Mrs GOF has just winged it to Minnesota to visit with her brother for 5 weeks.
She thinks I can't cook.
Well, unbeknownst to her, I have been absorbing knowledge by osmosis from the 23 television cooking shows that she insists on watching each week.
I am not interested in fancy haute-cuisine celebrity dishes.
A spit-roasted Jamie Oliver served in rich spicy sweet luscious and succulent Nigella sauce does not appeal to me.
I need down-to-earth food for one.
(unless I get lucky at one of my M.C. Hammer tribute gigs in which case I might need to prepare a banquet.)
Every day for the rest of this week in The Bucket you will be privy to the finest gourmet selections from my culinary repertoire.
1. GOF's happy porridge.
1 tightly clenched fistful of sultanas.
1 poofteenth of salt to taste.
Submerge ingredients in water and boil until it looks soft.
If, after plating up it is still too al dente, put it back in the saucepan and cook some more. Re-serve, this time avoiding the charcoal layer on the bottom. The dog seems to like that.
PS Plates are optional if you prefer minimal washing up.
2. GOF Signature Sandwich
Include salad ingredients of your choice restrained on the bottom by a slice of soy linseed bread and on the top by 2 lettuce leaves.
Ingredients as illustrated or any assortment of your choice.
Diced, pulverised, or julienned (huh….get a load of my gourmand vocabulary now Mrs Gof.)
Into a saucepan drizzle one inch of water, a smidgin of chicken stock and other condiments of your choice, then bring to the boil, progressively loading ingredients according to the amount of cooking time necessary to make each one edible.
(this is an intricate and complex procedure, so please refer to my Order of Ingredient Insertion graph)
Drain off the liquid if you remember.
Invert saucepan directly onto plate.
Clean up all the mess off the table if you didn't remember.