What are you cooking?

[Bliss Doubt]

Today's autumn salad in June:

Romaine plus a little purple cabbage to make up for the rusty lettuce I had to cut away, chopped apple, a couple of pieces of veg bacon, a few crumbles of bleu cheese, handful of almonds, walnuts and pepitas. Those shrivelly looking grapes are not a compromise in any way. The dark seedless grapes left in the fridge some weeks never mold or rot. They turn into giant sweet raisins, nothing like the little rocks you get in a box of commercial raisins. Salad was tossed with mayo, a little Dijon mustard, fresh thyme, and a grind of pepper.

 

[Burnie]

Doing smoked brisket today, was 12.5 lbs, little big for smoker, so I cut it in half and froze the other piece for later. Also having some baked sweet potatoes to go with it.

 

[Bliss Doubt]

Not what I'm cooking (because it's raw) but a quick note on melons:
Most melons DO NOT ripen after picking, but cantaloupes DO! Local store had them on a 3 day sale for 99 cents each (we got 5) They are the one melon that if left out for a few days will continue to ripen. I like honeydew but they are crazy expensive and never ripe (I miss the good old days when they sold them at a roadside stand... with free samples)

You have got me craving canteloupe so bad! Growing up, we had it, or honeydew, sometimes both, on the breakfast table every Saturday and Sunday when it was available. I learned how to choose ripe canteloupe by shaking it. When it's ripe you hear the seeds move inside. When it isn't ripe the seeds are bound up in the dry, unripe flesh. Honeydew is ripe when the outside is sticky.

On my own, I just never got in the habit of buying it, except when walking in the produce area and smelling it. Canteloupe smells really strong when ripe too.

Anyway, it's on my shopping list now.

 

[Bliss Doubt]

Just in honor of Fathers Day, I'm posting this from one of my favorite YouTube channels, Grandpa Kitchen. Every time I watch it makes me cry. Grandpa was father to a community of orphans, cooking giant institutional size meals outdoors over wood fires, then serving the food to the children. Grandpa (Narayana Reddy) passed on in the fall of 2019, age 73. His grandsons filmed his funeral procession and the dramatic traditional Indian funeral pyre, and uploaded it to the channel. His grandsons continue the ministry, the meals, the videos, and the service to the children. It's the heart and soul of cooking for others. This is one of Grandpa's last ones, August 2019:

 

[Harailev]

Creamy garlic pasta with shrimp, love it.

 

[Bliss Doubt]

I have pics I took yesterday but never had time to get them into the computer to post.

I had to face that I was creating a problem for myself with the one cheat day every week. During the week I have no trouble sticking to my intermittent fasting plan, breakfast-lunch around 1030-11am, evening dinner, plus occasionally a snack in between. Friday is cheat day, so Saturday is hell, because cheat day is over but I'm not working all day to keep distracted from what's in the kitchen. Saturdays were becoming a bit cheaty too, and it was carrying over to Sundays too.

So yesterday I started with one bagel. Bagels tend to be big. First meal 1030am, egg salad on half the bagel. Very filling.



Next meal, 230pm, the other half of that bagel spread with apple butter.



That was enough munching to hold me until dinner out last night, burger and a band at Sam's with friends, without having a continuation of cheat day tacos, guacamole, chocolate lava cake, pralines and all the other naughty cheat treats. I don't think the restaurant burger is a cheat at all, no cheese, no mayo, just lettuce, tomatoes, pickles and mustard. I ate one onion ring and gave the rest away. Beer just isn't worth the calories to me anymore, so I had unsweetened tea, and they keep refilling it for you. Sam's website photo (hate people taking pics of food at the table). Mine didn't have the firebrand on it, but they do that sometimes.



Thanks for reading the food diary of a bat.

 

[Bliss Doubt]

I am so happy with my grocery haul today, I am rolling in the clover.

