And Ant-Man. But what weekend wasn’t meant for Ant-Man, really? Made s’mores (yes, I know, again). Hey, at least it gets them outside. You know, because otherwise they would all just be inside talking up a storm or playing a game, with a group of friends…

or, each playing on their own individual technological device while standing or sitting in each other’s general proximity.  This is hanging in the 20-teens.

But we didn’t just have dessert all weekend. Coulda. Didn’t.  First we had a dinner of Sticky Garlic Chicken from Pinch of Yum.  Wow, was this good and fast as the recipe advertised.

Pinch of Yum is also responsible for teaching me how to host this site and has great classes through Food Blogger Pro. If you have any interest in such things, I suggest checking it out.

Then, Sunday breakfast!

There were pancakes.

Those were for the kids. For the grownups, I made Gashouse Eggs.   Yes, that’s an…unusual..name.   But years ago the supermodel B. Smith had a cooking show.  This was back before the United States began assigning a cooking show to every 17th person born. It was a great show, she seemed like a really nice person. Well, she had dancer/actor Gregory Hines on, and he was telling the story of being little when his parents were showbiz people and how he’d be backstage with his Mom with the likes of Milton Berle.  And that Milton Berle’s favorite meal to cook after a show was what he called Gashouse Eggs.

Now you would think there would be an explanation, on either B. Smith’s show or here within this blog, as to the origins of the name.  But nope, that’s where the story ends.  But luckily, it’s also where the recipe begins.

Gashouse Eggs

WHAT YOU NEED
4 TBSP butter
3 TBSP Worcestershire sause
4 eggs
4 pieces Texas toast
Salt and pepper

WHAT YOU DO
Cut a small hole in middle of each slice of toast.   Melt butter and Worcestershire sauce in a skillet or griddle and stir to combine. Dredge toast through the butter mixture until both sides are covered.  Crack one egg into each of the pieces of toast.  Let cook until toast/egg are done on the bottom side and then flip to cook the other side.

Salt to taste and eat to full.

Bought Guitar Boy a new bike (he was looking a little Shriner in a tiny car-ish on the old one).  Played some tetherball and tennis. Then we enjoyed a pre-dinner cocktail.

Fill a glass half full with a dry Rose, add a little bit of La Croix Cran-Raspberry sparkling water and drop in two raspberries.  Re-Fresh-Ing.

Lingering around on Pinch of Yum’s site around dinner time, I made this Skinny Garlic Fried Rice.

This was seriously good and easy. If you have leftover rice, this would be a great dish, so versatile you could add anything.  I cooked some shrimp with it and used various rainbow carrots from our garden in addition to cabbage (red and green). The only thing I changed was I added about 1 tablespoon of low sodium soy sauce at the end and stirred it for about another 2 minutes.

Ended with Cherry Pie Crumble Bars from Shutterbean.

I think I added too much filling, hence the artsy close up of the Crumble Bars, and no picture of, you know, an actual BAR.  Still, scooped into a bowl and topped with ice cream, there were no complaints.

And then we went back across the street, for some more, s’mores.  Because, why not?

Hey, at least they were outside *watching an iPhone – Scott Sterling!!!!!!!!*

Have a great week everyone.