The Last Thing You Put In Your Mouth....

rye bread from grocery store toasted, with dab of butter and smash of braunschweiger

I'll probably wait another five years before I buy braunschweiger again, much less try to spell it. For my cheapo food prep, I'm much more into my potato fish cakes, more interesting and way spicier, plus I sneak in some greens.

Just discovered a Western-style Chinese restaurant in town. Enjoyed egg rolls and cheese-filled wontons. The wontons went down last.

Big thing of Scottish Breakfast tea. Still not fully awake after the caffeine infusion. #blerg

Earl Grey tea

need more

Six thin gingersnaps. What??? I didn't have dinner, love those ginger snaps.

A lovely orange from a legal secretary's Christmas gift box (from a firm client)

one enchilada, thawed in the oven

Kona coffee and evaporated milk.

beef stew with probably 3x as many green beans as were originally called for

I've been on a bit of a green bean rampage lately

Same here, re: green beans. I've just recently been able to buy them here. Them and "English" peas.

Grits (polenta, really) and eggs, chased down with road tar masquerading as coffee.

I'm in a cleaning the kitchen (of sorts) mode. I may do toast, rye and pepperjack cheese and some sauteed greens, which depend on what container my hand hits first in the freeezer.

My throat is getting sore, a long ago memory., haven't had real cold or flu in years. Urggg. I got my flu shot today, as it happened, already planned, but I felt this a few hours before that.

Ah, well, so it goes.

That reminds me. I ran into a major problem with the Welsh Rabbit plan: I don't have an oven.

Just gotta use a little bit of imagination like the folks who go camping.

got a pan?
got a stove top?
got a grill pan?
got foil?
got a flat metal tray?

you need one or two of the above to get the results you want

Love seeing you post, Tak.

I'm pretty sure I could rig up something, but I'd never know how close I'd managed to get to the real thing.

@ehbeth, I do have all those. I'll do some more figuring on it...

Ditto for you.

You can make a quick and tasty version of Welsh Rarebit under the grill.



Here's a link to a BBC recipe -
https://www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwia7dr6kdLJAhWFOhoKHYibAqMQFggkMAA&url=http%3A%2F%2Fwww.bbc.co.uk%2Ffood%2Frecipes%2Fperfectwelshrarebit_13772&usg=AFQjCNFCaapXBmQgW3JNxhjjtQaOoBY30Q

I pulled the now roasted Roasted Red Onions with Butter, Balsamic Vinegar, and Honey, and tasted one.

Oy vey, they're good.

recipe, for anyone interested -
http://able2know.org/topic/97474-530#post-5851319

I roast them somewhat longer than the recipe; might have to do with our elevation in west Albuquerque, or just me. Thus the sampling a time or two.

These are particularly wonderful on pizza - which I make myself using the ingredients of a pizza at a good restaurant near here, Nicky V's:
Milano
Balsalmic glazed onions, crimini mushrooms, gorgonzola, fontina, toasted pine nuts. Pine nuts are damned expensive these days. I need a small pine tree, but they get beetles here in this area. Meantime, I throw in some toasted almond bits.

Diane and I eat at Nicky's fairly regularly, but they've other great dishes and I need my balsalmic red onions more often than we eat there.