Today I Made:

Apparently, people like to eat.

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Re: Today I Made:

Postby PAstrychef » Thu Jan 06, 2011 2:18 am UTC

Made a pork loin braised in milk, and managed to scald my arm in a blender accident. The pork tastes great. I haven't tried the arm yet. I think it's underdone.
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Re: Today I Made:

Postby Nath » Sat Jan 08, 2011 12:38 am UTC

Were you blending the curds from the pork/milk thing?

Last night: chicken and chickpea curry with a tomato and tamarind based sauce. Threw in a bit of leftover kale.

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Re: Today I Made:

Postby PAstrychef » Sat Jan 08, 2011 2:05 am UTC

Nath wrote:Were you blending the curds from the pork/milk thing?

Yup. Also the garlic cloves and sage leaves. My brother has a Vita-Mix, which is a blender with the strength of ten. I forgot to wrap a towel around the top to keep the hot liquid inside when the vortexes flung the contents around at great speed. So I had a kitchen that looked covered in bits of poached brains and a burned arm. But by the time anyone else was home it was all clean and shiny.
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Re: Today I Made:

Postby Mighty Jalapeno » Sat Jan 08, 2011 2:12 am UTC

Tasty Crispy Chicken Liver Fritters


300g chicken livers
Lemon juice
garlic
salt
pepper
paprika
mustard powder
corn flour / corn meal
oil (and lots of it!)

Soak the livers in maybe 3 tbp of lemon juice and crushed garlic for an hour. This helps to get rid of any bitter tastes that may be present, as well as add a bit of zing.
Heat the oil. I only use about 3/4" in the bottom of the pot, since once you throw in the livers everything goes WOOOOSH and the tops get cooked anyways.
Roll the soaked chicken livers in the mixture of corn flour / corn meal, and other spices (use as much as you want! I use a lot.)
Gently place in the burning oil for no more than 2 minutes.
Remove with a slotted spoon, let dry.
Eat!

They are soft, and crispy, and AMAZING. I recommend them with buffalo sauce (just hot sauce and ranch dressing, or if you don't have that, hot sauce and sour cream).

This is the cheapest kind of chicken we can buy in stores, so this features heavily in our diets now. There is a mild issue with cholesterol, but otherwise these are fairly healthy, and considering the kids fight over the peas and salad, I'm not too worried.

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Re: Today I Made:

Postby cerbie » Sat Jan 08, 2011 3:27 am UTC

Onion, daikon, tai chili, garlic, and potato saute, with a bowl of barley, packed with a side of 'kraut (P.S.: best lunchbox ever).

Turned out kind of meh, as I was racing the clock to make sure I had a decent and cheap lunch.
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Re: Today I Made:

Postby Zohar » Sat Jan 08, 2011 9:23 am UTC

Yesterday I made a vegetarian version of cholent. I'm really glad at how it turned out and my family was surprised at how filling and tasty it was without meat.

Handwaved recipe:
Spoiler:
Soaked beans, chickpeas, wheat grains and barley since the night before (changed water a couple of times). Boiled them for an hour or so.
Fried a lot of onion, then added sweet potatoes, celery stalks, carrots, kohlrabi and parsley root. Original recipe called for potatoes but I prefer other roots.
Added A LOT of garlic cloves still in their shell (for a huge pot, I put in 3.5 heads of garlic). Still in the shells because otherwise they melt after so much cooking time.
For seasoning: A lot of soy sauce, cumin, sweet paprika, pepper and a sort of date syrup which is relatively popular in Israel and I don't know how it's called in English. Very sweet, distinctive flavor, a little bit similar to honey but a bit less thick.
Anyway, add water (I put in too much because the legumes and cereals didn't absorb as much due to pre-cooking), bring to a boil, cover and cook for another three hours or more on the lowest flame or in a 100 deg. C oven.


I can provide quantities if anyone's interested.
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Re: Today I Made:

Postby poxic » Sun Jan 09, 2011 12:40 am UTC

Today I made: basically a re-engineered tapenade, using ingredients that (mostly) won't try to kill me. (I'm not sure about the allspice yet.)

Ground kalamata olives
Diced bocconcini (could have been left out)
Diced marinated artichoke hearts
Diced sun-dried tomatoes
A few cloves of garlic (not very fresh, so ~1 biggish clove if fresh)
Ground allspice and coriander
Chopped almonds, roasted/unsalted

It isn't at all bad. For those who aren't allergic, a splash of balsamic or cider vinegar would help cut the olive-oil-heavy front end of the taste, and a dash of black pepper wouldn't hurt either. For those who like goat cheese (I recently figured out that I can't stand it), some of that would be good in place of the bland bocconcini.

