What are you eating right now?
- Thread starter JT20
- Start date
GON
$150 Site Donor 2025
Breakfast this morning. Ham and cheese omlet, a bagel with raspberry and apricot jam (I am sure not as good as Sweetie's), and a little cheese.
GON
$150 Site Donor 2025
JD,
I can't wait to get back to the USA, but have enjoyed all the places I have been.
Serious offer- get your passport, I will take care of your tickets and lodging (using ff points) to some far off destination. At 66, you are at a great age to go on a distant trip/adventure.
Awesome offer GON - however I could never accept that! Much appreciated though. I'll just have to do my travels and meals through your pictures. Don't make the offer to my Daughter...she would snatch it up in a heartbeat!
I'm just a broken-down old man whos body is failing fast. Live in a small town of around 5000 people. Have problems driving or riding now. Probably been 6 months since I have driven out of town more than a mile. It freaks me out. No way could I drive to the city for a passport or the airport.
You are one heck of a gentleman though, to make that offer to someone that you have never even met! Tip of my hat to you sir.
GON
$150 Site Donor 2025
Late lunch, smoked clams and garlic frees, from Billy BBQ in Bangkok. Saw a picture they had burgers, but the menu of this small place was amazing, to include a smoked skirt steak.
GON
$150 Site Donor 2025
JD,Awesome offer GON - however I could never accept that! Much appreciated though. I'll just have to do my travels and meals through your pictures. Don't make the offer to my Daughter...she would snatch it up in a heartbeat!
I'm just a broken-down old man whos body is failing fast. Live in a small town of around 5000 people. Have problems driving or riding now. Probably been 6 months since I have driven out of town more than a mile. It freaks me out. No way could I drive to the city for a passport or the airport.
You are one heck of a gentleman though, to make that offer to someone that you have never even met! Tip of my hat to you sir.
Thanks for the kind words- please note my offer to you was for something I get as a bonus for traveling, nothing out of my pocket.
Very sorry about your health. Prayers for your health to reverse course.
Wonder if ordering once a month from a place like goldbelly.com might be fun for you. I have never ordered from goldbelly, but have seen their adds and it is all very inviting. https://www.goldbelly.com/joes-fall-picks
Can you imagine having for dinner tonight a beautiful fresh pasta, with a delicious red sauce, and high-quality meatballs- and maybe some fresh crusty bread? I wonder if those items might be easily available to you in Iowa, such a nice dinner it might be for you.
A few thoughts- I hate to travel but enjoy seeing food/ cooking/ travel from all over the planet when I am home. Maybe you might get some of the same pleasure from watching shows I watch. Some of these are really enjoyable to me (doesn't hurt to have a glass of red wine nearby while watching):
Some steamed jasmine rice, habanero salsa, tomatoes and diced chiles. Coffee
Once again GON, thank you for the VERY Generous offer! There are still some great people in this world, and you are one of them!
Your prayers for my health are much appreciated as well. My prayers are sent for your safe travels.
I'll make sure and check out these videos. I love cooking and food clips.
broke.
GON
$150 Site Donor 2025
Shel,
Looks great- that large cup of coffee looks really well brewed, and super strong. My wife would want the "extra sharp" cheddar.
Some oatmeal and a orange
Last night's NY Style Pizzas... Full 18" pies!
One was just three cheese (provolone, mozz and asiago) and the other banana pepper, olive and fresh fennel sausage.
I wasn't originally planning on 18" with the dough I made (was enough for 16" sized), but my new screens came in and wanted to try them out. The dough worked out easily into the full size, just on the thinner side, but very wonderful crunch/texture on the underside (cooked over a pizza steel at 550F and moved from the screen to directly on the steel after a few minutes).
We also did this one on Saturday... A proper Sicilian. Of course, had to buy a new pan for it (14x14" Lloyd) and did a 3-day sourdough fermented dough. Layers of provolone right on top of the dough, followed by a heavy dose of sauce (a bit too much, but we were in a saucy mood that day... haha) and of course the toppings. Next time I plan to get the good pepperoni and hand-cut them to make wonderful little thick pepperoni cups. But the bagged variants had to do this day!
The crust was just phenomenal... Airy with a beautiful crunch on the bottom. It was next level!
One was just three cheese (provolone, mozz and asiago) and the other banana pepper, olive and fresh fennel sausage.
I wasn't originally planning on 18" with the dough I made (was enough for 16" sized), but my new screens came in and wanted to try them out. The dough worked out easily into the full size, just on the thinner side, but very wonderful crunch/texture on the underside (cooked over a pizza steel at 550F and moved from the screen to directly on the steel after a few minutes).
We also did this one on Saturday... A proper Sicilian. Of course, had to buy a new pan for it (14x14" Lloyd) and did a 3-day sourdough fermented dough. Layers of provolone right on top of the dough, followed by a heavy dose of sauce (a bit too much, but we were in a saucy mood that day... haha) and of course the toppings. Next time I plan to get the good pepperoni and hand-cut them to make wonderful little thick pepperoni cups. But the bagged variants had to do this day!
The crust was just phenomenal... Airy with a beautiful crunch on the bottom. It was next level!
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