Tai Basil and Parsley

What on earth am I supposed to do with them?   I planted them in a box in the yard as props for future photo ops.  I just feel the need to be honest and let you all know that I have no idea what they are for.  However, the Tai Basil is really colorful and I think it will make a great accent on some photo some day.

And Parlsey…come on.  Even I know Parsley is plated on almost all fancy dishes.


Bread Balogne Bread Balogne

So how did I develop my taste for the non-gourmet foods?  Who knows.  Could be from my father who was very much into bland meat and potatoes.  Still a favorite comfort food for me.  However, I think my mother may have started it all.  She and I remember the past very differently.  I clearly remember her making lunch for my brother one day.  When I asked her to make me a sandwich, too, she said “I want you to grow up to be independent.  You can make your own sandwich.” I don’t know how old I was, but I’m pretty sure I was barely able to reach the countertop.

I liked bread…I liked peanut butter…and I liked balogne.  My first sandwich was a peanut butter and balogne sandwich. On white bread, of course.  I still enjoy that sandwich.  I especially like the way it grosses people out.  Peanut butter and bananas grosses me out, so who’s to judge?

One day I couldn’t reach the peanut butter (Michelle wasn’t there to get it for me).  I was hungry, so it was just going to be bread and balogne.  I didn’t like the way the bread stuck to the roof of my mouth, so…being the clever kid that I was, I threw another slice of balogne on top.  Problem solved.  The bread no longer stuck to the roof of my mouth, nor to my teeth.

And so it was born.  The infamous “Bread Balogne Bread Balogne” sandwich.  Anyone who knows me, knows that I love that sandwich.  It has to be white bread and Oscar Meyer light beef balogne.  Seriously easy and enjoyable.  I dare you to try it!  I’d love to hear how much you enjoyed it,too,  so I can tell the judgers in my life “Hah!

burnt bacon

How is it that something as greasy as bacon can stick to the pan when you cook it?  I decided to bake my bacon tonight (breakfast for dinner).  It never ocurred to me to grease the pan first.  There is always a surplus of grease after cooking bacon.  My challenge is normally getting it done just right.

This time I thought I had it.  I watched and nurtured that darn bacon until it looked perfect.  Then, much to my dismay, when I went to remove it from the pan…it was stuck.  Really stuck!  I was able to salvage enough for my meal.  It looked so bad I couldn’t even take a picture.  The good news is that the parts I saved tasted just fine.  I know people that would have thrown it all away simply because it didn’t look perfect.  What would you have done?

Not me.  No perfectionism here.  I had an enjoyable meal of greasy bacon bits and eggs!

Happy Wednesday ya’ll…