Tastes Good

After fifteen minutes of microwaving I had lunch today and it was delicious. Stunning even. The meal and recipe aren't important here; it was my impeccable leftover reparation that deserves spotlighting. When it came time to eat the vegetables were lush in texture, soft enough to break apart with ease yet fibrous enough to indicate all their vitamins were still intact. The pasta hadn't been generously sauced but it remained al dente, firm to bite but soft to touch. The chicken, bacon, ham, onion and capsicum in the sauce each maintained their original, separate consistencies thanks to my slow-defrost, slow-bake reheat technique. A day ago I'd begun the ten hours defrost in the fridge, followed by 4.5 hours defrost at room temperature. My new, large Decor food storage then gave me the capacity to stir without risk of losing lunch over the sides. Six minutes on medium low, then five minutes on medium, interspaced with four minutes of thorough stirring gave me a scrumptious, evenly heated, moist pasta meal despite over a week passing from its original cooking. NASA have been in contact, observing my pleasure in tastiness from orbiting satellite. I will be moving to Houston to help coordinate the long-term feeding strategy for the first manned flight to Mars.