My attachment to Coronation Street has been made quite clear.  Despite the fact that I tune out or fast forward the majority of each episode, I still need to know what’s happening with each character,  still need to be on top of who owns the Rover’s Return, and thus still need to make sure my PVR records it.  Like a good headline skimmer, I just need to know what’s going on.  The real appeal, of course, is that despite ups and downs and much drama, everything stays the same:  the pub, corner shop, chippy and family dysfunction.

While I’d love to try Betty’s hot pot one day and ready access to bacon buttys would make lunch hour more delicious, the food of the show rarely inspires.  But for some reason, I started to have a hankering for beans on toast.  I think the last time I had it I was 13 and a schoolmate made it for us.  This lack of difficulty hardly makes the dish blogworthy, but it is a little more advanced than cereal.  And I tried to fuss it up a smidge to make it more than just a meal from a can… toasted ciabatta, fresh herbs into the beans and finished under the broiler with aged white cheddar.  Oh, and accompanied by a simple green salad with fiddlehead ferns.   In my mind, I headed down to the Rover’s after for a pint.

Dining companion:  The City

Beans on Toast:  Pretty self-explanatory.  Warmed baked beans on toasted bread.  I used the Eden Organic variety and found them to be okay.  Definitely needed salt though.