It has been several months since I’ve done an entry on a recipe from my collection of recipes, mostly just because last winter and spring, I’d run through most of the recipes that I regularly make and which at the time I had considered to be of “sufficient” note to highlight here, save for the recipe which is the subject of this post (but yes, there is a small number more which may eventually be featured!) As such, many of my recipes from my collection of recipes have since been made at least once, and in many cases, several times, over the past few months.
Over the past couple of weeks alone, I did a lot of cooking at the cottage while on holidays, making:
Yes, that’s a lot of potatoes, ground beef, chicken, onions, carrots, eggs, flour, cheese, olive oil, and other secondary ingredients prepared, as well as beer consumed, during the multiple cooking sessions! And, yes, this is how I like to spend winter holidays at the cottage!
Note that this recipe is vegetarian of the lacto-vegetarian variety (basically, meatless) if the tomato sauce used does not contain meat.
Making the Eggplant au gratin:
First, a nice beer was taken out — Brune d’Achouffe, a Belgian brown ale 8,5% alc/vol in a 750mL bottle, brewed under licence from the Brasserie d’Achouffe by Brasseurs RJ in Montréal, Québec.
Next, the beer was poured into a glass:
… and of course, right away I had to do a bit of quality control on the beer:
Now to the cooking of the eggplant au gratin, really, this time:
Ramekins were set out — as it turns out, another ramekin was needed to be added later on:
An electric skillet was taken out and plugged in:
Olive oil was added to the skillet:
The olive oil was spread out in the skillet with a plastic spatula / egg flipper:
A couple of eggplants were taken out:
An eggplant was rinsed with water:
The eggplant was trimmed:
Coins were sliced off the eggplant:
Slices of eggplant were placed in the hot skillet:
After a few minutes of frying, the slices of eggplant were turned over:
The fried slices of eggplant were placed in ramekins:
The rest of the first eggplant was sliced, the resulting eggplant slices fried, and the fried eggplant slices were placed in the rest of the ramekins, such that the fried eggplant slices were roughly equally distributed amongst the ramekins:
Half of the zucchinis were taken out:
The zucchinis were rinsed with water:
The zucchinis were trimmed:
In order to quickly slice the zucchinis, a food processor with the slicing blade attachment was taken out:
The zucchinis were fed into the running food processor in order to slice them:
Zucchini slices were placed in the electric skillet with more olive oil:
The zucchini slices were turned over:
Fried zucchini slices were placed in ramekins:
The rest of the first half of the zucchini slices were fried:
The rest of the fried zucchini slices were placed in the rest of the ramekins, such that the zucchini slices were roughly equally distributed amongst the ramekins:
Onions were taken out:
The onions were cleaned and trimmed:
The onions were sliced in half:
The onions were sliced into thick half coins:
The onions were roughly chopped:
The chopped onions were placed in a bowl:
About half the chopped onions were placed in the electric skillet with more olive oil, and salt was added:
The chopped onions were fried:
The fried chopped onions were roughly equally distributed amongst the ramekins:
At this point, my beer chalice was empty and needed refiling:
It was time to repeat the process, and the second eggplant was sliced and fried the same way. When the eggplant slices were placed in the ramekins, the contents were patted down with a fork, in order to get rid of deadspace in the ramekin:
The rest of the steps were repeated with the zucchinis, and the chopped onions, and both were placed in the ramekins in the same order as above, after the second layer of fried eggplant. Note that at this point, another ramekin was added to accommodate what proved to be more ingredients than I originally estimated that I’d had:
A jar of commercial (meatless) tomato sauce was taken out:
The tomato sauce was spread over the ingredients in the ramekins:
A block of mozzarella cheese was taken out:
Mozzarella cheese was sliced off the block of cheese:
Cheese slices were placed on top of the ingredients in the ramekins:
Zipper bags were taken out and identified:
Filled ramekins were individually placed in bags for freezing:
The bags were placed in a freezer (in this case the freezer door) for future eating:
A few days later, an eggplant au gratin was taken out, defrosted, baked, and eaten; of course it was yummy!
I love halloween, and for over twenty years, I have been serving candies to the local ghosties and ghoulies.
Over the years, I have been trying to do my part to make my street a destination for ghosties and ghoulies, including marquis and costumes.
Over the past few years, inflatable decorations have become the rage in my area, and I’m no exception in having fallen for their charms.