A container of 2 lbs. (TWO pounds) organic strawberries, 6.83. To emphasize, that's 3.41 per pound.
12 oz. organic blackberries, 7.45, which lately is the price of 6 oz. some places, not always
Organic mini watermelons 4.97 apiece. Okay, that's a little high compared to last summer. I got two.
Organic plums, 2.79 a pound. I got 4 lbs.
Organic cherries 8.08/pound. I got two pounds, yum
Organic campari tomatoes, 2.48 a pound (!!!!!!!!!!) I got 2 pounds
Organic romaine 6-pack 8.70, okay that's high compared to earlier this year but you know, they say food is going away, so...

I dunno what to eat first. Maybe I'll roll around on the floor eating cherries, plums and berries.

 

[Jimi]

I am so happy with my grocery haul today, I am rolling in the clover.

A container of 2 lbs. (TWO pounds) organic strawberries, 6.83. To emphasize, that's 3.41 per pound.
12 oz. organic blackberries, 7.45, which lately is the price of 6 oz. some places, not always
Organic mini watermelons 4.97 apiece. Okay, that's a little high compared to last summer. I got two.
Organic plums, 2.79 a pound. I got 4 lbs.
Organic cherries 8.08/pound. I got two pounds, yum
Organic campari tomatoes, 2.48 a pound (!!!!!!!!!!) I got 2 pounds
Organic romaine 6-pack 8.70, okay that's high compared to earlier this year but you know, they say food is going away, so...

I dunno what to eat first. Maybe I'll roll around on the floor eating cherries, plums and berries.

You did make a haul and all healthy food

 

[DogMan]

Random stuff

Hope it goes OK. Ingredients came to $55!

 

[Bliss Doubt]

Friday is cheat day. Breakfast-lunch was chocolate tacos:

 

[Bliss Doubt]

My breakfast-lunch salad was so good, I ate it all up before remembering to take a pic.

Half a bag of organic slaw mix (green and purple cabbage with a little shredded carrot)
Half a large jalapeno slivered
About a third of a sweet onion, slivered
Half a can of pineapple chunks in juice, drained
Mayo mixed with sambal oelek
Handful of dry roasted peanuts
Handful of crispy chow mein noodles for croutons
Salt and pepper

Tossed well, very yummy.

 

[Bliss Doubt]

Prepping is tedious. I look for the return of the times when you can have a few cans of food around in case of a power outage, but stop worrying about supply chain disruptions, and food processing plants being burned down or blown up every week.

There does seem to be some sort of internal clock that, now and then, says "check expiration dates", "use it or lose it".

So the 10 oz. bag of frozen broccoli wasn't old, but was perfect for a pouch of Velveeta cheese sauce expiring this week. I don't know why I thought I needed prepper cheese of some kind. The Swiss Colony type product had only a few months' shelf life, the texture of cement, and not much flavor, won't buy that again. The Velveeta sauce is pretty tasty actually, especially when thinned down with some butter and cream (how to make anything better). Then I added some salt for the broccoli, red pepper flakes, in with the broc, and stirred it all up. I simmered it for just a couple of minutes. It was more like cheese sauce with broccoli than vice versa, and more like sauce than soup. There was plenty of room for another bag of broccoli, but I had no more.

Really rich. It could be stretched with cooked rice. Other soup potentials include chopped carrot, mushrooms, cauliflower, more water or milk to thin it out more. If I hadn't been lazy and hungry, I could at least have chopped up the broccoli to make it more bite sized, could have drained a can of mushrooms and added that.

'Nuff said about lazy prepper work day food. It was gooooooood. I added some croutons on top (not pictured) before eating it, to soak up that cheese sauce. Breakfast-lunch today:

 

[Jimi]

.

 

[Jimi]

Prepping is tedious. I look for the return of the times when you can have a few cans of food around in case of a power outage, but stop worrying about supply chain disruptions, and food processing plants being burned down or blown up every week.

There does seem to be some sort of internal clock that, now and then, says "check expiration dates", "use it or lose it".

