Sefl-cooking RE: [Sca-cooks] Non-feast cooking

[grizly]

Potato gnocchi with sage-butter and parmesan is comfort food.  Gorgonzola
cream suace rocks, but the sat. fat is ugly.

Quick and tasty is corn dogs from the freezer (blush).  A good piece of
cubed staeak contry fried with mashed potatoes, broccoli and gravy from the
drippings is the stuff of legend and lore around here, though.  Add a little
evaporated milk for texture and a hint of sweetness in the gravy.

niccolo

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Anne-Marie Rousseau
Sent: Thursday, April 27, 2006 12:20 PM
To: ysabeau at mail.ev1.net; 'Cooks within the SCA'
Subject: RE: [Sca-cooks] Non-feast cooking


This is all actually really interesting....
What do cooks eat when its just for them? I'm always fascinated to hear
what foodies cook for themselves and their families and what simple food
pleasures they enjoy.

It doesn't have to be a big production EVERY time :)

--AM