It's sitting around in the fridge, marinating itself, while I wait for tonight's get-together. I'm expecting someone else to have chips or veggies to dip. There are *always* chips at a get-together.
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Re: Today I Made:

Postby cerbie » Sun Jan 09, 2011 5:35 am UTC

Buttermilk biscuits, with pan sausage, onion, garlic, and bell pepper in the middle.

Some kind of soup, using broth left over from the last soup I made, whose end result will be determined by leftovers in the fridge that haven't gone bad.

Next day (technically still the 9th, though): leftover meats in cream gravy, over toast.
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Re: Today I Made:

Postby Moo » Tue Jan 11, 2011 7:14 pm UTC

Fusilli with bacon and red onion in an aurora sauce (or my take on it: a bechamel made with mostly cream and almost no butter, lots of tomato puree, a touch of garlic and dried mixed herbs). My husband's favourite dish at this great Italian place used to be their Fusilli Aurora, which I have been trying to recreate ever since they took it off the menu (I don't usually cook with cream, especially in the week!). It was really, really good.
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Re: Today I Made:

Postby Amarantha » Wed Jan 12, 2011 2:35 am UTC

Scrambled egg tacos and nasi goreng.

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Re: Today I Made:

Postby crowey » Wed Jan 12, 2011 11:51 pm UTC

Today I made 3 things from a new cook book (Yotam Ottolenghi's Plenty. it's all veggie and AMAZING)... I made roasted aubergines with buttermilk sauce and pomegranate, a super herby salad* with pistachios and orange and a caramelised garlic and goats cheese tart. 3 bulbs of garlic in one tart. mmmmmmmm.


*I would never have considered dill and tarragon as salad herbs, but mixed with basil, coriander and watercress they make a really tasty combo.

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Re: Today I Made:

Postby Amarantha » Thu Jan 13, 2011 9:10 am UTC

Lamb shank tagine with eggplant and chickpeas. Served with couscous, yoghurt and toasted almond slivers. Unexpectedly awesome. I was kind of worried, but the more I ate, the more I liked it, and now I've finished and am craving more. Goddammit. *goes to bed instead*

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Re: Today I Made:

Postby Moo » Thu Jan 13, 2011 9:11 am UTC

That sounds divine. Can you PM or link to a recipe, maybe?
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Re: Today I Made:

Postby Amarantha » Fri Jan 14, 2011 2:04 pm UTC

I really can't. I just made that shit up as I went along. But I shall try to recount the steps...

Soaked some dried chickpeas in water for a couple of days (no more than a cupful when dried, probably a bit less).
Pre-browned a couple of lamb shanks the day before.

Browned chunks of a large onion in olive oil in the tagine, added 4 chopped garlic cloves and some grated ginger (a small knob).
Chopped two eggplants into large chunks, added to tagine with some extra oil.
Added intuitive amounts of cinnamon, cloves, ground ginger, ground coriander, ground cumin, chilli powder, nutmeg.
Took off the heat as it was in danger of burning, stirred for a bit to get the eggplant coated with oil and spices.
Put back on heat, added chickpeas, lamb shanks, a little boiling water to deglaze, and 1.5 cups of chicken stock (forgot to make/thaw any stock, so it was a carton from the supermarket).
Quartered a large handful of turkish-style dried apricots to toss in as an afterthought, because I felt it needed sweetness somehow.
Covered and cooked for many hours. Like 5 or 6, I forget. Stirred occasionally. Added some yoghurt for the last hour or so, probably about a cup. Skimmed off the excess lamb fat at the end.
I was worried that it would be too wet, because the tagine lid keeps all the moisture in, but it turned out fine. I was also worried about the lamb, because the tagine lid kept it boiling and it seemed kind of tough when I poked it. But shortly before I added the yoghurt, it all started falling apart in the most beautiful way.

For the couscous, I mixed a quarter cup of the instant stuff with an ounce or two of melted butter and a little ground cinnamon and cloves, s&p, and chilli flakes, then added boiling water and let it soak in (about 5 mins).

I toasted my almond slivers in a little mesh-covered pan designed for exactly that purpose (though any pot or pan will do), and put them on top of my serve, with some fresh yoghurt. I was going to add fresh mint, but I'd forgotten that I'd used it all up inna salad. Also considered squeezing some lemon or lime, but decided to keep it simple.

