Sauced Sweet Potatoes Squashed. Boiled the sweet potatoes and summer squash sliced or diced. With a sauce made of maple syrup (artificial in this case), brown sugar, water, raisins, pecans, cinnamon, butter (can use a tasteful substitute here which gives the sauce a bit more viscosity). The images pop into my head and then I have to try to emulate the vision. Not always successful, but most of the time not too far off. Where they come from, I really do not know.

 End All Pancake. I might as well have added sugar to the batter and prepared a frosting. Walnuts, egg, flour, bit of olive oil, water to the point of smooth flowing from the jar. Be sure to put the water into the jar first. Otherwise sit down while delumping (found delumping in my dictionary – the one I keep in my head). Be sure to fork this one – you know, when sticking in the fork, it comes out clean. If it doesn’t come out at all, you have a problem. So that it would not burn on the bottom, and the top was still the way it was when first poured, I had to turn it by putting a plate on top of the pan and turning the pan over. If you do this, be sure to be wearing some mitt or something. The other way is to lay the plate on the table, and turn the pan over fast on top of it. I’m not fast enough. I always miss the plate. Than just slip it back into the pan from the plate. All of this because I use a fork. If you use a really good spatula, you may not have to do this. But even so, count the number of times you have had broken pancakes and omelets. But the necessity of doing this is an indication of one of several things: Too high a flame, not using the cover, turning when it really is not done on the bottom much less the top.

 Fruit and nut salad with star quality. Honey and nutmeg added to the mix and on top. Cheese – your pick. Just do not choose cheddar. You want a light semi sweet or mild taste. Cheddar overpowers this dish. Apple, banana, walnuts, sunflower seeds, raisins which you do not see because they aren’t in there.

 Fate Egg. This either takes a lot of expertise or none at all. Since the process I went through to create it is rather long, I will just paraphrase: Bumble, bumble, bumble. Did not want to throw it out because there’s an egg in there. Protein! What it started out to be was a thin pancake with egg. I wish to emphasize two processes. One, always finish what you start. Two, do it to the bitter end. If it has any value at all, something good will come out of it. In this case, a photo, this write-up and most importantly my early morning protein, plus it actually tasted good. At least I can give you the ingredients: Egg, flour, water, olive oil, butter, sugar (what was left in the sugar container I used to shake it up because all my other containers were in service – leftovers, bean soaking, hadn’t opened in weeks and probably never will, etc.), olive oil and butter in the pan as I tried to keep it from sticking.

I made myself a fresh cup of coffee and as I was about to take a sip, noticed a very small winged creature floating on top. Took him out and put him on a piece of tissue although I was sure he was no longer alive. Threw out the coffee. Not because I was afraid of germs, but because someone had died in it. I could not drink it – matter of honor.
 

 If you’re down to potatoes, at least make them look good. I put some fried onions on top and some coriander. Sweet paprika which makes the plate look like you had something more substantial. Sometimes, appearance is everything. At least when it’s with yourself and you are fully aware of the truth.
 

 Red cabbage and bell pepper. Looked so great I had to photograph it before it was finished or had aged. The second picture is after it has obtained some character and is of greater depth and value. Added ingredients: Soy burger (mashed), coriander, turmeric, thyme, salt, caraway seeds, and mushroom powder for cooking, flour, salt, water – all in reverse order – for the sauce.
 

 Standing in the kitchen wondering what I would fix myself for dinner. Sweet potatoes. My body said white. Yes, I will have sweet potatoes. It said “uh uh, white“. I normally listen but it can be very insistent and often gets its way. I was thinking of a smart reply, when I looked down and there I was peeling whites. Process: After he finished peeling, cut, boiled with mushrooms, dumped water, poured milk, put cheese, cut mushrooms in half, took photo, ate. Was going to save half for tomorrow. But, will have to start all over again when tomorrow comes.

 Burger Mince. Between two slices of special French bread. Treat yourself once in a while. Gives that certain edge to life. Unless you’re living in France. When put together, I assure you, my mouth is not that big. That is why we were made with the heel of the hand – or the fist, but finesse is always  preferable. The perfect side is sitting right there. Hummus with olive oil in the indentation. Now all I needed was a great riesling (that I had), and a cork screw. Oh, well.
 

 Hot Paprika Tofu. A little background. My frige went out, and there I was with all of this frozen stuff… quite unfrozen. Everybody says not to refreeze, so I started cooking it figuring that if it’s cooked, for stuff that has never been, or re-cooked, I can then eat it. If you do not see any more additions to this blog, then do not try this method. So far, so good. Before I freeze tofu or chunks of cheese (not the sliced stuff), I cut it into meal sized pieces so I can get them apart. The other way, is to smash whatever it is as thin as you can, and then when ready to use a part of it, just knock it against the sink to break off a piece. Back to the dish. The mound was left over from half a year ago, now recooked. The crushed stewed tomato was from a huge can which I had divided into manageable portions in two or three jars, and a cup from the new yogurt place that just opened up in a terrible spot with no traffic, and I go in and buy just to cheer them up. There were three tomato peaks on the mound but the floor ate one. The feature story here is the two tofu slices which were fried until brown on one side, turned, and previous to freezing sliced kashkaval cheese laid on top and melted. I don’t know how it happened, but there were 7 tofu slices and 7 unfrozen cheese slices. Sometimes, the universe is just in your corner, or it’s ignoring you and just doing its own thing. The next part is the best move I have made in at least a day. I put hot paprika on top (don’t know why because I never use it), but it was great. Whims are meant to be followed. The sweet and sour was the perfect complement.
 

Just received this from NatuarlNews in their email letters  Non-Stick Cookware Chemicals Cause 150 Percent Increase in Infertility
  

 TofuCheese Tomato Soup. A utensil that can handle this dish properly has not yet been invented. I made do with what I had. The soup is rich mushroom powder for cooking, tomato paste, sweet paprika becaue the red was not red enough due to the mushroom powder. The tofu with kashkaval cheese was left over from yesterday, so see above or below depending on where and when I put this up. This will make anyone happy.