Who are you? You post one day about words and the next about food and eating. It’s like you live in my brain. While I prefer a fried egg on toast (ideally pumpernickel but or a high-fiber bread), I prefer my scrambled eggs separate from bread. One of the dishes i make the most for others are eggs in a window/basket. Like a savory French toast. Kinda.
Cook tons of pasta for others and sometimes myself.
Am in the most soupy-season of my life. Love how I can make soups with abandon and just throw so many different things in.
So am making a potato-turnip soup soon with a garlic and carmelized onion base. Can’t wait. Just not sure whether or not to add garlic-sautéed mushrooms into the mix. Thoughts?
Potatoes are my new bliss. And sour cream my current favorite condiment.
Also start my day with a spinach and berry-centered smoothie and a lotta other prebiotic nerdiness.
Love salads and my current fave is the Greek salad I’ve been making for myself and friends a lot. Mixed greens, chickpeas, red onions, Kalamata olives, avocado (my former favorite food) and a homemade dressing.
This week I made a Greek but switched to blue cheese and cut up a fried buffalo chicken veggie patty on top. Truly heaven. Trying to spend less in restaurants to working on some special dishes such as this one that scratch a certain kind itch.
I just saw on twitter that bananas are actually berries and my mind is blown. Unless twitter is lying again, which it rarely does ; )
Looks like you have a bright alternative career as a instagram chef. You have so passionately described all the food, that a) I do genuinely feel bad that you are not getting decent food on the ship and b) the post has made me bloody hungry, so I gotta check what's in the refrigerator. For some reason, I am craving a Bolognese.
I’m just new on Substack so have not yet started to post other than commenting on things that spark my interest.
We have interesting commonalities.
I’m a retired teacher, my dad sailed home from WW 2 on the QE
In 1945 , and he was a cook ( not a chef lol) in the Army!He told me stories of himself flipping hotcakes in a tent and diving into a foxhole when bombs were dropping in by the mess! Jumping in and out!
He taught me to flip egg omelets in a frying pan !
My favorite New Years dinner is a chunk of pork roast, onions, new baby potatoes and sauerkraut cooked all night in a crockpot ! The heavenly smell upon waking is awesome!
Who are you? You post one day about words and the next about food and eating. It’s like you live in my brain. While I prefer a fried egg on toast (ideally pumpernickel but or a high-fiber bread), I prefer my scrambled eggs separate from bread. One of the dishes i make the most for others are eggs in a window/basket. Like a savory French toast. Kinda.
Cook tons of pasta for others and sometimes myself.
Am in the most soupy-season of my life. Love how I can make soups with abandon and just throw so many different things in.
So am making a potato-turnip soup soon with a garlic and carmelized onion base. Can’t wait. Just not sure whether or not to add garlic-sautéed mushrooms into the mix. Thoughts?
Potatoes are my new bliss. And sour cream my current favorite condiment.
Also start my day with a spinach and berry-centered smoothie and a lotta other prebiotic nerdiness.
Love salads and my current fave is the Greek salad I’ve been making for myself and friends a lot. Mixed greens, chickpeas, red onions, Kalamata olives, avocado (my former favorite food) and a homemade dressing.
This week I made a Greek but switched to blue cheese and cut up a fried buffalo chicken veggie patty on top. Truly heaven. Trying to spend less in restaurants to working on some special dishes such as this one that scratch a certain kind itch.
I just saw on twitter that bananas are actually berries and my mind is blown. Unless twitter is lying again, which it rarely does ; )
I'm just me. Nothing more. Nothing less.
But my god have you just made my stomach rumble and there's still an hour and 30 minutes until I can eat!!
All of that sounds soooooo delicious. I usually have high fiber/protein toast when I have my eggs.
I'm not gonna lie. I usually just buy soup. I know it's so easy to make and I could customize it to my tastes but soup in a can is just so easy.
Never add mushrooms to anything. They are the devils food LOL.
Your salad sounds bloody amazing. I'm gonna make one when I return home.
We're now discussing why mushroom's are the devils food in my ops room.
On a lighter note. https://www.livescience.com/57477-why-are-bananas-considered-berries.html
And this is where I got the name of Vulkan. It's from one of my hobby's. Yes I am that much of a geek. https://warhammer40k.fandom.com/wiki/Vulkan
Vulcan we cannot be friends if you consider mushrooms to be the devil’s food ; )
But I cannot lie!! Is there a food you dislike? Something that just gets your belly doing somersaults. Mine is mushrooms and Tequila lol.
Um maybe organ meats. And waterfowl...
Things like kidneys? I can I can understand that. I don’t really like liver. Do you like marmite?
How’s your watch been?
My watch has been quiet. It won’t be too long until we’re home so it’s all winding down. Roll on getting home.
Oh goodness i really should proof before I post since comments can’t be edited...
Looks like you have a bright alternative career as a instagram chef. You have so passionately described all the food, that a) I do genuinely feel bad that you are not getting decent food on the ship and b) the post has made me bloody hungry, so I gotta check what's in the refrigerator. For some reason, I am craving a Bolognese.
Mmmm bolognaise. Did you have it? With garlic bread? Now I’m hungry for some nice spag bol!!!
Hahaha, I am not a big fan of garlic bread, just plain old fashioned bolognese with a bottle of red wine.
I love how you said “bottle” of red wine and not “glass” of red wine 😂😂
Hahaha
😋
I’m just new on Substack so have not yet started to post other than commenting on things that spark my interest.
We have interesting commonalities.
I’m a retired teacher, my dad sailed home from WW 2 on the QE
In 1945 , and he was a cook ( not a chef lol) in the Army!He told me stories of himself flipping hotcakes in a tent and diving into a foxhole when bombs were dropping in by the mess! Jumping in and out!
He taught me to flip egg omelets in a frying pan !
My favorite New Years dinner is a chunk of pork roast, onions, new baby potatoes and sauerkraut cooked all night in a crockpot ! The heavenly smell upon waking is awesome!
And I can make baklava!