Because This Blog Is Named That Way

The "no-knead" bread last night, with a substitution of one cup whole wheat flour for all-purpose, was very tasty, especially with a reheat of the vegetable soup from Sunday with the addition of a cup of water and 4 oz. Barilla Piccolinni® tiny pastas.

But today I want to make my own tonic water, because the Washington Post tells me I can. The only challenge? The Sherbs prefers diet tonic water.

So, the next question is, will Splenda® work? It needs to become a syrup. McNeil Nutritionals, the makers of Splenda® and possibly the sibling company of a pharmaceutical firm I used to sue all the time (nothing you need to worry about), says that it works in caramel sauces, but it dissolves and browns quickly.

Am I up to the challenge? I think so.

Now I just need gin. Or the Post's suggestion, homemade spiced rum.

Oh, also, while I'm also blathering about bread, cooking a fried egg in between pieces of sage bread (couldn't cut a hole in it) in a pan filled with cooking spray and paprika, with a sprinkle of red pepper flakes and sea salt, tastes awesome.

Foods I Made Recently

1) Beef stew. I took beef from Shopper's Food Warehouse, kosher chicken stock from the Teet, turnips, onions, carrots, parsnip, garlic, bay leaf, paprika, and dill, and cooked it for various times in a pot. I got impatient before putting it in containers for lunches, so it's a little more liquid than one might expect for "stew," but it's very tasty.

2) Mushroom and egg thing. I heated up oil with taco seasoning in it, then sauteed mushrooms in the taco seasoned oil. Then I poured the remainder of some Egg Beaters Southwestern into the pan, and finished it off with a sprinkle of cheese. Tasty.

3) Super-deluxe Fiber One® muffins. As you know, I am loath to just use Fiber One® apple and cinnamon muffin mix without adding more apples and cinnamon. This time, however, I also added golden raisins and black walnuts. It was fabulous. Black walnuts change the whole character of the muffin from "OK but box-tasting" to "hey, this is pretty complex and interesting!"

Ha HA!

But, in fact, I will provide more detail as to how the Sherbs and I roasted those vegetables! Point to the Pedant!

The mushrooms, onion, and eggplant were sliced lengthwise, the pepper into strips. Olive oil, salt, pepper, and liberal amounts of paprika were added. We then cooked the whole thing in the oven for about twenty-five minutes.

Very tasty.

Dinner was sushi, and as such was always fabulous.