So the 10 oz. bag of frozen broccoli wasn't old, but was perfect for a pouch of Velveeta cheese sauce expiring this week. I don't know why I thought I needed prepper cheese of some kind. The Swiss Colony type product had only a few months' shelf life, the texture of cement, and not much flavor, won't buy that again. The Velveeta sauce is pretty tasty actually, especially when thinned down with some butter and cream (how to make anything better). Then I added some salt for the broccoli, red pepper flakes, in with the broc, and stirred it all up. I simmered it for just a couple of minutes. It was more like cheese sauce with broccoli than vice versa, and more like sauce than soup. There was plenty of room for another bag of broccoli, but I had no more.

Really rich. It could be stretched with cooked rice. Other soup potentials include chopped carrot, mushrooms, cauliflower, more water or milk to thin it out more. If I hadn't been lazy and hungry, I could at least have chopped up the broccoli to make it more bite sized, could have drained a can of mushrooms and added that.

'Nuff said about lazy prepper work day food. It was gooooooood. I added some croutons on top (not pictured) before eating it, to soak up that cheese sauce. Breakfast-lunch today:

View attachment 195078

I love broccoli and cheese sauce, I miss it dearly

 

[Bliss Doubt]

I love broccoli and cheese sauce, I miss it dearly

The Miyokos brand of vegan cheese is outstanding, and the ingredients are good. I don't like any of that soy based stuff you can get. Miyokos uses cashew milk as the base, but still only 80 calories per oz. The French Winter Truffle one has actual truffle in it. They make a vegan butter style spread too.

 

[Jimi]

The Miyokos brand of vegan cheese is outstanding, and the ingredients are good. I don't like any of that soy based stuff you can get. Miyokos uses cashew milk as the base, but still only 80 calories per oz. The French Winter Truffle one has actual truffle in it. They make a vegan butter style spread too.

Thank you very much my friend, I'll haveta check that out

 

[Bliss Doubt]

Cake for breakfast-lunch.

In prepping for famine, with supply chain disruptions, the destruction of food processing plants that can only, at this point, be called deliberate, widespread, and a form of siege, I feel ravenous all the time, and am experiencing some strange appetites.

Why did I buy this? I don't know. Cake for one.



I have never been tempted by it before. And confetti cake? With all the artificial colors in the little confetti chips. I don't know myself any more.

I don't have a microwave, so I added the two tablespoons water to the mixture, in the cup it comes in, stirred it up with the other end of the spoon, and scraped it into a buttered oven proof ramekin.

It's a principle of mine not to pre-heat the oven. I see it as a waste of energy. As the oven pre-heats, the food begins to get hot too. I find if I just put it in the oven, turn it on at the temp prescribed, and let it go a little longer than indicated in the recipe, everything turns out fine, browned where it ought to be, crisp where it should be, soft when it should be.

Here is the finished cake:



It was pretty good, but nothing worth ever buying again, at least not the confetti variety. I might try the chocolate one, just because it's controlled. Cake for one person, no leftovers.

 

[Jimi]

Cake for breakfast-lunch.

In prepping for famine, with supply chain disruptions, the destruction of food processing plants that can only, at this point, be called deliberate, widespread, and a form of siege, I feel ravenous all the time, and am experiencing some strange appetites.

Why did I buy this? I don't know. Cake for one.

View attachment 195207

I have never been tempted by it before. And confetti cake? With all the artificial colors in the little confetti chips. I don't know myself any more.

I don't have a microwave, so I added the two tablespoons water to the mixture, in the cup it comes in, stirred it up with the other end of the spoon, and scraped it into a buttered oven proof ramekin.

It's a principle of mine not to pre-heat the oven. I see it as a waste of energy. As the oven pre-heats, the food begins to get hot too. I find if I just put it in the oven, turn it on at the temp prescribed, and let it go a little longer than indicated in the recipe, everything turns out fine, browned where it ought to be, crisp where it should be, soft when it should be.

Here is the finished cake:

View attachment 195208

It was pretty good, but nothing worth ever buying again, at least not the confetti variety. I might try the chocolate one, just because it's controlled. Cake for one person, no leftovers.

