What Did We Eat Today?

[PRgal]

I don't have meetings Wednesday mornings and usually use it to workout.  Post-workout lunch?  Salad with a salmon burger patty and some homemade lower-carb bread.  

 

Dinner:  Homemade hearty chicken and quinoa soup made in bone broth.

[Bastet]

Chicken slouvaki, lemon cauliflower "rice", and a Greek salad.  It's too early for most tomatoes, but greenhouse-grown Tommy Toe tomatoes are okay, so I picked some up when I had a slouvaki craving, as the side can vary, but I must have a proper Greek as the side salad.

[DearEvette]

Last night made a Sushi bake.  Which... I was skeptical, cuz hot sushi?  But it turned out great.  My sushi loving horde loved it. Also it is excellent cold as a leftover!

[PRgal]

5 hours ago, DearEvette said:

Last night made a Sushi bake.  Which... I was skeptical, cuz hot sushi?  But it turned out great.  My sushi loving horde loved it. Also it is excellent cold as a leftover!

So the seafood is cooked?  Is it essentially fish, rice and nori in a casserole? More like a fish quesadilla but with nori instead or tortilla?

[DearEvette]

Yes the seafood is cooked. It is basically a California roll in layered format. The recipes I found all had Crab and shrimp as the preferred fish.

[annzeepark914]

We had grilled London Broil, roasted little Yukon potatoes with aoli as a dip, and sauted fresh spinach. 

[Gramto6]

Didn't really feel like cooking dinner so I baked a small frozen quiche and had 1/2 of it along with some roasted thin asparagus with some butter and lemon on them. Easy and hit the spot perfectly.

[PRgal]

We ordered brunch in as usual yesterday and when we order from the particular restaurant we did, then I’d always get dinner for myself (usually a meal with protein and salad as the side).  Ran errands after and got a pizza for the guys.  Husband then said it was the worst ever he’s ever had.  Well, he asked for that particular brand (made in-house and stocked in the refrigerated prepped food section of the store) when I suggested a frozen pie from a gourmet pizzeria in town.  But at least I got to eat what I like rather than “compromising” as my dad would say.  

[BooksRule]

I tried out a new recipe last night and I felt kind of 'blah' towards it, but I think it could be better if it was doctored up a little.  So, I might make it again someday.  Basically, you take some mashed potatoes (maybe 4 or 5 cups). The recipe called for instant mashed, but you could definitely used from-scratch.  If you are using instant, you mix the potato flakes with the appropriate amount (for the amount of potato you use--I used a small box of instant) of boiling milk and melted 1/2 stick of butter. Then you add a can of whole kernel corn, well drained (I know it sounds weird, but it does work). You layer half in a 13 x 9 baking dish, then sprinkle a handful of shredded cheddar cheese and some french fried onions on top. Spread the rest of the potato mixture, the another layer of cheese and onions (I did put some extra onions on top).  Bake at 350 for about 15 minutes, just until the cheese has melted.  It tasted okay, but the potatoes were a little bland.  I know there was a half stick of butter in there, but it kind of got lost.  If I make it again, I would make sure I was using mashed potatoes that had been well-seasoned, maybe with garlic.  I also wonder if a can of corn with the peppers added ('Mexican style') would have been an improvement.  Anyway, it did taste better as leftovers for lunch today.  I cut several squares of the mixture, added a pat of salted butter on top of each and sprinkled with more fried onions.  Then heated the dish up in the oven for a few minutes. The flavor was better.  

[isalicat]

I just had Peruvian food! And it was delicious! My son who went along had Lomo Saltado, which is basically a wonderful grilled strips of steak plus onions, french fries and green beans in a unique sauce dish on top of garlic flavored rice, and I had something that involved shrimps and potatoes in a creamy, spicy sauce also on garlic rice. The spicing was really different - not like Mexican or any other central or south American cuisine I have previously sampled. There were a couple of side sauces - one very peppery and one more like a lime flavored avocado something. The restaurant is called El Pollo Inka and they are based in Miami but have opened a couple of branches in southern California (we are passing through on the way to a cruise) and I urged them vociferously to open a branch near me (San Luis Obispo, CA) ASAP!

[EtheltoTillie]

I ended up eating Kraft Dinner last night, since we were talking about it so much on the other thread.

[DearEvette]

I made something called a Tunacado.  It came across my feed and I was 'dang, that looks good' so I tried it and dang, it was good. 

