First I want to show you a pretty cool creation and then repurpose by Mr. Picky Eater.
Lawyer Boy and Minnie Mouse wanted arbors incorporated in the wedding but did not want to pay the $1,000 to rent two. Lawyer Boy felt his dad could “figure it out” so he took his dad to the store and bought what his dad felt he would need:
With no plans, patterns, or instructions they built it:
Here it is on the day of the wedding all stained, draped and beaded waiting on the bride and groom:
On Tuesday, while I was at a conference – again, with no plans, patterns, or instructions Mr. Picky Eater made this for the kids from the arbor as a remembrance of their wedding day.
On Saturday, he made this one for me!
A few weeks ago, Mr. Picky Eater took me to dinner at a great restaurant called Chips ‘N Ale’s. It is an English style pub located inside the Riverwind Casino located in Norman, OK. They also have one in Winstar Casino located in Thackerville, OK. The biggest reason I like it is because I can have fish yet it offers other choices for the picky one of us. A side note is that there are only five Mr. Picky Eater-approved places to eat. Period. This is a new one so we are expanding our horizons a bit! We had the most amazing appetizer – I could not believe he liked it either. He is the opposite of “Mikey who likes everything”. I had eaten the dish in the past but in a very different way and certainly not as an appetizer. I have prepared my best rendition of what we ate that night.
Scotch Egg Appetizer
2 hard boiled eggs
1 package of sausage – I used “hot” for a little spice
Bread crumbs – they use Panko but I don’t care for them so I used regular
½ cup flour
1 egg beaten
½ Cup Mayonnaise
2 Tablespoons Sriracha
Pre-heat oven to 350 F.
Hard boil the eggs.
Peel and let them cool completely.
Pat sausage out into circle.
Place egg in the middle and wrap sausage around it.
Cover in flour.
Dredge through beaten egg.
Cover in bread crumbs.
Place in pan, I used a small iron skillet I got at a yard sale for 50 cents. **most people deep fry them and I believe the restaurant did as well, I just preferred them baked**
Cook for 45 minutes turning once. Be careful not to “tear” the coating.
While Scotch eggs are cooking mix Mayo and Sriracha adding a dash of cumin and some parsley if desired. Let it sit in fridge until ready to serve.
After eggs come out of the oven, put them on a paper towel and allow them to cool a little.
Using a very sharp knife quarter eggs and place on serving dish.
Dip in the spicy mayo……….Mmmmmmmmmmm………Good stuff!
This is good warm or at room temperature. Mr. Picky Eater was glad that I recreated it today because as he was building me the bench – he got hungry and enjoyed the beer too!!