Recipe

This comes from a book of recipes I was forced to write for myself. This is the working title:
For the independent woman who has to feed children about 50 times a day and who knows there is nothing joyous or wonderful about cooking. It’s just fuel, dammit.
Is she the only one on the planet who gets that? Jesus.

All recipes end with the word "Yummers!" I am without a doubt the crappiest cook in the world, so I try to give myself an extra little boost.

Pasta w/Sauce
Garlic, 2-3 cloves
Green pepper, 1
Small onion, 1 or half a big one
Tomato sauce, a fat can
Olive oil, enough to cover pan
Two chicken breasts, boneless and skinless unless you don’t mind wet-dog stench in your kitchen.
A squash or zucchini if you have it
1 pound of pasta
Seasoning

• Cut everything up, except the garlic cloves.
• Brown the chicken in another pan. It doesn’t have to be all the way done, but certainly mostly.
• In another pot, get the water going for the pasta.
• Heat the pan and add the oil.
• Add the green pepper, it takes a while to cook. Stir them around.
• A couple minutes later, add the onions. Be more vigilant about stirring than before.
• Press the garlic into the pan, cut off remnants into pan. Don’t let it burn, turn down the heat.
• If there’s a squash, it goes in now.
• Add the browned chicken. Cook it for another minute or so.
• Add the tomato sauce. Turn it down so it’s simmering. If it’s splattering like a mofo, it’s too hot, you’ll burn dinner, and have a big mess on the stove and floor. Is this why you work so hard? Don’t be a schmeggege, just turn it down already.
• Put the pasta into the boiling water.
• Now is the time to season the sauce with whatever’s on hand that you like that the eaters will eat.
• When the pasta is done, drain it, put it in a bowl, and pour the sauce on top.
• Yummers!