Beans and Toast

I heard the words Apple Turnover for the first time in years the other day was instantly transported back to the age of 11, rolling out those heavily processed Pillsbury jam filled evil excuses for food.  Despite the nauseous twisting I feel in my stomach at contemplating eating those again, the craving persists.  I did some quick research and discovered that Apple Turnovers were first created in seventh century Poland by Jonas Turnover, a wealthy apple farmer.  I assume we both know that when I say “research” I mean that I fell into a deep peyote induced dream.  I was quite sober for the tasting however, and the light amount of work involved yields a really great treat.

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A dish often destroyed by very white fathers, cooking the meat until all that can be tasted is the fine leather coat that was sold to a much richer friend.  This dish is crafted with the most medium rare of steaks, and topped with a nearly bruschetta like salsa.  I don’t remember where the thought of this combination came, but I can only assume it was stolen from either Jesus or some restaurant.

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Well it appears to be entirely trendy at the moment to dust off that aged Julia Child cookbook that you inherited when your weird uncle died and give the old bird’s recipe for beef stew a whirl. It is a long drawn out process, but it is good, really good.  Pretty much the best stew I’ve ever had, so almost worth the effort. Be aware that you will have to eat it by dipping your hands directly into the piping hot stew and slurping it from your palms. This is because this recipe demands the use of every tool you have in your kitchen
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I was hungover and hungry. I wanted eggs but I didn’t have no bread to put it on. But I did have….POTATOES!!! Eggs? Potatoes? Same pan? Yes. Yes I did.

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