Prohibition ended in the US with the passage of the Blaine Act 78 years ago. That's cool I guess. Alcohol companies are still nasty, just haven't yet buckled down to learn homebrewing.
If you're looking for something quick, pasta with cheezy sauce is always a good idea. With some green vegetable, of course.
1/2 lb. bow-tie pasta
5 oz. spinach
4 sun-dried tomatoes, sliced
3 cloves garlic, minced
1/2 c. yeast flakes
2 c. water
few squirts mustard
splash shoyu soy sauce
1/2 tsp. turmeric
1/4 tsp. salt
1. Bring a pot of water to a boil. Cook pasta.
2. Fry garlic in oil over medium heat for a couple minutes. Add flour, cook for another couple minutes. Pour in 1 c. water, yeast flakes, mustard, soy sauce, tahini, turmeric, and salt. Bring to a boil. Stir, lower to simmer. Cook until desired thickness. Stir in sun-dried tomatoes.
3. Toss spinach into a pan with a little bit of oil and soy sauce. Cook over medium heat for a while, then add 1/2 c. or so of water, cover, and let wilt. Remove from heat once desired sogginess.
Tiny Mix Tapes published my review of Into Eternity yesterday.
Remember, it's like how Toni Cade Bambara wrote, "Not all speed is movement. [...] There ain't no such animal as an instant guerilla."