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Bacon and eggs tonight

Tomorrow I have a starving blood test at 8:30 in the morning, plus a long drive to the doctor’s office, so I decided to do something wild and have bacon and eggs this evening.

It’s been a while. Almost had them last week in Florida. And I haven’t gone to the grocery yet to get the ingredients for that new recipe for Lamb and Apricot Stew from the new Everyday Food magazine. I’ll let you know what I think when I get around to making it.

This completely mortifies the vegans and vegetarians, but. . .well, y’all eat beans and foliage and soy-based fake food anyway. I don’t tell you to eat meat, and I’m allergic to soy, so chill, please.

I love to poke fun at veggie folks. They’ll never starve waiting for a wild cow to come by, and there’s plenty of grass to nibble. 🙂

I love eggs, but don’t do all the stuff I used to with them, especially I sort of gave up dairy by default a few years ago. Mostly I boil them lately, but enjoy making main dishes with them, too. There is a delicious curried egg recipe in one of the Martha Stewart annual books, but I don’t remember which one. Hmmm. . .maybe this weekend. Lots of tomatoes and curry powder.

Don’t get me started on frittatas, I could eat them all the time. And often have. I used to make a bacon and egg pie for a week’s worth of breakfast (no crust) but I don’t buy cream anymore. I put almond milk in my coffee and tea, and long ago quit drinking milk of any kind. A little cheese, a little butter, ice cream once in a while, (yogurt–yuck) but dairy doesn’t happen much for me anymore.

See, much as I love to cook, as much as I enjoyed doing the parties at my last job, and as much as I enjoy our annual Thanksgiving open house (thank you, Lisa) sometimes, even I don’t feel like cooking. And my one of my favorite go-to alternates is the Meaty Burrito from Jack-In-The-Box. They’re made the same no matter where you go, and they hit the spot. Unfortunately, sometimes I get busy and eat more than one in a week. Then they start tasting exactly the same no matter what you add to them. But that’s been a while.

I also like sweet potato fries, but they don’t come out well at home without a fryer–which I don’t have. So I’ve taken to getting them at either Cafe Express or at the newly built Carl’s Jr. near my home. I actually don’t like Carl’s Jr because of the way I was treated the first time I went to the drive through, but have gone back twice for a batch of them. But like a lot of things, not very often. I do enjoy baking them at home with olive oil and a spice mix; I can do that all week long if I want.

Note: I thoroughly loathe and despise sweet potato pie, and all recipes combining sweet potatoes with brown sugar, marshmallows, pineapple, or anything else sweet. Adding anything besides butter, salt, savory spices and/or olive oil on a sweet potato in any form is disgusting and should be made a felony.  If you like that stuff, please keep it on your side of the table. Thank you.

Oh, and many thanks to Ina Garten, The Barefoot Contessa, for the tip about putting bacon in the OVEN, rather than messing with it on top the stove. The countertop (aka “toaster”) oven makes it even easier, and doesn’t heat up the kitchen. Maybe one day I’ll do a blog posting about the virtues of a countertop oven. It was a show I saw with Sara Moulton years ago talking about cooking with one, and I’ve had one ever since. If you have the space and the means and love to cook or bake. . .it’s worth having one.

Well, the bacon is done, and it’s about the only thing that seems to have enough salt in it for me. Eggs are cooked correctly (the way I want them) and so I will take my leave for the night.

Ok, I gotta go think. . .I mean, eat. . . .

Happy Dining!

Dinner tonight

This evening I thought I’d play it easy and quick, since I won’t be grocery shopping for a while. Unfortunately, lunch was off the Fresca menu at Taco Bell because I was quite busy today. I decided to do a little “ahead” cooking so I could refrain from doing so for a few days. Six chicken leg quarters went into the oven with some homemade BBQ sauce (the last of it from the freezer, gotta make more.)  Then I took a pack of stuffed chicken breasts from the freezer for dinner tonight (and maybe lunch tomorrow.)  Topped it off with some quinoa cooked in chicken bullion water. . .and it was great. So here goes: Chicken with cheese and green chile peppers

Oh, yeah. . .found them on sale.

With a bit of olive oil, ready for the oven

A touch of olive oil, a 400 degree oven (the little Cuisiart countertop) at 400F and 40 minutes to cook. Now onto the side dish, my favorite: quinoa!

Ready to eat!

Oh, yeah. . .2 cups of water with 2 chicken bullion cubes. Crumble them up, boil the water. When it boils, add 1 cup rinsed quinoa, and lower the heat a bit. Cover, but don’t ignore it–this stuff cooks quickly, and will burn on the bottom of the pot. At $4 a pound, waste offends me greatly.

While that was going on, I also put the other chicken in the big oven. An hour later, I would not have to cook again unless I wanted to:

Deliciousness about to happen

So when it was finally time to eat:

Does anyone not realize that cheese will ooze out at 400F?

Enough left for tomorrow, too!

And so I don’t have to cook anymore for a few days, I have a little something that would rival Goode Company BBQ:

BBQ sauce made with Somersweet and NO SUGAR. Delish. . .

It’s not fine dining, but hey–it’s “heat and eat” you can feel good about.

Happy Dining!

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