• 4 radishes
• 2 hard boiled eggs
• Salt
• Black Pepper
• Paprika
• Leftover ranch sauce from Wendy’s

The reason this snack was simple is because I always have a stock of boiled eggs in the fridge from with which to snack upon.

Have you ever noticed that people will actually choose snacks like this over junk food from the gas station if they are presented with a choice yet isn’t it funny how when scanning their minds for food items to snack on, we don’t naturally come to rest on simple items that are already in our fridge?

What do a good portion of individuals do? They hop in their cars when they get hungry and allow the maze of advertising laden streets to direct their stomachs and control their diets as they wander through the city-scape in a hunger induced dream state. Why does this even make sense to them?

So, despite my rant, this snack was still delicious. Peel your eggs. Slice in half. Cover a plate or shallow bowl with a sprinkling of salt. Lightly top your four egg halves with a bit more. Slice your radishes into thirds after rinsing them thoroughly because they are fresh from the dirt, we got these from the CSA farm which I will have to remind you about later, I eat according to what is given to me. Place your radishes face down on the same plate.

Sprinkle some paprika on your egg yolks and then dash some pepper over the whole ordeal. Dip your radishes in the ranch and enjoy. Don’t forget to eat your eggs, too.

I guess I could have garnished this all with some parsley since I had some left that needs to be used soon. Parsley goes good with eggs and radishes. Top it off with a glass of green tea with honey and ginseng and you’ve got yourself quite a decent snack.

I’ll get around to writing about my adventures in stocking my pantry so you can understand the process of how I make these decisions.

First I started preheating the oven while I wrapped a couple potatoes in some aluminum foil. Then I liberally salted and peppered the meat. I want the meat to sit in its own juices for a moment. A couple cap-fulls of vermouth and a splash of worcestershire probably won’t hurt the flavor.

After throwing the tubers into the oven, I tabbed about two almost three tablespoons of butter into my frying pan. I do not fear fats and oils. You should not either. The idea was to sear the steak and bring the internal temperature up to par as quickly as possible. From prior experiences we had learned that the quality of this steak was quite atrocious. I was hoping that cooking it in this manner would help to avoid the nasty chewy low quality beef flavor that we experienced from previous adventures with this meat.

I left the steak on each side long enough to create a deep brown color. Because the smoking point of the butter wasn’t as high as I needed, I didn’t quite get the color I was looking for. The ideal color would have been the brown you get just before it starts to caramelize on the outside.

After getting some color on both sides I started preparation of the onion. I only had half of a red onion left. About medium sized. This was all I really needed so that worked out fine.

The plan now was to allow that internal temperature to stabilize so I needed a few more minutes with the stove but I didn’t want all the heat going directly into the outside layer of meat. I dumped the onions into the pan and I love the sound that a pan makes when you throw in something fresh. It is one of my most favorite things to hear.

I love the bitter taste of onions so I did not want them cooking too long. Just long enough to soften them a little. So while those were cooking I spread, liberally, some stone ground mustard onto each side of the steaks and cooked both sides for another minute give or take. The smells coming out of my kitchen at this point were making me salivate.

This is where I turned off both the oven and the stove so as to allow the potatoes to cool off and let the frying pan cool a bit before taking the food out. I have this thing with leaving empty hot dishes on my stove. They need to cool off before I make them empty.

The potatoes received just a little bit of salt, butter, pepper, and a topping of ranch chip dip. I don’t know if it is really ranch or not, it is pink, but it came from my fridge and the container says ranch so I assume it is. It almost tastes southwest.

Anyway, I pigged out and ate a steak and a potato and then another half of the steak before I was engorged. Now I am sitting here staring at and smelling my food wishing that I could eat the rest. I really need to learn how to cook single servings.