evolution of tomorrow's lunch
 

I had some haburger that needed to be used today. OK, I'll just fry
it up. Adding some onion, garlic - thinking "What am I going to do
with this?" Sort of as big as a small meatloaf. OK. Some oatmeal,
an egg, ketchup, honey (because it was here and the molasses was in
the pantry way over there). Playing with spices. A little bland, so
a little salt. Oops. Maybe not for most people, but I've been
avoiding salt for several years - I may be over-sensitive now.
Wouldn't enjoy a slice of this meatloaf. Hmm. Meatballs. Little
meatballs that can go into something blander. About nickle-sized.
Fried in the oil I did tonight's chicken in. Too many for one meal,
so they are freezing now. Tomorrow - a light broth w/ rice? orzo?
barley? maybe angelhair. With a tomato base it could be "spagehetti
and meatball soup". No. It's the middle of summer. Even if it is
hot soup, I want something light. So, if I have orzo, or maybe I've
got at least spaghetini, I know what we're having for lunch.

B

evolution of tomorrow's lunch
 

On Tue, 28 Jul 2009 20:20:57 -0700 (PDT), bulka
> wrote:

>I had some haburger that needed to be used today. OK, I'll just fry
>it up. Adding some onion, garlic - thinking "What am I going to do
>with this?" Sort of as big as a small meatloaf. OK. Some oatmeal,
>an egg, ketchup, honey (because it was here and the molasses was in
>the pantry way over there). Playing with spices. A little bland, so
>a little salt. Oops. Maybe not for most people, but I've been
>avoiding salt for several years - I may be over-sensitive now.
>Wouldn't enjoy a slice of this meatloaf. Hmm. Meatballs. Little
>meatballs that can go into something blander. About nickle-sized.
>Fried in the oil I did tonight's chicken in. Too many for one meal,
>so they are freezing now. Tomorrow - a light broth w/ rice? orzo?
>barley? maybe angelhair. With a tomato base it could be "spagehetti
>and meatball soup". No. It's the middle of summer. Even if it is
>hot soup, I want something light. So, if I have orzo, or maybe I've
>got at least spaghetini, I know what we're having for lunch.
>
>

Obviously, you like to play with your food, as I do. You know there
are disappointments, but then mud pies taste like *mud*! OTOH,
who knows why you could discover? Maybe something worthy of
carrying your name.... It's possible.

Alex, who says "Go for it! (until you're too old for the game <G>"

evolution of tomorrow's lunch
 

On Jul 28, 11:45 pm, Chemiker > wrote:
> On Tue, 28 Jul 2009 20:20:57 -0700 (PDT), bulka
>
>
>
> > wrote:
> >I had some haburger that needed to be used today. OK, I'll just fry
> >it up. Adding some onion, garlic - thinking "What am I going to do
> >with this?" Sort of as big as a small meatloaf. OK. Some oatmeal,
> >an egg, ketchup, honey (because it was here and the molasses was in
> >the pantry way over there). Playing with spices. A little bland, so
> >a little salt. Oops. Maybe not for most people, but I've been
> >avoiding salt for several years - I may be over-sensitive now.
> >Wouldn't enjoy a slice of this meatloaf. Hmm. Meatballs. Little
> >meatballs that can go into something blander. About nickle-sized.
> >Fried in the oil I did tonight's chicken in. Too many for one meal,
> >so they are freezing now. Tomorrow - a light broth w/ rice? orzo?
> >barley? maybe angelhair. With a tomato base it could be "spagehetti
> >and meatball soup". No. It's the middle of summer. Even if it is
> >hot soup, I want something light. So, if I have orzo, or maybe I've
> >got at least spaghetini, I know what we're having for lunch.
>
> Obviously, you like to play with your food, as I do. You know there
> are disappointments, but then mud pies taste like *mud*! OTOH,
> who knows why you could discover? Maybe something worthy of
> carrying your name.... It's possible.
>
> Alex, who says "Go for it! (until you're too old for the game <G>"

Alex -

You might like an essay in The Food of a Younger Land. A narrative of
the invention of Depression Cake. "An idea entered her mind: it was
worth trying . . . What was it? A cake or a pudding? She did not
know. . . . And closing her eyes, prayed fervently as she closed the
oven door . . .The cake - for by all the Gods it was a cake - had
risen."

Bulka