Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

how much 'stuff' can one cram between two slices of toasted bread.......daring to hold this in one's fingers during a risky deliverance to one's gaping maw...without its contents slipping to a chin, chest, lap or table/floor?   

this should 'warm up' this chilly, late morning.........the last of 4, different, hot peppers.... assuaged by walnuts, spicy long-grained basmanti rice and Mandarin orange sauce, even burns the nostrils that 'run' while savoring the flavorful orange peels, garlic, scallions and sunflower seeds 'candied' over chunks of crispy fried chicken.......(.and, yes, I 'see' some toasted fly maggots squirming about over some chicken mcnuggets too!.......an example of 'bad' food photography!,,,,but, then, I'm not very squeamish at the dinner table....I know what was in the skillet, after all....So, pass the fried grasshoppers, please,,,,are you gonna eat the rest of those chocolate-covered termites?)

 Slice the 'one' into three sections,  slathering 1/3 with pink grapefruit marmalade that I made yesterday....another 1/3, with apple butter....and a third third , with tangerine preserves?  No, Julius, I just rolled out some more buttermilk biscuits, since I'm not on any Gallic War rationing plan...There's "biscuits enough for All",  Vercingetorix; although 'Rome' is laying claim to a third of Everything ..

another beautiful, fortifying and tasty salad configuration by Hobie Whitney......served with my rather dense French onion soup and some of Hobart's Alaskan king crabcakes. ......low acid-level Kumato/black beauty tomatoes rule the salad plate.......  

working in my tiny, congested kitchen, the red, divided, non-stick 3-section skillet really comes in handy:....... the finished product......prep/cooking time 18 minutes .... pheasant breasts sauteed with thyme, rosemary, sweet antipasto peppers and hot pickled limes; yellow yukon potatos with basil...more rosemary, and powdered garlic; French green beans cooked in chicken stock, with quinoa pesto.. .....hits the right "spots" on my tongue.....for sure!