Burger with fries and mushrooms. (I ate the mushrooms) This is just your basic high oil intake lunch offset by the only green nutrient on the plate – the catsup – if you count tomatoes as vegetables. You may end it all faster, but you will be happy. Of course, if the hamburger is also vegetarian, than you may be able to count that.
Creamed Onion Panlet. I have finally actually measured the ingredients for this. This is the first ‘normal’ recipe on this blog. Does not include the creamed part. For the Panlet, 100 ml of water in a jar, followed by 2 heaping tablespoons of self rising cake flour, one chicken egg (you would be suprised how many people would read ostrich into that). Shake and only pour when the oil in the pan starts to smoke. Turn down the flame to low and cover. The hardest part of this recipe is waiting for the oil to smoke. Don’t get impatient or all your work will stick to the pan. For the onions, I used red sweet onions and cooked them until done the way I like cooked onions, spices: Coriander and garlic powder, milk, very little flour, grated Parmesan cheese, and the whole mixture stirred until ready – adding more milk as necessary. Forget the photo part. Takes more self denial than even I can muster sometimes.
Prune Nugget Squares. By mistake I bought prunes thinking they were raisins (I go through the super pretty fast). They sat there for two months with me wondering what I should do with them. And then last night “prune cake” just hung in the air. There IS a time for everything. Cake flour, water, vanilla extract, sugar, oil – all dry enough to be rollable into a ball, divided in half and pounded out on a layer of dry flour and into the smoking hot pan for the bottom layer. Already washed and seeded (don’t try it without this step) in next placed strategically with the second half of the dough laid on top. Don’t worry about the shape. The duty, nay, the obligation of the cutter is to eat all squares which are not square. I was so full I almost did not have breakfast.
Sunrise on a cloudy day. This is my entry into the eatable-food-as-art contest. The eatable part is the hardest. I ate it but I will not tell you what it was. It failed on all counts except ‘interestingness’. If I’m not around to collect the prize…
This makes a simple salad into a major production. Just be sure that the eggplant is forkable (if the fork doesn’t go in like butter, then its not cooked).
Cabbage With Friends. Before I forget – spices: turmeric, sweet basil, garlic powder, sweet and hot paprika. Best to cook the eggplant cut in thin slices first together with the red pepper, before putting in the cabbage. That way it can be eaten after the cabbage has cooked for only a short time and is still crisp and not totally done in. With whipped cream cheese.
The Stack. I had to do this at least once. Pancake batter mixed with an egg. I have always wanted a stack of six. But not wanting to stand through 6 changes of the guard, I did it four to a pan. If you are counting, I ran out of batter so only ten were involved in the transfer process from pan to plate to me. When you consider the logistics and timing involved in this simple operation, it is amazing that we have been able to get anything done over the ages.
Creamed stew sandwich. The truly important part here is the crisp, toasted bun. Nothing like stew with crunch to it.
Creamed stew panlet.