Srsly!?

I have a small kitchen. It is in a renovated craftsman bungalow. Wait, renovated? Why is the kitchen small? Because I wanted to preserve the original floor plan and I am the only person who uses it. Small means that nearly everything I regularly use is in easy reach.

I wanted easy storage under the range so I bought a restaurant work table, cut a big hole in the top, and dropped the range in it. If I ever move though I am going to have to go commercial. That center burner is 18,000 BTU and I still find it underpowered.

 "Please cook fully before enjoying?" So generally corporations do not do things unless it helps their brand or it is something they are forced to do by law or legal action. Ponder that.

!? = ‽

I think the interrobang should be more a part of our normal character set. 

I Think I'll Have Just One

Lotsa places have gimmicks, some are better than others. 50 in pizza? not so much. Big pancake? could be OK. This one was tasty. 

Yes that is fried bologna. If It is on the menu I am ordering it. Just me.

Paul And The Reubenettes

Late Supper, Sunday March 24, 2019: reuben sliders (corned beef; swiss; kraut; artisanal mustard; whole wheat biscuit).

Reubenettes ha. I was thinking about what to call these. Everything is a "slider" now. It is more than just a biscuit. They were really good so they needed a name. My first thought was a play on Rubenesque. That is funny iself. Then my head went

"Reubenettes, ha, that sounds like a girl band." 

"Ladies and gentlemen, The Reubenettes!"

"Oh wait no, "Paul and the Reubenettes." 

I'd go see 'em.

Ain't Nobody Got Time Fo Dat

Supper, Friday March 22, 2019: nibbles again? (sardine fillets; olives; artichoke heart; corned beef; hummus; goat cheese; grape tomato; blueberry).

I was thinking about how this evolved, why do we eat "nibbles" frequently? (You don't see all the meals, obviously, and nibbles often mundane, not worthy of comment.) I came up with two primary reasons.

It's easy. "What? Easy? Who has all that crap ready to go? Ain't nobody got time fo dat." Lemme 'splain. This is an exceptional example, but I really did have all this stuff just "layin' around." Some are staples in our pantry. Others were purchased for another meal and here are the leftovers repurposed. I keep tinned fish, olives, and interesting cheeses on hand. The corned beef was for reubens. I just make hummus periodically, we both like it a lot. We use it in some capacity for several meals. Blueberries and grape tomatoes were on sale. If blueberries are on sale I shoot first and ask questions later. I will figure out what to use them for. So yeah, I really did just throw this together. 

It's slow. It works well with our evening routine She gets home. I finish supper. She cleans up. We talk about the day. She decompresses about work. I nod and make the appropriate expression. We do the crossword. Oh, and we nibble.

Round And Round. . .

Supper, Sunday March 17, 2019: round stuff (salmon croquettes; fried green tomatoes; peas; carrots).

Round stuff on a square plate. Whatever shape, it's yum.

Soul Food. . . Ish deux

Supper, Saturday February 23, 2019: oxtails; roasted vegetables; wild rice blend; lima beans.

Oxtails*, couldn't get more soul food. OK, shiitakes and wild rice? 

See previous.

*Aren't they steertails?

Soul Food. . . Ish

Supper, Friday February 22, 2019: fried catfish; sweet potato; bok choy with lemon and feta.

If you told someone you were having soul food for dinner and they asked what specifically. The answer "Catfish, sweet potato, and greens" would be received with a nod of approval. (By anyone who knew soul food.) If you replied, "Fried catfish, sweet potato, bok choy with lemon and feta" you will likely get a different response. 

Call it soul fusion.