Toadfish Monastery

_{Some places, if you don't buy Wal-Mart stuff, you starve.}

Having a pecan pie-let (tart sized) with a bit of dark chocolate semi-melted on it.

Quote from: Sibling Chatty on March 23, 2008, 03:15:53 AM
_{Some places, if you don't buy Wal-Mart stuff, you starve.}

Ya got that one right.  All the little mom & pop groceries are gone, now.... wonder what the original people'r doin' these days?  Greeters for WalMart?  Such a step up...

OK, I overcame my Peep Hate long enough to try a Sm'eep.

I brought one home with me, and am eating it now.

Toasty pink Peep with chocolate and graham cracker.

It is teh yum...but NO EYES!!

chocolate corn flake crispies

I'm finished now but I just had some left overs of an absolutely wonderful pan fried chicken my SO made.

pretzels fresh from the oven

Quote from: Sibling Chatty on March 26, 2008, 05:02:57 AM
It is teh yum...but NO EYES!!

One of the reason why I like sole (fish).

Sole fish has no eyes-- you don't have to see the eyes....

Snacking on some store-bought "no-bake" cookies (basically chocolate, peanut butter, oatmeal flakes (not quick) sugar and ... I forget what else....butter?  Peanuts optional, missing from this batch.)

They're okay, but not nearly as good as the last batch I made.  (I used crunchy peanut butter, automatic adds nuts...)

But, my recipe is too large for One, so I bought these instead.

I probabily won't buy them again, though......

The home made ones freeze nicely, or at least mine did. Put just 4 in a bag, so that the thawed ones are not in huge servings.

Then again, that assumes you'll thaw them. I never bothered. I like frozen stuff.

*sigh* 

Broiled chicken breast (boneless, natch.  I'm not a barbarian, after all... who wants bones in?)

I thaw in microwave on thawing cycle, just enough to let me put my temp probe in.

This usually leaves it moist, so I sprinkle with Emeril's Chicken Rub (from Emeril Live cooking show).  Sprinkle both sides.

Carefully place chicken with probe in, in the toaster oven, which was pre-heated (start oven first, before taking chicken out, then it's nicely hot, and the chicken never sticks to the hot grille.  Old cooking trick:  HOT pans and pots, no sticking (unless you burn, obviously)

Set temp probe's limit to 175 degrees, set oven on broil, takes about 20 minutes for internal temp to reach set-point.

Meanwhile, put toast in toaster.

Mmmmmm.   Lightly browned at the edges, done completely through, seasoned very nicely -- no need for salt/pepper.  (Thanks, Emeril)

........

Chatty, you're correct, I froze the last batch I did.  But, I don't need to eat that many in such a short time--I love these things, and I usually ate the whole batch in a coupla weeks.   

Lindorm made the dinner tonight, Black beans with a tomato, chilli pepper and chorizo sauce and rice.

nom nom nom!

Turkey wraps with flour tortillias, turkey and a spread made of cream cheese, black olives, garlic and onion, some bacon crumbles and whatever else struck my fancy from the herbs and spices shelf.

Mango n' pineapple

Simple soup.

Ramen noodles (roast beef flavor) with a couple of roasted sausages cut up in.  Garnish with raw onion.

Filling, mild.  Just the ticket.

A surplus Cadbury egg.

Snowflakes - big 'uns.