In my pantry today:
- 1 package refrigerated cheese ravioli
- 8 oz ground sausage
- 16ish oz canned tomato puree
- 1 10 oz can petite diced tomatoes
- 3-4 cloves garlic
- 1 small yellow onion
- 1 tsp Italian seasoning
- 1 tsp hot red chili/cayenne powder
- 1/2 tsp turmeric
- 1/8 tsp asafoetida
- 1 drop doTerra® oregano essential oil
That being said, I actually drained off a little more of the grease than I meant to and left my diced up onion and garlic a bit dry in the pan. I kinda stir-fried in the turmeric, Italian seasoning, red chili powder and asafoetida, letting things simmer in what little fat they could until the pan started developing liver spots. At that point, tomato reinforcements were called in to cool things down.
This was an acceptable sauce to go over what were most likely adequate store-bought ravioli. It was a meal, and I was tired. My wife* (the yoga instructor) brought into the kitchen her new set of essential oils; more importantly here, oregano oil. And boy, it was
pungent past principle in proving its paternity. Now I’m Italian enough, but never had I ever known of oregano as something with medicinal properties. She suggested and I was happy to agree to try a drop in the pan to see if it was terribly strong for its dual cooking application and how it might taste.
Stir it in. Wait for it. One drop, really. Just one. Wait! Feel that? It was a Tuscan breeze passing through your kitchen window. I still can’t really reconcile how one drop of anything can take a saucepan full of emo-mato sauce from 3 spoons to a celebratory 5 spoons. The force is so very with it, and I hope to one day try the force of other kinds (cilantro, clove, lemon, lime, peppermint, rosemary, wild orange). Holiday baking season will soon be upon us, and regular extracts can go sit and spin!
*omg I have one of those and one of those has me.