No pictures, just the goods. We were too hungry and ate this up way too fast for me to snatch the camera. I managed to snatch a camera later when I made one up for my husband who was coming home after working 2nd shift.

In anticipation of me being home with the boys on a busy night, I picked up a package of sliced roast beef from Sam’s Club, a pack of their swiss cheese slices, and  a 6-pack of sub rolls from a different store. Today I went from work to home, to briefly checking emails, and getting the boys to their locations (football practice, hunter safety class and one who went with my mom) me off to take an exam, then me racing out to see the second half of a soccer game, to back home by 8:30 pm. Got all that?

Here’s what I did with the supplies I had previously gathered (It took me about 15 minutes):

1 cup water
2 tsp Better Than Bouillon Beef Base
1 package of sliced beef from Sam’s Club/Castle Foods 1# 6oz package (or sliced roast beef from your deli – about 1 1/4 pound)
1/2 small onion, sliced
1/2 bag of frozen, sliced peppers
1 package of 6 sub rolls
10 slices of swiss cheese
1T butter
1T olive oil
dash of salt and pepper

Saute vegetables on med-high heat. After they have released the water, add about 1T. olive oil and a dash of salt and pepper. Keep mixing so they don’t stick, turn on low when browned. Also, bring water to boil in stockpot or deep pan. Add bullion and butter. Add slices of beef, one by one. Stir gently to heat and saturate the beef. Turn on low.

Slice buns and top with cheese, veggies and meat, and a little of the broth if you like. Enjoy.

Super easy, nice and warm. Cheaper than take-out.

Years ago (like 16 years) when I was pregnant with my daughter we went to Glorioso’s, picked up some squid/octopus salad. Little octopus, full or just legs and bodies, swimming in an pool of oil and vinegar. The salad and some feta cheese. I was craving it. We sat in the car over our feast, talking and eating. Bite of salad, bite of cheese. Indulgence. However, being that I was pregnant, what was wonderful once is not always wonderful the next time, and so, after a long love-affair with the seafood salad, my taste changed and I can no longer dive into a tub of it and eat my way out.

Though I know it is deliciously chewy fun, my tummy turns a bit from the smell. I can tolerate one leg. Or a leg and some squid. But the oil on my fingers is the worst. The smell and texture combined do me in. I watch the kids as they eat with zeal, oil on their lips and chins, the smell of salad in the air. And my tummy gurgles slightly. Instead I snack on yummy cheeses and meats, waiting for the moment when the salad is finished and I can toss the container, de-oil the table and get rid of all evidence of salad.

INGREDIANTS
3 egg whites
2 eggs
1/4 cup ricotta cheese
dash of cinnamon
1 tsp. vanilla
sweetener (optional – Splenda or some DiVinci Syrup — not a lot, and omit the vanilla)

Blend eggs until frothy. Add ricotta, blend again. Add cinnamon and vanilla. Add sweetener, if desired. Use this batter just as you would pancake batter. It took me a few tries to get these where I wanted them. I made them crepe fashion, with a thin pour of batter and the circular motion of the pan. Top with a little SF syrup and some crushed walnuts. Very drool worthy.

INGREDIANTS

Endangered Species Chocolate (or any high cocoa content bar). I used about 1/3 bar mixed with a small handful of Ghirardelli high cocoa content baking chips

• 1/2 cup unsweetened coconut
• 1/2 cup (or a little more) coarsely crushed almonds

Heat chocolate over double boiler until melted. Once melted, add nuts and coconut. Stir. Smooth out onto parchment paper and let cool. If you’re desperate, you can put it in the freezer for a quick chill. I sliced mine into squares when it was partially cool. And I ate way more than I should have.