petite tête de chou

You could make a buckwheat pesto. I omit the soy bacon bits and use lots of freshly ground black pepper and a few squirts of lemon juice to brighten it up.

My Dad prefers spanish peanuts and pepsi in the long-necked bottles- I don't know if those are available anymore, though. I really do wonder where this idea came from. He was raised primarily in southern California and Hawaii, so I can certainly see how the man would appreciate a cold beverage. Perhaps the peanuts-in-the-bottle simply meant less to carry. When you're toting a surfboard you've only got one hand free, why not load up the remaining hand with sugar, salt and protein?

Perhaps you could replace the Creole seasoning with your favorite furikake? Such as one of these?

Or The Nicer Dicer?

The only bad food that I know of is arsenic-laced wine.

Coconut milk ice cream? Pina coladas?

No. My food is better than any take-out available in my area. Plus, that's lying. Plain and simple. Food-plagiarism. And if someone would lie about this they certainly won't answer this question honestly.

There's some ideas here Any Oregon Coast don't misses? and here Oregon Coast/Florence, The good, bad, and incomprehensible. Hmm, a few more? Florence, Oregon Eats, help! Oregon Coast recs, One more time Northern Oregon Coast and North Willamette Valley, Trip Report eating at the Oregon coast? A few ideas to get you started. Some of the recommendations are over a year old and since the restaurant business on the Oregon coast is a fickle endeavor I would call ahead to make sure that they're still there.

There's some really good ideas on this thread- Brunswick sardines in soybean oil, what can I do with these? Yum!

Stop with the constant stirring, pushing, turning, poking and peeking! I used to be like a crazed church mouse running to and fro in my kitchen, lifting lids, opening the oven door, turning chicken breasts that had been in the pan for less than one minute. Basically on the verge of a cooking-induced panic. Then, in time, I learned that rice enjoys lots of steam to cook- keep the lid on, chicken won't stick to my pan if I give it a few minutes to form a crust and I bought an oven with a light inside so that I can peek to my hearts content. Also, I found that I almost never injure myself if I simply pay attention to what I'm doing!

Pizza dough. I use different combinations of bread flour, all purpose, whole wheat and yellow corn meal with a bit of fresh rosemary from my garden. Really, there is no comparison between home-made dough and take-out. I also make my own pizza sauce. The current favorite is a roasted red-bell pepper and roasted garlic sauce. I'm going to try my hand at a white pizza sauce soon. Variety, dontcha know. Cheddar cheese/jalapeno corn muffins. No more Jiffy boxes for me. And since I now keep corn meal in my cupboards at all times this is a no brainer. Pie/quiche crusts. This is an ongoing learning experience but even the less than perfect crusts taste better than anything from the store. My current attempt was a graham cracker encrusted crust for a lemon meringue pie. Pretty good. Stocks. One of my favorite things to make in fall and winter. Different kinds of biscuits. Hm. Seems like the majority of my make-at-home stuff is baked goods. I guess that home-made baked goods makes a house a home. Last summer I made flour tortillas since I eat so, so very many of them. Eh. I doubt that I'll do it again. It wasn't a difficult task by any means but I really like a few brands out there that I doubt I could top. Aside from the occasional can of Campbells tomato soup (don't mess with a childhood favorite) I make all of my own soups, stews, chilis, sauces/salsas/gravies, stuffings, marinades, baked goods (except bread, oddly enough) and anything deemed "ethnic." My main convenience foods were Thai, Chinese, Japanese, Vietnamese, Indian etc. and since I don't have access to them anymore I regularly venture into exotic lands in my very own kitchen. Not nearly as good. At all. Seriously. But I've had a lot of fun learning. I love a nice, sour no-stabilizers-added yogurt which is not to be found in my area. So the last time that I was in Portland I bought a package of yogourmet (freeze-dried yogurt starter) and will soon be attempting the making-of-the-yogurt. The package says it's for "any machine" but I have no machine. Well, make-do-with-whatcha-got has become my motto these past few years. I'll squeeze my own orange juice and lemons for lemonade but only if there is an incredible deal on citrus at my grocery store. Fresh-squeezed juice is an effort but the flavor trumps the convenience of juice in cartons any day. Plus, my hands smell like summer for hours afterward.

I just placed an order for one pound of Schwarz und Weiss Natural Rind Blue through Golden Ridge Cheese Cooperative. "These tradition-bound farmers use no electricity and thus have no milking machines or modern refrigeration. McNaughton's initial breakthrough was persuading them to build icehouses to keep their evening milk cold. The morning milk goes straight to the dairy." Pretty cool.

I regularly make a smoked ham shank stock. It works wonderfully with black-eyed peas, white beans, lentils and split peas.

Milkshakes, hot fudge sundaes and ice cream cones.

My use of the word "rare" is equal to "virtually unheard of" and "almost never." Hyponatremia is also a risk associated with anorexia and bulimics when they "water load." But this is OT, so 'nuff said.

I don't belive in detox but it is nonsense to think that too much water intake is detrimental to one's health. Any gynecologist, gastroenterologists, urologists will reccomend at least 3 litres of water as dayly intake without any harmful effects Of course one should eat too but some people take things to extremes ← Drinking too much water is called hyponatremia. Rare, but it does occur.

Olives! Olives! Olives!

Perhaps a spicy mango dipping sauce? Pureed mango, minced habaneros (or milder chili), honey, lime juice, cilantro, pepper/salt and perhaps a splash or two of coconut milk.

If you take a look at my post (#19) in the Forgotten Vegetables thread you'll get an idea of what I can gather in my own backyard. I adore blackberries, too. The back of my property is lined with them. And I eat so many of them that there is never enough to make, say, a jam or tart. Seriously. Hark! The Wilderness Beckons...., What is there to eat in your back yard? This is a pretty informative thread. Good luck!

Avgolemono soup or herb custards?

Polly had an apple-cheeked baby that was as cute as a pea in a pod.

Berry and banana smoothies with toasted wheat germ and bee pollen. No sugar or dairy added. Lots of rich, homemade vegetable stock/broth with as many hot chilis as you can handle. No salt added. Lots of baked sweet potatoes and many cups of ginger tea. Oh, and lots of cranberry juice. I used to buy unsweetened cranberry juice and add honey. I do love my bee products!

Aside from biscotti I don't dunk either. The sludge at the bottom of the cup is unappetizing. I prefer to take a bite of the cookie (or what have you) and then take a sip of the beverage. My husband, however, loves to dunk, be it a cookie, doughnut or basketball.

I could probably make a meal of braised intestines stuffed with dill, cilantro, dried shrimp and anchovies served with a fish sauce dressing but... no blood. Never blood. Sure, when I was an all-black wearin,' clove smokin,' disdainful teenager the thought of being a vampire rocked my world but times have changed. The smell of this liquid-of-life brings to mind the scents of battlefields and sacrificial alters. And while the actual sight of blood has little effect on me (red is one of my favorite colors, after all) it's that copper-penny-taste-of-death that brings on a case of the vapors.

You'll be just fine freezing your vegetables. I wouldn't use them as a fresh vegetable, only in cooked dishes and would freeze them in separate bags. And no question is too simple.