Day 252. Mmmm Good!

I love it when something I read triggers pleasant memories.  Yesterday morning I had such an experience.  And it was so vivid, I wasn’t just remembering.  I was 50sthere.

It was a warm, fall day and I was five years old again.  I was playing on our back balcony.  It was mid day.  My mother, who had been out there with me, went into the house to make our lunch.

She surprised me with my all time favourite, which we ate outside.  Campbell’s tomato rice soup.  With saltines crumbled on top.  And grilled cheese sandwiches.

Honestly, it was as if I was teleported back in time.  I could feel the warmth of the sun on my face and arms.  I could hear her asking me if I was hungry.  I could see the curls of smoke rising out of the bowl of soup; and feel the first spoonful burn my lips and tongue.  I could taste the acidic tartness of the tomatoes.  And I could see the melted cheese oozing out from between the slices of buttery, grilled bread.

The images flashing before my eyes were so real, I could see her buttering both sides of the bread (plain, white, sliced sandwich loaf), putting a slice of yellow Kraft cheese between the two pieces and putting the sandwich Continue reading

Day 186. Topsy Turvy

I do it quite often. It’s because I get bored, after a while, with the more conventional choices. Or because I start craving a different kind of comfort food. You have no idea french toastwhat I’m talking about, do you?

Flipping things around. Having breakfast for dinner.

Savoury sausages, cooked just long enough to have a crust on the outside. So they ‘snap’ when you bite into them. Chorizo’s my favourite. Soft, fluffy scrambled eggs. I do make THE best scrambled eggs, by the way. Just because I like you, I’ll share my secrets:

Add some cream or milk to the eggs. Don’t add the salt or pepper until they’re finished cooking. DON’T beat them. Whisk them. And DON’t over whisk. Unsalted butter is best. Melt the butter, in the skillet, over a high heat. But then immediately reduce it to a VERY low flame once you put the eggs in.

The idea is to cook them GENTLY. So they are not overcooked. So they are creamy. And soft. And light. And fluffy. Then add whatever seasoning you want. And eat them IMMEDIATELY. Don’t let them just sit there,

Continue reading