My joke dish of the day…green eggs and ham. Guacamole-stuffed eggs with a curl of ham on top.
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i made recently a sweet potato cream - it had tones similar to those of the Jericoh’s (Jerusalem?)…it starts with J’s artichokes! (topinamburs) sooo good!
Jerusalem
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Jinx, no backs…I owe you a Coke.
That’s a source of inulin, one of the fibres that commercial food producers stuff in seemingly every food product in the US. I recently read an article about these fibre additives (which are even in fizzy sodas now!). People who are “fibre loading” (a new fad) using these processed foods are over-feeding certain gut bacteria and putting their biome out of whack as a result. Sunchokes–they are known in the US by their cute marketing name–are hard for some people to digest and result in gas. OH can’t eat them.
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I just ordered a truckload, ready for takeoff
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Just checked them out, seems to be a very healthy thing. As always a matter of amount, I suppose. I will try them out should I see them in the shop.
Today I went for a cabbage-pie (Swiss style=“Wähe”). As a kid I would have eaten Wähen every day, had they let me. Specially all the salty types.
Strangely enough back then the crust was not homemade.
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OH just told me that topinambur schnaps was what poor people made after WWII. It’s still on the market, and it still stinks.
A war time breakfast dish.
https://www.nytimes.com/2025/08/24/opinion/ukraine-putin-trump-waffles.html
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I have long been fascinated for some obscure reason over the „National Loaf“ or the British war bread. Somehow in what is perhaps a false memory I can recall my granny making a grey-ish and crumbly bread that she referred to as the National loaf.
Aft we a bit of study I come to the conclusion that wartime rationing is the best kind of diet for loosing weight.
The Dutch were rather resourceful.
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There was a time when I wondered about all the parts of veggies we throw away and shouldn’t and I remember I came accross radish leaves (can be changed into pesto) and carrot tops can be used instead of parsley or added to smoothies. There were many more things which I forgot about it again, with most veggies they don’t sell the leaves at all here.
I do use the green part of leek since though. It just needs finer cutting and longer cooking = just throw it in the pot first.
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I cut it small and use it to make stock in the slow cooker. Wonderful flavour.
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same effect as topinambours… 
none on me then.
Bring on those topinambours!
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Onion skins are good for making soup, don’t forget to remove before serving.
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Interesting. I thought onion skins are to colour easter eggs … not that this is a trouble I go through.
Here’s the avocado cream I mentioned. Didn’t have yoghurt, so I took quark (the full fat type) instead. Very good choice.
I had forgotten how good this stuff is.
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Time for a quickie, havn’t had a quickie for ages, so now with autumn in the saddle and the Siebenschläfer romping in the attic I decided I wanted a quickie.
I did a hot water short crust pastry and took the handle off a frying pan.
Leek, the green bits, onion, mushrooms turkey breast, gratered pumpkin and courgettes. Milk, milk, egg, cheese and a bit of this and a splosh of that and smidgin of something else I did my quicky…
True story here, young Slammer as an apprentice was told by my master that a Quiche is a quickie.
I believed that for two years untill I presented my favorite dish infront of tne whole class at trade school.
The kids from the late seventies could be really cruel.
That was the same SoB who told me I had to cut the syphilis out of potatoes, meaning any brown bits.
And then people ask why I am such a cynic.
Having that now with a glass of Italian red.
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yep, nice. Beam some over.
Why did you take the handle off the frying pan exactly? Lack of bakin tin?
No baking tin and it has the right size, coated with non stick teflon and without the handle able to manage 220°C.