I lasted a whole three days without blogging

This is impressive seeing that I didn't actually make it out of my first official Edmonds free day without baking. Damn my colleagues and their persuasive ways.

So I've relented and started a new blog. Admittedly most of the last three days were spent thinking of a new name. I'm not sure that I love it yet but good things take time as they say on the cheese ads.

http://danceswithkumara.blogspot.com/

That’s All Folks

And that’s it. All done. 114 posts in total would you believe.

The end of the Edmonds. 365 days of cooking, cleaning, writing, more cooking , leaving the dishes to accumulate, doing them because the Husband has had a paddy, taking photos, trying to get around to writing, stockpiling ingredients, starting recipes only to find I don’t have the necessary ingredients, trying to find more time to write, turfing the rabbit out of the stockpile of supplies with her mouthful of icing sugar/flour/raisins (you’d think I’d learn), writing lists of what I could cook, writing lists of what I have cooked, writing shopping lists, ticking and crossing off recipes… but now the cycle has come to an end.

Last night we had friends around to celebrate the end of the Edmonds. Naturally I cooked with a little help from my Mum. We had Sardine Savoury, Mock chicken, cheese and egg dip, coleslaw, toadstools (stuffed eggs with tomato on top – see photo), trifle, sponge roll and more. We all dressed up 1966 style. My Mother and Stepmother were in fits over doing my hair. The husband manned the BBQ. I passed around the snacks like a good hostess.

Thanks to everyone who has helped me along the way – sourcing ingredients and cookware, buying the odd bit of baking or preserves, offering advice or support. It’s been hard work but it’s been great fun. Well most of the time!

So I guess now all there is to do is sign off. See you later, it’s been swell.

Love,
Debbie

The Countdown is on…

I am desperately trying to tidy my house for the End of the Edmonds Extravaganza. Well obviously I’m not literally doing that because I’m sitting at the computer typing. Perhaps if I sit here typing for long enough the magical cleaning fairies will come and clean my house. Probably not. I’m still tempted to try it and find out.

To celebrate the end of the Edmonds I’m having a bit of a bash. 1966 style. 1966 clothes, 1966 music, 1966 décor and naturally 1966 food. Unfortunately this means I will need to clean the house. I used to invite people over for dinner purely so I would need to clean the house. Oddly in the last year people have been less than keen to come around for dinner. Can’t imagine why.

It’s been a great year but my god am I going to be glad when it’s over. Think of all the free time. Think of all the normal, interesting, tasty food I’ll be able to cook and eat. Think of all the time I’ll have to get outside and get some exercise and hopefully lose some of the cream and dripping that seems to have found a home around my waist.

Naturally it is always a little sad to come to the end of something. I’ve become so used to being Debbie does Edmonds that I suppose I will need to become something else. Probably nothing on such a large scale though!

I have got quite a bit of cooking for the party tomorrow – I’ve left some of the savories etc for the final bash. I will make a concerted effort to take photos and put together one final farewell post – so sad! Hell for old times sake I might even put a photo of myself up - I would be fascinated to know what peoples mental image of me is, I’ve been relatively careful to keep the actual facts about me to a minimum. So far.

Honestly, it's Just Marmalade

The more I tell people I’m about to finish the year of Edmonds the more I begin to feel like I have some sort of awful terminal disease. There seems to be a sort of punishing finality to concluding the project. I happened to take a look at my profile just now. I have just noticed that I managed to put a couple of spelling mistakes in there so one whole sentence makes no sense. I’m sure that’s some kind of meatphor for something. Oooo and I also misspelled metaphor as meatphor – that must mean something too.

I have started to think about life after Edmonds. I may continue to blog, if only to keep the two sociopaths who read it at their computers and away from the rest of normal society.

I probably shouldn’t randomly insult my tiny audience. I apologize tiny audience. You know how people say “My Mother always said if you can’t say anything nice, don’t say anything at all”. Well my Mother never said that. However she did used to say “As I was crossing London Bridge I smelt the smell of kippers, I asked a lady what it was she said she’d pissed her knickers”. Naturally that is completely irrelevant and has had no effect on my social skills or ability to interact nicely with others. I hope.

I made carrot marmalade the other day – it was a very pretty colour. Orange of course. Who would have thought – marmalade out of carrots. I was as shocked as the next person. Except there was no next person. Just me. Oh and the Rabbits – where there are carrots there are Rabbits – we peel them straight on to the floor. Some people have cats and dogs that are attuned to the noise of a can opener – my rabbits provide a speedy response to a peeler.

