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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  • Crumpets. Toasted, served hot, with butter dripping from them. You can add what you want, but butter is best.

    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.
  • Cheese on Toast.
    :yum:

    (With a dash of Branston Pickle, or Worcester Sauce).
  • A plain 3-egg omelette, which involves six ingredients:
    Eggs,
    Salt,
    Pepper,
    Butter,
    Butter,
    Butter.
  • Martin54Martin54 Suspended
    edited September 2024
    Fish fingers. Soused in vinegar. Bread and butter.
  • FirenzeFirenze Shipmate, Host Emeritus
    A potato and pea curry from a Californian 1970s cookbook, when vegetarianism was a Hippy cuisine. The spices include mustard and turmeric but are nothing like an Indian spice mix. I must remember to get some natural yoghurt and have it at the w/end.
  • Martin54 wrote: »
    Fish fingers. Soused in vinegar. Bread and butter.

    You forgot the salt.

  • Cake!
  • BroJamesBroJames Purgatory Host
    Butteries, aka rowies, warm with butter or marmalade, or both. An Aberdeenshire and Banffshire delicacy.
  • A toasted bagel with lox and cream cheese.
  • Sprouts. Untill I can get them fresh on the stick I am happy to pay £2 for 3 packets of prepared sprouts delivered by Maurice's sons
  • Cameron wrote: »
    A plain 3-egg omelette, which involves six ingredients:
    Eggs,
    Salt,
    Pepper,
    Butter,
    Butter,
    Butter.
    You inspired me to make an omelette for supper, though it wasn’t plain. It was stuffed with pimento cheese, which in my book is hard to beat.

    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.


  • Two thick slices of serious, dark, seedy, dense, chewy sourdough bread, smeared thick with butter; nice tangy cheese; a perfect, large Cortland apple; thermos of water; all carried in my backpack in September to this spot, where I find a dry slab of rock in dappled early-afternoon light and take my time enjoying every bite, while absorbing the roar of the water.
  • Nick Tamen wrote: »
    Cameron wrote: »
    A plain 3-egg omelette, which involves six ingredients:
    Eggs,
    Salt,
    Pepper,
    Butter,
    Butter,
    Butter.
    You inspired me to make an omelette for supper, though it wasn’t plain. It was stuffed with pimento cheese, which in my book is hard to beat.

    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…
  • Kendel wrote: »
    Two thick slices of serious, dark, seedy, dense, chewy sourdough bread, smeared thick with butter; nice tangy cheese; a perfect, large Cortland apple; thermos of water; all carried in my backpack in September to this spot, where I find a dry slab of rock in dappled early-afternoon light and take my time enjoying every bite, while absorbing the roar of the water.

    Where do you find that kind of sourdough?
  • In a few months time I will be eating Chesnuts .
  • Agree re chestnuts; I go foraging for them near where we live and I never understand why more people don't pick them up before they get squashed by cars or trampled underfoot.
  • I've always thought there's something special about fresh asparagus. Fresh vegetables in general have a taste and zing that old ones in the supermarket don't have, but asparagus seems to be one of those things that you know when you have. It's almost worth experiencing all the nasty asparagus to really appreciate when you get to the good stuff.

    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.
  • FirenzeFirenze Shipmate, Host Emeritus
    Since I no longer grow vegetables, this treat will not happen again - potatoes and broad beans that were in the ground/on the stalk an hour ago, lightly cooked and dressed with a vinaigrette.
  • Pancakes!
  • FirenzeFirenze Shipmate, Host Emeritus
    RockyRoger wrote: »
    Pancakes!

    Mmmm. Hot off the griddle with butter and sugar and lemon juice.
  • Firenze wrote: »
    Since I no longer grow vegetables,.
    This has been me too, this year for the first time.
    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!
  • ChastMastr wrote: »
    Where do you find that kind of sourdough?
    Gemany.

    Or Zingerman's deli in Ann Arbor, Michigan, US.

    Here such bread is a rare and expensive delicacy.
  • BoogieBoogie Heaven Host
    Apple crumble.

    So easy to make, so tasty with cream or custard.

    😋
  • ChastMastr wrote: »
    Nick Tamen wrote: »
    Cameron wrote: »
    A plain 3-egg omelette, which involves six ingredients:
    Eggs,
    Salt,
    Pepper,
    Butter,
    Butter,
    Butter.
    You inspired me to make an omelette for supper, though it wasn’t plain. It was stuffed with pimento cheese, which in my book is hard to beat.

    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…
    It’s a sandwich biscuit. When shaved ham is used, the biscuit is often smaller than usual.


  • Our uk biscuits are your cookies, I believe, so what are biscuits?
  • Biscuits are a kind of quick bread, somewhat similar to scones. American biscuits.


  • Toast.
    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.
  • jedijudyjedijudy Heaven Host
    A bowl of grits topped with butter, over medium egg, salt and pepper. My ultimate comfort food!
  • BoogieBoogie Heaven Host
    edited September 2024
    jedijudy wrote: »
    A bowl of grits topped with butter, over medium egg, salt and pepper. My ultimate comfort food!

    I've never eaten grits and don't know what they are!

    Are they like couscous?
  • They’re a porridge made from ground corn. A staple of the American South.


  • DoublethinkDoublethink Admin, 8th Day Host
    edited September 2024
    They are my justification for occasionally making standard porridge with garlic, cheese and stock cube.
  • Boogie wrote: »
    Apple crumble.