This year, things on my street have gone into overdrive; maybe some people have been organizing with each other unbeknownst to me, and maybe the pandemic has had people wanting to do *anything* to raise spirits, no pun intended.
The first house to start decorating for Halloween started, best I could tell, on the last weekend of September. As of mid October, there are fourteen of the twenty two houses on the two block stretch I can see from my house (however, there is another block of street beyond my view, with some decorations too!)
I have taken pictures for your viewing pleasure:
This is the furthest house I can just see from home, and they are also the most decorated!
This haunted house is easily visible from my house, despite being at the second furthest house from me.
The inflatables in this house have flickering lights, as well as other decorations on the other side of the house.
The ghost on this lawn is actually covering an old tree stump; there are also other decorations at the door on the side of the house, and in the windows out front.
Here is another house needing two pictures for their decorations:
This is the house had the first decorations this year, first set up over the last weekend of September:
At this house, Dracula is ready to welcome ghosties and ghoulies!
This house has a piglet dressed as a witch inflatable, and a witch who can’t fly too well on her broom!
Here’s a baby Frankenstein, and an x-ray dinosaur!
I’m not sure is this a Halloween decoration, or just a cute fall / harvest themed garden decoration.
Here is the lawn at my house — a ghost, a headless person holding up a pumpkin, an x-ray pumpkin head person, a funny Frankenstein, a cute monster, another ghost, a happy witch, and a frankenstein, and — UPDATED PHOTO 20211024 — a bat in the tree. Three Four are new this year!
Here is another house with their decorations:
One of my close neighbours likes zombies:
And, so far the last house on the street (I live on a cul-de-sac), this house has an alien visiting, and being a little confused as to whom the real locals are:
UPDATE 20211024: Another house set up their decorations this weekend, and it merits three pictures!
UPDATE 20211025: Another house set up their decorations this weekend! Check the little lights around the tree, and the pumpkins on the steps up to the door.
More pics will be added if, as, and when other houses are decorated.
Although over the past few weeks I have continued cooking a number of dishes from my collection of recipes, for this post, I decided to highlight another obsessive hobby of mine: Making firestarters!
I make these firestarters in such large quantities over time that I have few hard numbers quantifying “how much wax” or “how long to allow cooling” or “melt to what temperature”; it is a matter of experience and “feel”, although it is a process which could easily lend itself to measured amounts.
The process allows for me to do many of the steps below separately, as well prepare “for the next batch”.
Although I used to regularly sell these at craft fairs and flea markets, I now just liberally give them out to my neighbours at the cottage, as well as of course using them myself to light fires in the fireplace at the cottage during heating season.
Preparing the egg carton wells:
Flats from eggs sold in bulk were taken out:
Each flat is brought up to the light and checked for holes:
The wells with holes were cut out of the egg carton flat:
Flats were then trimmed around the edges:
Trimmed flats are stacked together for future cutting:
Flats were cut into pieces to be further cut:
The flat pieces were again cut into manageable pieces:
The pieces were cut into individual sets of wells of varying formats (2, 3, or 4 wells) for making the firestarters:
The cut wells are stored in a box:
Making the firestarters:
Melting the wax:
A portable electric countertop stove was turned on:
Some old candles were placed in a pot:
The pot of old candles was placed on the stove:
The wax was melted:
When “enough” wax was melted …
… liquid wax was poured off into a coffee can, which is a convenient size for dipping the filled egg carton wells and soaking them in wax:
Large unmelted pieces of wax were put aside for the next batch, and some solids such as a metal wick base and a wick were transferred to another coffee can where solids from the melting of waxes is collected, to be later rendered for its wax value, and the solids burned in the fireplace:
Preparing the egg cartons:
Cut egg carton wells were laid out on a tray:
Using a sawdust and wax filler:
At this point, a sawdust filler is used, which I normally create after the current step; hence here, I used sawdust filler made during a previous batch. If you have not done so , see the sections (lower down) on making the sawdust and wax filler.
