BeeZee

I’m with you, especially when having it with fruit. I had mine today with peaches, sliced toasted almonds, and honey.

Whole Foods annual ice cream sale 7/2-7/8, 50% off for Prime members.

Frozen grapes, for sure, but I had frozen some slices of nectarines to use them for…something…and found myself enjoying them still frozen.

Had a bowl of (planned) leftovers from last nights dinner that I ate cold: grilled salmon with ginger chutney glaze, grape tomatoes, "supergrain" blend with some Asian-ish dressing to moisten it. Nice on a 100 degree day, staying in the airconditioned office all day.

@gfweb, from what I've read, she probably was. I liked how a lot of the "tributes" didn't sugar coat and I got the impression she butted heads with people at times, but her friends always knew where they stood.

Both educational and entertaining, I really enjoyed the overviews

Chopped salad (cuke, cherry tomato, orange bell pepper, pickled red onion) with cottage cheese. Very refreshing!

Chopped salad-radicchio, cuke, tomato, oil packed tuna w/sundried tomatoes, balsamic vinaigrette.

@liuzhou, do the snails have different tastes depending on where they were harvested? Having only had them drowned in garlic butter, I can't say I recall what they tasted like...

Canned fish or jarred tuna is always in my pantry for when I just can't be bothered. MIght put it on a plate, might not. TBH, I do have stretches of disinterest in eating and out of concern for getting "some" protein intake, at least, those cans/jars along with Greek yogurt are pantry staples. Now that it is grilling season, I'll be better at having a supply of grilled veg and chicken on hand to throw together.

That's the strategy, I have a couple of men in my office who will hoover up ANYTHING left in the kitchen area!

Agreed, the flavors have potential as a combination, but more than likely the whole thing will be overly sweet. Don't think I want to risk buying a whole bag/package. But they would probably work repurposed as rum balls...

Fage plain Greek yogurt, drizzle of local honey, black figs, sliced/toasted almonds.

Greetings, for dining on the Cape, you should check out numerous posts from @liamsaunt, she has provided a lot of great intel (with many photos) in the regional threads.

I have a couple of Calphalon hard anodized skillets and saucepans that I've used sporadically for probably 20-25 years. Always hand washed and used non-metal utensils so they aren't scratched. They are still non-stick, but the cooking surface looks a bit dull. The quality is good, handles are solid formed aluminum and riveted through the sides of the pans. Calphalon had something they recommended in the past, their "Dormond Cleanser", for restoration of the finish, but it looks like it was discontinued. I think Barkeepers Friend is too abrasive for this purpose. Does anyone have experience with this?

@JoNorvelleWalker, you can get small tomato plants at Shoprite or Home Depot, if you aren’t too fixed on a particular variety.

Pati Jinich's and Rick Bayless's recipes use an egg white leavened sponge cake as a base. I trust their recipes.

@Smithy, this is matzoh farfel, little broken up bits of matzoh used in lieu of oatmeal for the topping. It was delicious with some vanilla ice cream.

Mixed berry Passover crisp, topping is farfel mixed with cinnamon/sugar/butter. I have to resist picking those crispy bits off.

Lousy commute to the office this morning, but a breakfast I was looking forward to made up for it - avocado toast (Dave's Killer bread) with salmon candy.

I can't say that food, per se, gave me comfort. It was the heartfelt effort of loved ones/friends making the effort more than anything. However, Mom's homemade chicken soup with noodles is good for the soul, and easy on a stomach that isn't really asking to do any heavy lifting.

no photo...but it was definitely a spring-inspired dinner. Baked haddock with panko crust, roasted asparagus and tiny new potatoes. Strawberries for dessert. Sadly none of the items were locally grown, though.

Nevermind crying over spilled milk, this looks like $5 worth of eggs in the parking lot at the supermarket😆

Someone in my office is active in a hunting/fishing club and I think they were looking to batter/fry a whole lotta something...they found an egg farm that sells broken eggs (that is, they take the cracked eggs and dump the contents into containers) and sell at a large discount. Obviously you need to use them rather quickly, but it sounded like a great way to not "cry over spilled milk"😁

I’ve also noticed that the pit to fruit ratio tends to be better, so I agree that overall, they are a good value. Plus I haven’t gotten as many rotten ones as the single large ones.