Anna N

I am sure when I can ransom @Kerry Beal from the emergency department she will be happy to point you to a recipe.

Yes it is.When grocery shopping is not an easy once a week affair, a couple of cans of Spam are nice to have in the pantry. A few frozen slices don’t go amiss either. They fry up quickly and a little caramelization helps a lot. I will admit to being a food snob at one time but maturity mellows one and frailty seasons one and old age allows one to do whatever the hell one pleases within one’s physical limitations. And hunger tames snobbery any day of the week.😂

I am not afraid of a little spam so long as it does not end up in my in-box. Even so I don’t go crazy with it. I open a can, slice it, and freeze most of it. I ration the can out over a couple of weeks.

I don’t know. Mine seems to produce a fair amount of steam on toast. Suspect that’s what keeps the toast from drying out. I could be wrong. It’s happened before.

I’m not sure if you’re asking about the shrimp or the spam. Certainly not the shrimp but the spam was sliced this morning and that which was not used was frozen ready for an onigirazu. Brought all the fixings with me and I’m beginning to get withdrawal symptoms.

A little nostalgia for lunch today. When hubby and I were first married, in that dark, dark time before frozen shrimp became readily available, this sandwich was a very special treat. Canned cocktail shrimp in mayo served open face. Of course, if hubby were alive he would not countenance putting it on toasted rye bread nor of mixing it with kewpie mayo. It would be served on good Danish roggenbrot with loads of butter and Hellmann’s! And there would be one or three glasses of aquavit to accompany it. Canned shrimp are to fresh shrimp as canned peas are to fresh peas. If you think they are any closer related you will be very disappointed with such a sandwich. This tasted exactly as I expected it to. I am probably good now for the next 52 years or so. (The canned shrimp were purchased for an entirely different purpose. There is another can in the cabinet. You may eventually learn what the other purpose was but I make no promises.)

My brother-in-law in Denmark had a slate counter top next to the range and he and his wife swore by it but I did not really get an opportunity to make use of it myself.

Yep. Loved my tile countertop. Never had to look anywhere to find a spot to put down a hot pan. And like Smithy said above, never faded, never chipped, never looked worn. Never worried me in terms of cleanliness because you could wipe it down with a bleach soaked cloth without any issues. But I’m guessing that’s beside the point. It is not what @KennethTwants. My current countertops are Corian and although it has become quite passé they have been in place now for 15 years and still look good.

In the breakfast of spampions. Spam hash with an unwashed (blue shelled)farm-fresh egg.

The time has come…

I nibbled a few leaves.

Just saying...

Dinner in progress. Halved red potatoes, bacon bits and some water. I briefly microwaved potatoes for five minutes before putting them in the pan with the bacon and water. They were cooked covered for about 15 minutes and then I turned up the heat to drive off the liquid and they fried in the bacon fat. Potatoes served up with a side of chicken thighs. The green is there for your enjoyment. It was quickly disposed of before the meal was consumed. The chicken thighs were seasoned with Trader Joe’s umami powder. This time I went too light on the sprinkling and the flavour did not come through.

I am late posting these because they were an after breakfast snack. Pistachio almond cookies that Kerry made to take to work today. She left two for me. They looked like little crispy bites but were in fact chewy and quite tasty.

I just remarked to Kerry that we will have to break out the canoes if we plan on going anywhere tonight.

Also on the Kindle cover which could surely have been changed! But no bay leaf wreath here, either.😁

Wouldn’t that be a bay leaf wreath? Say that three times quickly.

Rusty iron. I drank it as a child.

😂😂 Good catch. I never noticed it but it is rather blatant.

The first book of Dorie’s that so disappointed me. So much of it seems to me like little more than tweaks of well-known recipes. Deja vu all over again. For instance this is part of the head note to the recipe for gougéres: “This version, one of my current favorites, has a structural tweak: Instead of the usual 5 eggs in the dough, I use 4 plus a white—it makes the puffs just a tad sturdier. In addition, I’ve downsized the puffs, shaping them with a small cookie scoop. And I’ve added Dijon mustard to the mix for zip, and a surprise—walnuts. These changes are small, but gougère lovers will pick up on them immediately.” Or this for pimento cheese: “My version is straight-up and simple, a blend of sharp and extra-sharp cheddar, pimentos, mayo, salt and cayenne. (Don’t think that the small amount of cayenne is stingy—its flavor builds as the cheese rests.)” Yawn. And she offers yet another recipe for butternut squash soup. Truly I think a recipe for this soup would have to incorporate chocolate chip cookies for me to sit up and take notice. I just don’t think the book is up to Dorie’s standard. YMMV

Finally we have air conditioning! I suspect we will be mighty glad of it tomorrow when the hot humid weather moves in here.

Used to love it. Can’t stand it now.

Good morning. Just now Kerry collected three dozen unwashed eggs that had been left at the clinic for her by one of her colleagues. There are other eggs in the refrigerator but there’s something decadent about eating an unwashed egg in the morning!* At my age you take all the decadence you can get. Look at the colour of these yolks: oops. A bit blurry. But how to enjoy these eggs? My first thought was Scrambled eggs simmered in salsa. But I wasn’t at all sure how ample our supply of salsa might be. So I went with my second thought. Scrambled eggs seasoned with Trader Joe’s umami seasoning here. I think I might have enjoyed it better had I used a little less. I tried hard to be light with the sprinkling but the holes in the shaker are pretty large. Damn. I think my eyes are blurry and I didn’t even have two cocktails last night. The nice thing about my decision is that the eggs simmered in salsa remain in my future. *Yeah, yeah. I washed them.

For $1.30 Canadian, I couldn’t resist.

Must be. She hasn’t worked in emerg for more than a week.😂