there doesn’t appear to be any point.
Posted by vlorbik on September 24, 2014
BLT on grilled french-bread.
side dish: baconbits in leftover
baked-beans, microwaved to get
the refrigerator chill off.
bits of pieces of all the ingredients
(darn well including the mayo). one
egg, fried. my french-bread wasn’t
toasted. some of it *was* buttered.
instant coffee. powder-mix lemonade.
and a few days worth of cleaning up.
mostly done now.
Posted by vlorbik on September 20, 2014
madeline’s been cooking up a storm:
sausage-pie for the two of us and
chocolate-peanutbutter fudge for
church tomorrow (still for “us”,
but in a broader sense… and,
of course, narrow-sense “we” get
the leftovers back, effendi).
me? more “open a can, drink down
like a beverage” than what i’ve
grown used to. i’ve begun my
biggest-ever grading load (here’s
Virtual MEdZ). today’s recipe.
*toasted french bread, as thick as my thumb
*swiss cheese slices, as thin as a pencil
*mayo, info classified
slather, stack, serve.
serves one. at the desk.
(madeline had the rest of the
frenchbread toast, buttered.
also at the desk. a different
desk. but at the same time.
yay, our 4-slice toaster.)
getting back to work.
Posted by vlorbik on September 11, 2014
instant coffee, sugar, milk
remove bacon from pan; control
quality; drain for later BLT.
fill the best nearby coffeecup
& nuke it for two minutes. get
out the eggs. burner on “third”.
bust the yolks on arrival but
keep the yellow bit more or less
in the middle with some careful
touches of the turner. drop the
toast. when the bottom of the
eggpuddle gets hard, invert it
and put on the seasonings.
lower the heat. mess about
in the greater kitchen. last
night’s mixingbowls had home-
made soup & mac-cheese not
long ago. re-nuke the forgotten
coffeecup slightly & add the
ingredients. butter the toast.
lay little slabs of egg on with
the turner & (when cool enough),
shove it all in your mouth. chew.
swallow. repeat. serves one happy
Posted by vlorbik on September 7, 2014
meanwhile madeline made a big pot
of lentil soup; you can see the ladle
here but the pot & lid have been put
away already. and so too has the soup:
two soupcups worth eaten and the rest
in a lidded mixingbowl in the fridge.
bring on some eps of _elementary_ and
call it a night, say i. oh, yeah.
Posted by vlorbik on September 6, 2014
so far today? three colors of greenpepper
and some onion fried in pigfat and stirred
into packet spanish rice with a few baconbits
(breakfast) & then a couple potatoes sliced
as thin as i can if i keep a steady pace,
fried in pretty much the same pigfat…and
a BLT (toast & mayo, natch; 5 ingredients
all told)—lunch. meanwhile, the odd water
and icetea and powdered lemonade and coffee.
greek seasoning in the rice; taco powder all
over the taters. now, maybe, for some nearzero-
-prep junk! ritz, no topping! nah. popcorn,
maybe. or, heck. wait until i’m actually hungry
or something. *that’s* supposed to be a pretty
all this is for two of us, i hasten to add.
Posted by vlorbik on September 5, 2014
Posted by vlorbik on September 4, 2014
history of lemonade. post n+1.
half the lemon remains in the form
of a lemon-half (here in the photo
and now as i type; it’s now in the
reeferbox in a small lidded-storage-
-cup). the rind of the other half,
seen here behind the (measuring) cup,
still has most of the fibre-bundle
stuff that separated sections of pulp
rightly-so-called; the pulp itself
is in a mediumsized, currently
unlidded, storage-cup… and the
not-very-pulpy-at-all *juice* (of
half the lemon) is in the cup.
the technique… more or less obviously,
i imagine… is essentially the same as
the grapefruit-half eating style i’ll’ve
mostly learned from my older sister. we
even had special spoons on hand sometimes.
i just use a steak knife on the lemonhalves.
all for today.
Posted by vlorbik on August 22, 2014