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MOROCCAN TAGIN-COOKED EGGS WITH FIGS FROM A NEIGHBOR'S LARGESSE......A MEMORY, IN ANTICIPATION OF THIS YEAR'S CROP.....

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I was thinking of planting some sunflowers in the far back Yard.....then, made some b'fast of another tangin-cooked egg & diced prosciutto, sharp cheese and diced cilantro with toast points, slathered with home-made fig preserves that I made, a couple of years ago, from a basket of figs that one of my neighbors had placed by her mail box..with a sign....saying: "take as many as you like....freely.....This year's crop was an excess of riches....." Thanks, Neighbor, your preserves are perfect on my crunchy, gluten-free toast points.....and B'fast was a bit like dining on a beautiful sunflower.......
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'GOBBLEDYGOOK'.......SAYS IT ALL.......

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a 'Loaf'.....sort of.......from this morning's kitchen playtime......best eaten.....outside......since it is rather 'gyro-like', isn't it...and 'messy'; although, it has no tzatziki sauce or lamb....and the bread is not Pita.....A 'look-alike' of butter-fried paratha bread and a salmon loaf with tartar sauce, cured sun-dried tomatoes and fresh cherry tomatoes.....plus the obligatory diced herb mix......French, not Greek.....Gobbledygook...with no turkey, either.....
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A PERFECT GOOEY DUCK EGG, MIXED CHEESES, CHOPPED HERBS, SLICED TOMATOES AND THE OBLIGATORY KETCHUP...SERVED OVER A BED OF HASHED BROWN POTATOES.......

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REDNECK HORS D'OOEUVRE .....PINKY 'UP' FOR SOME MASHED AND HIGHLY-SEASONED PINTO BEANS, SPRINKLED WITH SLICED SCALLION GREENS & SERVED UP ON A CRISP POTATO CHIP

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OR....."GET FANCY"....utilizing 2 1/2" yellow cornmeal muffins, made with dissicated spicy okra, stone-ground cornmeal, egg, diced white onion, buttermilk and clarified butter......piled high with pinto bean paste, flavored with hot peppers and smoked paprika.....sprinkled with scallion slices........a bit 'hotter' and lighter than the plainer version that my Grandmother made......in her old Martin Stamping and Stove cast iron skillet, slathered with bacon drippings......
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A TRIAD OF PUNGENT POTATO SAMOSA VARIATIONS......

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ONE, WITH A DOLLOP OF A MIXTURE OF BASIL/PESTO SAUCE & CORIANDER/MINT CHUTNEY; A SECOND, WITH BOTH MAJOR GREYS & HOT PEPPER BACON JAM; AND A THIRD, WITH A MIX OF STRAWBERRY/FIG JAM &  GEORGIA VIDALIA ONION JAM.....EATEN IN THAT ORDER TO MAXIMALIZE PALATE SATISFACTION
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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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