The Cat Who Ate Danish Modern

So I thought it was time for another Cat Who… mystery. I thought, I could write this myself, or once again borrow from an older family member. As you can see I am borrowing my sister blog’s review of the second book in the Cat Who… series.

CatWhoWroteABlog

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“We want you to publish a weekly magazine on interior design.’ ‘On what?‘ Qwilleran said in an unintended falsetto…Qwilleran’s throat felt as if he swallowed his moustache. ‘Gracious Abodes? Is that the name of the thing?” (pg. 10)

In this book I always feel bad for Qwill, as nothing seems to go right for him.

In book two, we pick up a little time after The Cat Who Could Read Backwards,  where we find Qwill eager for a new assignment. While he had some enjoyment on the art beat, art is not where he really wants to be. He wants to do something more exciting like crime, government issues, etc. However, his boss Percy (called that because of his excessive use of the phrase per se) doesn’t really go for that type of “disunity” and “abandonment” of your post.

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In other news, Koko is now a proud member…

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Flæskeæggekage

Thoughts Before Cooking:

Willow Rose is Danish as am I. So I thought what better than to try out a recipe from The Cooking of Scandinavia from the Time-Life books food around the world series.

In Danish, Flæskeæggekage (FLES-keh-egeh-KAH-geh) means bacon and egg cake. I never heard of it or tasted it before, but thought why not try it out? It sounded good, after all who doesn’t like bacon and eggs?

Ingredients:

  • 1/2 lb of Bacon, preferably Danish
  • 6 Eggs, Lightly Beaten
  • 1 Tablespoon of Flour
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • 2 Tablespoons of Chives, finely cut

Directions:

  1. Cut the long strips of bacon in half crosswise and fry them over moderate heat in a heavy 10 to 12 inch skillet.
  2. Do not let them get too crispy.
  3. Drain the strips on paper towels and set them on an ovenproof platter or baking dish and keep warm in a 200 degree F oven.
  4. Remove all but a tablespoon of the clear bacon fat from the skillet.
  5. In a mixing bowl, beat the flour and salt into the eggs only long enough to combine them.
  6. Slowly beat in the milk.
  7. Warm the fat in the skillet over moderate heat and then pour in the egg mixture.
  8. Turn the heat down to low and without stirring let the eggs set into a firm custard. (This will take about ~20 minutes.)
  9. When finished, turn off the flame and arrange bacon slices and chives over the top of the finished cake.
  10. Serve directly from the pan; as a first course, brunch, or late-supper dish.

So this is what it looked like when the eggs were finished cooking:

And here is what they look like when finished:

Thoughts After Cooking:

So I thought it was fantastic.

I thought it was a tad salty, and the next time probably wouldn’t add any salt to it. Otherwise it was delicious and goes great when paired with a salad.

For more egg main dishes, go to Herbed Eggs with Sour Cream

For more Time Life recipes, go to Bulghur Salad

For more breakfast food recipes, go to Twin Sun Toast

For more recipes, go to REESE’S PIECES Peanut Butter Cookies