Rubbishy Cookery

Apparently this is similar to a coffee beverage that was trendy during the pandemic, providing comfort and joy to many folks during a dark time. I, being tremendously untrendy, was unaware of this.  I think of this recipe as the café au lait  introduced to me in 1991 in Nice, France, by my Canadian friend who was living there as a poor exchange student. She drank the caffeinated version of this daily with her baguette  and croissants . I thought she was wonderfully sophisticated and chic, and fully trusted her knowledge of all things French. Take all of this with a grain of sel , however, as my friend, although fluent in French and living La vie française, also confessed to me that she missed Tim Hortons coffee. Insert le eye roll. Ingredients: Directions: Pour some whole milk into a cup of choice. I am using a homemade pottery café au lait  cup: Microwave on high for about 2 minutes, so that the milk is steaming hot: Add a teaspoon or so of sugar and about two teasp...

Hello hungry readers! Welcome to my lowbrow recipe collection. Here you will find my favourite tasty treats—all of which are my own inventions, or highly modified versions of classics made with my own rubbishy spin.  Let’s start with this fan favourite: beans and rice and processed cheez. I invented this dish when I was a young, poor university student. I was living away from my parents for the first time and rooming with my friends. This dish met the student criteria of cheap und gut. I thought it was such a weird and lowbrow and rubbishy dish that my housemates would leave it alone and it would be all mine. Unfortunately, they all tried it and loved it… as did their visiting friends and partners.  One of my housemates urged me to up my game and stop using the cheapest processed cheez. She urged me to switch to a slightly higher-brow product: the gourmet “Ingersoll” processed cheez. I did use Ingersoll in this dish for years, and it was a game changer. Unfortunately, Ingersol...