So I got hungry and I made this.
That’s a flour tortilla, small sweet peppers, leftover Jasmine rice, the tag end of some extra-sharp cheddar cheese, and the last of the green chilies. I put it in the toaster oven and baked it until the cheese was melty. Then I put some home-made Benedictine on it and nommed it up.
A WRITING PROMPT FOR YOU: Write about jasmine.
MA
dan antion
April 27, 2016 at 8:21amNo leftover chicken in the house? Sorry. that does look pretty good, and I like all the ingredients, so I’d probably enjoy that.
Marian Allen
April 27, 2016 at 8:23amHeee! No leftover chicken. I considered tossing in some Meatless Griller Strips non-chicken, but I liked all the ingredients, as you say, so I didn’t.
Ally Bean
April 27, 2016 at 9:05amFunny that you’d use “jasmine” as a writing prompt. Jasmine Rice has been on the top of my grocery list all week. Not sure there’s a story in this comment, but I was prompted to write about jasmine, so there’s that!
Marian Allen
April 27, 2016 at 10:39amI love love love Jasmine rice! 🙂
Jane
April 27, 2016 at 10:44amJasmine tea, on the other hand, is too much of a good thing.
Marian Allen
April 27, 2016 at 10:46amWhat was that tea we had at the Thai restaurant? Was that Chrysanthemum tea or Jasmine tea or what? Some flowery tea that I drank until I made myself queasy, it was so good!
Jane
April 29, 2016 at 8:37amExactly. Jasmin tea will quease you up if you slog down too much of it!
Pierre Laberge
April 27, 2016 at 12:09pmWhat is a home made benedictine? All I know about something with that name is that it is a delicious red liquid in a glass….
Marian Allen
April 27, 2016 at 5:33pmThis Benedictine was invented by Miss Jennie Benedict of Louisville way back when. The way I make it is: Peel a small cucumber, cut it in half, and scrape out the seeds. Cut it into thin slices and put them into a strainer. Salt them, toss them to mix the salt in, and let them drain over a bowl. Squeeze the juice out, and save the juice in case you need it. Soften a block of cream cheese. Put it, along with the cucumber slices, and maybe some grated onion, into a food processor and chop it all up until it’s as smooth as you like. Some people like it all creamy, and some people like bits of cucumber in. If it’s too dry, add a little of the juice. If it’s too wet, too bad so sad you just made dip. It should be a very pale green, and should spread nicely when cold. It’s lovely!
Pierre Laberge
April 28, 2016 at 2:29amCOOL! Well with a glass of nice red wine, chilled, that would go down pretty well! Of course I have to spoil it all by adding onions and a little garlic. And parsley of course. Well, at least you know I am not a vampire …..
Marian Allen
April 28, 2016 at 9:54amI dunno, Pete — the cucumber is such a delicate taste, I think the garlic might overwhelm it, although just a touch, maybe…. Glad to know you’re not a vampire. I can cross that off my list. heh
Pierre Laberge
April 28, 2016 at 4:03pmHow can I be a vampire, I like garlic too much, and am too busy being a Bond Villain! Bwaaa Haaa Haaa!