Oh, and whaddya do when you’re out of lunch-meat and can’t make another samwich like was sooooooooo yummy the night before?
Plenty of cheese, only 2-3 slices of ham, lots of leftover Itralian bread. Breakfast hero!
Lightly butter the bread (don’t want it soaked), lightly toast it, turn off the oven but just pull the bread long enough to lay down the cheese on the bread and let it melt from the residual heat. Fry up some scrambled eggs, pull the toasted/buttered/cheesed bread, lay the ham on it to fit, scoop the eggs on top to warm the ham. Devour.
Damn it, I shouldn’t read this thread. People keep mentioning foods or candies not available here and I develop cravings that can last for days. Now it’s Atomic Fireballs.
avocado and beans with hot sauce dip with chips, followed by a side of summer caprese made with paccheri pasta tubes with sundried and fresh cherry tomatoes. Thinking about half a choc chip cookie or a thin slice of apple pie for later. Just small portions to get a taste.
I found that I still had a 3pak of romaine, after buying 2 more 3pax (hey, 2fer7, and beautiful, so why not?), so wanted to use up at least some before they get all wilty.
So one “head” or whatever you call it, a small pile of deli murrrcan cheese slices, broken up, and the last coupla tablespoons of French dressing. Hit the spot.
All I’d need is some garlic’n’butter croutons and it’d be perfect, but ain’t got.
Last night I grilled a 1 lb slab of salmon fillet, skin still attached. Slice off the thin portion for separate cooking, apply olive oil & spices, etc. to the big piece, then lay on grill until skin is crispy. Turn off heat and let it sit for about 5 more mins to cook through. You want it just shy of fully cooked, with the center showing an orange tinge instead of pale pink (cooked). Toasted an artisan multi-grain slab of bread. Put the salmon on the bread. A little mayo, lettuce, tomato… Sunk my teeth into it before I could get to a plate… AH, so good!
i’ve never heard of “Glorys”, but at Aldi they sell an identical package that is called “Cherubs”, and they sell other packages of “grape” tomatoes. Years ago we just called them cherry tomatoes as generic for any tiny tomato.
Does anyone know of a traditional Mexican dish made using lots of Roma tomatoes and onions?
@xevious—how long does it take to crisp the skin? i’ve tried in a cast iron skillet and couldn’t get it crisp.
I vaguely recall these bananananana candies made of some kind of ultradense marshmallowy foam, but that tasted, or at least smelled, like banananananananas.
I could go for some of those right now.
Or a frozen Charleston Chew, the big-ass ones you could use as a nightstick.