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MY "COUNTRY" SUPPER @ 6pm..... atop an old Blue Willow plate.......

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      an extra-large, free-range brown hen's egg, scrambled in butter,  with small chunks of Prosciutto di Parma, smoked tumeric & paprika, hot-pepper sauce,  coarse-ground black pepper, grated extra-sharp cheddar cheese, baby spinach leaves, chopped scallions, cilantro, & parsley,  and yellow bell pepper slices, piled atop a slice of toasted 5-grains bread, generously spread with apple-cinnamon butter......  followed by another ''meatless"  variation....sans the ham, but 'plus' a generous dollop of lemony mayonaisse...... and a bit of leftover caviar, for the salt.......
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an Hors d'oeuvres luncheon.....as I am far too laconic, today, to discuss Epicurian Delights....and, too much of a Lazy Boy, to go to the bother of cooking or washing and polishing any silverware.....just having some 'finger-licking' sequenced appetizers....

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HOW EASY CAN IT GET? IT COULDN'T GET ANY LESS COSTLY TO HAVE A NUTRITIOUS LUNCH, EITHER......

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                                       I snatched up a 5.5oz  prepared "Apple Walnut Salad Kit" of both green and red apple slices, grilled white meat chicken, dried cranberries,  blue cheese and candied walnuts....with a cup of sweet onion/dijon vinaigrette  at a local Kroger Store.....for $1.57!    A thrifty shopper can always eat well!                           
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I'll have some Apple Pan Dowdy......today....and, perhaps, some Shoo Fly Pie, tomorrow......with a mug of Mexican hot java....

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EXCESS AND RESTRAINT (IN MODERATION)

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fried crab cakes for b'fast......light and fluffy on the inside, crunchy on the outside.......

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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.............
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AS MUCH AS I LOVE TO SNACK ON CALIMARI.....I FEEL SO CONFLICTED ABOUT THE KILLING, COOKING AND EATING THESE INTELLIGENT, SELF-AWARE CEPHALOPODS

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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!
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