It's a good concept, too bad it didn't taste up to snuff

 

[VapeOn1960]

Happy birthday to me (I just turned 62)
Was asked what I want for my birthday dinner (might have said a good steak but my nephew BBQs some every sunday) so... found a good recipe for Bratwurst (simmer brats in a good dark beer with onions, garlic, red pepper flakes, ect then grill) Serve on a "hoagie" bun with mustard, the cooked onions and sauerkraut. Not my favorite, but keeping with the theme, german potatoes on the side. My entire life if someone asked what cake I want it was always german chocolate... went for lemon streusal (just not into lots of frosting now) Was going to make pudding with banana slices and vanilla wafers but couldn't find ripe bananas so that will wait for another day.

 

[nadalama]

Happy birthday to me (I just turned 62)
Was asked what I want for my birthday dinner (might have said a good steak but my nephew BBQs some every sunday) so... found a good recipe for Bratwurst (simmer brats in a good dark beer with onions, garlic, red pepper flakes, ect then grill) Serve on a "hoagie" bun with mustard, the cooked onions and sauerkraut. Not my favorite, but keeping with the theme, german potatoes on the side. My entire life if someone asked what cake I want it was always german chocolate... went for lemon streusal (just not into lots of frosting now) Was going to make pudding with banana slices and vanilla wafers but couldn't find ripe bananas so that will wait for another day.

Happy Birthday! Hope it's a good one for you!

August is a busy birthday month for my family. Two of my kids and two of my grandkids have birthdays this month.

 

[CaFF]

Gonna make "Cheesesteak" Pizza....

 

[Jimi]

Happy birthday to me (I just turned 62)
Was asked what I want for my birthday dinner (might have said a good steak but my nephew BBQs some every sunday) so... found a good recipe for Bratwurst (simmer brats in a good dark beer with onions, garlic, red pepper flakes, ect then grill) Serve on a "hoagie" bun with mustard, the cooked onions and sauerkraut. Not my favorite, but keeping with the theme, german potatoes on the side. My entire life if someone asked what cake I want it was always german chocolate... went for lemon streusal (just not into lots of frosting now) Was going to make pudding with banana slices and vanilla wafers but couldn't find ripe bananas so that will wait for another day.

Happy birthday a day late my friend

 

[Bliss Doubt]

I let myself be influenced by an influencer again. I never eat waffles, even in restaurants where they make them from scratch, but I saw on YouTube where someone poked a whole blueberry into each hole on a waffle and it was so pretty and looked so appetizing.

So I bought some multigrain waffles, toasted them in the oven, and tried to press in the blueberries. I guess you have to have a machine that makes waffles with bigger holes, because these blueberries didn't fit. It tasted good anyway. I didn't add butter or syrup because the store bought waffles are mildly sweet almost like cookies.

Today's breakfast-lunch:

 

[nadalama]

I let myself be influenced by an influencer again. I never eat waffles, even in restaurants where they make them from scratch, but I saw on YouTube where someone poked a whole blueberry into each hole on a waffle and it was so pretty and looked so appetizing.

So I bought some multigrain waffles, toasted them in the oven, and tried to press in the blueberries. I guess you have to have a machine that makes waffles with bigger holes, because these blueberries didn't fit. It tasted good anyway. I didn't add butter or syrup because the store bought waffles are mildly sweet almost like cookies.

Today's breakfast-lunch:

View attachment 195937

Must be some kind of waffle-itis going around. I have never owned a waffle iron or waffle maker, but I sure ordered one yesterday off Amazon. I like to have a waffle occasionally, especially if I can have it with pecans baked in, but my hubbs is a waffle fiend. No doubt we will get fatter, unless the waffle maker ends up just being a PITA.

He's already talking about making potato pancakes in it. I just wish I'd ordered a jug of real maple syrup. And a pound of pecans in the shell.

And what are we cooking now? Well, he made Carolina-style barbecue in the crock pot last night, and the boiled potatoes and hush puppies are in the works. We are all some barbecue fiends.

