So you can only eat whatever you last ate for the rest of your life.

Going with the thread title the last time I ate was supper last night and I had a big plate of pinto beans and cornbread with a leftover fried chicken leg from Sunday........I could probably eat the same thing the rest of my life if I absolutely had to but it would probably be rather foggy from the gas cloud constantly hovering over the homestead. :)
 

Start off the day with a cup of freshly ground coffee beans brewed in an Aeropress coffee maker just the way I like it. After finishing that I move on to mixed yelow and white stone ground grits from Palmetto Farms slowly cooked in a rice cooker on the porridge setting with butter, shredded Cheddar cheese, and a touch of onion, green, yellow, and red bell peppers added a few minutes before it is finished. Topped with pan scrambled eggs and a couple of sausage links. Then lightly seasoned with salt, black pepper, and turmeric powder. And a glass of milk to wash it down.

Yeah, I think I could live off of that. It's like starting the day with a slice of heaven. LOL
 
Waffles and yogurt this morning for breakfast. "For the rest of your life"?? Pretty bland, but if that's the decision.... Trump won't let that happen. He would be more likely to rule that we who are "lesser" have only bread and water.
 
Last night Elaine made "lobscouse", basically a lamb stew with the last bit of boiled bacon from the night before and some vegetables that are surviving in our back garden. In this case leeks, carrots, spuds. Good and thick and warming it sticks to your ribs.
 
IKE said:
Going with the thread title the last time I ate was supper last night and I had a big plate of pinto beans and cornbread with a leftover fried chicken leg from Sunday........I could probably eat the same thing the rest of my life if I absolutely had to but it would probably be rather foggy from the gas cloud constantly hovering over the homestead. :)
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Add a little dry mustard to the beans, no gas cloud.
 
We produce some very fine whiskey in Wales now.

The peat deposits in Snowdonia and some other places equal if not surpass any in Scotland or Ireland so making water available to malt the grain at least equal to anywhere plus the grain being mostly local adopts minerals that add flavour to the wort. I don't drink alcohol in any format now but my son tells me that Penderyn Celt is his favourite comparing it to Spring Bank Scotch being a light delicate flavored hooch.

I found Laphroaig to be a bit harsh when I used to bend my elbow even when taken with milk.
 
aeron said:
We produce some very fine whiskey in Wales now.

The peat deposits in Snowdonia and some other places equal if not surpass any in Scotland or Ireland so making water available to malt the grain at least equal to anywhere plus the grain being mostly local adopts minerals that add flavour to the wort. I don't drink alcohol in any format now but my son tells me that Penderyn Celt is his favourite comparing it to Spring Bank Scotch being a light delicate flavored hooch.

I found Laphroaig to be a bit harsh when I used to bend my elbow even when taken with milk.
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The Penderyn sounds lovely, I wish we could get it here. Canada is famous for our rye whisky. Recently won a prestigious award. Sadly, I just don't like rye.
 

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