Basically is a pimped out tuna salad on a fried sour dough bread with tomato, avocado, and two kinds of pesto.  I didn't have any of the spicy pesto in the recipe, so I substituted a thai spicy chili crisp (I actually put that on so many things...)

Anyway here is the food porn link for it.  https://www.instagram.com/reel/CqIoK0cjg-I/

[Gramto6]

Oh my! That does look really tasty!! May just have to try it...

[Bastet]

That tuna sandwich looks good; I'll have to file that variation away for tomato season.

I wasn't sure what I wanted to make tonight other than having a pasta craving, and then the Top Chef challenge was about mushrooms, so now I must have some.  I only have creminis on hand, so I've decided on whole wheat penne with chicken, mushrooms, kale, and goat cheese (all seasoned with thyme, oregano, and lemon juice).  The salad is arugula with caramelized shallots and shaved Parm dressed with lemon vinaigrette (I already had some of that made, so I'm enjoying the salad right now in advance of the entree, as I often do).

[PRgal]

On 6/1/2023 at 8:45 AM, EtheltoTillie said:

I ended up eating Kraft Dinner last night, since we were talking about it so much on the other thread.

With or without ketchup?  Or if you're BNL, dijon ketchup (Heinz actually had that as a limited edition, I believe).

[EtheltoTillie]

Ketchup?  NO! 

However, in fairness, here is a recipe for scratch mac and cheese that I like that includes some crushed tomatoes.  It's the famous Horn and Hardardt Automat recipe.  I got the recipe at a museum exhibit about the Automat. 

What is BNL?

 

[PRgal]

4 hours ago, EtheltoTillie said:

Ketchup?  NO! 

However, in fairness, here is a recipe for scratch mac and cheese that I like that includes some crushed tomatoes.  It's the famous Horn and Hardardt Automat recipe.  I got the recipe at a museum exhibit about the Automat. 

What is BNL?

 

I thought ketchup was a standard for mac and cheese, especially for boxed stuff.  Anyway, BNL is short for Barenaked Ladies.  They were a band from Toronto back in the early 90s.  One of their most well-known songs is called If I Had $1,000,000 and there's a line talking about how they wouldn't have to eat Kraft Dinner, but then saying they still would, but with fancy ketchup - dijon ketchup.  

P.S.:  there's no link to the recipe.

 

Edited June 3, 2023 by PRgal

[EtheltoTillie]

1 hour ago, PRgal said:

I thought ketchup was a standard for mac and cheese, especially for boxed stuff.  Anyway, BNL is short for Barenaked Ladies.  They were a band from Toronto back in the early 90s.  One of their most well-known songs is called If I Had $1,000,000 and there's a line talking about how they wouldn't have to eat Kraft Dinner, but then saying they still would, but with fancy ketchup - dijon ketchup.  

P.S.:  there's no link to the recipe.

 

Very interesting!  I've never heard of ketchup as standard for mac and cheese.  I had heard of Barenaked Ladies, but not the shorthand BNL.

I will try to post the recipe.

[EtheltoTillie]

Here is the recipe from the NYT.  Gifted link.

https://cooking.nytimes.com/recipes/1015583-horn-and-hardarts-baked-macaroni-and-cheese?unlocked_article_code=jkT1fS_24ZPrAH8F7omxaD_IOIeP1wVVnaGmcxrJQn4oagw60gtfKNULwTZ8jo-jBWBRDTG5j2K0qFtCh5mPCQelGzhkBIqY4DVE7Bsj9_BK-2NyVQf-rvlXwk12zQCyrB94ZH_1gl0gBET9HueukZW8pGTS3LeCh5lVWvPwC8NCyocBc4-Z5pM-ZRhBcNH7rEoS1jGRZWrx2b_YPh84E-FVRDPqAYtOzAQLNeyJdpnBOrvmtKSAK3-Dn9lAv75dRE9R-PWP_NkWMDB5Ut1qkwC7x2NOAPMu6rgXHAqZWaxhpf1ZM0lZuDKAjYLo3OFRDRHwYvz1R4fb5cydQ78PvPyOeubzq_aqgkUFJo607do&smid=share-url

This is the same recipe I received from the New York Public Library Museum Exhibit.  I don't bother with cream or white pepper.

