Fridge, Freezer,

Apparently we are getting a new fridge on Thursday. Is that good or bad? I really don't know. Not only that, we bowl on Thursday so I am thinking we will put all the goodies from the fridge in coolers so we don't have to be here. I have already emptied the freezer department so don't have to worry about that. Actually as the fridge is now 66°F maybe I should put stuff in cool boxes anyway. It's funny the freezer is working fine, just the fridge part is kaput. In fact, other than jars of this or that, we don't have a heck of a lot in the fridge right now as shopping is tomorrow morning, but... do we shop or not. There are a few things we need tomorrow (today now I guess) but some of the items we could put off til Thursday I guess. Difficult to plan isn't it? How long does it take for a fridge to get cold anyway, I am damned if I know.

Of course our main freezer is stuffed to the gills right now because we went to Costco on Tuesday.

We intended to share a membership between a friend and I but unless we share the same address they won't let you do that. So I had to pay my membership and my friend was going to go through as a guest. Later she ended up buying herself a membership anyway. She also bought, which I was delighted to see, the final season of Downton Abbey so now she has all of them. Meanwhile Matt and I bought steaks, pork chops, lamb chops, ground beef, a lamb roast, chicken breasts, haddock fillets, salmon, ravioli and vitamin pills. That teed me off a bit too, we take a multi vitamin but this time could only find the bottles separated by the sexes so had to buy two bottles. That wasn't cheap. Costco is very easy to spend money in. Then when we got home, everything had to be repacked to go into the freezer in portions for the pair of us. A job of which I am not fond. However, I don't think we will be starving for a day or two, do you?

This is a somewhat different way of serving eggs.

Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

Cooking Light

We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.

• Yield:Serves 4

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1/3 cup dry red wine
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground Aleppo pepper or crushed red pepper
• 1 (14.5-ounce) can unsalted petite diced tomatoes
• 4 large eggs
• 4 (1-ounce) slices sourdough bread
• 1 garlic clove, halved
• 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

Preparation

1. Preheat broiler to high.
2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and minced garlic to pan; sauté 4 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid almost evaporates. Add sugar, salt, peppers, and tomatoes. Cover and reduce heat to medium; simmer 2 minutes. Crack eggs, 1 at a time, on top of tomato mixture. Cover and cook 5 minutes or until whites are set and yolks are soft.
3. Place bread slices on a baking sheet; broil 1 1/2 minutes on each side or until toasted. Rub bread with halved garlic clove. Sprinkle 2 tablespoons cheese on each bread slice; broil 1 1/2 minutes or until cheese melts. Divide tomato mixture and eggs evenly among 4 shallow bowls. Serve with garlic toasts.

Have a great day