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

A peanut butter and jalepeno pepper jelly TACO, breakfass of champions. (Made on a nuked whole wheat tortilla.)

I didnt know that if you nuke your tortillas longer, they get crispy. I like mine soft and sorta spongy, although crispy is ok at times

RESPONDING TO YOUR POST OF EARLIER IN THE WEEK

yep, hot coca with a little chili zing is really great. Its easy, yet many restaurants buy a special chili/cocoa mix (I guess so that they can assure some consistency in the heat factor)

chili on home fries

Ok, Ok, I'll make myself some spicy cocoa tomorrow. I almost always have unsugarfettered cocoa in my kitchen, add my own sugar. I have just the right chile powder for it (not my usual), a little bit I saved. Too bad I don't remember exactly what it is - I saved it because it was special at the time.

sauteed sweet potato, brussel sprouts, cashews with cinnamon.

Raspberries and blackberries - yummy!

2 choco mints with some hazelnut coffee/cocoa

hot cocoa with a tsp of hazelnut coffee

cleaning out the cupboard earlier found some entertaining coffee I bought in the after Christmas sales one year - chocolate glazed donut or something like that

I wonder if Set will try it

I tasted the raw recipe ingredient mix for what turned out to be thirteen cocoa walnut muffins... niiiice!

heart-shaped gummi candy

must be a Valentine's leftover <shrug> tastes fine

A bowl of a soup of many things - spicy eggplant, thawed, almost too hot for me; some thawed already cooked diced bok choi; lots of cooked brown rice; thawed pieces of bread; some diced canned tomatoes, already cooked kale; some previously caramelized onions; the last of the batch of homemade vegetable stock; thawed already cooked bacon. That'll keep me going for a while.

two slices of Baba Evda's easter bread with a half tin of kippers

Baba was baking bread for her church bazaar and slightly burned a few loaves so they're not perfect enough to sell. She sent one home when Bella and I went over to visit. That bread is dang good.

the last slice of Baba Evda's bread with tomato sauce and old cheddar melted on top

caramelized onion risotto

Cheese toastie

OK, it's been many years since I could work as a linguist. But when someone refers to a woman as Baba, what do you think Baba really means?

Baba is Macedonian for grandmother.

It's also Chinese for Daddy.

So little Vincent next door calls two people on our block Baba - his daddy and Evda.

___

http://www.madmacedonian.com/2009/08/you-know-you-are-macedonian-when.html

borscht

tasty!

next time I think I'll try it with roasted beets

http://www.foodnetwork.com/recipes/tyler-florence/roasted-beet-borscht-recipe.html

Heat oven to 400 degrees F.
Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

I'm cooking the rice now to add already cooked chicken for soup; the chicken was made with lemon and basil and garlic; I will ferret out other goodies to add. It'll be a while before dinner.