What are you eating?

[LKB]

At the moment, I'm snacking on " computer food " ( chips ).

Tomorrow I suspect I'll be back at the diner for eggs.

[Kalevala]

At the moment, I'm snacking on " computer food " ( chips ).

Tomorrow I suspect I'll be back at the diner for eggs.

Do you ever cook at home?  Or buy some healthy takeout:  things like salads, vegs, etc.?  You seem like a "good egg", so I'm hoping that you are being good to yourself. 

Meant kindly,

K

[LKB]

Do you ever cook at home?  Or buy some healthy takeout:  things like salads, vegs, etc.?  You seem like a "good egg", so I'm hoping that you are being good to yourself. 

Meant kindly,

K

I don't cook, but I do take the trouble to get my vitamins and such.

And I appreciate you, K.  You are definitely a good egg.

[Kalevala]

On the menu for this weekend:

Broccoli raab with cannellini beans over garlic bread
Cream of celery soup

and not certain what else....

K

p.s.  Had a quick breakfast this morning of scrambled eggs and OJ.  Need to find out where my multi-grain bread is hiding!  Probably a loaf in the downstairs freezer.

[LKB]

On the menu for this weekend:

Broccoli raab with cannellini beans over garlic bread
Cream of celery soup

and not certain what else....

K

p.s.  Had a quick breakfast this morning of scrambled eggs and OJ.  Need to find out where my multi-grain bread is hiding!  Probably a loaf in the downstairs freezer.

Scrambled eggs? I LOVE it! 

[Kalevala]

Scrambled eggs? I LOVE it! 

Yes, I do love my *eggs--preferably farm fresh with the eggs a lovely orange color (but don't get those that often).  And easy to make!   
*Two this time

K

[LKB]

Yes, I do love my *eggs--preferably farm fresh with the eggs a lovely orange color (but don't get those that often).  And easy to make! 
*Two this time

K

It's no secret that I am a fiend for eggs. I never have fewer than six, and occasionally will have eight... ( but not every week ).

[Kalevala]

It's no secret that I am a fiend for eggs. I never have fewer than six, and occasionally will have eight... ( but not every week ).

Do you like things like quiches or omelettes?  Fritattas?  You can have them (made for you) made with things like spinach or mushrooms...all kinds of things! 

K

[Mister Sharpe]

Good ol' Mac & Cheese for lunch along with beet greens and, even as I type, dessert in the form of banana brownies is being baked (with pecans, white chocolate chips and a white-chocolate-chip frosting). 

[Kalevala]

Good ol' Mac & Cheese for lunch along with beet greens and, even as I type, dessert in the form of banana brownies is being baked (with pecans, white chocolate chips and a white-chocolate-chip frosting). 

What types of cheese do you like to use in your mac?

K

[Mister Sharpe]

What types of cheese do you like to use in your mac?
K

Hey K, cheddar usually, but the cheddar/parmesan mix is also quite good. We add Dijon mustard, of course. Prefer Cabot Extra Sharp Cheddar (it can never be too sharp; my beloved Granny was fond of saying she liked a cheese that bites her back, I inherited that trait!). 

[Kalevala]

Hey K, cheddar usually, but the cheddar/parmesan mix is also quite good. We add Dijon mustard, of course. Prefer Cabot Extra Sharp Cheddar (it can never be too sharp; my beloved Granny was fond of saying she liked a cheese that bites her back, I inherited that trait!). 

I like Cabot cheeses; they are good and reliable and don't break the piggy bank.  One of the things that I like to make during the summertime (and warmer fall days) is an apple and cheese sandwich using one of their cheddar cheeses and fairly thinly sliced grannysmith apple with some mayo (sometimes with some other add ons).

The beet greens sound good too.  I became a convert to them not too long ago.  I should try sautéing them.  Made the mistake some years ago (after sinking stupid money into a juicer) of adding them to a drink...no, no, no, no, no!

K

[Mister Sharpe]

I like Cabot cheeses; they are good and reliable and don't break the piggy bank.  One of the things that I like to make during the summertime (and warmer fall days) is an apple and cheese sandwich using one of their cheddar cheeses and fairly thinly sliced grannysmith apple with some mayo (sometimes with some other add ons).

The beet greens sound good too.  I became a convert to them not too long ago.  I should try sautéing them.  Made the mistake some years ago (after sinking stupid money into a juicer) of adding them to a drink...no, no, no, no, no!

K

K, If you can get Cabot's New York State Cheddar (used to be called "Hunter's Cheese") it's better than almost anything. In our locale, Walmart has it for an astonishingly low price.  I could have warned you off the juicer for beet greens.  Am going to try your sandwich recommend!  (My wife bakes her own bread, should be good!)

