Wednesday, May 30, 2007


By popular demand (ok, one request, but I like to take care of my readers) here's the Secret Recipe for some durn fine snacking. And some other junk. But first, I have to say: You haven't lived until you scrape the sludge from 'neath a Slurpee machine. That's some rich livin' raht thar. My night job features plenty such activities, plus all the mopping and stocking and drunk people you can stand. It's entertaining, no doubt. Here's a snapshot of a snack from the office vending machine. They're supposed to be tasty glazed donut holes. And, if you close your eyes, the packaging didn't lie. I just can't look at 'em without thinking Rocky Mountain Donuts. The next snack in the Spiffytown Rolodex of Savory Foods is so simple and nearly healthy, you'll be having cravings for it in no time. That's how it worked for me. You need a roma tomato, sliced colby-jack cheese, Ritz crackers, and seasoning. I use cracked pepper seasoned salt, one shake and it's done. Slice tomato, stack, eat, repeat. It could be argued that the bourbon & Diet Coke are optional. Smoothies are fun for breakfast or whenever, and I've just found out there are whole books devoted to 'em. They're all basically the same: Chuck in some fruit and stuff, add ice, blend. The one I use goes is my own invention, never done by anyone else. At least, nobody has told me they've done this. I think it's rather special, and if you don't then kindly keep that to yourself. Pour OJ in a blender (about 6 oz, if you're into measuring things). Add a banana, 3-4 peach segments from a can, a dollop of plain yogurt, and a handful of ice. Set the motor to 'mutilate' and plug your ears. Pour into as many glasses as it takes, and enjoy. It's my substitute for breakfast some days. Yummay. And finally, the best snack I've made all year. I used my new red toaster oven, cuz I love that thing. Cut a thin-skinned (gold or somesuch) potato into cubes, and cut a small onion into big chunks. Hand mix (that's the magical part) with olive oil, salt, pepper, and basil. Line a baking sheet with foil for easy cleanup, and spread out the mix in one layer. Roast at 400 degrees for 30-40 minutes, until the potato edges are brown. Cool a little and enjoy. Oh, so tasty. Bonus: the place smelled wonderful for the rest of the night.

No comments: