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

 

 

and spicy cole slaw...and....dribbles of horseradishy remoulade sauce with white anchovies..(no salt  in the cakes)....... wonderful with the added calories of a topping of guacamole.......easier than making hollandaise...I  obtain  pre-made remoulade sauce from the DeKalb Farmers' Market....or get it, in a jar, from Trader Joe's.       If Lunch is already on the horizon.....one can 'step up' this relatively simple b'fast to a bit-more-complex food reportoire....     Yum, Yum, eat em up! How about "doing" basmati rice.... cooked in chicken broth with saffron.... topped with the crab cakes, smothered in ginger, carrot, and garlic sauce; puffy puri with ginger/garlic paste, fried, then baked; hot curried and creamed purple dal peas; spanakopita; miniature artichoke/mushroom quiches on wild grilled 'n' chilled radicchio and endive; and butternut squash soup, cold, to be "washed down" by blackberry cassis flavored cabernet sauvignon.............

Crispy Panko-Breaded Calamari with Fennel Pollen & Grapefruit Crème Fraîche and Grapefruit Salsa I'm pondering the utilization of squid 'ink' in my spinach pasta, even! The squid are not 'milked', like cows, after all.... They are slaughtered!

Sloppy Snacks' during today's watching of a floor gymnastics competition....in bed.......I'll accept a 9 point deduction for 'messy landings'.....and 3 points 'off' for a hot coffee spill avoidance subroutine.... Just put it in a bowl, when you've just changed the sheets.........OR....for more 'fun',  try licking up some quinoa tobbouleh from an accomodative butt cheek.....  (If a cheek bowl is not forthcoming.....I suggest dining from a bowl, atop a tray..with fold-down legs.....as you watch the tumbling gymnasts collapsing on theirs)

First......fry the uncooked potstickers in a couple of tbsp of avocado oil.....then add a favored combination of Thai and Vietamese hot-n-sweet sauces and cook in a hot skillet until caramelized......then add a half cup of water or vegetable broth and cover, with a lid or plate,  to create steam to facilitate the dough's absorption of liquids, thus tenderizing and moistening the potstickers......with a metal spatula, unstick the ruffled, filled dumplings and their sticky pan goo residue and move them to a plate, to be eaten with chopsticks,  a spear.....even a silver fork.......