Last night’s birthday dinner for Gary included some wine, which equals morning after grilled cheese and the sofa. Homemade bread though! Points for that surely.
We’re trying to be a little healthier at the moment, my husband so much so that he’s avoiding all the ingredients that make cakes great. I made some Power Balls last week (hilarious but delicious), and had a brainwave that I could create some crispy treats on the same basis that he would be able to have. The above are made of simply puffed brown rice (organic boring brand), peanut butter, honey and vanilla extract so can be nibbled for a treat without going too off plan.
These are Party Buns, and what my Mum would make for any cake sale or party that needed some quick cakes for small hands. Simply a plain fairy bun with non expensive chocolate and sprinkles on, they are so fun and appealing that they would always be amongst the first things to disappear.
A bout of slight homesickness provoked a batch, and they tasted every bit as delicious as I remembered.
When I was still living in the UK I remember looking at American sandwiches in awe. They used so much meat! Our piddly British egg sandwiches looked pathetic in comparison. Those America sandwiches must taste great!
When I got here, the amount of meat they stuff into a sandwich in the states was just as astounding I thought it would be. But here’s the thing, I quickly realised a sandwich with so much meat in completely sucks. It’s not nice, the ratios are wrong and you just end up feeling sluggish.
As a person who classifies herself as an ‘occasional’ meat eater, I was also amazed how few vegetarian sandwich options there are. If you’re lucky there will be one, and it will be egg. If you do go for meat, it will almost always include cheese. Basically, a premade sandwich isn’t really an option if you’re not interested in eating half a cow. Be careful for what you wish for!
This is probably one of my very favourite things in the whole world: Egg on Toast.
Egg on Toast is far more than the sum of it’s parts. The toast must be sourdough, the eggs free range and the salt flaky. The crunch savouriness of toast, followed by the creaminess of butter and egg, punctuated by the sharp tang of salt and pepper.
I remember one hot summer evening in London, coming home after having to work late and being on my feet all day. Gary had made me Egg on Toast (to perfection) and I ate it in the cool, silent kitchen which a large glass of white wine, flicking through a magazine. I still think of that meal sometimes.
Cooking doesn’t have to be fussy to be perfect.