I'd been planning to make the baked-chicken-with-mushrooms dish (sautee mushrooms, add to baked plain chicken breasts, stirring in some sour cream and parmesan to melt), but surliness set in well before I got the truck parked. Don't wanna fire up the oven and get the kitchen hot(ter), don't wanna dry out those darn skinless breasts (I prefer them boneless with the skin on, but can't always find 'em that way), whine whine whine etc.
Get home, walk the dog, face the stove. Gotta eat something. Fine. The chicken will cook faster if I cube it. Why don't I cube it and pretend it's a stir-fry, even if I haven't any ginger or green onions? Good, that's a start, and it went on from there with olive oil, some dried minced onion, hot paprika, thyme, soy sauce and a bit of sesame oil. It smelled divine, and it cooked quickly.
But I still needed some veggies, so, hey, here are these nice pre-sliced mushrooms... I threw them in the same pan, but wanted a slightly different flavor, so I attacked them with garlic salt and a tiny bit of the sesame oil.
It flunked contrast (gray-brown chicken lumps are much like gray-brown mushroom lumps), but it tasted divine. Screw the recipes, full steam ahead.
It's bedtime and past bedtime, but here I am speaking slowly and clearly into the microphone.