Potatoes. I will let you in on the process. This went step by step with each step not knowing what the next would be. I said to myself “cook potatoes (I should add, before they rot”. So I had two in my hand. I decided to slice them. Then since the pan was ready with hot oil, I was going to fry them but there was too much so I boiled them. Then I couldn’t decide whether to fry enough for tonight or mash them. Mash won out. I put butter in, what was left of the blue cheese (I tasted the new cheese I had bought and it just didn’t fit potatoes – in fact I thought it might not fit anything). Then I put salt on the potatoes and tasted it. Nope, no character. I got out some instant mushroom soup and poured that in with some milk. I tasted it and didn’t want to go any further – just sit down and eat. But, “restraint is the hallmark of art”. “It is?” “Now it is”. But what was I going to do with a glob of mashed potatoes on the plate? Then I remembered that I had some of those frozen dough slabs which I had forgotten to put into the freezer. I was going to have to use them within the next two or three days. That got fried and you see the result. Could not decide what to put on the plate with it. Salad with fried Champignon (this time in oil because I have run out of butter) won out – with olive oil and vinegar. If there were four forks… but there isn’t. Note: See mushroom warning at beginning of page.
Mashed-potato-whatever with fried raisins. Until you have tried mashed potato with raisins, don’t knock it. Really good combination. I won’t tell you whether I had this for supper or breakfast. Just say that I felt good all day.
I was preparing to photograph lunch and realized that the last meal had been photographed with the speed shutter on for sports, so you may see some fast moving breakfast. This is tortillas a second time. I felt these particular ones needed additional exposure. Same as before except for the shelled sunflower seeds, sugar (just a little because you don’t want it tasting like dessert), and soy sauce. One of things which is very important is that it tastes good going in. The tortilla is not going to make the difference – just more portable. So taste it and if it doesn’t make the grade, whatever that is, then start adding: Spices, sugar, salt, sauce, whatever until it tastes great. The rest is like before with eggplant, onion, chopped up vegeburger, red pepper. I was going to save the second one for dinner, and then I decided to let dinner take care of itself.
Which came first, the banana or the mushroom? Funny, that’s not the way I remember it. I walked into the kitchen and I think I thought mushroom first and then I saw the banana. Together? Why not. Have you ever tasted it? Fried the mushrooms together with walnuts, sliced the banana and then had nothing to put them on. No biscuits, no saltines – only tortillas. So I cut them up and fried them. Put mayonnaise on and they were good,very good, or great. You decide if you can get over the banana with mushroom combination.
I did not write down what I had for lunch yesterday at the time, and now I can’t remember what it was. Glad I took a picture.
This needs some explaining. It’s a tortilla cut in quarters and then fried, with slices of cheese on top of each and then stacked and fried a bit longer. The homemade tomato sauce. Really good.That’s an understatement. The omelet is what is left of the pancake batter. Plus I put an egg in and shook (the jar). Does not cook like a pancake or an egg. Sort of have to use your own judgement as to when to turn it over. With blue cheese (or any kind) on top. These are the times when I am glad I started cooking. The things I would have missed. The combinations one would never experiment on if cooking for someone else, but I figure, if I live through it, I may have enjoyed it.