Tuna, Olive and artichoke salad, again! But my salad fixings got frozen in the little fridge at work, so I had grape tomatoes and some Japanese rice cracker mix with it.
Just polished off an omelet made with scallions, genoa salami, smoked gruyere and parmesan cheeses.
Andy there is a shop in Revere that has a sub that gives you every Italian cold cut. It is call Top Shelf and they put on three slices of those cold cuts. Spike has often gotten one and loves it. But he says to tell them no oil/vinegar. It is not that great. It is made by Dietz & Watson. You are better off waiting until you get home and put your own on. They showed it on Phantom Gourmet today.
I had my version (unusual) of cheese on toast. I finely slice some cheese into slivers and place in a non stick pan with a little splash of milk (a few tablespoons). Then I stir on a low heat whilst making toast. What looks unlikely starts to happen, i.e. the cheese will melt into the milk and form a very thick sauce - requires constant stirring but it is a quick process. I often add cayenne pepper (to bring out the cheese flavour more). Absolutely divine on toast! This mixture would go well with split, baked potatoes (and maybe crisply fried pancetta).
Ah...didn't know about this. Looked it up - rinkum ditty sounds similar but has onions and tomatoes. The simple, concentrated cheese "sauce" that I have on toast is not my recipe, but something I came across ages ago.That sounds like Rinkum Ditty---- and delicious.
Ah...didn't know about this. Looked it up - rinkum ditty sounds similar but has onions and tomatoes. The simple, concentrated cheese "sauce" that I have on toast is not my recipe, but something I came across ages ago.
No time for lunch, popped a couple mini tarts in my mouth.