The wells of the cut egg cartons were filled with the sawdust and wax mixture:
Dipping the filled egg carton wells in the melted wax:
A grouping of egg carton wells filled with sawdust and wax mix was picked up with a pair of pliers, and brought over to the coffee can of liquid wax:
The wells were dipped in the liquid wax:
The dipped wells were lifted out of the liquid wax:
The dipped well was returned to the tray:
The rest of the wells were dipped in the liquid wax:
The tray of firestarters was placed on the lawn outside my shed where there was a light breeze to help cool the firestarters:
Trimming the firestarters:
The mostly cooled firestarters were picked up, in order to trim the solidified wax from the bottoms:
The solidified wax was trimmed off the bottoms of the firestarters:
The wax trimmings were placed back in the pot with the unmelted candles, to be melted during the making of a future batch of firestarters:
Making the sawdust and wax filling:
Sawdust was taken out:
Sawdust was placed on a tray:
The liquid wax, which at this point had started cooling and hardening, was placed back on the stove to remelt the wax:
The remelted wax was slowly poured over the sawdust:
Sawdust not having absorbed any liquid wax was shifted on top of the rest with hot wax:
More sawdust was added to cover the wax soaked sawdust:
The sawdust was pressed down with my hands to spread out the hot wax:
The wax and sawdust were put aside in order to cool for a few hours:
The rest of making the filler can be found at the end of this page, after the section on bagging the firestarters.
Cutting and trimming fireststarters:
The firestarters, now having cooled, were brought into the house, and placed on a working surface, a piece of plywood board on the floor:
A knife with a serrated blade was taken out to cut the firestarters into individual units:
The firestarters were cut into individual units:
The protruding bits of sawdust and wax were trimmed with a pocket knife:
Sometimes, an individual firestarter does not need to be trimmed:
Here is the pile of trimmed firestarters:
Trimmings from the firestarters were placed in the can, for use in a future batch of firestarters:
Bagging the firestarters:
The trimmed firestarters were grouped in dozens (in this case, three dozen):
Seven inch by eight inch sealable bags were taken out:
Firestarters were placed in bags, a dozen per bag:
Prior to making this batch of firestarters, printed out labels were copied, four to a page (and for this post, my phone number was blacked out in the pictures):
Labels were cut:
Labels were folded over (note that I live in a predominantly French-speaking area, hence the text is in both English and French):
A folded over label was placed in each bag:
And here are the three bags of firestarters made in this batch, ready to give away or sell:
The bags of firestarters were placed in a plastic crate with other bags of firestarters:
Back to making the sawdust filling:
A while later, when the sawdust and wax mix had completely cooled, excess sawdust on the tray was transferred back into the bucket of sawdust:
Excess sawdust was brushed off of the cooled and solidified sawdust and wax mix:
The cooled and solidified sawdust and wax mix was brought to my work surface:
Some of the pieces of solidified sawdust and wax mixture were placed on the work surface to cut into smaller pieces:
The pieces of sawdust and wax were cut into fairly small cubes (about half an inch) :
Some of the sawdust and wax pieces were sliced into lengths …
… which were then cut into about half inch cubes:
Finally, the cubes and crumbs were placed into a container, to be used as filler for a future batch of firestarters.
If you came from the top section to see how to make the sawdust filler, return to the section on filling the egg carton wells.
This is just a little note to mention that malak.ca has been down for the past 28 hours or so for an upgrade only planned as of a few days ago, when the site had been hanging for anywhere from a few hours to a few days, and diagnostics suggested that the hard drive may have been on its last legs.
A backup of the blog database was created, and saved on an external drive;
The external drive, used as a backup for my other computers and the location of the static parts of my website, was separated from the machine, which was then powered down;
The old hard drive was physically removed;
The SSD was connected;
Fedora 34 workstation, which had been previously downloaded and installed on a USB key, was installed on the SSD yesterday evening (I’m currently still running on F33 for my desktop, laptop, and one of my worldcommunitygrid.org nodes)
The desktop for F34, on the core 2 duo, is faster, although some of that is due to the SSD, of course;
Interesting to see the dock moved from a vertical position on the left to a horizontal position at the bottom;
I find it interesting that at bootup, the activities screen appears to be the default;
This evening, the web server was installed;
Although we had planned to use php-fpm to separate permissions, but since this is a single domain box, we used a simple virtualhost;
MariaDB was installed;
The re-registration of my redirections for things like www.malak.ca with noip.com to account for the dynamic nature of my IP address was done;
The re-registration for my Let’sEncrypt was performed;
Various linux kung-fu tricks were performed, and magical linux incantations were uttered, and the setup was complete;
The external drive was reconnected;
The blog was restored from a backup.
The system is peppy, and this blog, which is hosted on the SSD instead of the external drive (as is the rest of malak.ca), loads somewhat more quickly.
As usual, great thanks go to my brother whose herculean efforts were at the core of the setup. Thank you!