 

[Bliss Doubt]

Onward with my obsession to turn store bought waffles into Chinese checkers boards, mainly because I wanted to get that big space gobbling box out of my freezer, which brings me to my rant.

Last night for dinner I used two more of the waffles as the bun for an apple and melted cheddar sandwich. Delish, but that was when I noticed that big 9.5 inch box contained only six waffles and a lot of air space. That is so unnecessary. These waffles are pre-cooked, sturdy, fairly thick, nothing fragile about them. Even waffle cookies come in resealable bags, and cookies are fragile. The hazards to the ecology of our planet are based on consumption decisions we all make together every day, from the creation to the end use of products. For that, I'll never again buy these waffles for any reason, until they can figure out that a resealable freezer bag will hold more for the money, with much more compact waste after use. The big box is just to catch your eye, as if that were necessary in a world that has plenty of ad space.

Okay enough about that. I had two waffles left. I heated them in the oven and let them cool before poking a chocolate chip into each hole. Then I spooned on some sizzling hot melted butter, to melt the chocolate. It was a delicious meal, but I could only eat one, and a few of the nuts, before feeling full. I finished the berries, and covered the plate, maybe for dessert tonight, or maybe for my skinny neighbor across the hall, if I hear him come in.

Today's breakfast-lunch:

 

[CaFF]

Not cooking, but have these...
Yes, I use wooden clothespins as "chip clips". They'll last for decades...unlike the plastic crap.

*also munching on some nice cold potato salad with smoked hot paprika added...mmmm.

 

[CaFF]

Quick snack/meal...so I can take my supplements.

Kind of a hybrid burrito here. it's got refried beans, my breakfast hash, Mexi-4-cheese, minced garlic and Serrano chile, a drizzle of Mexican Crema, a grind of Tellicherry pepper, and some NM chili powder for fun. Not very pretty I suppose, but a nice wake-me-upper.

 

[Bliss Doubt]

I enjoy this thread because it lets me pretend to be a food writer, an unfulfilled career fantasy.

I have a dinner guest coming tomorrow night, which I'm really excited and fluttery about, but that's another post soon. I bought food after thinking through the dinner I want to make. I had the choice of a bag of four dinner rolls, or 12. I was afraid four wouldn't be enough if he's hungry, so I got the 12 rolls. They're so soft, I can tell they're not going to last much beyond tomorrow before starting to mold, so I used three of them for my supper tonight, pizza primavera:



No sauce. Rolls sliced open, a thin layer of melted cheese, red pepper flakes while the cheese was hot out of the oven, sliced campari tomatoes and some of this lovely basil that also isn't going to last very long.

 

[CaFF]

I enjoy this thread because it lets me pretend to be a food writer, an unfulfilled career fantasy.

I have a dinner guest coming tomorrow night, which I'm really excited and fluttery about, but that's another post soon. I bought food after thinking through the dinner I want to make. I had the choice of a bag of four dinner rolls, or 12. I was afraid four wouldn't be enough if he's hungry, so I got the 12 rolls. They're so soft, I can tell they're not going to last much beyond tomorrow before starting to mold, so I used three of them for my supper tonight, pizza primavera:

View attachment 196029

No sauce. Rolls sliced open, a thin layer of melted cheese, red pepper flakes while the cheese was hot out of the oven, sliced campari tomatoes and some of this lovely basil that also isn't going to last very long.

Nice! I've also used rolls like those for making "sliders".
Or, mini taco burgers, etc. Just a nice little food size.

Also great is using Naan flatbreads which seem to last longer than most breads.
They're just right for a personal-size pizza or whatever.

 

[nadalama]

We have some small rolls like that in our kitchen now. I think they're Pepperidge Farm, and they are sweet, similar to King's Hawaiian. They're great to keep around because they are so versatile.

 

[CaFF]

Onward with my obsession to turn store bought waffles into Chinese checkers boards, mainly because I wanted to get that big space gobbling box out of my freezer, which brings me to my rant.