I make a larger amount:  a pound of elbow macaroni with a standard white sauce of 4 T butter and 1/4 cup flour, 2 cups milk.  maybe 2 cups of cheese -- to taste.  Whatever amount of diced tomato I feel like.   It's the addition of the diced tomatoes and the little bit of sugar that sets this apart from other recipes. 

[EtheltoTillie]

Well, it may be that the ketchup on KD is a Canadian thing.  Per Reddit.  I've never seen anyone eat it that way in the States.

My husband and his friend put ketchup on scrambled eggs.  Friend's wife and I regard this as an abomination.  Makes going to brunch a challenge LOL. 

I've heard that BNL song, and it's cute.  I hadn't paid such close attention to the words before.  Nice harmonies and instrumentals.

Edited June 3, 2023 by EtheltoTillie

[Bastet]

1 hour ago, EtheltoTillie said:

I've never seen anyone eat it that way in the States.

Neither have I.  And I might have to suppress a gag if I did.

BNL automatically made me think of Barenaked Ladies, but I thought it meant something else in this context -- I remember most of the wacky lyrics to "One Week", but had totally forgot about that song so the reference didn't register.

[Quof]

5 hours ago, EtheltoTillie said:

it may be that the ketchup on KD is a Canadian thing

It is NOT.

[SuprSuprElevated]

I consider myslf an avid aficionado of m&c, and I've never seen nor heard of ketchup in m&c. 🤷‍♂️

I have added things that would probably make others shy away in disgust; cauliflower and smoked sausage for example.

[PRgal]

37 minutes ago, SuprSuprElevated said:

I consider myslf an avid aficionado of m&c, and I've never seen nor heard of ketchup in m&c. 🤷‍♂️

I have added things that would probably make others shy away in disgust; cauliflower and smoked sausage for example.

Maybe a Toronto thing?  The school cafeteria always had squeeze bottles of ketchup on mac and cheese day!  

[Bastet]

8 hours ago, SuprSuprElevated said:

I have added things that would probably make others shy away in disgust; cauliflower and smoked sausage for example.

Ha -- that was my contribution to the Food Confessions thread, that every once in a great while I make a bowl of Kraft macaroni & cheese with sliced Hillshire Farm hot links mixed in. 

 

[PRgal]

4 hours ago, Bastet said:

Ha -- that was my contribution to the Food Confessions thread, that every once in a great while I make a bowl of Kraft macaroni & cheese with sliced Hillshire Farm hot links mixed in. 

 

A mac and cheese restaurant calls their hot dog and mac and cheese, camp mac.

[Leeds]

Last night (and just now for breakfast) I had a tomato-based dish made up mainly of "stuff that needed to be eaten up".  I had a 4-pack of ill-advised tomatoes from Trader Joe's that I really knew from experience wouldn't be good (wrong season here so trucked in and no doubt ripened artificially), but was suckered into buying because "they looked so good".

I sauteed onion, garlic, cumin, Middle Eastern Ras el Hanout spice mix, and added water, tomato paste, Zergut brand roasted red pepper spread (Ajvar), the leftover middle bits of carrots I'd shaved for a salad, the tail-end of a jar of (crystalized) mango chutney, harissa hot sauce, tiny red lentils (Sadaf brand, they have a great range of pulses, beans, sauces, and spices), and probably more stuff, with lemon juice and leftover plain rice added at the end.

I don't shop from a grocery list very often, unless it's for pantry staples I'm running low on, so this kind of thrown-together dish is pretty standard for me.

[annzeepark914]

On 6/2/2023 at 9:29 PM, EtheltoTillie said:

Here is the recipe from the NYT.  Gifted link.

https://cooking.nytimes.com/recipes/1015583-horn-and-hardarts-baked-macaroni-and-cheese?unlocked_article_code=jkT1fS_24ZPrAH8F7omxaD_IOIeP1wVVnaGmcxrJQn4oagw60gtfKNULwTZ8jo-jBWBRDTG5j2K0qFtCh5mPCQelGzhkBIqY4DVE7Bsj9_BK-2NyVQf-rvlXwk12zQCyrB94ZH_1gl0gBET9HueukZW8pGTS3LeCh5lVWvPwC8NCyocBc4-Z5pM-ZRhBcNH7rEoS1jGRZWrx2b_YPh84E-FVRDPqAYtOzAQLNeyJdpnBOrvmtKSAK3-Dn9lAv75dRE9R-PWP_NkWMDB5Ut1qkwC7x2NOAPMu6rgXHAqZWaxhpf1ZM0lZuDKAjYLo3OFRDRHwYvz1R4fb5cydQ78PvPyOeubzq_aqgkUFJo607do&smid=share-url

This is the same recipe I received from the New York Public Library Museum Exhibit.  I don't bother with cream or white pepper.

