Here is a list of foods I have invented:
The Cinnamon Toast Croissant.
1) Have a tea and put your husband in charge of “Bread.”
2) Wait one week.
3) Take one of the two-thousand partially stale croissants and slice and butter it.
4) Sprinkle with cinnamon and sugar.
5) Broil until it is cinnamon toast on a croissant.
The Fried Pizza.
1) Take day-old cold pizza.
2) Melt butter in a pan.
3) Fry the pizza. Yes, you heard me, belly up and fry that pizza in butter until it is crispy on the bottom and warm on top.
4) Eat it. Don’t act like you don’t want to. I give you permission.
On a related topic, I bought two hundred dollars worth of fat clothes this weekend. So, what foods have you invented?
7 responses to “Pimp My Croissant”
I didn’t invent this, but I make a truly wicked grilled cheese sandwich. It’s really a fried cheese sandwich and it’s heavenly.Melt a gob of butter in a pan, take two slices of Wonder bread and put real cheddar on it. Put it into the pan, lower the heat, cover the pan. Three minutes, flip, two minutes. Serve with Claussen garlic pickle slices on the side. Swoon.
Now, have you tried the same with Velveeta? That’s the sole reason FOR Velveeta, to make “Grilled” cheese sandwiches.
I don’t know that this counts, but leftover frosting is the perfect dip for pretzels. Perfect. So I always have to crack open a second can of frosting to get the cake/cupcakes just right and then darn if there isn’t enough for a whole bag of pretzels. (Not in one sitting. Usually.)
I’ve never invented a food. I don’t cook. I eat. Hubby does all the cooking. After reading this story (link below) in the local alternative newspaper, I realized that I’ll never be able to kill, prepare, and cook bunnies. That’s ok, though. I had never planned to shoot a bunny with a bb gun anyway.http://www.riverfronttimes.com/2007-04-18/dining/sylvilagus-floridanus-eastern-cottontail/
Leftover frosting IS perfect for pretzels.Sourdough bread under the broiler with blue cheese is pretty amazing.I used to do this thing where you mix oats and condensed milk and salt and chocolate chips for a weird (gross) approximation of cookie dough when I was worried about salmonella. I don’t care about salmonella anymore and just buy the stuff in a tube.And I dip my banana (he he he) in a canister of Ovaltine for a chocolate-dipped banana with a vitamin bonus. Is that an invention? I’m having it right this second.
Hmm, Taster and Caroline – I’ve only used fat-free chocolate pudding as an accompaniment to pretzels. Frosting (I assume, chocolate) sounds good. And this reminds me – melted creamy peanut butter + apples = good.KC – I’ve eaten bunnies, but not shot them. I imagine they would be stringy, as the article says. The country bunny I had was very tender, but that might have been Granceil’s cooking.Taster – Ooooooo yeah – gary loves blue cheese and sourdough. I’ll make him this next time he pleases me. And is that a canister of powdered Ovaltine? That is ingenious.
Vanilla. Vanilla!I enjoyed some pretzels and vanilla frosting tonight. After the discussion at work today (and hot mom agrees that vanilla frosting is far superior to fat free chocolate pudding, for the record), I dug in the fridge and found some leftover frosting from Easter. My pretzels looked weird with dyed purple frosting, but they tasted great.