Grilled cheese with Daves red label killer bread, half avocado and Swiss chard and kale salad and olives and cucumber and tomatoes. Yeungling flight bottle
What are you eating right now?
- Thread starter JT20
- Start date
Gave my bread maker away to one of my nurses last week. Said her Daughter wanted to make bread and she saw it, so I said it's yours.
Low and behold, the Daughter stopped by my house this AM. Brought a loaf of fresh bread in thanks.
Told my Daughter she better come soon and get what she wants, before I give it away!
Low and behold, the Daughter stopped by my house this AM. Brought a loaf of fresh bread in thanks.
Told my Daughter she better come soon and get what she wants, before I give it away!
This guy GROWS.
More ways than one!!
I have come to the conclusion I am salad guy in the summer. I just made another batch of coleslaw and a batch of potato salad. Both aging in refrigerator. I add certain ingredients like the chopped pickles to potato salad right before serving seems keep them crispy and flavor distinct even though I use a different pickle brine in the dressing
Filet Mignon steak, asparagus and Brussels sprouts, salad, avocado, shrimp kabobs. Some COORS banquet stubby bottles 
Steak from
Amish meat place out here in the sticks
Steak from
Amish meat place out here in the sticks
Aw huh. That's good eatin' right there.Filet Mignon steak, asparagus and Brussels sprouts, salad, avocado, shrimp kabobs. Some COORS banquet stubby bottles
Steak from
Amish meat place out here in the sticks
JHZR2
Staff member
Darn right! And I got some REAL fresh heavy cream for our coffee in quart jars $6/quart but it’s not 2-10 days old.
You are retrograding the starch in the potato salad. Vinegar dressing or mayo? Don't make me regret asking!
Both
Little Dukes on taters along with pickle juice and mustard plus spices
Best Foods on slaw with olive oil and vinegar brine from pickled onions and marjoram
But not enough mayo to be gloppy
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JHZR2
Staff member
Good to know. Here I thought they were good old 16d.I ate the usual. I used a whole box of nails* for double the amount of food you see on my plate. I'm generally the designated cook because I can produce meals in under 8 minutes. I'm done while others are still meal-prepping!
*beech mushrooms
I never make it the same and I don't follow a recipe - but minimum:
1/2 cabbage (chopped or thin strips)
olive oil
mayo (sometimes) and a tablespoon max
some type of vinegar, from rice to ACV
sometimes celery seed
oregano or marjoram (optional)
salt
black pepper
These things are all to the eye/taste.
Must sit in fridge for a few hours
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Scrambled eggs, Dave’s killer bread toasted and half avocado. 2 slices tofu also
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