Serious Eats - seriouseats.com

Being too tired to even shop after work one evening, and still dead- tired after a nap I got up and looked in the frig.and made it up on the spot as I went along. I had four boiled eggs of which I peeled and made an egg salad, lightly buttered and toasted two slices of rye, put the egg salad on the bread, topped it with real bacon bits and swiss cheese, heated them, and had the most fantastic egg salad melt which surprisingly did not melt away and was to me, even more delicious than a traditional american cheese tuna melt!

I totally agree! What the heck is the hoopla about cupcakes all of a sudden?!! I know people who have been making fancy cupcakes for years, and I'm not impressed by the ones that I see on these silly cupcake shows! I think it is a fad, and I'm glad I'm not the only one who thought this way because I thought I did. Nothing fancy warranting shows here, to me. For crying out loud, enough about the little buggers already.

I agree with meatntaters! Bacon has a wonderful taste and is in everything now There's bacon donuts now! Although I haven't tasted one (And don't know if I want to!) I heard that the salt from the bacon compliments the sweet of the donut, and the taste really works together. I Luv it.

I've been grilling asparagus for about ten years now, but on skewers. I slide about ten through them, lightly butter the sides, salt, pepper and garlic them, and lay them on the grill on both sides until soft and with the delicious grill marks. Everyone loves them and they're always a hit!

When I'm alone, unfortunately I don't take time and cook for myself. That's when I'm the microwave or take-out queen!

Hot, and with croutons and sometimes anything else I can find and add in it too. I love anything "cream of...."

If you're in a rotten location, the food has to be exceptional. If so, a restaurant can survive.

The ends of a lot of meats are good and crunchy and the most spiced and salted!

Single, and came in late from work tonight. Unfroze a large square of spinach pie, heated it and enjoyed it! I love making my own, and adding extra feta cheese. I usually make it without the filo-crust to save calories and just have the filling, which is what I love. It always tastes better after a day or two, to me.

I'm inclined to agree with AyeEat. I thought a wedding was also to make it a memorable and enjoyable time for family and friends. I wouldn't force my beliefs, foodwise, on my guests. Why invite guests to make them miserable, uncomfortable and to spread the word that they did not enjoy themselves at my wedding? It wouldn't kill me to include meat dishes, if I were vegan, and forcing guests to eat fruits and veggies I feel, is disrespectful to them, and it's also not like I have to handle and make the meat dishes myself; As I often hear that many vegans practically gag at touching meat.
I want this to be a wonderful occasion for my guests, if not, one may as well just elope! What's the point?

Looks and sounds delicious! I would do this sandwich every once in a while, being a fan of fatty and salty. I made a Cubano sandwich last weekend, and it was delicious! I sliced a sour pickle as a blogger had suggested, and it did offset the taste of the pork, ham, swiss, and mustard to make a tasty combination.
I may one day stop by Margon when I'm in midtown to try the Pernil.

I had never had a Cuban sandwich until seeing Daisy make one on FN, and had to have one. Although I should've bought one first, instead, I stopped by the supermarket for ingredients. I actually roasted my first pork shoulder and it came out great! With my Cuban friend's help, I slathered it with garlic, of which I can't ever get enough of, and hours later when it was done I couldn't stop picking at it. I bught some great soft bread, used some yellow mustard that I already had, ham, swiss, and plenty of pickles. I did not use butter, but I made two. One Cubano, and the other unheated. Both absolutely delicious, and all ingredients played well off eachother. I'm a fan!