BeeZee
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Posts posted by BeeZee
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They sell little bananas at my local supermarket called “nino” bananas which look similar, I found that the skin got a deeper shade of yellow but didn’t develop spots like the Cavendish variety.
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Did a bunch of grilled veg (I had salmon fillet brushed with hoisin, DH had a strip steak). Corn salad for tomorrow’s dinner, leftovers of the grilled eggplant/zucchini/red bell pepper/red onion warm salad that I make a lot over the summer.
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Would it perhaps make the bread less greasy, yet still give good grill marks, if you brushed the surfaces of the panini press with a little butter/oil, rather than coating the bread?
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There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!
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Late summer in NJ and tomatoes are at their peak...
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leftover corn salad with some crumbled feta
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@Smithy, please post (if you remember) when you try the beef birria and chicken mole. I need to find easy to reheat proteins for DH, who is most comfortable using the microwave when I'm not home.
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I am often gun shy about buying produce at TJ's, but the "donut nectarines" are juicy and flavorful. The plastic clamshell holds each fruit (pkg of 4) to prevent bruising. Not a great value at $3.99 for the package of 4, but fun for a change of pace.
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I bought Zahav hummus for the first time, it was on sale (they stock it at a local WF, since it is in the Philadelphia area). I'm sure it's better when you get it fresh at the restaurant, it wasn't "exceptional" as a prepared product, but certainly better than the mass produced brands. I'm able to get some excellent ones that are made in Brooklyn (Sonny & Joe's is one good brand), and homemade (with good ingredients) is best when you can do it!
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@liuzhou, with having a hard shell, do these last for a while when kept refrigerated?
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1 hour ago, rotuts said:
low-fat cottage cheese ( no added salt - why not add your own ? )
I’m with you, especially when having it with fruit. I had mine today with peaches, sliced toasted almonds, and honey.
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Whole Foods annual ice cream sale 7/2-7/8, 50% off for Prime members.
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Frozen grapes, for sure, but I had frozen some slices of nectarines to use them for…something…and found myself enjoying them still frozen.
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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.
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@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.
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Both educational and entertaining, I really enjoyed the overviews
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Chopped salad (cuke, cherry tomato, orange bell pepper, pickled red onion) with cottage cheese. Very refreshing!
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Chopped salad-radicchio, cuke, tomato, oil packed tuna w/sundried tomatoes, balsamic vinaigrette.
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@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...
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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.
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3 hours ago, blue_dolphin said:
I agree they are probably overly sweet. When I had a day job, I’d buy a package of these flavors, taste one and leave the rest in the break room. Easy peasy. I could probably use a few in a cookies & cream ice cream but would have no use for the rest.
That's the strategy, I have a couple of men in my office who will hoover up ANYTHING left in the kitchen area!
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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...
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Fage plain Greek yogurt, drizzle of local honey, black figs, sliced/toasted almonds.
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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.
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Bananas: Types, Storage, Ripening/Stages of Ripeness, Preferences
in Kitchen Consumer
Posted
The ones I had recently looked similar to the bottom photo, bit of blackening toward the stem end, definitely ripe for eating and soft enough to mash.