Peckish?
Slightly Bemused writes:
It has been a week of anniversaries, some sad, some not so.
A year ago last week I had to go to hospital, and on entering A&E had an incident. Best place to have it, you could say. Right in front of some of the best people in the country to deal with it. And deal with it they did. To wit: I am still here, and as far as I can tell still in the fullness of my faculties.
I may have forgotten, but they did not. They followed up, and despite the attack on their systems they did not forget me. This culminated in me having a brain MRI (yes, apparently I do have one) and an EEG (to prove it works). Down the list as priority patients were dealt with first, this saga ended in February.
So last Friday I got a call out of the blue. Apparently, despite many physical head injuries over the years, my brain has no traumas, and seems to be ticking along just fine, according the electrics thingy. So all my eccentricities are my own, it seems.
Strangely, after receiving this very assuring news I ended up in a strange funk. I did not know whether to feel happy, sad, despondent, or whatever. I stared at the wall for a short while before other parts of me reminded me food was needed, But what food.
Before the funk I had bought two pieces of steak and, separately, cream. Along with my other staples. I had plenty to eat, but what? For tonight of the funk, what could pick me up out of it? So I went to that great sage and oracle of all things food Little Slightly.
“Hi sweetheart. I have to admit to feeling a little down, despite the earlier news. And it is horrible outside (though nothing like what you had earlier). Trying to decide on food for the evening. Steak and bratkartoffeln, or pasta cheese. both unhealthy. Any advice would be gratefully accepted 🙂 Love, Dad”
Her answer was one word:
“Steak.”
Not even an exclamation mark, a statement of profound decision. There can be no other!
So steak it was. With bratkartoffeln, and it was lovely.
Of course, time being what it is, I had the pasta cheese the next day. Maybe not mac and cheese, but I liked it, and the second steak on Sunday in a lovely pepper sauce.
The best mac and cheese I ever had was with my aunt and cousins, and I still think of it to this day! But a lovely Swiss lady taught me how to make a cheap and cheerful version when stuck. A small bit of cream, a few triangles of cheese (Laughing Cow was her go-to) and sprinkle in the shreddings of your personal taste version – cheddar, blue, whatever. It works, and I am convinced that is what she did for fondue that time.
In many places I have been the best food is the simplest. I do not need any stars for my food. As My Mum used say, an empty plate is the best applause.
Slightly Bemused‘s column appears here every Wednesday.
Pic by Slightly
empty plates and full bellies, what is not to like!
your mum was bang on the money i reckon.
My mother made me eat a ton of alphabet soup when I was a kid and made me tell everyone I loved it.
But I didn’t really – she was just putting words in my mouth.
teehee
:0)
No need to spell it out for us
I Mother always said hunger makes a great sauce and god bless her it needed to, bake the other ladies out of church, yes but cook….not a Danny.
Anything not eaten was served up cold for the next meal until you ate it.
So now I eat anything and love cooking.
Good move on a nice meal, always cheers me up.
I’m having a blast cooking for mini, the joy on her face when she loves something new.
Thanks for the post Slightly.
i
PS, I like my steak very rare ;)
for next time like
‘a good vet would have it back on its feet in no time..’
That’s because you are such a rare catch yourself ;-)
awww :)
My step mom did that too!
Cold overcooked fillets of whiting for breakfast anyone?
yum
that would almost lose you the huil d’olive.
*gets frying pan*
Excuse me, Bodger, but we appear to have another “lowercase A” andrew on these pages
No need for that. Sorry, andrew. I’ll have a word.
andrew, we already have a lower case andrew. Would you mind upper casing yours? Or even go with Andy, if you’re into the whole brevity thing.
apologies andrew – i was taking the piss out of kcavan earlier and forgot to change it back as he’s convinced we are one and the same.
I think I’ll become Swaggering Andrew if that’s okay. I feel I have earned it.
Swagger on, Swaggering Andrew.
this place needs more swagger
Looks like Ireland.
I have the same back scratcher he has in the pic, top right. it’s a life saver.
with the telescoping handle, it’s a beaut.
the very one! my back looks like 12 years a slave after it, but its just what I need.
bratkartoffeln?
I had to Google it… German chips then.
I’m doing steaks myself this eve, and might try this bratkartoffeln style of chips to go with it. Any tips/preferences on how best to do them Slightly? Thanks :)
No worries, Clampers, if I am still in time.
Simple is best, and if you don’t mind the carbs, slow and medium heat. Slice the spuds and onions, cook in butter. Add fresh ground black pepper, and if wanted herbs (I used fresh rosemary and, of course, sage). Garlic is great, but leave to near the end or it burns.
Toss to turn every 5 or so minutes until cooked. Start with more than you need for the dish to test-taste along the way :-)
Guten apetit!
Unbeknownst seems I’ve had bratkartoffeln
But I didn’t partake very often.
You say to cook ample
So that you can sample
The onions and spuds as they soften.
Oh my!
You always surprise,
but I could never surmise
that a piece of prose
could deliver such a rose
as it seems the dish did apprise!
I prefer cake
Next time please bake
I could share my trail bread recipe, if that would help :-)
Looks to me like you’ve been on that alphabet soup Paulas…
Thank you for another lovely piece!
Slightly, unlike your steak, you’re rare :)