Lilija

Broth! A liquid to eat your solids from, then sip once the solids are consumed. Cold soup all the way. The fruit, sugar, Nestle Quik powder (what...) just enrich said broth. Hooray cereal! Edit: I can't get my mind around sauce, because once the food is gone out of the sauce...I don't drink it out of the bowl. Ok, there was this one green curry once...but still.

There's 4 of us, so we usually eat a box of pasta at a clip, with little to no leftovers, so I cook a box at a time. I think I have half a bag of egg noodles floating around, though, from when I made quick chicken noodle soup for two, for lunch a while back.

Maybe it was a local thing, or maybe it was my grandmother's excuse to eat sugar anyhow and anywhere They were from Warsaw, if it means anything.

Both here, too, but also my Polish grandparents would serve latkes dusted with granulated sugar and salt, which is still my favorite. I won't turn down a gob of sour cream, or a little bowl of applesauce on the side, though!

Good Friday, good day for beer. Got off work early, and spent the afternoon vacillating between puttering around doing yardwork, and making social visits to the bar across the street. Two pints of Yuengling 1 bottle of Yuengling Black and Tan 1 bottle of Brooklyn Black Chocolate Stout Founders Breakfast Stout and soon, I'm going to hit the Dogfish Head Raison d'etre.

Nugget Nectar is a hophead's dream. If you like some of Southern Tier's hoppy beers, you will like it but if you really like malt-forward beers, it may be a bit tough on your tongue. I used to prefer malty beers (doppelbocks got me into beer) but over time I came to really enjoy the hops. I think it is more of an acquired taste - the same goes for sour beers. Have you tried Dogfish Head's ApriHop? Not quite peachy, but pretty close and superb, when fresh. This year's batch was just released so now is the time to get it. You're definitely right about the acquired taste, for sure. I think that's why he's been encouraging me towards really hopped stuff, hoping I acquire a taste for it. I'm happy to expand my horizons! Nugget Nectar was rather good, last night. Of all the really hoppy beers I've sampled, this one is a favorite, now. It'll never replace my beloved stouts but as a change of pace, something kind of warm weather, refreshing type of beer, I like it a lot. Drinking it was akin to biting into a grapefruit, skin and all, a real punch in the mouth, in a good way. Not as pine-sappy as some other hop laden brews, and a nice soft fruit aroma. I'll look for Dogfish Head's ApriHop, I like apricot beers, Magic Hat #9 was my first foray into stuff that was a little "different" a few years ago, and I still have a soft spot. Going back to my beloved stout tonight, probably Founder's Breakfast Stout. I couldn't find Kentucky Breakfast, but I'm dying to try that one too, I have a real weakness for barrel aged anything <3

Yuengling is my all time favorite go-to barbecue beer. The beer I buy in large amounts and share with friends, the beer I cook with, and stock for general parties. Tonight, however, I'm about to drink, for the first time Troegg's Nugget Nectar. I'm a little 'fraid of a really hoppy beer, I tend to favor malts, but my best beer friend insists that I try it. In fact, he said "try it, ya wee girl! It tastes like peaches! Girls like peaches!" Pfgh. So, now I gotta.

I don't think I'm low carb, but coiunting my carbohydrates is imperative for keeping my blood sugar regulated. My doc says to hit around 50% of my caloric intake in complex carbohydrates. I stick to around 75-125 grams a day, and I know I'm in a good safe-for-diabetes range...though in a perfect world, they'd all be complex... That bagel I had this morning says differently. I don't do it for weight loss, but because I'm diabetic, and would rather manage my blood sugar holistically, through diet and exercise, than through lots of medication.

Cannabutter in chocolate chip cookies... Sounds weird, tastes good. Eat one, lock the rest away, though.

I froze it all in the trusty old ice cube trays, and I forget actual portion sizes, but I remember like half a cube being more than enough. I'd make it up in small portions, still, like maybe 2-3 cubes worth of each various thing, filling a whole tray with a variety of veggies, for the next few days.

That would be a complete upset...a "cake" winning the pie vote. Team Pie will lose all credibility!!

I think it's perfectly alright. Custardy filling? Check. Crust? Check. Just like Boston Cream Pie belongs firmly over on Team Cake.

I knew you were at Jezebel! I've read your comments from time to time! Er, on topic... I voted carrot cake, too. I mean, I'm usually team pie, but carrot cake is better than both of the pie entries. Although, sometimes, I vote in both sides. I figure it'll all hash out when we're down to the final two.

