What's the last thing you ate or are currently eating?

[Big Frank]

Or One Sick Puppy emoji.   I'm eating mac and cheese, and had some meatloaf after I finished mowing.

[Big Frank]

I had 1 beef and pork mini meatloaf left out of 6 in the paper tray they came frozen in. I poured a can of beef barley soup and a can of beef vegetable soup in and nuked it. After I ate most of the solid bits in the soup, I chopped up the meatloaf and finished it. It wasn't a bad way to have soup with more meat in it.

[Big Frank]

I just had my last bowl of macaroni and cheese, with half of a 5.3 oz (150g) box of Boursin Garlic & Fine Herbs Cheese stirred in. It was the creamiest mac and cheese I ever had. I wish I had more for later, but I'll probably just eat the rest of the cheese by itself. This stuff is good on burgers too. Freakin Unbelievable Burgers took The Upper Crust Burger off the menu. It had Boursin & Gouda cheese with onion-garlic jam and I don't know what else, on a toasted brioche bun. It was what I usually got if I had a hard time deciding what burger to get. Other people really liked them too, but apparently not enough of us bought them often enough. 

The story of the now famous Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France.

François worked quietly for years trying to perfect his signature cheese. However, in 1961 a French newspaper mistakenly reported the launch of Boursin infused with garlic, and the public loved the idea. The problem was that François had no such recipe in the works, but he quickly got to work to meet the public’s demand. For two years, he worked on his own original recipe inspired by fromage frais, a traditional party dish that blends garlic, fresh cream, soft cheese, herbs, salt and pepper.

Finally, in 1963, François was satisfied with his authentic Gournay cheese and garlic creation, and he introduced it to the world. Boursin Garlic & Fine Herbs Cheese was served at celebrations and gatherings throughout France, and it quickly became a household name.

To reach even more cheese-craving people, François decided to make history again by being the first cheese to be featured in a national TV ad campaign. The first commercial featured famous French comedian Jacques Duby, cast as an insomniac tormented by an irresistible craving for Boursin. Waking in the middle of the night, he rushes to the fridge in his pajamas chanting “Du Boursin” eighteen times. This first “Boursinophile” spawned many imitators.

In 1972, the second major campaign launched by Boursin featured the famous slogan, “Bread, wine, Boursin” (Du Pain, du vin, du Boursin). Still today, this slogan is considered a stroke of genius due to its spirted appeal to multiple generations.

Over fifty years after François first created his creamy and crumbly cheese, Boursin continues to be a part of social occasions and friendly gatherings. It has transformed the fresh cheese-spread market in more than 35 countries on five different continents.

Currently, Boursin Cheese is available in the original Garlic & Fine Herbs, as well as varieties of Cracked Black Pepper, Shallot & Chive, Basil & Chive, and Caramelized Onion and Herbs.

Boursin is one of the most popular brands manufactured by Bel Brands USA Inc., a subsidiary of Bel Groupe. A family-owned cheese maker headquartered near Paris, France, Bel Groupe produces more than 30 local and international cheese brands that are sold in more than 130 countries around the globe. Other USA favorites include Mini Babybel, The Laughing Cow and popular cheese spreads marketed under Kaukauna, Merkts and Price*s labels. Bel Brands delivers fun snack portions to over 400 million consumers globally.

https://www.boursin.com/

https://en.wikipedia.org/wiki/Boursin_cheese

[Big Frank]

I had a BUNCH of pork potstickers with ponzu sauce, then some breaded pickle chips with buttermilk ranch dressing. I stuck some pickle slices in the toaster over for 10 minutes without even preheating it, and they came out hot and kind of crispy, almost as good as fried. Except where several were stuck together and the batter in between was mushy. I need to separate them with a knife instead of trying to pull them apart with my fingers. And preheat the oven. And read the directions.   I picked these up yesterday on the way home from the doctor. I don't remember if they were on sale or just sounded good at the time. I was surprised how spicy they are, since they aren't supposed to be the spicy kind.

[Big Frank]

Half a can of refried beans with half a box of Boursin cheese, and medium salsa stirred in. It was left over from yesterday. now I can eat something else.

[Sponsor]

[PegLeg45]

Was at the beach last week and had a good variety from several of our favorite places.

The garden is starting to produce big numbers of peppers, tomatoes, zucchini, and cucumbers and the watermelons are getting huge.....so fresh eats are the thing.

Right now I'm munchin' on scrap edges of sugar cookies the wife made. When she cuts the shape, the outer edges go in a big bowl. It's like sugar cookie candy.   

[Big Frank]

Half a tub of Ditka's Chicago Style Italian Beef on 2 Pretzilla sausage buns with Marconi's Chicago style giardiniera. I'd love to get some medium Chicago style giardiniera, but all I see in the store is mild and hot. I haven't actually looked very hard. Marconi has been making this stuff for 127 years. I ate the other 2 sandwiches yesterday, and when I was all done dunking my sandwiches and eating them, I drank all the gravy, which is more like beef and vegetable bouillon. I couldn't do that with the other 2 brands of Italian beef I've bought because they were too salty to drink.

https://www.devancofoods.com/retail-service/ditkas-products

https://pretzilla.com/product/pretzilla-sausage-buns/

https://marconi-foods.com/collections/giardiniera-peppers

P.S. I forgot to post the pic.

[PegLeg45]

Had a garden salad yesterday with fresh from the garden cucumbers and cherry tomatoes.

At the moment there is chicken legs in the air fryer seasoned with Kinder's Wood Fired Garlic and a tickle of Meat Church Holy Voodoo....also have fresh corn on the cob in a pot and some mac & cheese...and garlic knots from Aldi's (these things are addictive).

[Big Frank]

Home grown tomatoes and cucumbers are hard to beat.

I just finished my "fried" pickles, baked in the toaster oven. I ran out of Ranch dressing days ago and needed something to dip them in. I had Italian dressing in the fridge and didn't want to try that, so I got a bottle of Caesar dressing out of the cupboard. I didn't care for that and opened a bottle of Thousand Island dressing. It has too much of whatever gives it that Thousand Island flavor, but mixed with roughly 2 parts of Caesar dressing was good enough. So that's what I had today too.

[PegLeg45]

Pulled out the old Carolina wok for some chicken, peppers, onion and mushroom stir fry.
Chicken dry-brined overnight with Lane's Fiesta Seasoning and the veggies seasoned with SPG, cumin and cilantro.
Topped with melted queso.

Dessert was a slice of pecan pie.
Good stuff.