Eating Alone In Half The Time

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Everest on a pogo stick

June 22nd, 2008 · 3 Comments

Skip down to see the beginning of this whole blog. Everything is on this one page so it is not necessary to use the links at the left. 

 

The UltiThe Ulti. Almost had to use speed shutter (sports) on this one. The top bun kept slipping off faster than I could put it back, point, and shoot. This is the end of peanut butter sandwiches. Has everything you always wanted plus. Well, almost everything. The burger is vegetarian so for those who want to cut back on their meat intake, this is the best lunch in town. With mayonnaise and garlic cream dressing.
 

rice with saving mushroom powder sauce and paprikaSaved! When you have spent time, material, and your heart on preparing something and it just doesn’t work out, do not admit defeat, or throw it out. There are a number of excellent saves out there. One of them is cream sauce and particularly if it has mushroom powder or instant mushroom soup in it, or a great tasting melted cheese.  Another save is hot paprika. The dish doesn’t have a taste? After one bite, no one can tell. This dish received both. However, in order to do a save, the dish has to have some intrinsic value, or you can not legitimately decide to save it. Things like good ingredients but the combination was a bit off, or the spices where not enough or put in at the wrong time, or the thing stuck to the pan and wouldn’t come out in less than 4 pieces – that sort of problem. Another save is to emphasize the nutrition of the dish. “This is really good for you – exactly what you need”. If all else fails, have a fantastic dessert, and preface it with  “Wait until you taste dessert!”. I have many others, but time does not permit me to add them just now. BUT I HAVE LEARNED IN THE TRADITIONAL FASHION – ‘Failure. Which is synonymous with ‘the-first-step-to-making-it-even-better’.
 

 

two eggs with crushed stewed tomatoesFried eggs and crushed tomato sauce with garlic powder and a slice of Kashkaval cheese. Hot paprika can be added for spicy. As fast as frying eggs the way you like them, and heating the crushed tomatoes from a can.  Estimate preparation time:  About 7 minutes give or take. Here’s the long way which, depending on your schedule, gives you exactly the same thing taste wise.
  Ingredients:
     2 eggs
     3 plum tomatoes
     2 garlic cloves
     Hot paprika or Jalapeno pepper
     Olive oil 1 tbsp
     Salt, pepper to taste
     Kashkaval cheese

  Preparation:
     Dice tomatoes and Jalapeño pepper
     Place in saucepan adding the garlic
     Cover and stew until cooked
     Fry eggs in olive oil until they are the way you like them
     Add tomato sauce
     Garnish with cheese slice or two
     Estimated time: About 40-50 minutes give or take

I have not done it both ways but believe me, you can’t tell the difference. Maybe you can because you went through 40 minutes of precious lifetime standing over it, checking it, tasting it – feeling exasperated as to why it isn’t done yet,.what if the garlic is not cooked enough, how spicy is it really going to be, maybe cook the pepper separately and add type of thing which always occurs during hot steamy labor over the stove. But, whoever shares it with you, will not know the difference. Of  course, if your name is attached to it, or you don’t want the names of the guys who made the stewed crushed tomatoes in on the credit, than you have no other choice.

 

 

eggplant and mushrooms sandwichFried eggplant and mushrooms on challah. The perfect sandwich to clog your arteries and leaves you feeling happy. Bread was browned in butter and the insides (eggplant and mushrooms) were layered in with nothing else except themselves. My niece sent me some Braggs and said that it goes very well with a lot of dishes. Tried a little on part of this and it was very good. It’s a derivative of soy sauce but has a taste all its own. Another possibility is Balsamic vinegar which I have not tried but have the feeling would be great in small portions.

 

apple and banana saladBanana and apple salad in mayonnaise with ground nutmeg and a spot of honey. Together with the sandwich above, it made a perfect meal. Photo below. Also adds to the clogged drains, but with apple and banana, you can’t go wrong.

 

 

squash and red pepper with tumericSquash and sweet red pepper in Swiss cheese-turmeric-mushroom soup-sauce (no flour only milk)The walnuts are for Omega-3 which I forgot. Squash fired to a golden brown on both sides. Ha… If I can get half golden brown on one side (not saying what the other side is), and the other half cooked but not brownish in the least, then I’m happy. Anyone who says they do it is busy feeding the neighborhood cats while going in for another attempt at scaling Everest on a pogo stick. This gets forked at around full.

 

 

spaghetti and squashFast and very good. Spaghetti and squash. A meal in one. With added onions, mushrooms. Break the spaghetti into thirds (if you have small hands, then fourths). Boil everything together until nearly done. The spaghetti will tell you. Always trust the spaghetti. Then put butter in the pan to fry the well drained spaghetti/vegetables. Olive oil will cause everything to stick, so use only if no butter. Add whatever spices you want. Won’t make much difference because of the sweet chili sauce. But only put the chili sauce this on top after it is in the bowl. You might just get to taste some of your seasoning after all. Photographed while languishing in the now famous ironstone tableware bowl from Italy.  Says SPAGHETTI right across the bottom of the bowl where you can’t see it when the spaghetti is actually in there. Read the mushroom warning top left.

 

 

Spaghetti and squash revisitedThis is Spaghetti and Squash Revisited. This time, fried to a faint hue off of white, topped with whipped cream cheese. I added some Braggs which comes with a spray contraption on top. Very good. Soy sauce comes in second place but does not have the delicate flavor of Braggs. You can see it in the background with the instant coffee, and Balsamic vinegar. One thing which is usually great about leftovers, they taste better than the first time. They have had the opportunity to sit and soak in the flavors.  Something we do not have the time for in the first go-around. While doing all of this, I have been attempting to define myself. All the brashness of youth, followed by the worries and achievements of middle age have all settled down and produced pure essence. That’s it! I’m leftovers.

 

 

fried eggplant green saladFried Eggplant Salad. Deep fry (not too deep – you can always turn them over) on a fresh green salad with garlic dressing. In this case, peel the eggplant. The easiest way to do this is to slice it length wise the thickness you want, and then use the middle pieces for the eggplant sticks. A winning combination.s
 

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3 responses so far ↓

  • 1 Backyard Farming // Apr 6, 2011 at 11:22 am

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