Mince on Toast

Recently I posted something about what we were eating that night that I was preparing.  I gave it an Arabic name.  It is called, Allham Almfrom Aci Nkhab.  To me that sounds way better than “Mince on Toast.”
Merril does most the cooking in our home but occasionally I give it a go.  I am encouraged, as we had the mince on toast the other night and we are not both reaching for stomach pumps.  Of course the reaction could be delayed.  I am monitoring.
I do what Merril does with mince. I think it is a great idea.  She mixes the vege’s with the mince.  This way we have to eat vege’s.
I was sus of Mince on Toast so I looked it up on the web.  I was really pleased that the first article I came across had the title of “This is not just mince on toast – it’s modern Britain on a plate.”  It was written by a guy called Jack Bernhardt.  He is a British comedian. Some of what he wrote I really laughed at.  For example he said “If we were to rename it something fancy like “mince rarebit” or a “croque minceur”, you can bet Jay Rayner (PK –a British food critic) would order it at a restaurant – and he’d probably like the fact that it was served on a tiny triangle of bread with a teaspoon dollop of mince, and that it cost £17.95.
I found a recipe for it by Jamie Oliver.  He suggested ingredients I actually had, but until that point I had not added. I added them at that point.  The trouble is, I am probably too exact (I am joking).   For example, I add a bit of this, some of that, a portion of something else.  At least that way it is never to be repeated (except of course if it repeats on us).  If I do not know the amounts, no one will. All I know is it went in.
I am an experimental cooker.  I like living on the edge.  As someone said to me “if you are not living life on the edge, you are taking up too much room.”  That’s me.  It is really good we have lived to tell the story.