I think you mean peek.

To peak in your lunch bag conjures up a rather different image.

I did but by the looks of its content, someone else might have.

I have to go to work early, but Saturday may be a good day for kippers and toast with a beer or perhaps a little whiskey... you're welcome to have breakfast vicariously through me if you'd like.

Ooh, good call, I think I could persuade the authorities that kippers on Sunday are in keeping with the spirit of the regime. Of course the toast and beer are non-negiotable.

But it's absolutley central to the whole experience, what the hell? A wine and cheese with no wine, tea and crumpets without tea... Get up early and have kippers and toast and a beer and a shot then wake her up with a big kiss. Sludge is just wrong. Get a transfer from that axle grease and start making kimchi for probiotic health. This is what I had this morning.

She's booked a posh holiday in the sun, so I think the current austerity policy had got something to do with that.

Soylent Green, you posted a picture - mmmmmmm.

I had the leftover corned beef hash with 2 fried eggs on top, Frank's Red Hot, pumpernickle toast and a can of cold beer. Damn, it was good. What makes corned beef hash deluxe is the addition of mushrooms and tomatoes, rather than just potatoes, carrots, onions and garlic. The little $2 can of Mario's Corned Beef from Dollarama does it for 2 meals, and that's real economy!

A man of superb taste- fried eggs on corned beef hash, are you married? 😉

I have been scouring the internet for CBH recipes that have tomatoes and mushrooms but cant find any, will you share your recipe with us , please.

Certainly, add tomatoes and mushrooms. A skid-row hotel restaurant in Regina in the 70's (the Hotel Lotus), had corned beef hash on Wednesdays, and it had tomatoes and big pieces of mushrooms, and I suppose that's where I got it from. It was better than mine, real corned beef!

Fresh or canned and at what point do you put them in

Fresh, I've never thought about a recipe..I guess you'd add them last. You cook the potatoes and carrots in advance and let them chill, then in a skillet sautee the onion and garlic in oil or bacon fat, add the mushrooms then the cubed corned beef and cubed potatoes and carrots, (lots of stirring) then the chopped tomatoes, salt and pepper to taste. It happens pretty fast, which is one reason for it's popularity. Not too many rules, I think it's hobo food.

I don't just pile pancakes in a stack then put butter and syrup on them, I put butter and syrup on each as it goes on the plate so it's evenly distributed throughout. The grease from my sausages was sufficient for cooking the first 2 pancakes, but then I had to whisk a little forkfull of bacon fat out of the can on the stove into the skillet for the last one.

I should hope not !