I make a larger amount:  a pound of elbow macaroni with a standard white sauce of 4 T butter and 1/4 cup flour, 2 cups milk.  maybe 2 cups of cheese -- to taste.  Whatever amount of diced tomato I feel like.   It's the addition of the diced tomatoes and the little bit of sugar that sets this apart from other recipes.

🎶Less work for mother🎶. That was H&H's ad "song" that I heard while watching The Children's Hour on TV back in the day. NYC kids performed tap dances, ballet, singing, etc. I read somewhere that Bernadette Peters was one of those kids. And of course when asked the name of the school they attended, it was *always* "P.S." something (never a school with a name). For some reason, this bugged me (even though my mom, a city girl, went to P.S. 16 🙄). And that's my deep thought for today, 06/04/2023!

[EtheltoTillie]

25 minutes ago, annzeepark914 said:

🎶Less work for mother🎶. That was H&H's ad "song" that I heard while watching The Children's Hour on TV back in the day. NYC kids performed tap dances, ballet, singing, etc. I read somewhere that Bernadette Peters was one of those kids. And of course when asked the name of the school they attended, it was *always* "P.S." something (never a school with a name). For some reason, this bugged me (even though my mom, a city girl, went to P.S. 16 🙄). And that's my deep thought for today, 06/04/2023!

Ah, NYC school trivia.

I went to PS 200Q (for Queens).  (There could be a PS 200 in another borough too.)  When we filled out our headings on our test papers, we had to write PS 200Q at the top with our names and classes and the date.  It had a name but it was never used.  The Pomonok School.  We still have that system.  I live down the block from PS 75, the Emily Dickinson School.  It doesn't seem to be called PS75M for Manhattan nowadays, and no one says "I go to the Emily Dickinson School."

Edited June 4, 2023 by EtheltoTillie

[annzeepark914]

Re: Mac & cheese? If I'm too lazy to make it from scratch, I'll use the box from Kraft, add a bit of garlic powder & Mural of Flavor, some grated sharp cheddar, and some (canned) chopped green peppers. 

[BooksRule]

I'm going to try to get back into the healthy eating habits starting tomorrow, so I'm finishing up the rest of the bad foods that I cooked during my recent staycation.  Tonight I'm having an odd combo supper of leftover lasagna and some potato salad.  With a slice of key lime pound cake for dessert (I just baked the cake today, so I'm taking the rest to work tomorrow for others to finish off).

[PRgal]

3 hours ago, EtheltoTillie said:

Ah, NYC school trivia.

I went to PS 200Q (for Queens).  (There could be a PS 200 in another borough too.)  When we filled out our headings on our test papers, we had to write PS 200Q at the top with our names and classes and the date.  It had a name but it was never used.  The Pomonok School.  We still have that system.  I live down the block from PS 75, the Emily Dickinson School.  It doesn't seem to be called PS75M for Manhattan nowadays, and no one says "I go to the Emily Dickinson School."

Why are schools in NYC numbered like that?  

 

What did we eat?  Dinner was frozen pizza (not your old grocery brand, but from a pizzeria...not as good as I thought...or any of us.  Needed more sauce), meatballs and salad.  I had originally planned to do cheese quesadillas with a side of vegetables and dip, but my little one INSISTED that we have pizza!  We ordered in brunch earlier...scrambled eggs and toast (little guy), salad with poached eggs, quinoa and sweet potatoes (for me) and my husband had a breakfast sandwich.  We also shared ricotta toast topped with jam and chopped almonds.

[EtheltoTillie]

1 hour ago, PRgal said:

Why are schools in NYC numbered like that?  

 

 

Who knows?  There are a lot of them, and it's an easy way to keep track. 

[annzeepark914]

We had grilled swordfish, pilaf, & a tossed salad with Ina's Greek dressing (+ some honey added to soften the vinegar's sharpness).

[Bastet]

I've decided to order in tonight.  Last night I made crab cakes, with a corn and dill slaw as the salad and creamed spinach with artichoke hearts as the side, and tomorrow night I'm doing grilled rib-eyes with a mixed greens salad and collard greens, plus twice baked potatoes for my parents, for Father's Day dinner, so I'm taking tonight off. 