I can't believe it took me this long to crack out the tagine. It will be used regularly in future.
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Re: Today I Made:

Postby Moo » Fri Jan 14, 2011 2:14 pm UTC

Thank you!
Amarantha wrote:Added intuitive amounts of cinnamon, cloves, ground ginger, ground coriander, ground cumin, chilli powder, nutmeg.
I like this as an official measure :) I use it often myself.
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Re: Today I Made:

Postby Bakemaster » Fri Jan 14, 2011 3:26 pm UTC

That recipe made me nostalgic for Lebanese days at the place I used to work. They did this amazing lamb dish with apricots... So good.
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Re: Today I Made:

Postby cerbie » Sat Jan 15, 2011 1:38 am UTC

Great northern bean curry (heavy on ginger) over barley
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Re: Today I Made:

Postby Bakemaster » Sat Jan 15, 2011 3:20 am UTC

Lemon pepper mahi-mahi with broccoli, halved acorn squash with butter and blackstrap molasses, and... frozen french fries! Needed an easy meal tonight.
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Re: Today I Made:

Postby Thesh » Sat Jan 15, 2011 4:17 am UTC

Today I made twice baked potatoes. The filling was potatoes, sour cream, butter, bacon grease, sharp cheddar, seasoned with salt and pepper. After cooking, it was topped with some grated sharp cheddar as well. If I did it again, I would go with medium cheddar and also top with crumbled bacon (mainly for looks and texture); the sharp cheddar was a little overpowering.
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Re: Today I Made:

Postby Nath » Sat Jan 15, 2011 11:54 am UTC

Meatballs. Simmered them in tomato sauce and ate some with pasta. The rest shall be sandwiched tomorrow.

I have no idea why I've never made meatballs before. They're just balls of meat. They have no right to be as good as they are.

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Re: Today I Made:

Postby Moo » Sat Jan 15, 2011 4:25 pm UTC

Nath wrote:They're just balls of meat. They have no right to be as good as they are
This made me smile :)

I made a disastrous lasagne* last night, but at least even bad lasagne eaten cold for breakfast is a good breakfast. I apologise in advance to those of you I have just disgusted.

*weirdly runny (I guess my bechamel was too thin) and in case you ever wonder, some cannellini beans because extra fibre and lowering the GI seems like a good idea at the time does not enhance a lasagne, it makes it taste like some sad misformed bastard child of lasagne and chili con carne.
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Re: Today I Made:

Postby Zohar » Sat Jan 15, 2011 5:59 pm UTC

Yesterday I made a nice vegetable soup and some potatoes in the oven. Today I made excellent humus, my best yet!
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Re: Today I Made:

Postby mystic_aura » Sat Jan 15, 2011 6:50 pm UTC

Zohar wrote:Today I made excellent humus, my best yet!


I love hummus! With warm pita bread ^_^ I usually end up using the ready-made ones in a box that don't taste half as good. Can I haz recipe? =D
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Re: Today I Made:

Postby Bakemaster » Sat Jan 15, 2011 7:38 pm UTC

Thesh wrote:If I did it again, I would go with medium cheddar and also top with crumbled bacon (mainly for looks and texture); the sharp cheddar was a little overpowering.

My advice would be simply to omit the sharp cheddar from the filling and only use it to top the potato. I would honestly advise that no matter what kind of cheese is used; you get better separation of flavors, not to mention that sour cream, butter, bacon grease and cheese all in the filling sounds like an overdose of richness, to me. But then, I'm of the opinion that a very sharp cheddar is essential to a good twice-baked potato; you may not agree.
Last edited by Bakemaster on Sun Jan 16, 2011 6:31 pm UTC, edited 1 time in total.
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Re: Today I Made:

Postby Zohar » Sat Jan 15, 2011 7:45 pm UTC

Sure, it was pretty simple really:

Spoiler:
For about four big portions:
2 cups dried chickpeas (the smallest you can find)
2/3 cups good quality raw tahini
Juice from two lemons or juice from one lemon + 1 flat tsp. lemon salt.
1 small-medium onion
3 garlic cloves
1/3-1/4 tsp. cumin
2 tbsp. + 1 tsp. sodium bicarbonate
Salt

