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Sue Spitulnik

Flash Fiction and personal thoughts

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breakfast

Breakfasting Alone – flash fiction

Tessa palmed the purplish avocado to slice through the leathery covering. When the sharp blade hit the pit, she turned the fruit in a circle to pair the complete skin. After putting down the knife she used both hands to twist the avocado into two pieces. Then she slid the tines of a fork between the protruding pit and green meat and flicked the pit into the sink. Using a spoon she scooped the green meat out of both halves, mashed it, then slathered it onto pieces of buttery hot toast. This was her secret indulgence when Michael traveled.

Written in response to Charli Mills November 12 2020, prompt at Carrot Ranch Literary: In 99 words (no more, no less), write a story includes avocado toast. How can this be a story or a prop to a story? Use your senses and imagination. Go where the prompt leads!

Parade of Food – flash fiction

The buffet in the, new to us, Bed and Breakfast was a wonderful surprise. There was a virtual parade of international foods. We couldn’t name some of the fresh fruit and the egg casserole had a spice we couldn’t distinguish. Both were delicious. We tarried longer than the other guests so we could ask our hostess about the strange exotic flavors. She told us she had asked her international guests over the years for spice and recipe suggestions then incorporated them into her breakfast preparations. Her goal was to please any discerning pallet from anywhere on earth. She succeeded.

In response to Charli Mills September 20, 2018, prompt from Carrot Ranch Literary: In 99 words (no more, no less) write a story about a parade of nations. It can be literal, or it can be a phrase that you use to describe a situation. Explore what it could be. Go where the prompt leads.

September 20: Flash Fiction Challenge

Scrapple? What’s That?

Scrapple is arguably the first pork food invented in America. For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with cornmeal, wheat flour and spices.  (The spices may include, but are not limited to: sage, thyme, savory and black pepper.)  The mush is then formed into a semi-solid loaf, sliced and pan-fried

The immediate ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients and, in parts of Pennsylvania, it is still called Pannhaas, panhoss, ponhoss or pannhas.

I’m not personally acquainted with Scrapple so I included the above from the National Day of calendar.  When I mentioned it to my husband, he said, “I had it once in a restaurant near York, Pennsylvania,  and hope I never have to eat it again.” So much for the idea of making my own. I then looked up the contents of Spam; they are very similar except potato starch is used to hold things together instead of cornmeal. Maybe I will give one of the many recipes I found for scrapple a try and not call it that! It seems like it would be a good side dish for that weekend breakfast when no one wants to get dressed and there’s been too much bacon consumed recently. Seems anything covered with maple syrup as they suggest would be good!

Let me know how yours turns out!

 

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