We had some glorious biscuits leftover ... cheese, eggs, some amazing center cut bacon, oh my, heck of a breakfast ...
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Food, Glorious Food
- Thread starter Scepticalscribe
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No, on this I must disagree.
I remember those awful instant coffees; in fact, in places where real coffee proved impossible to somehow source, I realise that I would prefer to drink tea or mineral water.
However, I did get int the habit of packing a plastic cone filter (and filter papers, and coffee) in my suitcase; then, all one needed was water and a kettle, both of which were pretty much always readily available, no matter where one was sent.
For lunch today...... pastrami on rye.... with mustard and pickles of course. *sigh* .... I miss Carnegie's.
Well, I've also spent time in such spots, granted, the rather run-down capital cities of such spots - but - as I usually could call upon Italian colleagues for the needful if I lacked the equipment myself - never without coffee.
Yes I noticed the premixed instant coffees (the ones with a bit of sugar and powdered creamer in them) are way more expensive than they used to be. LOL so that's what it takes to put a different logo on the box after a corporate acquisition... Still, in a pinch they do come in handy.
Today my idea of glorious food would have been a hearty lamb stew with lentils and mushrooms, it's that cold here. Too bad I'm out of lamb and even out of mushrooms. Settling for soup from scratch w/ tomatoes, green beans, pinto beans, celery, carrots, onion, a little garlic, black pepper, thyme, salt, a dash of tabasco. Some bread run under the broiler w/ a little Havarti cheese added for another minute or so just to melt it. Et voila. Glorious only because lunch was a very long time ago!
Aha and this is why I began to question my memory of them last night. I never recalled the Maxwell House canisters being so blue. I had a looksee on Google and found the classic designs I do recall. I recall the white canisters in those days and for some reason the writing had minimal English on it and mostly French, as I believe it was produced in Canada and then imported here? I don't believe they made it themselves, frankly. I saw them in a Kroger's not long ago and they were selling for $4-6. Amazon or even Walmart may have them for around $2.80 a can. I do recall spending no more than $1.50 on them back in the day. And if you recall, quite often stores had those ditzy coupon machines you pulled on with the flashing light. And you could score a buy two get 1 free or buy 2 get 2 free deal, or drop the price down to $0.50 each.
At the risk of setting myself up to be lampooned by our coffee Affictionatos
, instead of brewing up coffee by the pot, I’ve found it more convenient by the cup. I’m currently finishing off a Kroger brand bottle, but my preference is:
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Ah. Um.
Well, yes. Um.
I see.
Er, um.
Clears throat.
Cough.
Clears throat again.
Looks for words.
Am unable to find words adequate to give fluent voice to what one wants or wishes to express.
So, stay silent.
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Well, Scepticalscribe, I think I know how to cheer you up!
That is quite a few words to say nothing.
My last two international trips I primarily had only instant coffee available. Every now and again I get a hankering for a cup, but my “go-to” remains an organic Mayan Blend. It’s reasonably priced, and almost always available at Costco.
Okay, here is where I plead guilty to the cultivation of double standards; or, rather, to seeking to maintain impossible standards re coffee consumption.
For, while I love my cheese, and adore tucking into the contents of a well stocked cheeseboard, - when abroad, where such supplies may be difficult to source, I will readily adjust my standards to meet local conditions, and more than happily greet and eat those processed cheese slices, and, indeed, would cheerfully squeeze the contents of that plastic tube over bread, before tucking in.
Ahh, OK, that makes more sense, last time I made Bread Bananas ...
Well that's neat. Do you still use cream cheese at all (and sour cream**) ?
(** I know some folks use heavy cream, I like the sour cream tanginess).
Yeah it does. This recipe calls for goat cheese, ricotta cheese, and cream cheese. It still uses a small amount of sour cream, but not as much as the classic recipe that I have as well since the goat cheese also adds to the tart/tanginess flavor.
The recipe also has you make a goat cheese whipped cream, but I wasn't a fan of it. But the cheesecake itself was delicious.
Death by Cheesecake! Not a bad way to go.