Toadfish Monastery

Toasted whole grain bagel with peanut butter

The last four Jaffa Cake cookies

Those things look like cakes from an Easy-Bake Oven. They probably taste better, though.

It's spaghetti night!

whole grain breadrolls with two kinds of sausage

longsilog - ma sarap!

That jar of jelly babies is calling me

Raisins.

What is longsilog?

Filipino breakfast - a super-portmanteau of longanisa, sinangág and itlog.  That's sausages, garlic fried rice and fried egg to the rest of us.  

"ma sarap!" just means it was delicious.  


Body seems to be in reparative mode, demanding protein and calories (plus greens) these days; dinner last night was duck ssam.  I used the duck breast and sliced it up skin-on (duck bacon!), then my roommate and I sat out on the balcony and grilled it on a cast-iron plate until crispy.  Wrap it up in a lettuce leaf with a bit of rice, some sauce (ssamjang), a bit of sliced chili pepper and a good chunk of raw garlic....  mashisayo!

Rolled the leftover sinangág into pinto-beans-and-rice (heavy on the smoked peppers) for lunch today.   I might take a run at confit with the duck legs as I'd hate to waste all that lovely schmaltz. Will do a soup with the remainder of the carcass. 

Wow. I guess I won't worry about you not eating right these days. That sounds like good stuff.

Having a roommate (and ACTUALLY LIVING AT HOME!) has encouraged me to get sport-cooking again.   Did a nice batch of ribs using a new (to me) method I've been playing with earlier this week, which were promptly decimated by said roommate.

I'll be focusing on fish for the next few weeks, as I've got to clean out my freezer.  Lots of sockeye salmon to get through, and saury, plus a few odds and ends.  I've been pondering on what exactly to to with the monkfish that's been lurking in there... might skin it out, divvy up the meat into medallions, give it a berebere rub and pan-sear.   I will probably decline making it into agujjim. 

mini-baguette with paprika sausage for breakfast

Cold pizza.

Monkfish medallions sound yumpscious.

Ahh, longaniza... I used to love the stuff when I was a kid, at least the kind we had back home.
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Chicken Taco bell (no 60% grounded 'beef' for me, thanks).

Do they fill it with feathers?

Dog food, aka beans and rice.  I'm not disparaging it by calling it 'dog food' (it's tasty), just my shorthand for anything cooked up as a one-dish meal and eaten repeatedly for many meals in a row.  I do tend to eat out of the same bowl every day. 

I was wrong, 64% is filler, less than 36% is actual beef:

QuoteAccording to the Alabama law firm suing Taco Bell—only 36% of that is beef. Thirty-six percent. The other 64% is mostly tasteless fibers, various industrial additives and some flavoring and coloring. Everything is processed into a mass that actually looks like beef, and packed into big containers labeled as "taco meat filling."

Yum...