Do I need to tell people that a marmalade has carrots in it before pass it off to people? I’d feel a bit mean, like when I told all the nice people that the marrow filling was pear jam. Then again I can probably live with feeling a bit mean if it gets some preserves off my hands. The place is lousy with jars of things.

I also made (and burnt) a couple of cakes – cherry cake, ladysmith cake, peanut butter loaf… I used to get upset when I burnt baking, now I’m just relieved that I don’t need to find anyone to eat it.

Speaking of getting rid of baking, the men of the office are starting to look a little nervous. There are now so few baking recipes left that I can count on one hand. Incase you were wondering, despite a rich tapestry of inbreeding in my family I am blessed with no missing or extra digits. It’s going to be interesting to see what happens when they get hungry, I’m thinking it could be like “Alive” without the plane or the Andes.

With My Own Eyes

Now I'm afraid the project will not be able to reach its full conclusion. I hope this does not come as too much of a shock to anyone. I personally have come to terms with it so I'm hoping I will manage to receive your forgiveness.

The reason is that there are some things that I just haven’t been able to get hold of, and I have tried. A lot. Honest. Thinks like Toheroa for example – I am trying to avoid any legal battles over endangered shellfish poaching. The chapter that has suffered the most from my procurement issues has been the jams and jellies – there have been some fruits that I have just found it impossible to locate. Pie melons and cape gooseberries come to mind almost immediately. So it is with a note of sadness that I finish off what I am able to finish off in the jams section with the last recipe – dried apricot jam.

Now I probably wouldn’t have believed it if I hadn’t seen it with my own eyes. The instructions said to take 1lb of dried apricots, cover in water and leave overnight. I put the lid on and forgot about it. I suppose if I had thought it through I might not have been so shocked. When I looked in the pot all the little dried apricots had rehydrated themselves back to slightly paler versions of themselves. I’m afraid I even occupied that old female fallback position of calling them cute.

Not cute enough to stop me from turning them into jam of course. And not bad jam it was either. Now that I’m nearing the end of the project I’m wondering what the future holds. I’m wondering whether I’ll ever find myself making jam again. Truth is that I have enough jam to last me through a fairly significant natural disaster so it’ll probably be a while before I have to start sterilizing jars again.

Nice Firm Arteries and an Expanding Waistline

Ok so I know it’s been a long time. When you’ve got to cook as much as I do something s eventually got to give and seeing that the challenge was too cook everything then the cooking gets priority. If someone wants to come over and do my dishes for a while I could probably get a couple more hours typing in. No? I didn’t think so.

Given that we really only have two weeks left, and naturally I have a bit of cooking to do I’ll just write about a random selection of what I’ve been cooking rather than bore you all with a list. I am conscious that someone does possibly read this and I’d hate to be held responsible for concussions from people’s foreheads hitting keyboards.

And you'll be able to see that the last post was when I had 5 weeks to go. I have therefore been M.I.A. for three weeks. That really is poor form isn't it! I'll start up with the self-flagellation later as I really shouldn't distract myself from the typing now that it has finally restarted.

This project has given me an opportunity to do things I’ve never done before. I’d never made jam before. I’d never cooked offal (probably won’t be rushing back to do that again). I’d never cooked duck before – but now I have.

Duck is one of those things we usually order at a restaurant – most often at thai restaurants actually which seems a little odd now that I think about it. I don’t think I’ve even eaten duck at someone’s house before – the inlaws are compulsive kill it, cook it, eat it types with rabbit, deer, thar, chamois, etc but I’ve never been treated/subjected to duck before.

I had heard that there was not a lot of meat on a duck. Fortunately there is just the Husband and I at home because it turns out that at $24 duck will only really feed two people. Admittedly two people who will, given the opportunity, have the most ridiculously large portion sizes, but still. And you country folk can get back up off the floor re: my paying $24 for a duck. That’s just what we do up here.

The thing that really amazed me was the amount of fat on the damn duck – there must have been more than ½ pint – see I’m completely 1966 now, I even talk imperial. What do duck eat to end up with that much fat? It was obscene, I had put my vegetables into the roasting pan as well and they were slowly deep frying me into an early grave. Gosh I love a good roast vegetable but these were so richly fat soaked and glossy that I was almost physically sick straight after. That might have something to do with the aforementioned ridiculously large portion sizes. I now have fantastically firm arteries.