There's a delicious Mexican restaurant, serving mostly Sinaloan cuisine, that delivers - not many Mexican restaurants here do - and that's sounding really good to me right now.  They have an octopus dish I love, but I'm not sure how well it would travel, so I think I'll go with their aguachile, which is another favorite.  They include enough vegetables it can count as my salad, yet still be good leftover for lunch, so half of that plus two a la carte tacos will be plenty for dinner.  Now to pick the tacos ... one chicken and one pork (since I'm already having shrimp), I just have to decide which two styles (they offer those from several different Mexican cuisines).

[chessiegal]

We decided to go sailing today - perfect weather with winds of 10-12 knots. There is a great small cafe on our way to the marina. They had crab cake wraps as one of their specials, so we got 2 of those. I've never had it as a wrap before, but wraps are good for eating under sail. They were good. My husband declared it to be a perfect Father's Day.

Happy Father's Day to all you dads out there.

[PRgal]

Lunch was a leafy/mixed green salad with tuna and a hard boiled egg and some toast.  My son had hard boiled eggs and toast with cucumbers and tomatoes (he doesn't like leafy greens, especially RAW leafy greens).  

Dinner:  air fryer chicken dumplings (lazy, so I used frozen), more salad (for me) and pre-prepped noodles from the store across the street from my building.  Heated some frozen vegetables for both the guys (i.e. son and husband).  

[Bastet]

I picked up some truly delicious mangoes at the market, so I'll be incorporating a lot of those this week (as I love to do this time of year).  First up, seared scallops with a mango and cucumber salsa with cilantro & ginger.  Asparagus roasted with rosemary and garlic as the side and a spinach and pomegranate salad.

[Quof]

I make a salad of mango, black beans, corn, tomatoes, bell peppers and red onion.  Dressing includes lime and cilantro.

[SuprSuprElevated]

DH's favorite summer salad; roma tomato, vidalia onion, fresh basil, EVOO, balsamic and tarragon vinegars, lightly sprinkled Italian seasoning.

Delizioso! 

 

[DearEvette]

My son made Big Mac Tacos.  He got the sauce right.  Surprisingly tasty.

[isalicat]

Last night was Chicken Francaise which is a super easy thing to do with boneless, skinless chicken breasts. Just get a couple of them, salt and pepper and garlic to taste and then dredge in plain flour, and then coat thoroughly in a beaten egg (one egg should do both breasts easily). Heat lots of butter with a couple of tablespoons of olive oil in a frying pan and fry the chicken breasts in the pan until golden brown on both sides. As you turn, add more butter to the pan and keep spooning the butter/oil mixture over the chicken. When you are sure the breasts are thoroughly cooked inside (about 12-14 minutes total), take them out of the pan and plate them (you can have a little Basmati rice or whatever your preferred vegie or starch is on the side - asparagus goes great) and then squeeze a big lemon's worth of fresh lemon juice right into the oil/butter mixture (careful! it will sizzle and spit) and add a little dry white wine. Simmer that down quickly and pour over the chicken. Bon appetit!

[BooksRule]

On 6/3/2023 at 4:57 PM, Bastet said:

Ha -- that was my contribution to the Food Confessions thread, that every once in a great while I make a bowl of Kraft macaroni & cheese with sliced Hillshire Farm hot links mixed in. 

My mom used to mix up a batch of mac 'n cheese, put it in a casserole dish, sprinkle some shredded cheddar cheese, and then put some slices of Spam on top.  She would put it in the oven until the cheese melted and the Spam started to brown. It was delicious.

Tonight I'm just having some spaghetti with meat sauce (nothing fancy--just browned ground beef and some jarred sauce).

[Anela]

I tried something new, at a new-to-me Mexican restaurant. We got take-out, because I was really hungry, and this place had a lot of great reviews. I finally chose Chile Colorado, with rice, beans, and a salad, even though I don't really like guacamole. After it was ordered, I googled it, and found that it was a stew, so I thought, "uh-oh, did I make a mistake?" I ordered it made with chicken, and it was not a mistake, it was really good. I wanted to try something new, not just get regular tacos. 

They gave us two different sauces, that I haven't used yet, but one was like an orange sauce, spicy (I tasted a tiny bit on my finger), and the other one might be a crema. It was green. It's supposed to be authentic Mexican food, which I was looking for. 