Last night for dinner I used two more of the waffles as the bun for an apple and melted cheddar sandwich. Delish, but that was when I noticed that big 9.5 inch box contained only six waffles and a lot of air space. That is so unnecessary. These waffles are pre-cooked, sturdy, fairly thick, nothing fragile about them. Even waffle cookies come in resealable bags, and cookies are fragile. The hazards to the ecology of our planet are based on consumption decisions we all make together every day, from the creation to the end use of products. For that, I'll never again buy these waffles for any reason, until they can figure out that a resealable freezer bag will hold more for the money, with much more compact waste after use. The big box is just to catch your eye, as if that were necessary in a world that has plenty of ad space.

Okay enough about that. I had two waffles left. I heated them in the oven and let them cool before poking a chocolate chip into each hole. Then I spooned on some sizzling hot melted butter, to melt the chocolate. It was a delicious meal, but I could only eat one, and a few of the nuts, before feeling full. I finished the berries, and covered the plate, maybe for dessert tonight, or maybe for my skinny neighbor across the hall, if I hear him come in.

Today's breakfast-lunch:

View attachment 195975

I'm with ya on the packaging. I take most everything out of the boxes if it's pre-wrapped anyways, like pizzas. For things that are loose like nuggets or fish sticks or w/e, I put them in a flat layer in a Ziplock bag and suck the air out with a straw. Takes seconds and you have a nice flat layer to stack in the freezer.

I don't need the instructions to tell me how to make nuggets or pizzas...if it is something I may need the instructions or other information for, I simply cut off that part and tape it to the bag.

I do that with my Milly's homemade cat food...pressed flat in a big gallon Ziplock bag, in a 1/4" or so layer supported by cardboard until it's frozen. Once it is, it'll stay flat and I can just break hunks off to go in the fridge in a small container for daily use.

This is 2lbs of her food...taking up nearly no room.


I also wash and reuse all my bags unless they get holes or such.

That method works for semi-liquid things, frozen veggies and most other small things in bags. A tin of leftover mixed veggies, soups, chilli, ground meats, whatever...it lasts a long time that way compared to being in a container in the fridge.

 

[nadalama]

I'm with ya on the packaging. I take most everything out of the boxes if it's pre-wrapped anyways, like pizzas. For things that are loose like nuggets or fish sticks or w/e, I put them in a flat layer in a Ziplock bag and suck the air out with a straw. Takes seconds and you have a nice flat layer to stack in the freezer.

I don't need the instructions to tell me how to make nuggets or pizzas...if it is something I may need the instructions or other information for, I simply cut off that part and tape it to the bag.

I do that with my Milly's homemade cat food...pressed flat in a big gallon Ziplock bag, in a 1/4" or so layer supported by cardboard until it's frozen. Once it is, it'll stay flat and I can just break hunks off to go in the fridge in a small container for daily use.

This is 2lbs of her food...taking up nearly no room.
View attachment 196046

I also wash and reuse all my bags unless they get holes or such.

That method works for semi-liquid things, frozen veggies and most other small things in bags. A tin of leftover mixed veggies, soups, chilli, ground meats, whatever...it lasts a long time that way compared to being in a container in the fridge.

That is actually a pretty brilliant idea. Well done you! I might have to adopt your technique, too, because we are always wrestling with the stuff in the freezers.

 

[CaFF]

That is actually a pretty brilliant idea. Well done you! I might have to adopt your technique, too, because we are always wrestling with the stuff in the freezers.

Thanks! =)

Good part too is when flat like that with liquids, very little food area is exposed to air...so no freezer burn.
Ditto for sucking the air out...it won't be like a vacuum machine did it... but it makes a difference and will be less 'floppy' and more of a single unit.

If ya can't suck the air out, even using the bag it came in and arranging stuff in one layer, pressing out the air, then twist-tying it...get decent results.

 

[CaFF]

Cheesy waffle fries!!

