Some days I throw away the rules I've set for myself to be frugal, responsible, and to make good use of my time.
One day all I had in mind was to be fashionable and made a bracelet with copper chains and items on it. I started with the four main beads : two peach and two blue ones.
Didn't intend to, but my bracelet and background fits with Midweek Blues,
hosted by Rebecca at http://thedustycellar.blogspot.com
But I thought four main beads were too minimal for my descent of nobility, so I added some more...and more...
Haven't found hearts for a while, so I decided to make one for Clytie:)
till deep in the night it looked like this. Where's the minimal style now... a tad indulgent, wouldn't you say? A little bit much indulgent, Jeannette! That's what I would say to myself. But no guilt, for everyone is a little bit indulgent sometimes (smile)
On another one of these kind of days I imagine that I go on a hunt with bloodhounds, horses and all. Then when I come home, this is what my staff cooked up for me.
Two hours before I came home with game I shot, they quickly sauteed some hamburger or leftover meat with onions,
At the same time they started up some mashed potatoes. Do you see the hot lights reflected in the potato water and on the right? They have been slaving away at the stove!
(The water in the pic below is for http://waterywednesday.blogspot.com, hosted by 2sweetnsaxy : and the lights reflected in the water for http://newtowndailyphoto.blogspot.com hosted by James.
When the mashed potatoes were done, they put half of it in a 13 x 9 inch greased baking pan, and spread the meat on top of it. Then they layered half a jar of applesauce and 14 oz.boiled or canned green peas on the meat and onions, and top it with the other half of the mashed potatoes.
To make it even more delicious - rusk, the size of a doughnut,
is crumbled and spread (explanation on bottom) on the top of the mashed potatoes and dabs of butter , to get a crunchy but light crust.
Then it is put in the oven (uncovered) for about 40 min. at 350 degrees F.
I am ravenous with hunger, but that is good, because it's a delicious, filling, meat and potatoes dish. Any typical Dutch person has grown up with this savory winter dish.
This, mes amis, is about the extent of my indulgence:)
What is your tad of indulgence from time to time?
*Explanation about the rusk-crust: the Japanese bread crumbs are not as crunchy as when a rusk is pulverized (by hand). Dutch stores or websites call the rusks "beschuit." I always buy the whole meal or whole wheat ones. But when these are not available, use the Japanese bread crumbs by all means:)