It was almost $15, though. With dad's order, and his beer, it came to $35. 😬 I do want to go back. It was a nice little place.

3 hours ago, BooksRule said:

My mom used to mix up a batch of mac 'n cheese, put it in a casserole dish, sprinkle some shredded cheddar cheese, and then put some slices of Spam on top.  She would put it in the oven until the cheese melted and the Spam started to brown. It was delicious.

Tonight I'm just having some spaghetti with meat sauce (nothing fancy--just browned ground beef and some jarred sauce).

I used to do this, and still do occasionally, only with tomatoes, not spam. When I was a teenager, I'd make up two boxes, so there was enough for the family. Then add more cheese, and the tomatoes. 

Edited June 24, 2023 by Anela

[Bastet]

On 6/22/2023 at 2:49 AM, Quof said:

I make a salad of mango, black beans, corn, tomatoes, bell peppers and red onion.  Dressing includes lime and cilantro.

Someone, I am sorry to say I can't remember who, posted here a recipe for a spicy mango or papaya salad that I have since gone on to make regularly.  Papaya or mango with red bell pepper, onion, cilantro, mint, and peanuts, with a lime juice, tamari, sesame oil, maple syrup, and red pepper flakes dressing.

I had the mango version for lunch today.

Another salad that is now a staple I adapted from a recipe here is a cabbage, carrot, red bell pepper, edamame, scallions, cilantro, and peanuts slaw (as colorful as it is delicious!) with peanut oil, honey, rice vinegar, tamari, peanut butter, sriracha, ginger, and garlic dressing.

[JTMacc99]

Discovered a little hole in the wall place the other day. The menu leads with house cured Pastrami and Corned Beef and takes a bit of a tour around the Mediterranean after that, but with a lot of American twists and dishes tossed in.

I had been planning to go there Saturday, which was super convenient when my son said to me at like Midnight Friday, “I have a craving for Pastrami right now. (!)

I had a little bit of his Reuben, and we will be going there again to get more of it and hit the corned beef as well. I’m not so far that I couldn’t get down to NYC for authentic cured meats like this, but it’s WAY easier to drive to the next town over  

For what it’s worth, I had the Buff-alafel: Chick pea fritters served in a pita pocket tossed in mild and tangy Buffalo wing sauce with lettuce, tomatoes & blue cheese. Served with coleslaw and pickle. Turns out that falafel jazzed up Buffalo style is pretty damn good. Heh 

[PRgal]

Had brunch from a place that offers build your own breakfast bowls.  I had scrambled eggs, sweet potato wedges, black bean mole and salsa fresca with a side of gluten free toast and avocado (no eggs).  The scrambled eggs were way, way over. cooked.  Like it felt like a loofah on my tongue.  That is ONE food peeve of mine.  Over done scrambled eggs.  Scrambled eggs should be creamy!  Good thing I had a side of hard boiled eggs which my son wanted.  He only ate one so I had the other.  I left most of the scrambled eggs.  No amount of ketchup could take the ickiness away.

[chessiegal]

1 hour ago, PRgal said:

The scrambled eggs were way, way over. cooked.  Like it felt like a loofah on my tongue.  That is ONE food peeve of mine.  Over done scrambled eggs.  Scrambled eggs should be creamy! 

I agree! When we took the QM2 to England, we usually had breakfast at the morning buffet. I don't know how they did it, but the chefs managed to keep the scrambled eggs creamy. 

[isalicat]

8 hours ago, chessiegal said:

I agree! When we took the QM2 to England, we usually had breakfast at the morning buffet. I don't know how they did it, but the chefs managed to keep the scrambled eggs creamy. 

I recently returned from the first cruise of my life - Emerald Princess from L.A. to Hawaii and back...brilliant! - and there were plain scrambled eggs and eggs with either smoked salmon or asparagus every day at the gnormous buffet (plus fried eggs and hard boiled eggs and...you name it...). I took the opportunity to have English bacon most days which I don't eat at home (I go with 2 pieces low sodium American bacon three times a week) and a freshly baked croissant plus some sort of eggs. The scrambled eggs were creamy every single day and amazing good.

[annzeepark914]

Chicken with rice and vegetable soup. I'm on a non-dairy food regimen for a month so I've been trying to think up recipes along this line. I hope I can remember how I made it (a little bit of this & that, y'know) as it was *the best* I've ever made 😄.