Now seeing that I was probably never going to cook a duck again – at least not in the near future – I actually thought I would save the duck fat. One of my memories of cooking was the dripping container in the fridge. It was a battered old enamel bowl and all the juices (read : fat) was poured into it after cooking. I can’t for the life of me figure out what we were cooking that kept the dripping container permanently full by that dripping made the best fried potatoes in the world. And now I have a dripping container of my own. And I love potatoes. I think I’m going to be seeing a lot more of my waistline…

Bottomless not the best

Friday night and I’m baking again. It’s almost not worth remarking on anymore. I need to remind myself that in 5 weeks I will have my life back. Just. 5. More. Weeks.

Baking powder bread. This required a small boiled potato. I didn’t have a boiled potato. I used an appropriate amount of dried potato flakes. For some reason I feel guilty about this – the Edmonds is not about substitutions after all. The baking powder bread was fine, obviously not as good as real bread but anything you can cut into large hunks and smother with butter is inherently good…

Wholemeal pastry – I had almost run out of flaky pastry so it was necessary to pull out the trusty old food processer. I have definitely got my money’s worth out of my kitchen appliances in the last year. I used my wholemeal pastry to make a very nice quiche – roast pumpkin and mushroom. Not bad, not bad at all.

Apple pie – I also used my wholemeal pastry to make the apple pie. It was, to my mind, not really an apple pie as there was only pastry on the top, not the bottom. It was however good, especially with a nice bit of frozen yoghurt. Highly recommend the frozen yoghurt if not the bottomless apple pie

How to win friends

The baking went down so well I thought I should do a repeat performance. My popularity at work does seem proportional to how full the tins are. I suppose it’s better than having to sleep my way to the top?

Melting moments. I’m going to say these are the poor cousin to a yo yo. I’m not sure whether that is unjustified. No one seemed quite as glad to see a melting moment as they did a yo yo. Similar but different, and possibly not quite as good?

Passion fruit layer cake. My passion fruit vines are going mental. Not in the literal sense, more that they are growing almost uncontrollably. Every night I come home I spend 5 minutes or so trying to train the new growth in the right direction. The next night the plant has grown another couple of inches. Very Exciting. More exciting is the face that the vine is covered in flowers, well flower buds to be exact. I love a passion fruit flower, they always look just a little like the inside of an alien.

So passion fruit layer cake is another one of those nice 6” layer cakes. It’s basically just a plain sponge with some passion fruit pulp thrown in. What’s great about it is teaming it with…

Passion fruit filling. This is basically whipped cream mixed with passion fruit and gelatine. Possibly a little too much gelatine for my liking if I’m being honest. But even with its faults it was very, very pretty.

Keeping my customers satisfied

There are a constant parade of people past my desk at work checking the tins. I started out with quite a heavy focus on the baked goods but as I have diversified to other food types there has been a certain level of disappointment amongst my adoring public. Every now and then I do a couple of baking recipes just to keep them sweet. Pun intended.

Chinese chews – Not particularly Chinese or chewy. More like a cakey oaty slice with walnuts and crystallised ginger. The crystallised ginger was pretty good -I have a suspicion that that was supposed to be the Chinese bit.

Yo-yos – these have to be the quintessential edmonds dish. They were so pretty with their little fork marks and snowy white filling. Almost everyone who came past the feeding station was more than a little excited to see them. Long live the humble yo yo

Earlier on in the Edmonds, Monday baking had been a bit of an institution. I’m afraid that things have changed a little and often, come Monday, there is no baking to bring to work. I figured I should put in the effort and bring something along for old times sake.

Coconut layer cake. Layer cake looks pretty, I like to think there is something much fancier about cooking in two tins and then putting it back together again. I stuck the layers together with lime curd, I actually thought it was lemon curd but when I opened the jar it was quite obviously not. Coconut and lime goes well together though all the same I think.

Ginger kisses. I love ginger kisses. I have been known to squirrel them away in the bedroom to be eaten alone. I am an only child, I have come to terms with the fact that I do not share well.

These ginger kisses were not the same as store bought, that doesn’t mean that they were inherently bad, just different. They were probably the original version off which the wonderful, fluffy, fake cream filled commercial delights were based. I think I’ll be sticking with the commercial version though, just every now and then, when no one is looking.

