Earning my ice cream sandwiches

Technically this is a vegetarian breakfast. Lentils are good for you. And vegetabls: tomatillos, tomatoes, shallots, garlic. A poached egg is healthy right? There was a little bit of brioche that was going to go to waste if I didn't fry it up with the lentils. And really, if I hadn't covered the whole thing in 3-year cheddar it would have been almost too healthy for me; like eating a bowl of grass.

Ice Cream Sandwich Counter

Just because I am a snob, an elitist, and all-around judgmental jerk, doesn’t mean I can’t enjoy a good ice cream sandwich. More specifically, I enjoy a cheap ice cream sandwich. My preferred brand is Compliments. At a store near me, a box of 24 sells for $10. They are made of some unearthly material that doesn’t melt at room temperature.

This year I am keeping a tally of how many ice cream sandwiches I eat. Perhaps the shame will do me some good. What else are we to do when there are no new 30 Rock episodes?

Franken-Croissandwich

In no universe is this a healthy snack. But I got stood up for afternoon lamb carnitas. And I couldn’t wait for dinner.

There was a two day-old croissant on the counter. I ripped it up, tossed it in egg, cinnamon and vanilla, formed it into a disc and fried it into French toast. After removing if from the buttery pan I tossed in a handful of raspberries and strawberries, plus a shot of Drambuie. Sliced the French toast lengthwise, inserted the warm berries to make a sandwich and covered it in maple syrup.

If it’s any consolation I had a big bowl of romaine about one hour before. And, as you will notice, there is, to the best of my knowledge, no pork in this dish.

How insane is the colour on these radishes?

photo by Peter Power, Toronto Star

Readers, friends and colleagues ask regularly for advice about beginning a cooking career.  I usually have lots to say but often ask if they really want to hear it first.  Because it's not happy news.

Chef-blogger Shauna Fish Lydon has written a brilliantly succinct summation of this advice on her blog Eggbeater.

It is required reading for anyone thinking of getting into a cooking career.