Marie's Sunday Six

This has been an incredibly busy week. I now know what people are talking about when they say that they don't know how they got all the things done that they did before they were retired because they don't have enough time to do all the things that they need to do when they are retired!!! I have not accomplished near what I had expected to since we moved up here. The hours just seem to be flying by as do the weeks!! Is it just me or has time sped up??? I thought it would be fun to show you six induldgences that make me smile this week.

It is fast and testimony Sunday, the first Sunday of the month where we fast and pray with intent, and any money that we would normally have spent on those two meals which we have given up, gets put into a fast offering, which then gets put into the church's welfare program. We also have the opportunity to bear our testimonies at our Sacrament Meeting. It's a good thing I think! We get the extra blessings from fasting and prayer, and of course giving our testimonies should we choose to share them . . . and people in need get the help that they need. It's win/win all around! (It does mean that we are a but hungry and thinking about food somewhat by the time the late afternoon rolls around!)



Green and Blacks Organic Milk Chocolate. I just love this chocolate. It's like milk chocolate kicked up a notch, coz it's dark and filled with flavour. You can get the normal milk chocolate by Green and Blacks as well now, but I like the dark one. It's almost dangerous to have around! A naughty once in a blue moon indulgence for sure!



Bassetts Allsorts Licorace. It has to be Bassetts. I have tried other kinds and they don't come up to scratch. I've even done blind taste tests on Todd, having him compare them, and other brands still don't come up to scratch! I just love Licorace! I really do. When I was a child it was a real treat to buy a licorace pipe at the shops! I love the taste and the texture of real licorace! (Do they even make licorace pipes anymore??) When I eat the layered Bassetts, I eat each layer separately. Likewise the coconut rounds . . . all the coconut gets eaten, and then the middle! And those black covered fondant cylinders? I eat the coating first. I know <=== I'm wierd!! (And they never put enough of those little pink and blue nonpariel covered jellies in them do they!!)




I just adore these little cheese and cracker Handi Snacks that Kraft makes! Oh, I could eat them by the oodles and oodles. It's probably a good thing that they don't make them over here and we can't get them isn't it!! I have to wait for my tri-annual trip home to sneak this indulgence in! There is something special about that lovely buttery cracker spread with that tangy Kraft cheese spread that just does it for me!! I don't care that I have to spread it on with a useless little red plastic wand . . . it doesn't matter! Just give me them snacks!! (I know, I'm very naughty!) I can't wait until July. Sure it will be wonderful seeing my family and I am really looking forward to that, but I am also looking foward to getting my paws on some of these tasty little babies!!





Oh I am sooooo bad. I love this stuff too! When I was growing up if my mom made us sandwiches out of this for our lunch, I was thrilled beyond measure! It's still a real treat for me today! I just love it spread between two slices of cheap white bread. Ok, so I'm a redneck and proud of it! I love the creaminess and tang of it. I love the little bits of crunch! I just love, Love, LOVE Heinz Sandwich Spread!!! (Oh no, now my tummy's grumbling, and no breakfast for me on Fast Sunday!)





I just adore anise seeds. It is probably because they have that faint taste of licorace about them. I often just take a couple and eat them. They taste soooo good and I am sure there's not a lot of calories in them. They're just an herb after all!! I pop them into my spaghetti and pizza sauces too. They add just a faint hint of flavour. Everyone who tastes my sauces say that they are gorgeous and wonder what my secret ingredient is. Well, it's a secret no longer coz I'm putting up my hand and admitting it . . . I add anise seed. (Just a pinch!)

And now I have time for just one last more and it's going to be my recipe for today. I love, Love, LOVE, LOVE potatoes! They are my favourite vegetable on earth! I must have one every day if I can! It doesn't matter how it's cooked . . . baked, boiled, mashed, fried . . . as long as it's a potato I LOVE it!! I don't even have to have anything to go along with it! I could just eat a plate of potatoes and that's all! When we were kids my mom used to make panfries . . . little slivers of cold leftover potatoes, fried in butter until brown and sprinkled with salt and pepper . . . oh my but they were a rare treat! We could have kept her at that stove frying them forever if she'd let us! This recipe today is something that Todd and I often have for our suppers late in the afternoon on Fast Sunday . . . quick and easy, cheap (which is nice) and oh so comfortably filling. It's something we both love . . . it's fried potatoes kicked up just a notch and with a lovely fried egg . . . you tear the fried egg open . . . those chunks of fried potato just taste like little nuggets of gold soaked up into it's tasty yolkiness!!

I hope that you don't mind that I've indulged myself a bit this morning . . . I'm now starving, but that's ok. Those potatoes and eggs will taste all the better later on today!



*Crispy Fried Potatoes With Eggs*
Serves 2
Printable Recipe

Simply decadent and satisfying, this is one of my favourite suppers. How can one fail to enjoy the crispy edged potatoes doused in the richness of the golden yolk of the egg . . . ahhh . . . heavenly bliss . . . You can leave the egg out and just fry potatoes if you want, doubling the amount and adding an extra spoonful of oil, but I wouldn’t . . . the eggs are what really make this dish!

500g (1 lb. 2 oz) potatoes, peeled and cut into approximately 1 inch chunks
2 TBS olive oil
A large knob of butter (about 20g)
2 garlic cloves, peeled but left whole and smashed
3 sage sprigs
2 eggs

Boil the potato chunks in salted boiling water until just tender, about 8 minutes. Drain very well then throw immediately into a 12 inch non-stick skillet that you have been heating the butter, oil, garlic and sage in. (I put this pan on just when the potatoes are about ready and heat it until the butter starts to sizzle) Start them off on high heat and cook until they start to look golden brown, then lower the heat slightly and continue to cook them until they get really crusty, tossing them about carefully from time to time. Be very careful not to mush them, although mushing them a little bit is good as it gives you more crispy edges and bits to enjoy. Try not to let the garlic or the sage burn. If it looks as if they are getting too done, lift them onto the top of the potatoes.

Once you have the potatoes all golden and crispy it’s time to cook the eggs. Move the potatoes over in the pan , making two big spaces for the eggs. Drop another bit of butter into the empty spot and crack in two eggs. Sprinkle a bit of sea salt over all and continue to cook over medium low heat, until the egg whites set and the yolk is as done as you like it. If you like you can pop a lid briefly over top, but try not to leave it there for very long as you don’t want the potato to get soggy. Serve up immediately, trying hard not to break the egg yolks. They go meltingly nice with the crispy potatoes.



Over on The English Kitchen this morning, a decadent delight, good old fashioned Hollygog Pudding! How could you not love something with a name like that!!