Anna N

From Nigel Slater’s Real Fast Food: The Club Sandwich A true feast that the late American writer James Beard described as one of the ‘great sandwiches of all time’. Surprisingly, this Gargantua among snacks was not of the monstrous proportions we are now led to believe, as it was traditionally made with only two rather than the assumed three layers. Here is a reasonably authentic version, saved from being definitive only by my suggestion of wholemeal toast, which will no doubt ruffle a few feathers. Butter a crisp piece of toast cut from a white or light brown loaf. While this is still warm layer crisp lettuce, long oval-leaved Cos for preference, with slices of tomato, cooked sliced chicken and rashers of bacon with mayonnaise. Finish with a second piece of toast. A few rules that one is wise, but not obliged, to bow to: the toast and bacon rashers should be crisp, the chicken moist from a freshly-roasted bird, and the mayonnaise home-made or Hellman’s at the very least.” ”

You are so right. I want it in smoky green but it’s only available in white for 110V service. 😂

It’s a kitchen toy. What part of that don’t you get? What’s not to love?

It is quite beautiful. Thank you for sharing.

Power is back. Transporter still not working. No sign of Scotty.

Can’t.Transporter not working. All power is out.

Sudden storm just blew in. Hoping all the sailors made it to safety.

Lunch was just a piece of toasted rye bread with some sliced leftover steak and lots of horseradish. I’m just being prepared in the event that I am DCD tonight. Designated Cocktail Drinker if Kery doesn’t like her cocktail. Two cocktails on an empty stomach and I am a danger to humankind.

I’m hoping for the same result. I have my fingers crossed. Thanks for sharing I don’t think I saw your treatment of it before. Too bad I might’ve done a better job!

Well I just had a peek after one and a half hours and I think it needs more so I plunked it back in the oven for a bit. Perhaps there was a reason for suggesting that the watermelon be cut into 1 1/2 inch cubes.

Too good! Very sweet. I rationalize by saying that I am merely attempting to stay (very well) hydrated.

Well of course we will hold you completely responsible if we don’t! I was awful glad that I found the YouTube video suggesting how to tackle the watermelon. Mind you Howard’s idea of a one and a half inch cube and my idea seem to be off by a few orders of magnitude. Forgot to take photographs of the pork being browned. But here is the dish with the pork and sauce ready to be covered by foil and plunked into the oven. I am hoping it will work if I do the two hours of cooking now with the lid on and the half hour of cooking at dinner time with the lid off (probably a bit longer given that it will have cooled down). Timing is an issue around here.

Poached eggs in the last of the fiery salsa tamed with a little cream and the dregs of the mild salsa. Still carried enough of a kick to make sure I am finally awake.

So at the moment the sandwich of my dreams is a rapini and mozzarella panini. I saw it mentioned or perhaps photographed somewhere in my surfing. This almost measured up: Leftover cooked forever broccoli, leftover strip loin and shredded mozzarella on rye bread. I spread Hellmann’s on the outside and then grilled it. (Currently Kerry is trying to tempt me with links to a rapini panini. She wonders if I ever find her annoying.)

Want some parsley?

And unbelievably infectious. She can have me in stitches in no time.

Never fell for the social media thing. But I did hear this from others.

It’s not always as clear-cut as it might appear at least in the stores where I shop. It is not unusual to find that the only romaine available is the bagged romaine (and I am “forced” to buy 3 rather than the 1 I wanted). Similarly with the spinach — my choices are bagged or not at all. I always have the option of eating something else of course.

This is a situation probably unique to the Island. It is a sort of church charity. Even we have not completely sussed out how it works. Much of the stuff is donated from businesses off-Island. At least as far as we can determine, some/most/all profits go to support a church (perhaps in Haiti?). Those things unlikely to sell are offered for free. Often they are not “farmers market” quality. There is much poverty on the Island so this seems to work to some extent. I am sure there those opposed—e.g. the grocery stores.

We just got back from a wee excursion. Kerry picked up some farm fresh eggs from the farm. Then we went and had brunch at Elliot’s. Kerry had tea and this time they almost understood what she meant by lots of milk. I had a black coffee. No photo of the coffee. I’m sure you mostly understand what I’m talking about.😊 Eggs benny with home fries for Kerry. Philly cheese steak for me. Yeah. It doesn’t pass muster for serious connoisseurs but it was tasty.

I can relate. So many recipes that make it look so easy to do something turn out to be a PITA to execute successfully. They just make me want to execute person who did the video or who wrote the recipe.

But if you would like to avoid cooking your tomatoes at all then Shelby’s method works.

@Shelby I am surprised you did not notice the watermelon right next to the pork steaks. What do you think this might portend in our future?

Dessert was roasted buckwheat custard. You know how I get to drink Kerry’s cocktail rejects? Well she got to eat my dessert reject. I get drunk she gets fat. (Dessert should not taste like cereal milk — Christina Tosi be damned.)

On the way to butter poached shrimp and scallops. Kerry is creating a beurre monté. Shrimp and scallop swimming in the above butter. Dinner is served. Broccoli cooked forever, reheated baguette, butter poached scallops and shrimp.