Tell us about a simple food item that you enjoy occasionally, and are always glad about it
Today is Day 2 of taking a meatloaf sandwich to work instead of peanut butter and jelly, peanut bitter and banana, or some such lunchmeat and cheese combination of the week. I made a meatloaf on Tuesday afternoon and enjoyed it hot and fresh that evening, and it was fantastic. As much as I take simple pleasure in that meal, I daresay I enjoy the meatloaf sandwiches that invariably follow even more. Decent soft, crusty bread with a nearly unhealthy slather of mayonnaise and maybe an extra crack of pepper... yes please -- I do think I'll have that again!
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Home-made crumpets... well, nothing, I say nothing has quite that combination of warmth and moistness. It's just a pity the mixture needs to prove for an hour, which makes them a slooooooow option for breakfast!
Can't beat a nice bit of crumpet. It's also such a fun looking word.
(With a dash of Branston Pickle, or Worcester Sauce).
Eggs,
Salt,
Pepper,
Butter,
Butter,
Butter.
You forgot the salt.
A country ham biscuit is a thing of beauty. Any kind will do, as long as the biscuit is tender and good, but one made with shaved ham and brown sugar butter is particularly enticing.
And a good pepper jelly is always welcome.
Is the ham mixed into the dough or is it like a sandwich? I’m assuming like a sandwich. But I am now imagining the alternative…
Where do you find that kind of sourdough?
Also I really liked oysters shucked in front of us. Only had them a couple of times, probably wouldn't again what with the state of our oceans.
Finally as a reminder of my childhood I'd have freshly caught mackerel cooked on the BBQ.
Mmmm. Hot off the griddle with butter and sugar and lemon juice.
I hope the recent improvements in the state of my back will continue and next summer I will once again be treating myself to crisp little outdoor cucumbers and big, juicy, dark red tomatoes in luscious salads.
Or cherry tomatoes in various colours, sun-warmed, off the plant and popped straight into my mouth - the same with raspberries , which have done badly this year and really needed replacing.
That is the problem with growing your own fruit & veg - nothing you buy ever tastes as good!
Or Zingerman's deli in Ann Arbor, Michigan, US.
Here such bread is a rare and expensive delicacy.
So easy to make, so tasty with cream or custard.
😋
Morning toast with marmalade; with marmite and peanut butter or to accompany scrambled eggs.
Afternoon toast with raspberry or damson jam, or with honey.
@Puzzler A US biscuit is similar to a scone.
I've never eaten grits and don't know what they are!
Are they like couscous?
Yes absolutely one of the best effort/reward ratios in cooking.
With the addition of a handful of foraged blackberries it is even more beautiful.
Grits and sausage (kielbasa or the like)have become our typical Sunday supper, usually with roasted okra.
I try to make enough grits to allow for leftover grits, which can be used to make grits cakes from breakfast one morning. Now there’s a simple food item to savor.
I remember these well from when I was a kid -- wonderful.
Roll up your sleeves first, as the juice will drip off your elbows. Once you pick it up, you can't conveniently put it down until you finish it, as you are desperately trying to hold the whole thing together.
For a simple supper, we often have mango (or apricot) ginger quinoa. Chop up dried fruit and ginger, cook with quinoa. Add a little extra water for the fruit.
Used to eat them from street vendors when we lived in Lisbon. Lovely!
Roasted okra!!!
It doesn't get better!
There used to be a restaurant in these parts that served okra nachos—fried whole okra instead of tortilla chips, pimento cheese instead of queso, plus habanero honey, diced tomatoes, chives, and I forget what else. Heaven on a plate!
I would say that even better is baked beans with untoasted fresh, crusty and heavily-buttered white bread.
Back in Wales, Welsh Cakes. Everyone thought their Mam made the best.
I must try making them. They are like a 'bake-stone'.
I had grits in New York back in 2006 and was singularly unimpressed. I understand it's better in the Southern US.
Grits are a distinctively Southern and Great Northward (African American) Migration diaspora food. People in other parts of the US tend to be clueless about them unless they have familial or other ties to the South.
* To avoid any confusion, intended here in the sympathetic and commiserative sense, not in the cutting or insulting sense.
Oh Bro J, just go away! Now I want a buttery, right now, and I don't think Tesco's here keeps them. 😥
Just butter - no marmalade (that's strictly for toast). Perhaps a bit of cheese on the side.
https://www.youtube.com/watch?v=_xk-EXnJA-o
Sure. I get that. I didn't take it in an insulting way.
I'd generally expect food to be worse in London than the rest of the UK.
So am not surprised that New York (not that it's the capital) also had singularly uninteresting fare (unless one went to an upmarket place).
Great coffee and bagels though.
Parisian food can be uninspiring compared to the sometimes astonishing fare you can find in rural France, even in the most unprepossessing places.
But it can be simple and wholesome. If we are talking no frills simplicity then it does the job.
You think you have trouble sourcing butteries! Our last ones came from Forres, where we stopped on the way to Gairloch. If that sounds like quite a diversion, it's because we wanted to see Sueno's Stone. It was well worth the diversion, not least because butteries.
For the non-initiated, it's rather like a steamrollered croissant, heavy to suit a cold climate. And delicious.