Hospital
day once again. Once more the Fox is off for his pummelling. Afterwards we’re
hoping to go off to our village pub for a jacket potato as a bit of a
consolation.
We
seem to have hit a bacon & egg phase culinarywise. So it is that on Monday
we had Ham & Egg Pancakes (always a useful way of using up a little leftover
cooked gammon). Yesterday became another Hampton Pie using up that same leftover
gammon joint. This time the Fox decided to add some wholegrain mustard to the
mash topping to the pie. It certainly gave the meal some extra heat. Today it
will be a Bacon & Egg Risotto for a change, before tomorrow’s meal of Warm
Tortilla with Crab Dressing. The latter is the Fox’s experimental meal this
week. He’s never tried doing an omelette in the slow cooker before. He’s
curious to find out how it goes.
As
I say a bacon and egg phase. I always seem to have these times when I get stuck
on a particular theme. Last week was fishy with the delight of mackerel &
lemon sole. What always surprises me is how the same main item can taste so
differently. A poached egg (as will appear on top of today’s risotto) will
taste quite different from the hard-boiled eggs in the pancakes or the omelette
of the tortilla. Scrambled eggs, baked eggs & fried eggs all taste different
from one another, all equally delicious in their particular way. As does
leftover gammon & recently fried bacon.
So, I’m still looking forward to today’s
version of bacon & eggs.
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