Yay! First of all, welcome to eG, and good for you making the kiddo's vittles. The baby food industry depresses the hell out of me. I made all my own baby food, 11 years ago, when my son was wee. I pretty much steamed/simmered single foods, pureed them, popped em into an ice cube tray (except potatoes), and made combinations from there. You sound like you're on the right track with types of food. No recipes, really, in the early stages. Peas are nice. Sweet things help introduce bitter. Apples will take you far. Carrots can be strong tasting, but mixed with butternut squash (and or apples)the flavor gets lighter. In fact, butternut squash is a lovely, subtle, highly nutritional base for anything. I think for spinach, I waited till he was a year, and made him a baby version of creamed, which was basically finely minced with a little baby rice cereal and milk slurry. You could use water, breast milk, or formula, too I suppose. I think I did broccoli that way too, to dilute the flavor. Little ones have more tastebuds than adults, so strong flavors are intensely strong. The only concession to prepared stuff I made was the baby cereals, they were good bases. Simple very mashed potatoes, are great too. I kept salt and sugar far away, so he'd get a good palate for actual vegetables, but introduced flavors early. I think around a year, I was already seasoning his foods with a whisper of garlic, or nutmeg for the squashes, stuff like that. Also, by the time he could handle bits of food, he got a little taste of everything that crossed my plate, from hijiki salad to roasted beets and goat cheese, to tandoori chicken. Just every flavor imaginable, except the highly sugary, salty, or spicy. When he gets older, then you can get into making actual recipes, like very mild mac and cheese, with very soft noodles. I'll go see if I still have some of my ancient books. My mother passed a few on, that she used for me when I was a baby (!!) It's paid off, though. the kid is 11, and has a more varied palate than I do. There's nothing he won't try, and very few foods he outright dislikes, and those are mainly a texture thing. I think it's EXCELLENT that you're making the baby's food. I had to pick up some jarred baby food for my pet lizard the other day, and loitered around the row checking stuff out, seeing what's changed since my boy was that age...it's shocking. Setting jr. up to be a prepared food junkie from that early.

I'm right there with ya. Cocktail purists look away... ok, that half-assed Manhattan I mentioned upthread? I've dumped it into Diet Coke, in a pinch. Plain whiskey is better, though. Recently, I've adopted Wild Turkey American Honey as a lighter flask sipper. Not a cocktail, but it goes decently with Sprite, and it's tasty on its own, at room temperature. A little sweet for a proper drink, but from a flask (at the last Springsteen show I attended) it was just the thing.

Southern Tier is my favorite brewing company, their Iniquity is one of my favorites that they offer. I'll likely be having that tonight. I also grabbed some Blue Point Rastafarye, at a bargain, might drink that too. I wonder how the Rastafarye would be cellared...at 2.99, I might snag a few more and see.

I like spicy cookies, like gingersnaps or molasses cookies the very best, they're awesome for dipping. I didn't think I much liked biscotti till I hit up the Italian bakery nearby, and now I'm hooked on those. I'm also kind of into cheese and bread, myself. I like the salty sharpness of cheese and the chewiness of good bread, and how coffee sort of makes them both something moreish. In lieu of sharp cheddar and crusty chewy bread, a good chewy bagel, toasted with cream cheese is an excellent treat with coffee.

Guinness here too. <3 Boring, but do I get point if it's lots and lots?

I drink sort-of Manhattans from my beloved flask. Maker's and a dab of sweet vermouth, bitters. Good to go.

For me it's not really about what I grew up on, the food I grew up with was mainly prepared foods and TV dinners. I don't know where mine came from, really. Stews, soups, pasta dishes are all comforting, to a degree, but when I think of the term comfort food, I think of what I reach for during difficult times. Maybe they're good times foods, or something, for me, foods that speak of good memories, nourishing to my soul as well as body.

Definitely cellar Weyerbacher anniversary ales. Any of the numbered ones, they're barleywines, and they only improve, the bite fades, and the fruits and honeys come out. In fact, any barleywine or barleywine style ale has only gotten better. Also, I had a smoked porter cellared for about 4 years, I wish I remembered what it was called, but it was excellent.

Wonderful story. Perhaps you should write a lunching blog. Yeah, excellent read! Sometimes, lunching by yourself is just the perfect island of peace in the middle of the day.

A fat cheeseburger, on a good kaiser roll. Not fast food. Not grilled, but from a good griddle, with lots of browning on the outside, and reddish in the center, fat and juices soaking the bun. No condiments, except cheese, and for comfort purposes, American cheese only. Lots of salt and pepper, nothing else. Maybe a pickle wedge on the side. French fries not necessary. For real comfort, this would have a cup of some sort of beany heavy soup alongside. Cheeseburgers have seen me through many woes. My other comfort food is beans. Beans and rice, dal, bean soups, bean salads. Heavy and filling without being rich and cloying. When I get sick, I crave spicy lentils, more than just about anything.

I should start posting here. Tonight, I had my dessert, Brooklyn Brewery Black Chocolate Stout. My favorite stouts are the Russian Imperial sort, and this one falls right in line. Great chocolaty, deep flavor, not too sweet, not as sweet as other chocolate stouts.

I'm about to head out for a ladies (snort) lunching type of day, only I've taken to calling them "Michele Mondays". My bestest girly Michele, is off on Mondays, and I get off early, so we go on an adventure, always interesting, mostly food-centric. Or, at least if it isn't, we make sure we plan for a good lunch somewhere. Some of our more memorable "lunches" involved driving to the next state over to buy new leather jackets, and specifically to get beer battered onion rings at a bar in the same town, or getting piercings and (astonishing) Vietnamese food in the same little divey strip mall. Sometimes we just get in the car and drive, talking, catching up, and realize we've been riding around for an hour, only to start looking around that neighborhood for food. This has resulted in some excellent (and dreadful) meals. We've been doing this since high school, for awhile it was "Michele Fridays" and for a brief but strange time it was "Michele Wednesdays". Never chain places, that's our main rule (ok, except for the occasional Chipotle, but that's the exception that proves the rule.)Sometimes we just go to our favorite luncheonette and sit there for 3 hours reading tarot cards, and drinking all the coffee in the place. I've never considered us Ladies, but, I wonder, do we count?