1. Spread out the chickpeas, throw out any bad looking ones, any stones, anything that doesn't belong there.
2. Wash chickpeas thoroughly, until the water coming out is clear. Soak chickpeas overnight in plenty of water (2-3 liters) with 2 tbsp. sodium bicarbonate. If it's warm out, put this in the fridge.
3. In the morning drain chickpeas, wash well, soak for another couple of hours in regular water. Drain and wash again once more.
4. Place in a pot with the onion and garlic. Add water to about two inches higher than the chickpeas. Don't add salt!
5. Bring to a boil, add the tsp. sodium bicarbonate (speeds up the process).
6. Cook until chickpeas are completely soft and they mash easily between two fingers, about 1-1.5 hours. While doing this, remove any of the "shells" that float to the top as well as the foam. If the shells don't float, you can take out the chickpeas (mid-cooking), wash in cold water, rub between your hands and return to the boiling water.
7. Once they're soft, turn off the heat, allow pot to cool, place in fridge for a couple of hours.
8. Take the chickpeas and a bit of the cooking water and place in food processor. Blend for about two minutes. The consistency should be porridge-like and more fluid than humus.
9. Add a bit of the tahini and blend. Add in the rest of the tahini and other ingredients (lemon juice, cumin, salt). Do it slowly, you can always add more later.

It solidifies after cooling. Can be kept for a few days in the fridge.

This is the recipe I used. I didn't make that big a batch, about 2/3 of it. Cooking time was much shorter (about 30-40 minutes), I didn't remove a lot of the shells, I didn't let it cool in the fridge (just immediately processed it) and it still turned out fine.
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Re: Today I Made:

Postby Moo » Sat Jan 15, 2011 8:11 pm UTC

I'm surprised to see no oil in there, I'll have to try your method some time soon (now I've finally found all the parts to my food processor after the move!) and compare.
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Re: Today I Made:

Postby Zohar » Sat Jan 15, 2011 8:49 pm UTC

Tahini is mostly oil. The olive oil on my counter top is 828 kcal per 100 gr., 92 gr. fat, 16 gr. saturated fats. The tahini I used is 695 kcal per 100 gr., 62 gr. fat, 10 gr. saturated fat. So essentially, on the two cups of dried chickpeas, there's about a half cup of oil.
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Re: Today I Made:

Postby Thesh » Sat Jan 15, 2011 8:51 pm UTC

Bakemaster wrote:My advice would be simply to omit the sharp cheddar from the filling and only use it to top the potato. I would honestly advise that no matter what kind of cheese is used; you get better separation of flavors, not to mention that sour cream, butter, bacon grease and cheese all in the filling sounds like an overdose of richness, to me. But then, I'm of the opinion that a very sharp cheddar is essential to a good twice-baked potato; you may not agree.


I'll give that a try next time.
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Re: Today I Made:

Postby cerbie » Sat Jan 15, 2011 9:14 pm UTC

If no package of tahini states that it has not been cooked, is there any good way to tell if any might be "raw"? Or is it simply a differentiation between being roasted or not (also not stated, but roasted has different appearance in the jar, and tastes worse, IMO)?
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Re: Today I Made:

Postby Moo » Sun Jan 16, 2011 6:20 am UTC

Zohar wrote:Tahini is mostly oil. The olive oil on my counter top is 828 kcal per 100 gr., 92 gr. fat, 16 gr. saturated fats. The tahini I used is 695 kcal per 100 gr., 62 gr. fat, 10 gr. saturated fat. So essentially, on the two cups of dried chickpeas, there's about a half cup of oil.
But it doesn't have an oily texture, or at least the type I could get in the UK didn't, a bit like peanut butter. And I tried to cut down the amount of oil in the recipe I used but had to substitute water because it just wasn't "paste" like enough for the food processor to even really work, nevermind being a pleasant consistency. I wonder if that's the difference, the texture of the tahini.

Yesterday I made thai fish cakes, they were made of nom. Funny enough they too consisted of a large amount of pureed chick peas (garbanzo beans) - didn't taste like it though, tasted of the half a jar of thai red curry paste I added.
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Re: Today I Made:

Postby Zohar » Sun Jan 16, 2011 6:50 am UTC

cerbie wrote:If no package of tahini states that it has not been cooked, is there any good way to tell if any might be "raw"? Or is it simply a differentiation between being roasted or not (also not stated, but roasted has different appearance in the jar, and tastes worse, IMO)?

