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Our staff consists of one old man and a dog named Maggie The WonderBeagle. Want to know more? Click on the icon below:
An old friend once called it culinary sky diving, and I’ve practiced it more this year than I ever have.
It’s the art of going through the refrigerator, seeing items that may end up going to waste, and figuring out what combinations you can put them in that the residents would enjoy.
As I was also reminded by this chef, just because you can put ingredients together doesn’t mean you should.
Today’s items were 3 strips of bacon in a Ziploc bag that were starting to get pushed to the back of the refrigerator (this is how stuff in my house dies; no one throws it out, but newer stuff gets bought, is put on the shelves, and the unwanted food ends up in the back corner of the middle shelf). There were two hots dogs that no one seemed to like, a tomato just on the verge of AARP membership, and some homemade cole slaw that was made last week.
With visions of big overstuffed sandwiches from the New Yorker deli in Roanoke, I fried the bacon, sliced the tomato, and chopped the hot dog into small slices. That would make it easier to both put it on a sandwich as well as dole out the proper renumeration for my sous chef, Maggie the WonderBeagle.
A bed of cole slaw was put on one side with the hot dog slices, everything else went on the other side.
Was it good? It was OK. The satisfaction came in knowing it was out of the refrigerator and that Maggie thought I was the best Dad ever after getting her fair share 😊