MomOfLittleFoodies

It's very difficult to get unpasteurized milk across the border. milk coffees are generally pasteurized

Oh my... that looks like someone horked up a bunch of cigarette ashes on your dinner. I don't think I've ever seen that color on something edible before.

What is this? Also, you are the second person on this thread to mention the carnitas, I am definitely trying these. ← The basil rotola is mozarella cheese that has basil leaves and proscuitto rolled up in it. I slice it and eat it on crackers. The carnitas are pretty good... less greasy than the ones at the taquerias around here (and we have some awesome taquerias not far from here).

Not to mention that sometimes it's cheaper to just buy the salsa or guacamole than it is to buy everything to make it from scratch. When tomatoes are $4/lb, and avocados are $2 each and not ripe at all, it's easy to understand why someone would buy the $3 container of fresh salsa or guacamole. I cook with jarred salsa occasionally. It sits on the shelf next to the jarred pasta sauce in my pantry.

Chili on pretty much anything... burgers, hot dogs, rice, fries, baked potatoes, chili mac... just no beans please. Funyuns, Chili Cheese Fritos,or Calbee Shrimp Chips the 99 cent chicken sandwiches, curly fries and sourdough jacks at Jack N the Box

I tried a Honeycrisp a few weeks back. I was not impressed. Normally I buy fujis, pink ladies or galas.

Del Real Carnitas (they're my "Mom is too tired to cook meal")... good tortillas from a local tortillaria + salsa + cheese = a dinner that comes together in 15 minutes. Farmers Applewood Smoked Bacon Tortilla Land Tortillas (the cook your own kind) Volpi Basil Rotola I almost always buy my mushrooms and sweet peppers from Costco.

Oh boy, I'd better turn in my foodie badge. I buy margarine and soy milk because my daughter is allergic to milk. I buy single serving sizes of yogurt because it's handy to throw into lunch boxes, and the perfect serving size for my 2 year old, rather than having to worry about my kids returning gladware containers or thermoses. I buy yeast in the little packets because I only go through 3-4 three packs in a year. Precooked bacon is handy when you only need 4 slices for a sandwich, and you don't have the time to cook the stuff the normal way, and clean it up. Those baby carrots are a regular in our house because my kids will eat them that way, straight out of the fridge, no dip, peeling or steaming involved. I buy orange cheddar so I can tell the difference between it and the myriad of other cheese in my fridge. I also use Reddi Whip fairly often... it's perfect for hot cocoa, and my kids like to spray it straight into their mouths. The ones that really baffle me are some of the vegetarian meat analogs... like Tofurky, Tuno, Chikn, or the really freaky ones I see at the local Pan Asian market that are molded into the shape of a real meat (like 1/2 chickens, eel, ham)

The Safeways in my area do the same thing.

I use the poly boards exclusively, so I can throw them in the dishwasher.

Back when I ate PB I preferred smooth Skippy. Now I prefer Sunbutter, which is made from Sunflower Seeds.

Do you want fancy, schmancy stuff, or something a bit more mainstream? Here's some ideas off the top of my head. Hummus with veggies to dip in it. Use round corn tortilla chips rather than crackers sushi rolls (use wheat free tamari instead of soy sauce) stuffed mushrooms chicken wings fruit and cheese tray small tamales bacon wrapped dates vietnamese summer rolls frico proscuitto wrapped figs

I'm stuck making my own because one of my kids is allergic to sesame. I'd have to do a crazy decontamination thing in the kitchen if I used the store bought stuff.

If the location you have listed is still correct, you should be able to find Dennison's in the grocery store. They carry it as a regularly stocked item at Safeway.

I really have mixed feelings on this topic. I deal with food allergies and picky eaters on a daily basis. I'm honestly afraid to let my kids eat in the homes of people outside the family because I worry about people taking the food allergy thing not as seriously as they should. The rare times we go to a friend's for a meal, we stop and pick up something for the kids on the way. The price is just too high if someone slips up.

What I've found that helps cut down on the stickiness is to dump a glass of cold water into the pot with the noodles as soon as they're ready, then drain and rinse with cold water.

Something to note with Ener-G egg replacer... it works best when you're only trying to replace up to 2 eggs that are used as a leavener. It doesn't work well at all for chewy brownies.

I have 4 kids (ages 10-almost 2). Of course I'm a fraud.

It was/is CherryBrook Kitchens. I had a wedding client on Sunday with a child guest allergic to eggs so we made a batch of yellow cupcakes from that mix. I'm embarrassed to admit that I messed up (not used to this sort of thing) and had to buy another box because I read the water measurement as oil and the oil as water. I dont know what I was expecting, but the brown sugar smell was very nice as it baked. One box made 12 regular sized cupcakes so I didn't get to sample any to know how it compares to cake in general. They also make an eggless frosting mix, as well as brownies. ← Something I liked to do with the Cherrybrook Kitchens yellow cake mix was to replace the water the recipe calls for with orange soda. The carbonation lightens the texture a bit, and the orange flavor makes it taste like a creamscicle. The original posted recipe is a Wacky Cake recipe. I've seen a few non-chocolate iterations of it. There is a chocolate cake recipe in one of the Mollie Katzen cookbooks that is similar... it just calls for more cocoa. Here's a link to a recipe that explains substitutions to change the flavor of Wacky Cakes. http://www.kidswithfoodallergies.org/featured_recipe5.php

Bush's Best.

I miss Wawa and the deli stuff they have. &-11 is too limmited in what the offer except for microwave snacks. ← The 7-11s in my area have started carrying stuff like saki ika and pocky. Mind you, I'm in California, in an area that has a small, but noticeable population of nikkei and shin issei.

I just about spit oreo cookies all over my keyboard when I saw that picture. Too funny. For me, it was less about the fried chicken and watermelon thing and more about how my friends always tell me that my Dad looks like a younger, blue collar version of Col. Sanders.

It looks like you have a good working recipe. What you may want to try is to substitute part of the riz farine for starch. I just looked up a recipe in my old recipe notebook, and the flour blend I used most often was the following ratio... 2 cups riz farine (white rice flour in the US) 2/3 cup potato or corn starch 1/3 cup tapioca starch You can substitute that 1:1 for wheat flour. My favorite wheat, egg, milk and soy free cake recipe was Wacky Cake. Wacky Cake is a Depression Era recipe that uses vinegar and baking soda as a leavener. I just used the above mixture, plus xanthan gum (you could use yama imo or gelatin powder instead). Another decent egg substitute is 2 tbsp of water + 1 tbsp of oil + 1 tsp of baking powder. I found that a combination of flours definitely made for a better product.

If I recall correctly, kuma = bear in Japanese. Here's some oddly named restaurants in my area... Digger's Diner (digging for what, I ask) Peking Boy (hubby and I jokingly call it Peeking Boy as it's located next to an adult store) I (heart) Teriyaki Damo Sushi (in my family jokingly called Darn Ol' Sushi) Wat Phou (What foo?) Mexican Burritos (no, were we supposed to get Polish ones?) Thai Osha (makes me think of Cal OSHA)

My last round of PMS involved BLTs from a local dive... tomato, applewood smoked bacon, half an avocado, mayo and lettuce on a nice crusty roll. Served with fresh cut french fries. Heaven on a bun.