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not one to waste 'potential' food...

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Cleaning out the 'crisper' drawer of a fridge, today......I discovered an abandoned, dissicated orange half......hmmm.....wondering.....can I grate the hardened fruit....less the molded pith.....and add the powder that will result....to chocolate, perhaps? I'll 'run' a piece of it by the ants that are still carrying off the crumbs from my luncheon, earlier today.......If THEY ignore or back away from the orange......I'll suppose the lithicly dry orange has no value for me, either..... Maybe, I'll just crush the moistureless orange and leave the pieces as 'building supplies' for the massive ant colony.......currently, lugging some dead insects to their subterranean building complex.......
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SPRING LUNCHEON.....

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CRISPY FRIED ONIONS, TOMATOS  AND FRESH CILANTRO...ATOP A MOROCCAN COUSCOUS WITH  A NORTH ALABAMA  BLACK-EYED PEA TABBOULEH HOPPIN' JOHN....
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keeping the 'goo' in the silverware drawer..........

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 roasted pears with blueberries, raspberries, roquefort cheese, butter, honey, walnuts  and pepper jam....and some sprigs of fresh, aromatic herbs.......
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THE SIMPLEST OF FOODS....

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....yellow corn grits, cooked in buttered water and grated parmesan cheese, then sprinkled with coarse ground black pepper... the Southern thickened Gruel .... and a not so simple dozen-ingredient crab'n'greens salad, with pickled artichoke hearts .......leftover grits will be crispy-pan-fried, tomorrow...for b'fast, and smeared with coriander chutney.....
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half of Hobie's last evening's crab, mango, avocado, yellow tomato and butter lettuce salad, with a dribbling of thousand island dressing, ending up on a couple of toasted croissants this morning....

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A PERFECT CULINARY RELATIONSHIP..........

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  may be 'when one loves only the inside slices of bread and another, the 'end pieces'.......I am an 'end slice' person and have been 'one' since childhood.....Today's NuttZo 7 nut, 23 seed butter, sliced banana and Terrapin Ridge Hot Pepper & Bacon Jam sandwich...on toasted, gluten-free 7-grain bread is at the top of my personal Food Pyramid....especially, when served with a big cup of Kona, in which a generous portion of Ghirardelli 92% cacao dark chocolate is melted before adding a quarter cup of heavy cream......
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Venetian blown glass birdie, wading through a dollop of tartar sauce, atop a cornmeal-crusted salmon cake, resting upon a broccoli cole slaw......

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