I used "raw" because it's a raw material, not uncooked one. Raw tahini would only be made from sesame seeds, nothing else. Tahini spread would have salt, pepper, water, lemon (or citric acid), probably garlic and herbs and possibly preservatives as well.
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Re: Today I Made:

Postby cerbie » Sun Jan 16, 2011 8:06 am UTC

Zohar wrote:
cerbie wrote:If no package of tahini states that it has not been cooked, is there any good way to tell if any might be "raw"? Or is it simply a differentiation between being roasted or not (also not stated, but roasted has different appearance in the jar, and tastes worse, IMO)?

I used "raw" because it's a raw material, not uncooked one. Raw tahini would only be made from sesame seeds, nothing else. Tahini spread would have salt, pepper, water, lemon (or citric acid), probably garlic and herbs and possibly preservatives as well.
Ah. I was figuring raw didn't mean, literally, raw, as that is rare for seeds and oils prepackaged for consumption...but I've never before known of packaged products with tahini in them, except for hummus. The difference thousands of miles can make.
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Re: Today I Made:

Postby mystic_aura » Sun Jan 16, 2011 7:37 pm UTC

Zohar wrote:Sure, it was pretty simple really


Thank you Zohar! I never gave much thought to the chickpea shells before, really. Can't wait to do some shopping for this ^ ^ Looks lovely when you garnish it with paprika :)
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Re: Today I Made:

Postby Shivahn » Tue Jan 18, 2011 2:23 am UTC

Today I made (and currently am eating) broccoli and cheese soup made with gorgonzola in a bread bowl.

It is quite delicious.

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Re: Today I Made:

Postby cerbie » Tue Jan 18, 2011 9:24 am UTC

Started yesterday, finished today: mini spring rolls w/ a tsukemono of cabbage, parsley, and green onions, and also freshly cut strips of daikon (that I had a 2lb radish sitting around somehow slipped my mind, yesterday), as filling.
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Re: Today I Made:

Postby Thesh » Thu Jan 20, 2011 4:19 am UTC

Thesh wrote:
Mr. Bakerstein wrote:My advice would be simply to omit the sharp cheddar from the filling and only use it to top the potato. I would honestly advise that no matter what kind of cheese is used; you get better separation of flavors, not to mention that sour cream, butter, bacon grease and cheese all in the filling sounds like an overdose of richness, to me. But then, I'm of the opinion that a very sharp cheddar is essential to a good twice-baked potato; you may not agree.


I'll give that a try next time.


Made them again without the sharp cheddar in the filling, and they turned out much better. Thanks for the advice.
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Re: Today I Made:

Postby _Axle_ » Thu Jan 20, 2011 5:15 am UTC

Stuffed Bell Peppers ... with cream cheese base and top, with rice and chicken as the stuffing :). Looking forward to eating them.
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Re: Today I Made:

Postby PAstrychef » Thu Jan 20, 2011 5:42 am UTC

I have been getting a banana and peanut butter sandwich as part of my lunch-today I grilled it in butter like a grilled cheese sandwich and it was pretty good.
To make them work as french toast you need to soak them for a long time.
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Re: Today I Made:

Postby poxic » Thu Jan 20, 2011 5:57 am UTC

My new favourite kinda-allergy-friendly* bunch of things to throw together:

Kalamata olives
Sun-dried tomatoes
Garlic
Allspice
Ground coriander
Bashed almonds

Added so far to:

1. Artichoke hearts and bocconcini cheese. Result: cheese unnecessary, but totally delicious.

2. Fresh tomatoes and spinach, plus a touch of onion, to be spooned over toasted whole wheat naan with some parmesan and romano cheese on it. Result: will report after lunch tomorrow. Nomming anticipated.


* tomatoes were off-limits for several years, but I seem to be able to eat a moderate amount now without much effect. Yay for slowly-fading allergies!**
** seriously, fucking YAY. Goddamn I'm tired of being allergic to everything tasty. >.<
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Re: Today I Made:

Postby Moo » Fri Jan 21, 2011 2:51 pm UTC

Today I made an attempt at bean burger patties. They're for a braai (bbq) tonight with my veggie friend, hope they turn out ok. The taste is great, fried one in a pan to test, just hope they stay together and stuff.

Then from the fact that I had a bit of tinned sweetcorn left and the eggs out, I made one of my most favourite things ever - sweetcorn and bacon fritters. With cheese in, and with sweet chilli sauce on top. So, so, so SO good. The bacon is optional, of course, but I happen to have some defrosted as well. It's as if the universe wanted me to have them for lunch. Thanks, universe!
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