 

[Bliss Doubt]

I cooked like mad for dinner yesterday because an old friend came to town. A once and future romance. Well, okay it never became the romance I hoped for, though we used to see a lot of each other when we both lived in Dallas. Our taste was always in sync about what to do for a night out. Sometimes I thought my gaydar was blipping, but is that right? Just because a guy won't kiss me he must be gay?

Anyway he used to be vegan and I wanted to impress him by remembering. He isn't vegan anymore, but my dinner was still delicious.

First the melted shallots, a slow saute with Myokos vegan butter, salt, a little sugar and some fresh thyme. I used most of a bag of shallots for this, which cooked down to half a pan. I should have used them all, but this was enough for a garnish.



Then the portobello mushroom cap "steaks". I rubbed them with the vegan butter, salted, and let them fry on medium heat a long time to become dense and steak-y, flipping, adding more Myokos to the pan. Removed the caps from the pan to a 350 oven to evaporate even more, and deglazed the pan with red wine, a little tamari, and crushed garlic. It didn't make a lot of sauce, just enough.

White and wild rice.

A salad of vegan mozza balls, cherry tomatoes and olives.

Tons of chopped fresh basil over everything.

Soft rolls for sopping the sauce, our two plates ready to serve.



He brought apple pie from a restaurant for dessert. I added to that some almond milk ice cream.

Dinner was great, conversation, wine and music, all great. But I still didn't get a kiss. So back to the obvious question. Am I fat or is he gay? I know. Wrong, wrong wrong headed

 

[Bliss Doubt]

We have some small rolls like that in our kitchen now. I think they're Pepperidge Farm, and they are sweet, similar to King's Hawaiian. They're great to keep around because they are so versatile.

Mine were just regular old fashioned dinner rolls from the grocery store bakery, taller than the Kings Hawaiian. I do like those Kings though, but I don't buy them because I could sit and eat them out of the bag like cookies. They're that sweet. Didn't they have a TV commercial about granny sneaking them from the kitchen for a snack?

 

[Bliss Doubt]

Nice! I've also used rolls like those for making "sliders".
Or, mini taco burgers, etc. Just a nice little food size.

Also great is using Naan flatbreads which seem to last longer than most breads.
They're just right for a personal-size pizza or whatever.

I **LOVE** using whole wheat naan or Kronos flatbread for making pizza.

 

[nadalama]

Mine were just regular old fashioned dinner rolls from the grocery store bakery, taller than the Kings Hawaiian. I do like those Kings though, but I don't buy them because I could sit and eat them out of the bag like cookies. They're that sweet. Didn't they have a TV commercial about granny sneaking them from the kitchen for a snack?

Does seem like I remember a commercial like that. I also remember one where the woman of the house is hiding the King's Hawaiians from the rest of the family.

I like them, but for some reason they don't trigger me like that, thank goodness.

 

[CaFF]

Dinner was great, conversation, wine and music, all great. But I still didn't get a kiss. So back to the obvious question. Am I fat or is he gay? I know. Wrong, wrong wrong headed

Sounds gay...lol... ;-)
(I kid, mostly..he could just be 'playing it cool'....smh..)

 

[CaFF]

Perhaps not a food, but I like it...

Glorious vintage Fidenza Italian glassware, with not-so-vintage locally brewed No-LI Born and Raised IPA.
Add a bit of lemon. On ice as it's fucking hot...even with AC it's 80F in here.



Yeah. Milly photobombed me...grr...

 

[CaFF]

Made a mini-cheeseburger for halftime.



It's a bacon burger patty I'd had leftover, American cheese, and a quicky burger sauce of mayo, onion, spicy pickle, S&P, and a shot of Tony Chacheres Creole seasoning salt. On a 3" bun.

Not a great photo as the light in here is weird at night, but it was tasty.

 

[CaFF]

Haven't made one of these brekky things in a while...

Sausage, egg, and cheese on SF sourdough.