The principal differences between this version and mom’s version is that she has always used, and continues to use, commercial frozen hash brown potatoes purchased at the supermarket frozen goods section, instead of making and cooking them from fresh potatoes, and, she uses margarine instead of olive oil. She also noted the importance of not using cheap quality onion salt; my personal experiences so far in making the dish have indicated the value that onion salt itself brings to the dish. All this being said, though, my efforts have largely replicated mom’s dish to the point that my version is rather close to mom’s.
It should be noted that in this post, there is a very small number of photos which were taken either later in the evening after cooking, or the following morning, either as retakes, or to outright take some photos which I forgot to take the evening before during the cooking of the dish. Also, I made the dish at the cottage.
Making the corned beef hash:
First, a nice beer was taken out — Mons Dubbel, a Belgian-style Dubbel 8% alc/vol in a 750mL bottle, from the Belgh Brasse Brewery, in Amos, Québec:
Next, the beer was poured into a glass:
… and of course, right away I had to do a bit of quality control on the beer:
Now to the cooking of the corned beef hash, really, this time:
A bowl was placed on a kitchen scale, and the scale was set to zero:
About 900 grams, or about two pounds, of potatoes were measured out in the bowl:
Water was placed in a pot:
The potatoes were peeled:
The peeled potatoes were placed in the pot of water:
A French-fry cutter was taken out:
Potatoes were placed in the French-fry cutter:
The potatoes were sliced with the French-fry cutter:
If you don’t have a French-fry cutter, you can slice the potatoes lengthwise with a kitchen knife:
… and then slice the potatoes again lengthwise to make French fries:
The French fries were cut into cubes, about half an inch in all dimensions:
The potato cubes were placed back in the pot of water:
The water was drained from the potato cubes:
The potato cubes were again covered with fresh water, for rinsing the potatoes:
The water was again drained from the potato cubes, and the potato cubes were put aside:
Onions were taken out:
The onions were cleaned and trimmed:
The onions were sliced into halves:
The onion halves were sliced into half-coins …
… and then the onions were coarsely chopped:
The onions were added to the potatoes:
The onions and potatoes were transferred to an electric skillet:
Water was measured out:
The water was transferred to the skillet with the onions and potatoes:
Onion salt was added to the ingredients:
Olive oil was added to the ingredients:
The electric griddle had been turned on by this point:
The water was brought to boiling:
The electric skillet was covered:
A timer was set to five minutes:
The potato and onion mix was boiled for five minutes:
After five minutes, the cover was removed:
At this point, my beer glass was empty, so I refilled it with the rest of the yummy beer from the double bottle:
While the water fraction was boiling off in the electric skillet, a can of corned beef luncheon meat was taken out:
The can of corned beef was opened:
After a few minutes, the water fraction had begun to boil off, and the potatoes and onions began to fry:
The corned beef was added to the frying potatoes and onions:
The corned beef was broken up with a spatula / egg flipper:
The corned beef, potatoes, and onions were mixed together:
The corned beef hash continued to be fried and mixed:
The corned beef hash was just about ready:
Once the potatoes began browning, a yummy supper was served on a plate, while the rest was placed in a container to freeze and have a lunch:
This past week was again a busy week with no cooking projects from my collection of recipes; however, I took advantage of this past weekend to both develop my version of a favourite dish my mom continues to this day to make for me, a corned beef hash, but for which, strictly speaking, she doesn’t have a formal recipe, and, prepare a future post on firestarters. 🙂
I am therefore posting the photos I’d taken of cooking sausages a few weeks ago at the cottage and which I’d kept in reserve. The subject of cooking sausages would normally not qualify for a post in this cooking series, since I am “only” highlighting the cooking of (admittedly somewhat large quantities of) commercially prepared breakfast sausages — for which I of course do not have a recipe — as opposed to highlighting a non-existent hypothetical recipe for making sausage from scratch. However, I am including this post since several of my recipes call for cooked breakfast sausages, such as my stuffed potato skins, my breakfast sandwiches, and my english muffin breakfast sandwiches.
Note that these photos were taken in the month of May 2021, at the cottage, not this past weekend.