[LKB]

Do you like things like quiches or omelettes?  Fritattas?  You can have them (made for you) made with things like spinach or mushrooms...all kinds of things! 

K

I love a good omelet - my diner makes several which are outstanding - but it costs me double what I pay for six scrambled eggs, and now that I'm on a fixed income I find I need to watch my money closely.

[Kalevala]

K, If you can get Cabot's New York State Cheddar (used to be called "Hunter's Cheese") it's better than almost anything. In our locale, Walmart has it for an astonishingly low price.  I could have warned you off the juicer for beet greens.  Am going to try your sandwich recommend!  (My wife bakes her own bread, should be good!)

I think that it was turnip greens that I tried to run through it.

Sounds like your wife is quite the baker!  I used to bake bread, but it's been a while.

Thanks for the tip.  Next time that I'm in there, I'll take a look.  I have been lucky at times to find Cabot cheeses on sale at local grocery stores; sometimes, for $2 or $2.50 each.  As it keeps well, I'll often buy a brick or two.  I try and not get too carried away, but my local coop has a great selection of cheeses...hard to resist!    Olives too!   

K

[Kalevala]

Thanks to our Canadian neighbors, I'll be able to make my cream of celery soup (hopefully tomorrow, but I have a lot on my plate at the moment). * It's not in yet in my area.  Also, found some lovely and fresh celery with lots of leaves (which I need for the soup).  Soup can be served either warm or cold.

*Celeriac that is.

Salmon for dinner later tonight along with fresh corn on the cob and either broccoli or broccoli raab.

K

[Kalevala]

Last night (for a rather late dinner):  Chopped up a shallot and a clove of garlic and sweated in a bit of olive oil then added about half a bunch of lacinato, chopped (also known as dinosaur kale), a bit of s&p and some red pepper flakes.  Let that cook (with a splash of water) whilst pasta water was heating up.  Cooked some penne then added it to the veggies.  Added a few splashes of pasta water, grated some parmesan cheese and called it a day.   

K

[Kalevala]

@Mister Sharpe

By the way, did you know that Cabot also makes a couple of different varieties of mac and cheese? Thought of you and your baking half the other night; I was whooped!  Busy day plus woke up too early, so I made an easy m&c last night [I also had a smallish head of broccoli in the fridge which was in the "Use it or lose it" stage].  I used their "Seriously Sharp" one; pretty tasty!  And you can sometimes find it on sale too.

Reminds me:  I need to get my grocery list together for today.

K

[Mister Sharpe]

Hey K! No, I did not know that, thanks. Will be on the qui vive for it and report back. I like cauliflower in my M&C, boosts the health quotient a bit and gives it better what food scientists call "mouth feel." My aforementioned Granny used to top hers with crushed potato chips, very tasty but not so good for you; a family favorite, though, as you can imagine. Big with us this week is a recipe from the NYT for mango ice cream: simple, delicious and better for you by far than regular ice cream: bag of frozen mango (Aldi's is inexpensive and the best we've tried to date - canned often tastes tinny) ground-up in food processor; can of sweetened, condensed milk (coconut milk also works); pinch of cardamom. Your handle reminds me I have neglected my Sibelius of late; don't like to be apart from his music for long.

[Kalevala]

Hey K! No, I did not know that, thanks. Will be on the qui vive for it and report back. I like cauliflower in my M&C, boosts the health quotient a bit and gives it better what food scientists call "mouth feel." My aforementioned Granny used to top hers with crushed potato chips, very tasty but not so good for you; a family favorite, though, as you can imagine. Big with us this week is a recipe from the NYT for mango ice cream: simple, delicious and better for you by far than regular ice cream: bag of frozen mango (Aldi's is inexpensive and the best we've tried to date - canned often tastes tinny) ground-up in food processor; can of sweetened, condensed milk (coconut milk also works); pinch of cardamom. Your handle reminds me I have neglected my Sibelius of late; don't like to be apart from his music for long.

Yes, cauliflower is good too in M&C!

The mango ice cream sounds good!  By the way, I recently signed into the cooking area of NYT (hadn't for a few years).  They used to have some "freebies" that you could download for free (besides doing the paid subscription).  Have they changed all of that? 

Doing some cleaning and rearranging in the kitchen whilst hauling out my food to cook for brunch.  Will finish off the last bit of cooked salmon that I have in a cream cheese and egg omelette; an ear of local corn; and will try broiling a tomato (sliced) in my toaster oven [Watching too many British clips on YT lately!].

Any new "nibbles" on your house?

K

p.s.  Reminded myself that I have way too much small shells and almost two boxes of orzo!