Please share! Sounds yummy!
Peanut butter and catsup is surprisingly good. Most peanut like it when they don’t know what it is.
I’ve long been a fan of “Coffeescotch” (Coffee and butterscotch).
If you fear the cheese is going to try to escape from the olive, try capping them with a roasted almond. Yummm.
Hmm, no I don’t fear the cheese escaping. It’s just that the flavors make the back of your throat tingle and it’s one of those flavors that you have to keep trying to decide if you really like it.
I know. Still, try the roasted almond. It adds crunchiness and some more complex flavours to the mix.
Cheese curds and dried apricots.
Oatmeal with jalapenos and Laughing Cow Cheese.
Salad topped with salsa.
Olive or jalapeno juice and curry powder in a Bloody Mary.
Vodka and diet root beer.
Dill pickles in a salad.
Bacon salt on cantaloupe (well, and everything else, naturally!)
Toast spread with mustard and bacon salt.
Wasabi paste on any sandwich.
This combo is extra good when you add some feta.
Some think it’s weird to put sweetcorn on a pizza, but it’s delicious.
Peanut butter and bacon salt! Yummmmmmmmmmmmmmm!
Omigod, that sounds like heaven.
There is a restaurant in Truckee that serves a wide variety of omlettes, some of which have some pretty wacky ingredients. I tried one with ham, cream cheese, jalepeno, pineapple and honey, and it was groin-grabbingly transcendent. Of course, this makes sense for me, as my favourite pizza topping is jalepeno and pineapple. The honey was an interesting touch, though.
There’s another level of heaven? 
An actual ice cream sandwich.
Vanilla ice cream with chocolate syrup on a bun (bread.)
Now, Sean, that’s just crazy talk!
Here’s the pumpkin soup recipe for Jodi. I made it for an event at work and got rave reviews.
I recommend chopping the leeks. Just slicing them produces long stringy pieces that are difficult to eat. I did steam the pumpkin, but several people have told me that it’s easier to bake a pumpkin than steam it. I don’t know; I haven’t tried.
**Pumpkin and Black Bean Soup **
6 servings; vegan
1½ to 2 lbs. pumpkin or other winter squash
2 tbs. olive oil
2 medium leeks, (white and pale green parts) halved, well-washed and thinly sliced
3 cloves garlic
1 large sweet potato, peeled and chopped
1 medium red bell pepper, seeded and finely chopped
5 to 6 cups vegetable stock or canned broth
15-oz can black beans, rinsed and drained
1 tbs. tamari or soy sauce
1 tbs. grated peeled fresh gingerroot
1 tsp. ground cumin
¼ cup chopped fresh cilantro
Quarter and seed pumpkin. Steam until tender, 10 to 15 minutes. Allow to cool.
Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are softened, about 5 minutes. Remove from heat.
Scrape pumpkin from peel. In large pot, combine pumpkin flesh, sweet potato, bell pepper and 5 cups broth. Bring to a boil. Reduce heat and simmer until sweet potato is tender, 15 to 20 minutes. Remove from heat and cool slightly.
In food processor or blender, puree soup, in batches if necessary. If soup is too thick, add additional broth. Return mixture to pot. Add leek mixture and remaining ingredients. Simmer until heated through. 10 to 15 minutes.
Per 1-1/2 cup serving: 163 ca.; 6G prot.; 4G total fat (1G sat. fat); 29G carb.; 0 chol.; 467 MG sod.; 4G fiber.
Recipe was honorable mention in a Vegetarian Times’ soup recipe contest.
Thank you!!
I am so making this soup soon. Maybe Sunday, Sunday is a good soup day . . . .
No way, Ellen. It’s great! Especially with French Vanilla, but any variety will do. It seems to work best with white bread instead of wheat (and there’s no way I’m going to try it on rye.)
Pepperoni and pineapple on pizza.
Pepper on buttered corn.
Peanut butter on cheddar cheese.
Jam on brownies.
With bacon. Oh yeah.
That Pumpkin and black bean soup is totally getting done as soon as the pumpkin sitting on my counter gets fully ripe.
A classic pairing, but if you’ve never had it: Fresh pears with Gorgonzola. Great as a salad, or as dessert. You can sprinkle a little raspberry vinaigrette, maybe scatter a few roasted almonds or walnuts…
And a favorite of mine at the end of the summer: Toasted bagel and cream cheese, with a thick slice of homegrown tomater (you heard me, none of them pink tennis balls they have in the supermarket) on top. Maybe with a bit of basil if you like.
And my breakfast of choice during those Vermont winters:
Bagels with cream cheese and bacon. Accompanied with apple juice.
The juice matters.
Our family always puts ketchup on sausage gravy