Orange cakes – odd little orangy muffiny things. I suppose they were really like little naked cupcakes. Perhaps I should have dressed them up a bit, unfortunately time does not allow for niceties so they stayed au natural.

A Custard Kind of Sin

I have mentioned before, I think, that I quite like custard. It follows then, that I also like a custard square. However I know have to hang my head in shame as I am a convicted custard square murderer.

It started relatively well. It is quite challenging to roll out the two pieces of pastry to the same sort of shape and then bake them without burning them. That is quite good for me. However when it came to making the custard I got distracted. This so often happens with me. By the time I remembered about it, it was not burnt but there were little brown specs in the custard. This is not good.

The workaround, I figured, was to make chocolate custard squares. It disguised the brown bits but unfortunately brown custard squares do not look the best. At all. I was so embarrassed that I sent them to work with the husband. I got an email halfway through the day asking exactly what was in the custard squares, I duly ignored it.

Testing the Limits

So obviously we were having veal and ham cookies for dinner – that was a given. In order to fight off the scurvy I also prepared tossed green salad – and this is quite smart, you make the dressing in the bottom of the bowl first! What I particularly liked was the concept of rubbing the garlic clove over the salad bowl first. So clever sometimes Edmonds.

For some unknown reason I decided that we needed more pastry in our diet so I made a jam tart. I used a whole far of our slightly runny pear and ginger jam, any recipe that gets rid of a whole jar of jam is a good recipe as far as I’m concerned. It was very pretty in all its glazed golden wonderfulness. I tried to feed the whole thing to the Husband but he revolted and insisted on taking some of it to work with him. It appears that he does have limits…

The Obedient Wife

Water cooler topic of the week not so many months ago was feeders and feedees or Gainers – I’m sure there are many more terms out there for it and I do not profess to be an expert. This is the relationship dynamic whereby one partner in a relationship feeds the other in order to make them massive. I’m afraid I don’t see the attraction but horses for courses I suppose.

The reason I mention it is because to anyone not fully briefed on the situation may believe that this was what was happening at our house on any given day that I’m doing the Edmonds. I presented the husband with no less than 5 different full sized meals in one sitting, he only made it through 4 and I had to save the last for dinner the next day. I can only hope that this will not have a lasting impact on either of us, if anything he’s probably almost in danger of scurvy – vegetables were not such a heavy focus in the Edmonds.

Bread rolls – I actually made these for lunch, they were fine but did not rise as much as I would have expected. It was at this point that I realised that, yes, I had bought new yeast but, no, I had not remembered to throw out the old yeast which expired 12 months ago. Naturally I accidentally used the old one. They were still fine though, I can pretend that the dense doughyness was intentional.

Fishcakes. Cooked fish and mashed potato with an egg mixed through, shaped into patties, crumbed and fried. I’m more of a Thai fishcake kind of girl but I’m guessing their weren’t too many of those around. Someone told me you had to go to a chemist to get olive oil so I imagine Thai was out of the question…

Stuffed Tomatoes. Now, I don’t really like whole tomatoes so this was never going to be a winner with me. Not so much a recipe as a method, these were tomatoes hollowed out and then filled with breadcrumbs and mince. Mmmmmm. Probably the most nutritionally sound meal of the night.

Stuffed bacon. When I first saw this I thought it sounded great, until I read the recipe and realised that the bacon was stuffed with kidneys. Hmmmm. Take your strip of bacon, cover it with forcemeat (stuffing) and wrap around half a kidney. Cook between two enamel plates – I’m not sure why. The Husband was quite excited to see the bacon, less excited to see the kidney! He actually doesn’t seem to mind kidney’s anymore which is fortunate because…

Kidney savoury was up next. This was totally unappetising. Cook bacon. Use leftover bacon fat to cook floured kidneys, add water and cook until nasty and grey – my instructions, not Edmonds. Serve with bacon. Again the Husband ate it. Quite amazing how much food you can put in one man.

Last of all came the veal and ham cookies. Quite an odd name for something that was basically a pie. Take pastry, add minced meat cooked with ham, seal it up, bake. Naturally they were good, how could they be bad? Pastry, meat – you’re quite naturally onto a winner there. Unfortunately this was the straw (pie) that broke the camel’s (Husband’s) back (Stomach). He took one look at the uncooked sheet of pastries and pleaded with me to leave them until the next day. I took pity on him and did my best impersonation of an obedient wife.

