In other news

[desperance]

It occurs to me, suddenly and rather belatedly, that I have a houseful of food and no plans for dinner. How can I have come all through this day and never wondered what I should myself eat tonight? There is, of course, soup and bread and cold meats, but I did that for lunch. I never mind repeating one day's nom-nom the next day (if it's good enough, obviously), but twice the same day might be excessive.

So, what to do? I did briefly wonder if Harry would phone up and say "Chaz, never mind the clams, I've got scallops for Xmas day," in which case clams it would be tonight: served like mussels, perhaps, in wine and shallots and cream and chilli...

But no: I have spoken to Harry, and he is coming to seize them from my clutching hands this very hour. So I must think of something else. I have lots of chopped ham-and-capon, having overestimated the capacity of two little pork-pie tins (yes, of course I have pork-pie tins) dramatically, because I have no judgement of volume whatsoever; but if the pies are a success I want to make more pies, so it might make sense to hold on to that.

Except that there will always be more ham and capon, because both are larger than the boys and I together could conceivably consume: so perhaps ham-and-capon is the thing tonight. An omelette and a glass of wine? Except that I have the wine already. Omelette's not a bad idea: I have fresh organic free-range eggs, courtesy of the veggie-bag, and it would save me cooking seriously. Birdpig omelette, slice of toast, and I might even have a fragment of salad around...

*departs, suddenly hungry*

Comments

[tanngrisnir.livejournal.com]

I am in the same position! :-D

[david-devereux.livejournal.com]

Actually, that omelette sounds like a damned good idea. I'm hungry now.

[birdsedge.livejournal.com]

Thanks to icing my christmas cakes this morning and using only egg whites, I ended up with four spare egg yolks, so at lunchtime - guilty pleasure - I made us (Best Beloved and me) fried egg sandwiches with an extra yolk in each egg.

How long since you've had a double-yolk egg?

Simple nom nom.

[desperance.livejournal.com]

A couple of months ago, actually - I had two in my regular organic half-dozen. My butcher used to sell 'em specially: presumably someone was doing that holding-eggs-up-to-the-light thing to spot 'em, and separating them out for extra fun and profit.

And yes: I too had a couple of egg-yolks left from icing the cake (only two, though - is your cake twice the size of mine, or do you just do thicker icing? An enquiring world wants to know), so I had an enriched omelette.

[birdsedge.livejournal.com]

I did ice four cakes - that's an awful lot of egg-white!

[barbara-hambly.livejournal.com]

Omlettes are ALWAYS the fallback around here. Or (and I don't know who else does this) just scrambled eggs with a little sugar in them, just enough to render them slightly sweet, like tamago sushi.

That and a salad.