    So easy to make, so tasty with cream or custard.

    😋

    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.
  • A garden tomato sandwich that is eaten over the sink because the thick slices of tomato are known to slide off of the bread, and juice flows over your chin. I like it perhaps in part because you can only have it for part of the year.
  • Boogie wrote: »
    jedijudy wrote: »
    A bowl of grits topped with butter, over medium egg, salt and pepper. My ultimate comfort food!

    I've never eaten grits and don't know what they are!

    Are they like couscous?
    Grits are like polenta mush. Coarse corn meal cooked to a thick consistancy like thick oatmeal.
  • Kendel wrote: »
    Boogie wrote: »
    jedijudy wrote: »
    A bowl of grits topped with butter, over medium egg, salt and pepper. My ultimate comfort food!

    I've never eaten grits and don't know what they are!

    Are they like couscous?
    Grits are like polenta mush. Coarse corn meal cooked to a thick consistancy like thick oatmeal.
    And the can be enjoyed as is, or they can be a canvas for many wonderful things.

    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.

  • A garden tomato sandwich that is eaten over the sink because the thick slices of tomato are known to slide off of the bread, and juice flows over your chin. I like it perhaps in part because you can only have it for part of the year.

    I remember these well from when I was a kid -- wonderful.
  • We have had fresh tomato sandwiches several times recently as the tomatoes ripen. Chewy sourdough bread, fat slices of tomato, lots of lettuce and occasionally slices of pepper jack cheese (Monterrey Jack cheese with bits of hot pepper).

    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.
  • Telford wrote: »
    In a few months time I will be eating Chesnuts .

    Used to eat them from street vendors when we lived in Lisbon. Lovely!
  • la vie en rougela vie en rouge Purgatory Host, Circus Host
    Beans on toast is one of the easiest and most comforting meals known to humanity. Which reminds me, I need to order more baked beans.
  • SpikeSpike Ecclesiantics & MW Host, Admin Emeritus
    Bacon sandwich, or if I really want to treat myself, a bacon and egg sandwich. Must be with crusty white bread and lots of butter.
  • Nick Tamen wrote: »
    Kendel wrote: »
    Boogie wrote: »
    jedijudy wrote: »
    A bowl of grits topped with butter, over medium egg, salt and pepper. My ultimate comfort food!

    I've never eaten grits and don't know what they are!

    Are they like couscous?
    Grits are like polenta mush. Coarse corn meal cooked to a thick consistancy like thick oatmeal.
    And the can be enjoyed as is, or they can be a canvas for many wonderful things.

    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.
    Okra!!!
    Roasted okra!!!
    It doesn't get better!
  • A bacon, egg, and cheese, on a roll. A New York City classic.
  • Kendel wrote: »
    Nick Tamen wrote: »
    Kendel wrote: »
    Boogie wrote: »
    jedijudy wrote: »
    A bowl of grits topped with butter, over medium egg, salt and pepper. My ultimate comfort food!

    I've never eaten grits and don't know what they are!

    Are they like couscous?
    Grits are like polenta mush. Coarse corn meal cooked to a thick consistancy like thick oatmeal.
    And the can be enjoyed as is, or they can be a canvas for many wonderful things.

    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.
    Okra!!!
    Roasted okra!!!
    It doesn't get better!
    I don’t know. I’d be hard-pressed to choose between roasted okra and fried okra. Both please?! :lol:

    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!


  • FirenzeFirenze Shipmate, Host Emeritus
    Beans on toast is one of the easiest and most comforting meals known to humanity. Which reminds me, I need to order more baked beans.

    I would say that even better is baked beans with untoasted fresh, crusty and heavily-buttered white bread.

  • Staffordshire oatcakes. Great with cheese or bacon. Or just with honey.

    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.
  • I had grits in New York back in 2006 and was singularly unimpressed. I understand it's better in the Southern US.
    Oh, bless your heart*, GG! I would no more trust grits in New York as representative of the real thing than I would, say, Welsh Cakes in Honolulu. I mean, you might get lucky, but the odds are very much against it. Unless, of course, the restaurant in New York is a good soul food restaurant.

    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. :wink:


  • PigletPiglet All Saints Host, Circus Host
    BroJames wrote: »
    Butteries, aka rowies, warm with butter or marmalade, or both. An Aberdeenshire and Banffshire delicacy.

    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.
  • Boogie wrote: »
    Apple crumble.

    So easy to make, so tasty with cream or custard.

    😋

    https://www.youtube.com/watch?v=_xk-EXnJA-o
  • Nick Tamen wrote: »
    I had grits in New York back in 2006 and was singularly unimpressed. I understand it's better in the Southern US.
    Oh, bless your heart*, GG! I would no more trust grits in New York as representative of the real thing than I would, say, Welsh Cakes in Honolulu. I mean, you might get lucky, but the odds are very much against it. Unless, of course, the restaurant in New York is a good soul food restaurant.

    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. :wink:


    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.
  • Piglet wrote: »
    BroJames wrote: »
    Butteries, aka rowies, warm with butter or marmalade, or both. An Aberdeenshire and Banffshire delicacy.

    Oh Bro J, just go away! Now I want a buttery, right now, and I don't think Tesco's here keeps them. 😥

    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.
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