Thanks Cal,
Appreciate it, Percy was only 11 and still had some good years left if it weren’t for the cancer.
He didn’t seem to be in pain (vet also said there’s no pain with this particular problem) and we kept him around until his quality of life was over, in this case weakness just overtook him from malnutrition. Euthanizing was hard, but best.
Here he is as a puppy……I’ll try and put together a tribute meal of one of his favorites.
edit; thems some hellacious sandwich’s…….making me hungry!
Appreciate it, Percy was only 11 and still had some good years left if it weren’t for the cancer.
He didn’t seem to be in pain (vet also said there’s no pain with this particular problem) and we kept him around until his quality of life was over, in this case weakness just overtook him from malnutrition. Euthanizing was hard, but best.
Here he is as a puppy……I’ll try and put together a tribute meal of one of his favorites.
edit; thems some hellacious sandwich’s…….making me hungry!
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Ah, I have a name for it at last. There are holes all the way through but they're fairly small, which is why the egg white has spread out.
Now imagine that sandwich with your finest rye and a few ingredients I might add to the mixture.
We could go inta bizness I tell ya!
Add the corned beef, the sauerkraut and...
...while I can't make Swiss cheese, I can do an awesome Farmer's cheese that's all that's needed for this sandwich along with a good mustard. It can come out of a jar if necessary. If you give me a 6 month warning, we can do the mustard too.
I have no idea what the green **** is in that pic but that seems to be the only one I took of a finished fermented cabbage.
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I do a lot of wet ferments, too. Mustard can be quick. I recently ran out of banana ketchup and need to start a new ferment for that. I do need to do a good marble rye bread soon. I have been wanting to do a pastrami'd rack of ribs, too. Deboned it would make the ultimate rib sammich prepared as a reuben. Sorry for rambling, just finished a big plate linguine with a ragu, I'm food high, lol!
The name is common, not mine. It’s great for the younger ones.
Q: Do you flip it or broil the top?
I expect you are doing one or the other as who the heck likes snotty eggs?
Lots of great dishes on display here. Today I seasoned most of my cast iron, so it seemed like as good a time as any to make a simple breakfast, and concentrate on the details.
Just a sunnyside-up egg, slow fried in unsalted butter until the white is done, and the yolk isn't quite solid.
Potatoes, onions and sausage caramelized without the crunches.
And a nod to perogies, some sour cream, lime juice and ghost pepper.
Some tomato for relief from all the fried food too.
For once I got them all ready to serve at the same time, even if I did forget to do the mushrooms.
Just a sunnyside-up egg, slow fried in unsalted butter until the white is done, and the yolk isn't quite solid.
Potatoes, onions and sausage caramelized without the crunches.
And a nod to perogies, some sour cream, lime juice and ghost pepper.
Some tomato for relief from all the fried food too.
For once I got them all ready to serve at the same time, even if I did forget to do the mushrooms.
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The missus has a migraine after work, so decided to whip up a super quick spinach gnocchi in mornay for her while she took a bath. Used the leftover sauce for some linguine noodles, added a dash of chipotle powder and a little more nutmeg. 35 minutes start to finish, including making the gnocchi pasta and sauce from scratch.
No pics, hands were too messy from the pasta dough!
No pics, hands were too messy from the pasta dough!