• Toasted SF Sourdough bread
• Jimmy Dean Sage sausage...pressed very thin
• A beaten egg with chopped shallot, garlic, fennel, and Serrano pepper
• Colby-PepperJack cheese
• Drizzled with HERDEZ® Avocado hot sauce
• Garnished with fresh ground pepper and some fennel fronds for fun.

 

[nadalama]

Haven't made one of these brekky things in a while...

Sausage, egg, and cheese on SF sourdough.
View attachment 196128

• Toasted SF Sourdough bread
• Jimmy Dean Sage sausage...pressed very thin
• A beaten egg with chopped shallot, garlic, fennel, and Serrano pepper
• Colby-PepperJack cheese
• Drizzled with HERDEZ® Avocado hot sauce
• Garnished with fresh ground pepper and some fennel fronds for fun.

Jimmy Dean sage sausage is wonderful. I love that stuff. Looks like a great sammich!

 

[Jimi]

I cooked like mad for dinner yesterday because an old friend came to town. A once and future romance. Well, okay it never became the romance I hoped for, though we used to see a lot of each other when we both lived in Dallas. Our taste was always in sync about what to do for a night out. Sometimes I thought my gaydar was blipping, but is that right? Just because a guy won't kiss me he must be gay?

Anyway he used to be vegan and I wanted to impress him by remembering. He isn't vegan anymore, but my dinner was still delicious.

First the melted shallots, a slow saute with Myokos vegan butter, salt, a little sugar and some fresh thyme. I used most of a bag of shallots for this, which cooked down to half a pan. I should have used them all, but this was enough for a garnish.

View attachment 196081

Then the portobello mushroom cap "steaks". I rubbed them with the vegan butter, salted, and let them fry on medium heat a long time to become dense and steak-y, flipping, adding more Myokos to the pan. Removed the caps from the pan to a 350 oven to evaporate even more, and deglazed the pan with red wine, a little tamari, and crushed garlic. It didn't make a lot of sauce, just enough.

White and wild rice.

A salad of vegan mozza balls, cherry tomatoes and olives.

Tons of chopped fresh basil over everything.

Soft rolls for sopping the sauce, our two plates ready to serve.

View attachment 196082

He brought apple pie from a restaurant for dessert. I added to that some almond milk ice cream.

Dinner was great, conversation, wine and music, all great. But I still didn't get a kiss. So back to the obvious question. Am I fat or is he gay? I know. Wrong, wrong wrong headed

That makes me hungry, looks so good I could eat it right now.

 

[Jimi]

Sounds gay...lol... ;-)
(I kid, mostly..he could just be 'playing it cool'....smh..)

I agree with Caff on this one

 

[CaFF]

I agree with Caff on this one

Or....it's too OTT, to much too soon, or maybe he's just wants to be a friend...no way to know and none of our business really. Human relationships are complicated and usually frustrating, IMO.

Why I have a cat. ;-)

 

[Bliss Doubt]

Haha. I agree with all that, but if he's just playing it cool, it was for at least a couple of years when we went out together regularly in Dallas, and all these years later, still chill. Of course he wants to be friends, or he wouldn't have looked me up when he moved back to Texas, wouldn't have driven down here just for an evening. Gay or no, either way is okay by me, but I would wish he didn't feel he had to hide it. I love him anyway, as a wonderful long time friend and a really good person.

 

[Bliss Doubt]

That makes me hungry, looks so good I could eat it right now.

Thank you Jimi. I wish I could cook that dinner for you and Jean. Maybe some day we'll all see each other.

Here's a song for all of us, friends brought together because our lives were saved by vaping: "Wait for me in Heaven":

 

[Jimi]

You're very welcome my friend, Wow that would be great, I wish so too. I have always thought it would be great to have a big party somewhere where anyone here could come for a meet the members kinda thing.

Sorry for the late response, had to have breakfast/lunch. Had 6 garden tomatoes and 9 garden baked potatoes all organic of coarse, fresh outta the garden tastes so different than any organic store potato.

 

[CaFF]

Found this old gem on accident...I like it.

(screenshot in case ya prefer that)

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