eskay

So, uh...three guesses what I cooked for breakfast this morning. And its a good thing I had lots of time, because I wasn't yet aware of this magical make-it-the-night-before technique. Oh well, learning new things is fun!

In my mind's eye I see scenes from "Close Encounters" with the tower starting to take shape using the meatloaf... ← My thoughts exactly. My family seems to be one of those with most of the cooking genes intact. For that I am very much thankful. Some of these stories thought.... Oh man. Glad that my next meal is many hours away.

I confess. I....drink a lot of tim's coffee. School and work are both in very close proximity to one. Medium or large, single single, or milk and sugar, or just milk, depending on my mood and caffeine requirements. Sometimes a half and half with hot chocolate if I'm feeling festive. I'm trying to cut down on my doughnut consumption, and I tend to avoid filled doughnuts anyway (sorry to hear that the lemon drop one was so good; guess I missed out). They've had a bunch of promo doughnuts and things lately, I should try more of them. Maybe I'll swing by there tomorrow and see if there's anything interesting. They do still do roll up the rim, in february or march I believe. Oh, and their breakfast sandwiches? Pass. At least McDonalds cooks the eggs fresh

Diagonally if I do cut it, but I often leave sandwiches uncut when I'm bringing them with me that day, so it stays together. I'll still if possible tear it in 2 pieces before I eat it, though. Easier that way.

I ate a PBJ almost every day in middle school. Still do about once a week. Can't mess with the classics.

Jumping on the chocolate chips bandwagon. And cinnamon toast. And PBJ sandwich. I love sugar

This. But then, when you finally get a basket of good ones, and bite into one...somehow it makes it all worthwhile

I believe that beefsteak tomatoes have a pretty high water content, and romas have less, but I could be mistaken. My mom makes a pretty awesome tomato tart that I think actually originally came from a martha stewart magazine. It uses prepared puff pastry (my favourite thing ever) for the crust, dijon mustard (this is the weird part, but its not very much and I'm ashamed to say I always scarf down my portion too fast to consider what it brings), goat cheese, a little garlic, and tomato slices that have been previously roasted on parchment paper to dry them up a bit and concentrate the flavour. Oh, and basil of course, but I'm a little torn as to whether its better to put it on before or after baking. Not that it matters really. It's soo good.

Happy Birthday suzi...mine was monday but I'm not celebrating until this weekend. I giggled when I saw those geese, too.

Thanks to you I made something like this yesterday--well, sort of. There were no pickled scallions, but the tomatoes came from our garden at least Unfortunately I was halfway through the sauce when the power went out and stayed out for over an hour....ended up cooking the fish in foil on the barbeque and finishing up the sauce on the propane element on the side. Turned out great though

Snail cake

As an aside, when my sister and I were young, we used to call Worcestershire sauce 'rooster sauce' cause it was easier to say But it's something that's completely fallen out of my kitchen vocabulary...I haven't had it in ages. Maybe I'll pick some up this winter.

Wouldn't that be because the juice and iced tea is in glass bottles, while water is usually plastic? (other than Perrier that is) At least here, that's how things usually are (although I can think of a brand or 2 of iced tea that comes in narrow mouthed plastic bottles).

A type of sausage made from congealed blood.

Alright fine, I'll try better next time

Also a newbie here, but I'm too busy working my way through past foodblogs to take a gander in there....yet.

How do these Tome-o'-Knowledge type cookbooks fit into the internet age, where I can google 'cornbread' and get five thousand different recipes? I suspect that the recipes as a whole are probably of a higher quality, having been more extensively tested...would you agree with this? Or is it more the advantage of having one go-to recipe, and not needing to wade through the aforementioned five thousand to find one you like.

Most of the what-the-hecks about this meal can be traced back to the fact that I'm moving in 3 days and so my cupboard is very nearly bare (which is good, as far as I'm concerned--the less I have to throw out, the better). There is tomato in there, its just that the tomato:meat:pasta ratio is rather low. Tasted pretty decent though. And I made a garlic half-a-roll! Excuse the webcam photo, my camera is...packed

Now that I think about it, we rarely had extra bread at meals unless there was company, in which case we almost always did. That said, I'm off to make pasta and garlic bread

Kathleen (you have the same name as me ), It's been a pleasure reading your blog; Spain has been on my list of places to visit ("someday") for a while and this has just intensified it. Muchas gracias.

I hope the sacrifice wasn't too hard to make

Thanks, both

percyn, what's in the golden gazpacho? Yellow tomatoes instead of red? Or something else entirely? and little ms foodie, the meal with the fritters looks and sounds delicious. What's in the mayo dipping sauce, if you don't mind my asking?

Sandy - can you explain this one? I have a lot of mustard (about 14 different kinds in my pantry right now, thanks to too much wine at last year's Napa Valley mustard festival - story for different thread) but don't believe I've ever seen any mixed with mayo. Is this like those strange experiments from the 80's with pre-mixed peanut butter and jelly? ← Probably referring to something like Hellmann's/Best Foods dijonnaise. Never had it myself, but I've seen it on store shelves. By necessity I only have a few condiments around, but you bet if I could I would have a ton. Right now it's just (from memory) 2 oils (olive and canola), red wine vinegar, honey, peanut butter, strawberry jam, unsalted butter, dijon mustard, mayo, soy sauce, sriracha...ummmm. That might be it. Oh! Maple syrup, and homemade raspberry mint syrup that I need to find a use for (other than just pouring it on ice cream). Edited to comment on the fact that most of my condiments happen to be sweet. Mmm, sugar.

My mind is simultaneously boggled and intrigued by the concept of a bacon of the month club.