Breakfast: Thursday November 17, 2016

If You Really Like Eggs: poached eggs; whole grain toast; home canned peaches.

I don't know why I don't poach eggs more. It doesn't get any closer to the essence of eggitude. That and a piece of toast and I'm set.

Unfortunately this is the day I was admitted to the hospital. I was in for a week.

Breakfast: Wednesday November 16, 2016

Bad Picture But Good Breakfast: roasted garlic toast; mixed fruit; scramble (bell pepper, onion, parm).

Supper: Tuesday November 15, 2016

Pork And Beans Is Good But. . . fish and beans (tinned large sardines in tomato sauce, speckled butter beans, chili spice, add the fish sauce); mac and cheese.

I'm not sure what it is about the box mac and cheese, but if you grew up on it as Alexis and I did you will have to admit there is something about that flavor that is irresistible (of course we add a little sharp cheddar or gouda).

Supper: Monday November 14, 2016

We've Been Waiting For This One: farfale and mushroom al fredo (bearded tooth, baby bella, shallot, garlic, cream, shredded parm, mixed veggies for garnish

Breakfast: Monday November 14, 2016

Liver Mush, It's a Carolina Thang: liver mush (you should Google it); garlic toast; mushroom scramble; roasted beet. 

Can you tell this was a request?

Lunch: Saturday November 12, 2016

Oh Noes! Borscht Again: borscht; garlic toast; herb cream cheese; olives; seared grouper tidbits

Brfeakfast Saturday November 12, 2016

When Alexis Makes A Request It Is Usually Non-Traditional: blt (miracle whip); mashed sweet potato; banana.

Brunch: Friday November 11, 2016

Doesn't Brunch Mean Poached Eggs: poached eggs; garlic toast, sauteed bearded tooth, potatoes, lima bean hummus, pickled okra.

A good friend spent the night so a healthy brunch was in order. I should poach eggs more often.

Breakfast: Thursday November 10, 2016

The Fungus: Bearded Tooth

Assembly. The tots are unrelated. I wanted a nibble while I cooked.

Final Product: breakfast quesadilla (fungus, ricotta, feta, yellow peppers, salsa, and sour cream)

Supper: Tuesday November 8, 2016

Veggie Lasagna and a Salad: not much to say.

 

Preparation note: So how to get the ricotta in there as a smooth even layer. Most of my life I have used one of two methods: dollop and smear; pipe it in. Piping is preferred but I haven't always had a pastry bag. I love lasagna but it is a pain in the arse so this is one of those dishes I often eat out when available. I recently had some at a Greek/Italian place we frequent. I realized last time that the ricotta had clearly been whipped, I mean really whipped. Now I have a great method for the ricotta. Whip the ricotta with herbs de provencal until light. the increased volume and light texture is better for piping. The bonus is a substantial layer of ricotta that is not heavy. Yum.

Breakfast: Tuesday November 8, 0216

Bad Photo But Yummy Meal: pizza omelet (marinara, peppers, onions, sprouts, mozarella); taters; bacon; grits.

I like grits. Alexis prefers taters. Sometimes we compromise.

Late Snack: Saturday November 5, 2016

A Little Nibble After An Evening Out: scoops with beans, cheese, salsa. and avacado.

Breakfast and Lunch: Saturday November 5, 2016

The Usual Suspects: eggel bagel and one for a friend; pumpkin bread and leftover pasta.

Supper: Friday November 4, 2016

Hearty Plate Of Pasta: shells and sauce (marinara, shrimp, liver, yes liver); wilted greens with garden veggies and nasturtiums.

Lunch: Friday November 4, 2016

Why Does Borscht Get Such A Bad Rap: borscht (beets, carrots, cabbage, garlic, onion, ground pork, salt, pepper, a touch of vinegar, sour cream); open grilled cheese with liver mush.

I've never even eaten borscht much less made it. It is sort of an old cultural joke isn't it? Well it's pretty damned tasty. I should add that ground pork is not traditional I just had some cubed pork in the freezer. I ran it through the grinder.

Breakfast: Thursday November 3, 2016

I Like This Time Of Year  Because Pomegranates Or Pumpkin: pizza scramble (mushroom, pepper, onion, marinara, parm); pomegranate; pumpkin pancakes.

Breakfast: Wednesday November 2, 2016

Just Toast: fruit salad; home baked sour rye toast; cream cheese; peanut butter; assorted jams

Supper: Tuesday November 1, 2016

I Made 4 Gallons Of The Stuff: tilefish marinara (pan seared tilefish, homemade marinara, rotini, parm, garlic toast).

Special: Tuesday November 1, 2016

Time To Make Some Marinara: An important trick in working with tomatoes is that you can get the flavor of  "vine ripened" tomatoes out of commercial packed tomatoes. Prepare the tomatoes and salt them BEFORE cooking and allow them to rest. This draws out the flavor components and yields product on par with vine ripe tomatoes in a cooked product.

Supper: Monday October 31, 2016

Weird Combos Are Fun: loaded focaccia; hummus on toast; fried okra.

Breakfast: Monday October 31, 2016

Bagels are Yummy: loaded bagels (lox, cream cheese, smoked gouda); fruit salad.

Supper: Sunday October 30, 2016

Mixed Mediterraneanish platter: hummus; tabouleh; baba; olive; egg; coconut; sardine; tomato; artichoke.

 

Just a fun mix of finger foods with some crackers.