Post and Courier
September 23, 2014

Songwriter Charles Cook feasts on Greek nachos, turkey sausage pasta, garlic bread, fudge and cherry ice creams

Posted: 04/01/2014 02:43 p.m.


By Hanna Raskin

Charles Cook is a songwriter and performer in Charleston.

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I woke up and drank a large glass of water. I got the coffee brewing and grabbed an Acai juice from the fridge and a hardboiled egg. I made a cup of coffee with cream and natural cane sugar, then sipped on the coffee while enjoying a hand-rolled mix of quality tobacco.

For lunch, I decided to make a plate of Greek style nachos. I took out the leftovers from last night's Greek style dinner: Ground turkey, homemade hummus, homemade tzatziki sauce and naan.

Later I went to the local watering hole for a few games of pool, a few PBR's, and a couple of shots of Milagro reposado tequila.

After returning home, I was ready for turkey sausage with marinara sauce. I'd made the turkey sausage last night, and left it in the Crock-Pot for tonight's dinner.

First, I boiled some whole-grain pasta. While the water was boiling, I had a glass of white wine and made a mixed baby green salad with dried cranberries, sliced red grapes, crushed pistachios and an Italian vinaigrette.

After finishing the salad, I put the oven on broil and sliced an Amoroso's roll in two. I sauteed diced garlic in butter and olive oil with salt and pepper. Then I toasted the roll in the oven; spread the garlic butter on the roll; shredded some fresh parmesan Reggiano on top and put it in the oven for three minutes.

By then the pasta was ready to drain and serve. The homemade sausage marinara went on top of the pasta, and I topped it with fresh parmesan. The garlic bread is best dipped in the sauce.

For dessert, I had a scoop of Ben and Jerry's Super Fudge Chunk and a scoop of Cherry Garcia in a bowl together with Snyder pretzel rods. It's great, but I do like a few Swedish Fish candies before bed.