Cooking the sausages:
First, an electric skillet was taken out:
The electric skillet was turned on:
A frozen, two kilogram store-bought flat of breakfast sausages was taken out:
The package of sausages was unsealed:
Sausages were taken out and placed in the electric skillet — in this case, half of the package, or the top layer of two layers of sausages:
I turned over the sausages after a few minutes:
Sometimes, a flipper is needed to loosen the sausages in order to turn them over:
The sausages were turned again and were beginning to brown:
The sausages were turned yet again and continued to brown:
At this point, a cookie baking tray was taken out:
As the sausages began to be cooked, they were taken out of the electric skillet and placed on the cookie baking tray …
… while the rest of the sausages were kept in the skillet to continue cooking …
… and once all of the sausages were cooked, they were all placed on the cookie baking tray:
The cookie baking tray of sausages were placed in the freezer:
The grease was drained from the electric skillet:
The process was repeated and the rest of the package of sausages was also cooked in the skillet the same way.
The grease was allowed to cool, and when it had solidified, it was wrapped up with the other kitchen wastes from the weekend’s other cooking projects, and brought home to place in the curbside kitchen waste brown box for municipal composting:
A plastic container was taken out:
The first round of cooked sausages, now partly frozen, were placed in the plastic container, and placed back in the freezer:
When the second half of the sausages were all cooked and frozen, they too were placed in the plastic container, and placed back in the freezer:
I now have several months’ worth of yummy, cooked sausages in the freezer, and I have indeed already eaten some!
This post is a double length feature because both recipes are very similar to the point of just having different fillings. As such, the narrative shows the concurrent preparation of both recipes, just as they were actually prepared.
Making the barbecup and chicken cup fillings:
First, a cast iron skillet was taken out, and placed on the stove:
A bit of olive oil was poured in the cast iron skillet:
Salt was added to the cast iron skillet:
The olive oil and the salt were spread around the cast iron skillet:
The stove was turned on:
A chicken breast — this one in the 200g to 225g range — was taken out:
The chicken was placed in the cast iron skillet:
A bit more salt was added to the top of the chicken:
Ground beef was taken out — in this case, about two pounds of ground beef instead of only one pound of ground beef, as specified in the recipe, because in addition to making barbecups, I wanted to freeze some cooked ground beef and onions in an ice cube tray (see later):
An electric skillet was taken out:
The electric skillet was turned on:
The ground beef was placed in the electric skillet:
An onion was taken out:
The onion was trimmed — yes, I know that this onion is definitely on the older side:
The onion was quartered:
The onion was coarsely chopped:
The chopped onion was added to the electric skillet with the ground beef:
The ground beef was broken up:
Salt was added to the ground beef and chopped onions:
The ground beef was broken up some more as it was cooking, mixing in the chopped onions and salt:
It was time to pay attention to the frying chicken, which was picked up with an egg flipper:
… and was turned over in the cast iron skillet:
At this point, an oven rack transferred to the top slot in the oven, and the oven was preheated to 425F:
Frozen mixed vegetables were measured out:
The mixed vegetables were transferred to a mixing bowl:
A can of condensed cream of chicken soup was taken out:
The can of condensed cream of chicken soup was opened:
The condensed cream of chicken soup was added to the mixing bowl with the frozen mixed vegetables:
The condensed cream of chicken soup and mixed vegetables were mixed together with a fork:
The condensed chicken soup and mixed vegetables were put aside.
The ground beef was broken up well and well mixed with the onions, and was coming along to being fully cooked:
Once cooked, the ground beef and onions were covered and put aside.
At this point, the chicken was cooked and taken out of the cast iron skillet, and placed on a cutting board:
The chicken was sliced:
The cooked chicken was then chopped coarsely:
The chopped chicken was added to the mixture of condensed cream of chicken soup and mixed vegetables:
The chopped cooked chicken and mixture of condensed cream of chicken soup and mixed vegetables were all mixed together again with a fork:
The chicken cup filling was put aside.
Making the biscuit dough cup part:
I was taught that the base recipe I use for the biscuit dough does not double well, so I started off making the dough for one of the recipe’s worth, and then repeated the process afterwards for the second recipe’s worth.
The flour was measured out:
The flour was transferred to a mixing bowl:
Shortening was measured out:
The shortening was added to the flour in the mixing bowl:
Baking powder was measured out:
The baking powder was added to the mixing bowl with the flour and the shortening:
Salt was measured out
The salt was added to the mixing bowl with the flour, shortening, and baking powder:
The shortening was broken up with a fork, roughly to the size of peas:
Milk was measured out:
An egg was taken out:
The egg was cracked into the measuring cup with the milk:
The egg and milk were mixed together with a fork:
About a third of the egg and milk mixture was added to the mixture of dry ingredients:
The ingredients were mixed with a fork, well at this point two forks:
The rest of the egg and milk mixture was added to the dough and the ingredients mixed.
