The tiny town where I spent my first 11 years was also the hometown of the local Tombstone distributor. They had the only house in town with a burglar alarm.
Darn. I had high hopes for your pizza.
What’s in a Southwest eggroll? Beans? Rice? Chili? 
Right now, I have a pot of Irish coddle in the oven: pork chops, back bacon, onions, potatoes, carrot, swede, and turnip, stewing away in Guinness stout. Something else I haven’t made for donkey’s.
FTR, I *love green bean casserole. Ranks right up there with tuna casserole and hamburger hot dish as one of America’s great Depression foods! :o
*The economic upheaval, not the emotional state.
I stopped at the local Asian supermarket yesterday and bought some cans of exotic Spam: teriyaki, bacon, Sichuan, and garlic. Also got a can of Australian corned beef and curry. Can’t wait to crack them open and sample them!
Well, thanks. Don’t worry 'bout me, though. I eat pretty well, pretty often.
I’ve got pears outside for the first time in ages. My next trick will be a chicken/squash/pear stew. Did it years ago and it was fantastic! Just need to ripen a bit more…
A gourmet pizza place near here years ago had a white sauce, tuna, and corn pizza. It was very nice. I think I’m the only one who ordered it though because it disappeared from the menu after a while.
For a quick nosh I toss a tin of mackerel in a bowl along with chopped onion, hard boiled egg, pickled garlic (or pickled beet), salad cream, splash of vinegar, salt, pepper and mix it all up. Scoop up with corn chips.
There’s a pizza place (sort of) near me (a bit of a drive, but worth it) that does lots of “different” (gourmet they call them) pizza toppings, but, although I am tempted, I have only gone for “normal” toppings so far. I suspect most places would sell a lot more “normal” pizzas than “strange” ones.
We had something tonight that was strange for me - I got some meal kits, one of which was called Spicy Pork and Rice Cakes. I had an image in my head of these type of rice cakes, but we got these instead. It was a good meal, but those are some chewy weird things if you aren’t used to them.
Mmmmmmmm.
And speaking of pickled garlic, I have a few big jars in my fridge. I saw it at our local farm market and it sounded too good to pass up.
But what do you do with pickled garlic? I did a search and found thousands of hits. Most of those hits were people saying they’d bought a few jars and we’re looking for ideas for using it.
We have a pear tree. Every year the same thing happens. The pears stay rock hard for a long while as they increase in size. I occasionally try one and it is rock-hard. Then one day they are all perfect! The next day they are all overripe.
I think it’s a combination of the pear variety being finicky and me being very particular about pear ripeness.
Ways I eat pickled garlic… straight from jar with a ham and cheese sandwich… mixed(finely diced) with cottage cheese on crackers … and all time favorite slice thin and put on bagel with creamcheese…yum
South Western eggrolls have the usual, chopped chicken, peppers, onions, corn, maybe black beans, cheese, and chili/cumin seasonings. Wrapped up tight in an eggroll wrapper, deep fried, served with salsa or some other kind of dipping sauce. …The Irish coddle sounds great, I’ve made versions of that in my slow cooker using various meats and seasonings. The Guiness stout pushes it over the edge from ‘filling’ to ‘fantastic’.
So a Southwestern eggroll is basically a chimichanga with an Asian twist. Sounds good! :o
With my coddle, I think I actually went overboard on the Guinness. The vegetables and gravy came out somewhat bitter. I’m going to add a bit of dark brown sugar when I reheat it to see if that makes any difference.
A couple of years ago, I got tired of corned beef and cabbage for St Patrick’s Day, so I put the corned beef in a baking pan and covered it with chopped carrots, onion, dark brown sugar, and Guinness. Then I stuck in in the oven at 300 F for an hour or so. *That *turned out to be absolutely delicious, especially when served with colcannon or champ!
I’m hoping dark brown sugar will do the trick with the coddle too. If you want to try making coddle, I recommend you use just a little water. When it’s done baking (when the vegetables are soft), try adding Guinness (or a Guinness reduction with dark brown sugar) to your taste.
The only seasoning I used was salt, pepper, and parsley. Keep the coddle covered while it’s cooking.
Honestly, I mostly eat it from the jar like olives. It’s good on/in sandwiches or homemade pizza too.