Started by toledobass, April 07, 2007, 11:00:31 AM
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Quote from: Pohjolas Daughter on January 08, 2022, 10:51:32 AMAh, health food!Re omelet, don't you ever like to vary things up a bit--just for fun?Soup came out wonderfully I'm happy to report. I did up the amount of thyme a fair bit and upped the parsley amount a tiny bit. Glad that I did so!PD
Quote from: LKB on January 09, 2022, 07:55:20 AMCongrats on the soup! I don't vary much from any of my routines. Pretty set in my ways, I suppose.That being said, I will be breaking routine tomorrow as some good friends are taking me to lunch.
Quote from: VonStupp on January 09, 2022, 08:22:27 AMIt took 5 weeks total, but we made our very first Figgy Pudding. My in-laws are mostly teetotalers, so I didn't expect many to enjoy it, but everyone liked the lighting of the brandy (shown below). As you can see, the kids also tried their hand at gingerbread houses too.VS
Quote from: LKB on February 17, 2022, 07:00:46 AMFinishing up an omelet atm.
Quote from: LKB on February 17, 2022, 07:07:04 PMThere's a diner near my workplace, l have breakfast there twice a week. Good coffee, good omelets ( mushroom, cheddar cheese and ham today ) and outstanding steak and eggs, which I'll probably have Saturday or Sunday.
Quote from: DavidW on July 03, 2022, 04:56:31 PMButter cauliflower. Took an hour and a half to cook, so good thing that it was tasty and I have leftovers!
Quote from: BasilValentine on July 26, 2022, 05:08:53 AMI'm eating about 1/3 of a liter of wild blueberries every day. This year in the Adirondack Mountains of New York the crop is abundant and it ripens by elevation. So I've been combining my exercise and foraging by climbing a succession of increasingly higher peaks and ridges and spending an hour or two on top picking blueberries at a rate of about a liter per hour. There are now four liters in my fridge in open containers. I eat them straight with cheese and bread for contrast. Wild blueberries, for those unfamiliar, are not like those large, pulpy berries one finds in supermarkets. They're small and much more intensely flavorful. Tomorrow I'll pick another couple of liters at about 3,300 feet on a local mountain. There's something very satisfying about free food.
Quote from: Pohjolas Daughter on July 26, 2022, 04:33:22 AMThat looks tasty! What recipe did you use?
QuoteFixed a nice corn (sliced some off of a cobb), cheese and cilantro quesadilla for dinner last night. I had intended to make a green salad to go along with it, but, I must admit, I was feeling hot, sticky and tired from all of the heat and humidity lately that I got lazy and skipped it. Much nicer today, so I hope to make a few dishes and wash up some more greens to keep me going for a few days.
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