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

  make a quick and flavorful early 'French Farmer's Supper' today....with a slice of Queen of Sheba cake on the following dessert plate.....

                                                    HAVING THIS FRITTER DURING AFTERNOON ' ..MAKE THAT ' COFFEE'. ...                         HAVING UTILIZED MY GRANDMOTHER'S OLD MARTIN IRON SKILLET.....                               AND SERVED WITH HER 136 YEAR-OLD FORK, WITH A 'TAL" MONOGRAM.                                  I'VE NO IDEA ABOUT WHO "TAL" WAS; HOWEVER, THE TASTE IS WAAY                                             FAMILIAR.....

                                                         A TUNA FISH SALAD WRAP

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.......

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.....

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......

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

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.......

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

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