suzilightning

The Johnnybird is like @MetsFan5 - a night owl or, as I refer to him mostly vampire. I, on the other hand, am an early bird. Yesterday I ate my dinner about 530 pm. John was out to dinner with some friends - their reservation was for 630 pm. After he got home he had leftovers about 1 am. When I got serious about losing weight I flipped the script and used that old adage by Adelle Davis " Eat like a king at breakfast, a prince at lunch and a pauper for dinner". I did deviate from it a bit and ate my main meal at lunch time and then nothing but water or tea after 5 pm. Two years later I had lost 60 lbs and have kept it off.

Oh, no...Nancy. Hope you are feeling better..... and it wasn't the flu!!!! I have being sick at any time but when out of my house I am such a b&*%h because I'm not in my wheelhouse safe place. Did PJ at least snuggle with you and keep you happy and safe?

@Luis J Gracias.... but don't buy the books.... borrow them from your library like I do. Loved The Apprentice by Mr. Pepin. He unfortunately almost lost his life up near we are planning on moving. Thank goodness he didn't / Laura Esquivel's novel is well known though I felt the book was better than the film.

Shoprite up here in northern NJ, Tracey.

bumping this up as we will be heading north the end of June/early July for birding, icebergs and Gander. We will be checking out Witless Bay, Gander, up to the L'Anse aux Meadows and in Labrador up as far as Cartwright. John just wants seafood....pasta....few vegetables. I am just looking for interesting LOCAL foods.

The Comfort Food Diaries by Emily Nunn Mr & Mrs Sunday's Suppers by Lorraine Wallace Leave Me Alone With the Recipes by Cipe Pineles WOW! What a week. The least strong of these three was Mr. & Mrs. Sunday's Suppers. Good recipes and I do appreciate the recipe for Key Lime bars without canned condensed milk. Leave Me Alone with the Recipes is truly a piece of art and culinary history. Get it and read it and glory in it ... For me, someone who struggles with an allergy to alcohol, The Comfort Food Diaries was something I could truly identify with and saw myself mirrored in many pages. The thing that hit home with me the most was the section when Ms. Nunn writes about being at her sister and brother-in-laws house in Palm Springs. She is surrounded by all kinds of citrus fruit that she picked and juiced then drank with seltzer. There was a beautiful kitchen but she didn't turn the stove on and cook for herself. She says she cooked to show other people love....or get them to love her but didn't feel she was worthy of love. The rest of the book is a cross country adventure to learn who she is, reconnect with people who knew her and come to peace with herself.

Yesterday was a toasted ham and cheese; today was corned beef hash with hard scrambled egg. Gotta get off now - the husband has to check our investment accounts and then get on to do some buying as the stock market is adjusting,

@robirdstx is this breakfast or snacking while egulleting?

last night tried something different. was at the grocery and saw a plant based burger called The Beyond Burger. on sale so decided to try it. not bad, not bad at all. ate it on a toasted English muffin with some relish, tomato and thinly shaved cheddar. salad on the side. it really felt meaty and didn't taste like sawdust......

OHHHHHH!!!! Saw that but my coupon was for Alouette so picked up a container of crème de brie with herbs. Ritz crackers with a handful of grapes and some Langer's cucumber lime with mint and plain seltzer.

Why for god's sake !!!! WHY!!!!!!!!!

A Denver for me is 2 eggs beaten with Worstershire, sautéed minced onion, sautéed minced red bell pepper and minced ham. I prefer it on a toasted English muffin but will take toasted white with some mayo and ketchup.

It must be a comfort food thing... just put a tray of meatballs with sauce on to poach. I'm going to have some of them with some bucatini and sautéed chard. The leftovers are going to get chopped up and made into some individual meatloaves for John and me. I picked up some shrimp for him and may make either shrimp etouffee or shrimp with pasta, olives and pesto.

Come on, Stash.... take one for us here in the frozen NE. You remember that.......right??????? Take pity on us and show us that great produce we are missing, my sweet man.......

when is dinner?!?

they are good for dusting........

I too have a hording instinct when it comes to side towels/dish towels. Right now the snowflake /cardinal/snowmen are out. They will be put away with the reindeers in about 2 weeks when the hearts and solid reds will come out. When they become too raggedy they become dust towels......

Andrea..... I never knew about kummelwick rolls until I went to school in western NY......it seems to be a local thing since I can't get them east of Syracuse NY unless I make them. And believe me beef on 'weck is one of the most incredible tastes in sandwiches - either Buffalo or Fredonia style. please try them the recipe I use is from the Stern's ....

@ChocoMom since you make potato bread have you ever made kummelwick which is based on a potato bread recipe? It is wonderful with all kinds of meat......ask anyone from western NY

He is a prince among men.....

Interesting.... Just finished reading the Shake Shack book which includes recipes (meh) but more interesting to me was the philosophy and how they adapt their recipes to local areas. For example they have a butcher make halal meats for the Doha and other middle east locations and rely on local distributers to put their spins on ingredients they use in various dishes. As I was reading it Johnnybird asked if I had heard of them and if I thought it was worthwhile to add the stock to our portfolio. HELL YES!!!!!

So the 60F degree day of yesterday is gone and the jet stream is roaring above, drawing in cold air by the minute into the clear blue sky. Craving tomato soup so will try something I've been meaning to... tomato soup with roasted fennel. Been thinking about this for a while and mulling over how I want it to taste. Normally I only make tomato soup in the late summer/fall using fresh Jersey tomatoes but have been thinking about working with some of the newer roasted San Marzano tinned tomatoes. I have fallen in lust with roasted fennel - thanks Ed(my friend's husband who used to work in restaurants). Now just thinking of what else I want to do as far as spices/herbs/etc.

see just above caroled

I have 2 extra bundt pans that were unearthed from the basement rubble apparently brought here from somewhere in Poughkeepsie. pm me a snail mail address and I can dispatch them to whoever needs them........

Love it....though can I have mine with a hard scrambled egg, please?