food related awesomeness tomorrow.
The Confluent Kitchen 
Ok don’t judge me. I enjoy hamburger helper. I love my own healthier versions of it but I liked it as a kid. Every now and then I buy a box and spike my sodium levels a bit.
Well… judging is kind of my thing, but I GUESS I can overlook it because you have a genuine like for the stuff…
Don’t judge me! I love hamburger helper! I know I make a better healthier version but I buy a box of it every now and then.
I usually have a pack of frozen spinach in the freezer for just this type of thing, though I’m looking forward to the fresh stuff from the garden! I will, however, also admit to eating the boxed variety, though my go-to is Lipton Noddles & Sauce because it doesn’t have MSG – and I usually add some frozen peas and other veggies (or meat) on hand to make it slightly more healthy… if no less bad for me!
Cousin Eddie: I don’t know why they call this stuff hamburger helper. It does just fine by itself, huh? I like it better than tuna helper myself, don’t you, Clark?
Clark: You’re the gourmet around here, Eddie.