A Fowl By Any Other Name

The appeal of a dish can be severely affected by the words chosen to describe it. Chicken is fairly neutral, Poultry doesn’t sound so bad either. Fowl is not a good choice. Hence it was with some trepidation that I approached boiled fowl.

It’s silly really, I didn’t use a tough old 1960’s boiling fowl, just your standard tortured chicken which has probably never needed to stand, let alone walk, let alone fly. And I love a poached chicken, I’ve been known to make a chicken rice or too in my time. It’s just that boiled fowl and poached chicken sound light years apart even when they aren’t.

And naturally it was fine, actually it was lovely. Possibly boiled too long seeing the times were obviously intended for a bird that had died of naturally causes after a life of scratching, pecking and whatever else chickens do. I tried to lift it out by putting a fork into the cavity and the whole thing disintegrated. I ended up pulling out the pieces with a slotted spoon…

Apparently bread sauce is supposed to go with poultry. I’ve tried bread sauce before. I have failed to be impressed and I wouldn’t say that I have overly high standards. But the Edmonds bread sauce was actually kind of good. Again I was surprised – perhaps I have been setting my expectations to low? I may even venture into the realms of bread sauce again. Possibly. Actually considering my passionate love affair with gravy it’s highly unlikely.

To go with my fowl I also prepared a green salad – with “salad dressing”. This turned out to be that odd recipe where the salad dressing is boiled. I’d love to say that I loved it, in reality it was a bit odd. The taste was fine but the texture was truly off the mark – slightly grainy and curdled but without actually appearing curdled. Not sure whether it was me or the recipe but I don’t think I’ll be going back to find out. In future I might have bread sauce on my salad greens instead. Or gravy… now you’re talking.

Eggless Nutless blog post

I like to think that if I were to write a recipe book I would bring to it a little imagination. I am not, I repeat NOT looking for another project here. It’s just that when you are faced with a recipe title like “Eggless Nut Cakes” you just can’t help but think that you could do better.

Eggless nut cakes were small cakes with some nuts, but no eggs. Ground breaking I know. I thought I would do my best to finish off the cake powder section and eggless nut cakes were in there. Unfortunately like so many of these recipes in the Edmonds, Eggless Nut cakes managed to live up to the dullness of their name.

I thought I might as well completely give up on the chances of exciting baking so I made Muffins – a.k.a. Nutless egg cakes and Rice cakes – a.k.a. – Nutless eggless cakes. All were equally thrilless.

But out of the ashes (purely figuratively, for once I didn’t burn anything)came ground rice drops. Completely uninspirational in name but surprisingly tasty – admittedly I did roll them into little balls and they did manage to expand to cover the entire tray but cut into chunks they were soft and buttery and wonderful. I guess you never can tell a recipe by its title. Well, at least some of the time anyway.

To do...

I have a confession to make. Sometimes I just can’t be bothered baking. I do tend to soldier on anyway but my heart isn’t in it. Times like these I tend to try and find something very very simple which I can cross off with a minimal effort. I find great joy in crossing things off.

I have been known to write items on to do lists purely so that I can cross them off. I suppose that is a very unproductive use of a productivity tool a bit like people who barter down their weight watchers points – oh well it wasn’t really a very big piece of cheesecake, and I did walk up a flight of stairs today after all, lets call it 8 instead of 18... – and then are dismayed that they fail to lose weight.

So I got home and made walnut filling. It was apricot jam and walnuts mixed together. I really had no need for filling but it was so easy that I could not resist. Cross that one off.

Swiss cream – now this was pretty. I’m not entirely sure whether I have mentioned the Husband’s love of pink food before? Well this was definitely in his preferred style. Strawberry jelly crystals and evaporated milk, an unusual combination but not entirely stomach turning.

Walnut layer cake – because you can never have too many walnuts in one night. This was actually quite good, not overly walnutty. I served it with caramel filling which was pretty much fudge. I had expected something more like caramel square but it’s fair to say that everyone loves fudge.

It seems ironic that I start the night with the easiest thing I can find and end it with a layer cake with fudge icing. I guess sometimes you don’t feel like baking but once you start it’s not so bad…

Compulsive Edmondsing

I had done enough Edmonds for the week. I swore I would do no more. It turned out that I just couldn’t help myself.