A couple of muffin baking tins were taken out:
Balls of dough were placed in the wells, and formed into cups around the form of the wells:
The rest of the dough was transferred to the muffin baking tin and a dough cup was formed in each well:
A second batch of dough was prepared for the second muffin baking tin, this picture showing the shortening just having been added to the flour (see above for the whole process):
… and the dough from the second batch was used to form more cups in the second muffin baking tin’s wells:
The chicken filling mixture was taken out:
The chicken filling mixture was spooned into the dough cups of one of the muffin baking tins:
The chicken filling-filled dough cups were put aside for a few moments.
The cooked ground beef and onion mix was taken out:
The cooked ground beef and onion mixture was spooned into the dough cups of one of the muffin baking tins:
And here is what all the filled dough cups looked like:
Commercial barbecue sauce in a squeeze bottle was taken out, and barbecue sauce was squeezed onto the cooked ground beef and onion mix:
The filled cups of both varieties were put aside for a moment.
Mozzarella cheese was taken out:
Mozzarella cheese was sliced off the block:
Slices of mozzarella cheese were placed on top of the filled dough cups:
The mozzarella cheese was sliced until there was enough to cover all the filled dough cups:
The barbecups and chicken cups were placed in the preheated oven on the top rack:
The oven timer was set to fifteen minutes:
While the barbecups and the chicken cups were baking, the remaining cooked ground beef and onion mixture was transferred with a spoon to an ice cube tray:
The ice cube tray with the cooked ground beef and onion mixture was placed in the freezer. When the ground beef and onion mixture was frozen, the individual cubes were placed in a freezer bag and placed back in the freezer, ready for future meal cooking.
At this point, the barbecups and chicken cups were cooked, the broil cycle was turned on for a couple of minutes to brown the cheese on top:
When the barbecups and chicken cups were fully baked, they were taken out of the oven and placed on cooling racks:
The chicken cups were loosened with a plastic knife:
The chicken cups were removed from the muffin baking tin, and placed on cooling racks:
The barbecups (on the left, photo above as well as photo below) were then removed from the muffin baking tin, and placed on a cooling rack alongside the chicken cups:
The chicken cups (now on the left in the photo below) and the barbecups (now on the right in the photo below) were placed on a cookie baking tray:
The tray of chicken cups and barbecups was placed in the freezer:
Once the barbecups and the chicken cups were frozen, they were placed in freezer bags, including one that still had some from the last time I cooked these recipes:
A barbecup (left) and a chicken cup (right) were kept aside for supper, and reheated in a countertop toaster oven:
If you don’t cook breakfast sausages in advance to keep in the freezer, begin with the cooking of some sausages in the number of sandwiches you will be making for breakfast. You may also use the resulting grease, appropriately drained and wiped up from the skillet, later when the egg will be fried, instead of the specified olive oil.
Making the sandwiches:
First, a frozen, cooked sausage was taken out, and allowed to partly defrost:
The sausage was sliced along its length:
The two sausage halves were then cut in half crosswise, and then put aside for a moment:
An English muffin was taken out (notice the picture of this recipe on the label):
Since I keep English muffins in the freezer, I placed the English muffin in the microwave oven …
… and the microwave oven was set to a short time period to partly defrost the English muffin:
The English muffin was sliced into two halves, and put aside for a moment:
A slice of processed cheese was taken out and unwrapped, and placed on the counter to warm up to room temperature (note that natural cheese sliced off the block may also be used):
The corners of the slice of cheese were folded over toward the centre, to resize the cheese to the English muffin, and then put aside for a moment:
Olive oil was poured into a cast iron skillet on the stove:
The olive oil was spread over part of the surface of the skillet:
The stove was turned to a medium heat:
While the skillet was heating up, the English muffin halves were placed in the toaster oven:
The toast oven was set to the time setting required to toast English muffins:
An egg was taken out:
The sausage pieces were placed in the skillet, and the egg was cracked into the skillet:
The egg was fried, and edges folded into the centre to resize the frying egg to the English muffin:
I like fried eggs turned over, so the egg was flipped over:
At this point, the English muffins were almost toasted:
The toasted English muffins were taken out of the toaster oven:
The folded over processed cheese slice was placed on one of the English muffin halves:
The fried egg was transferred on top of the processed cheese:
The sausage pieces were placed on top of the fried egg:
The other half of the English muffin was placed on top of the sausage pieces: