But you all know better, right?
Leftovers of a salad I made out of cornbread cubes, blueberries, and hazelnuts, dressed with lemon juice
A Mark Bittman recipe from the NYT. They objected to the fact that I ate the leftovers with milk, calling it “cornmeal mush”. I don’t get their problem with cornmeal mush — it’s delicious. When I was a kid, we’d always make more cornbread than we needed so we could leave the extra out to get stale and eat it broken up in a bowl with milk. That’s the best part!
Hot Buttered Grape-Nuts
Pour yourself some Grape-Nuts, just barely cover them with milk, and put some slivers of butter on top. Microwave it on 50% for about 2 1/2 minutes, watching it the whole time. (The “on 50%” and “watching it the whole time” parts are crucial because it puffs up as you cook it, much like if you’ve ever microwaved Cream of Wheat, and you want to stop the microwave if it’s about to overflow the bowl.) Seriously, this is a delicious, easy, stick-to-your-ribs, warm-you-right-up wintertime meal good for any time of the day.
A Roast Beef and Potato Chip Sandwich
While not an everyday ingredient, potato chips on a sandwich can add a nice bit of salty flavor and texture. They’re best on a club sandwich but did a nice job of jazzing up some boring deli meat in this case.