These are the rules:
There are no rules!
Mine: You takes yur toast. You butters yur toast. You add the perfect blend of sugar and cinnamon to yur toast…and you eats yur toast.
Next?
Pour cereal inna bowl. Add milk. For the magic touch, add a blup of half ‘n’ half.
Mid-dau has ventured into muffin land.
Mostly they are twig and peanut hull tasting. But she made some lemon ones that were very nice.
Easy ‘cause I didn’t have to make it.
I have never seen the word “blurp” before in my life…and yet I instantly grockked the meaning. Excellent!
It’s actually a “glub”. I think I heard it on a cooking shows once.
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Take wooden cutting board.
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Layer with Townhouse crackers.
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Top crackers with variety of cheeses: Brie on some, Wensleydale on others, smoked applewood cheddar, some Stilton, any other cheeses you have in hand, plus top some with Freye’s pepper or brandy pâté.
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If cutting board is small, repeat step 3 and stack. Best to do it in random order.
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Pour glass of wine: Oyster Bay Sauvignon blanc, or a nice cab-Shiraz.
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Sit on front porch steps as sun is going down; watch neighbours walking by; listen to kids playing; savour end of summer, beginning of fall. Indulge.
Candy corn and honey-roasted salty peanuts. Delicious together.
I have many, but one of the faves involves Mexican 7-layer dip, a buncha tortilla chips, and a plastic fork or knife. The little plastic utensil is used to load the dip onto the chips, because it’s a bit too thick to actually use the chips to spoon it up.
I don’t remember all the stuff that’s in it, but it includes refried beans, guacamole, onion, diced tomato, and obviously three other things to make 7. Silly me, I used to buy the small container. Now I buy only the big one, and I can inhale about a third of it at one sitting! 
Works well with vodka martinis, but I guess for real authenticity, one would have tequila!
Day old corn bread crumbled in to a tea glass. Fill with buttermilk. Eat with a spoon.
Popcorn. LOTS of butter. Just a dusting of salt. I use one of those Whirley-Pop stove top poppers that has a crank propelled stirrer. I rarely have more than 5-6 “old maids” out of a 5 quart batch. I’ve got it down to a science.
Get some blueberries, blackberries, strawberries, and maybe even raspberries if you’re feeling generous.
Put some of each totalling to a good sized handful into a single-serving bowl like a cereal bowl or ramekin. Pour several blups / blurps / glubs of heavy cream over the top. The berries should be drowning, not just slightly wetted. Can sub light cream or even half and half, but the heavier the cream the better the result.
Put a square of flat dark chocolate bar, e.g. Lindt’s 76%, on a cutting board and use a paring knife to gently chop little slivers off. This will be messy; chips will fly everywhere. Chop about 1/4 to 1/2 square per serving. Dump the chocolate slivers and bits on top of the berries and cream.
Can serve with a dessert wine or liqueur as you prefer, but it’s plenty good standalone.
Pro tip: If you’re not alone, make the bowl for your companion first. 'Cuz once yours is ready all useful work is at an end.
Ingredients: 1 tomato.
Serves one.
Popcorn. Melt butter and brown sugar in the microwave. Pour on popcorn. Add salt. Enjoy.
Try a serrated knife. Less mess.
Ritz crackers
Tinned smoked clams or smoked oysters
Cocktail fork
Beverage of your choice.
Open the tin.
Use the fork to spear a clam/oyster and put it on top of a cracker.
Eat.
Sip beverage.
Repeat.
If you want to be fancy, slice up some cheese, a la @Northern_Piper
If you want to get really fancy, slice up an apple or pear to go with the cheese course.
If out of Mexican 7-layer dip, another snack option is fried and steamed dim sum*. Fried, because the dumplings are cleverly made with one flat side that you get well browned and crisped in olive oil. Steamed, because you then add 1/3 cup of water and cover until all the water boils away.
Then, perhaps not standard practice, but the standard routine at chez Wolfpup, is remove the dumplings to a plate containing a small dish of soy sauce, and anoint each one with a small dollop of Huy Fong chili garlic sauce. Pick up each one with chopsticks, dip in soy sauce, and consume!
* There are different varieties of dumplings, but pork & vegetable rules at chez Wolfpup!
Open a jar of home-canned green beans.
Microwave until desired temperature.
Eat directly from the jar.
Caution: Jar may be hot!
Take a taco-size flour tortilla. Spread some crunchy peanut butter on it, then drizzle with honey. Roll it up and eat it.
Heat a flour tortilla in a pan for a minute till it’s flexible, remove, and put a pat of butter in the pan. while it melts, sprinkle the tortilla with cheese and a little salsa - maybe a little hot sauce. Fold it in half and heat in the butter on each side, world’s easiest quesadilla. (On FB and youtube, there are countless recipes shown using flour tortillas and a variety of vegetables, eggs, and cheese. I made a really tasty spinach cheese egg quiche in a pie tin, but that went into the oven to cook. )
Cutting board. Knife.
Apple. Crisp and preferably tart. Cut into smaller-than-bite-size slices.
Portion of good Camembert. Ditto.
Combine: one piece of apple and one piece of Camembert.
Repeat and enjoy.
When I was a kid one of the neighbors used to go someplace to harvest things for canning and preserving. Among these were baskets of tomatoes. We used to grab some and eat them like they were apples, with a saltshaker in one hand.
Which reminds me, I’m having tomato sandwiches for lunch.