COVID-19. I don't really want to talk about it. Enough to say it exists and is happening. But what this means, for the population; I really can not say. I am sure the social networks are storming. Reticent to even look. It's bad, I'm sure. Millions of voices, screaming. Here come the zombies We all … Continue reading #COVID19 — or a recipe to fight zombies
At 2:25 a.m. it makes a lot of sense. After a joint and finishing a shift at midnight it’s about what I can do. The taste is, well, what it is. I add a Jerk sauce to make it taste like something. PC memories of Montego Bay sauce, smothers anything in spices. Makes Boyardee taste … Continue reading Chef Boyardee is like cat food. It comes out of a can, costs around the same, and takes little effort.
Can use anywhere. On eggs. As a dip. A toasted bagel and cream cheese. Anywhere that might call for a tomato. The recipe is: 1 can whole tomatoes1 onion peeled and halved5 tablespoons butterSalt, three finger pinch, a good lug of seasoning to your taste. Maybe a teaspoon, maybe more. I don’t know, buy Kosher … Continue reading The joys of a simple tomato sauce.
The clouds indeed partied. A beautiful day at the camping.