Chicken fricassee sounds better than it is. That’s not to say that it’s bad merely that I think fricassee sounds fantastic and in reality it was just average. I’ve never been much of a fan of chicken casserole type things – of which this was one. Something about all the little bones unnerves me a little.

What completely unnerved me however was Beef tea. The instructions said to shred a piece of gravy beef with two forks. Have you ever tried to shred a piece of raw meat with two forks? This is not easy! Whats more this is supposed to be food for invalids – presumably made by well people for invalids. The possibility of a fatal fork injury could leave the carer exsanguinated on the kitchen floor while the patient withers away from lack of nourishment. Still they may have chosen this option over actually having the beef tea – actually that is unduly harsh, it wasn’t too bad.

Pancake nostalgia

Our battered (as in lovingly mistreated as opposed to coated with batter) version of the Edmonds was our staple for a couple of recipes when I was little. Pancakes was one of these, most Saturday mornings my Dad and I would make pancakes together – well he would make them and I would attempt to turn them over without burning myself or setting the kitchen on fire.

To this day I cannot understand why people buy readymade pancake mixes rather than just making them from scratch. I don’t think it’s necessary to add that the pancakes were good. Very good.

Thou shalt not partake of meat on fridays...

We rarely eat fish. Fish seems to be a fairly high maintenance protein source – this coming from someone who quite happily has eggs and tofu for dinner a couple of times a week because they will live in the fridge in appropriate portion sizes just waiting for me to use them. Fish is the opposite of this. When I buy fish I need to buy it from somewhere other than a supermarket and it has to be used that night. I’ve never had bad tofu (and I’m sure there are those of you out there who will strongly disagree with this!) but I’ve definitely had bad fish.

Friday was fish night. There were a number of recipes here that could be knocked of easily and I’m all for low hanging fruit. I went and made my fish related purchases – Gurnard fillets – very cheap - and hapuka steaks – not very cheap. I also had some sealord freeflow frozen hoki in the freezer and I saw no reason why it should escape.

Fish in milk. The title alone is almost enough to turn my stomach! Basically the fish – I used the frozen hoki for this – is cooked in a dish of milk at a low heat in the oven. When the fish is cooked you thicken the milk with a little flour and serve as a sauce. It was ok, I survived it at least. I’m not sure I’d cook my fish in milk again…

Savoury fish steaks – aka how to ruin perfectly good hapuka. Put your fish steak in a bakesafe dish, cover with sliced skinned tomato, cover with breadcrumbs, bake. I struggle to understand why you would want to do this to an innocent piece of fish. Fair to say it didn’t inspire me.

Grilled fish. My good sense stops me from listing a method here - suffice to say that it’s fish – Gurnard in this case – and you grill it. I like a nice bit of grilled fish – not milk or breadcrumbs or tomatoes. Just fish. It was good.

Now when I say it was just fish I mean it was just fish and the five sauces I made to go with the fish. Yes five. The more cooking I do on a Friday night, the less cooking I have to do on a Saturday and Sunday.

Admittedly four of the five were white sauce with additions and the fifth was white sauce by another name. I had suspicions that these weren’t going to be great.

Parsley sauce, caper sauce and onion sauce were all just while sauce with the named ingredient added. I’d love to say that the combinations had blown my mind and I’d found the culinary promised land. That didn’t happen.

Whoever called the awful abomination in the 66 Edmonds “hollandaise sauce” should be shot. Possibly shooting is to good. Perhaps they should be smeared in pate and thrown into a coral of Chihuahuas. Either way no one should ever take white sauce, add in some egg yolks and a bit of lemon juice and call it hollandaise. Very bad, very very bad.

Melted butter sauce was basically white sauce with a slightly higher proportion of melted butter. It actually was my favourite of the lot – not so much because of the extra butter, although that is always good, but because it had a little nutmeg in it. Nutmeg and fish, who would have known? It was actually surprisingly good and with all this “brain food” it is going to be significantly harder to surprise me from now on.

It's not what it looks like

Tomato savoury – scrambled eggs with tomato in. I used to have a cat. Sometimes for no known reason he used to be sick, generally on the carpet rather than on a hard surface where it would have been easy to remove.

In looks alone Tomato Savoury is not dissimilar to cat vomit. I didn’t relay this observation to the husband until after he had finished his Sunday breakfast.