BeeZee

Brunch? Mid/late morning wheat bagel with provolone melted on top.

I have a blender that sits in a cabinet, for once a year smoothies. I've had it a long time but I don't feel like I can get rid of it. I didn't purchase, but was re-homed, a nice little espresso machine (Sicilian BIL rejected it) which I've NEVER used.

@JoNorvelleWalker, I agree about the food processor. I hand chopped the garlic and shallot, used the machine for the herbs. Had to fish out some larger leaves of parsley that didn’t get minced.

Baked chicken tenders with panko/ET bagel seasoning, barley (just cooked in chicken broth), and sauteed escarole with some LGD dressing drizzled over.

I have one of those small Cuisinart ice cream makers that requires you to freeze the insert prior to use. I haven’t used it in years (don’t really have freezer space to leave that insert in there all the time), and have found that making treats in pop form works better for my husband (portion control).

Made a half batch of LGD, since I had just the right amt of parsley in the house that needed to be used up. Substituted anchovy paste for the fillets, because I had it. Marinating.

Had a leftover baked yam in the freezer, defrosted in micro, cut in half, and put in the toaster oven to give it some texture. A little dab of apricot preserves mashed into the flesh. I think I may experiment with this, plus some white miso, to add some savory notes.

@btbyrd, gorgeous plate (and the food’s nice, too). Simple breakfast for me, Greek yogurt and grapes.

Question for those who have made LGD...do you think I could use fish sauce in lieu of the anchovies?

I met a friend for lunch on Tuesday at an outdoor mall that I knew had plenty of outdoor seating. At 45 degrees, there was plenty of seating...we usually sit and talk for a long time, but after 45 minutes (even wearing a winter coat) it was not comfortable. We vowed to wait until another 60 degree day rolls around.

Regular supermarket, ShopRite, which generally has fairly mainstream produce.

New variety of apple that I picked up at the supermarket, Lucy Glo (Washington State). They weren’t kidding when they described it as being red on the inside. It is fairly tart, not as much as Granny Smith, firm texture. I am enjoying with some cheese, it would probably be good for pie making if the texture holds up.

thanks @Tropicalseniorand @gfweb, next time I’ll incorporate your tips. I think my sauce was too thick for this application, and last time I made lasagne I think I had used more vegetables in the layers, which likely added needed moisture, also. On the plus side, easy to cut neat squares that held together.

Cheese lasagne with spinach. Barilla no boil pasta...I was a little short on sauce, forgot how much more you need for these, some of the edges weren’t covered and didn’t soften.

Tip from my HVAC guy, for those living in suburbia...turn the breaker for the AC off for the winter. The trickle of power creates just a tiny bit of warmth and can attract mice to the opening.

My library has this book on order, I put it on hold - first dibs! Having used the Amazon "Look Inside" feature, I'm interested...being able to look the whole book over will be helpful since I'm considering it as a potential gift.

really tasty mango, it is the common Tommy Atkin variety which is often stringy, this one was perfectly ripe and tasty.

Zucchini muffins, combo of AP and WW flour, some oats also.

BC...when I went to Whole Foods to get lunch...they often had mac and cheese at the hot bar. Allows one to scoop the crusty corner as desired. It was very good, not saucy, and they did use some sharp cheese in the mix. I hate custardy M+C. Kraft was a fixture of my childhood and re-appeared in College as it was possible to cook it in the dorm using hot water pots and pilfered dairy from the dining hall.

When COVID panic levels were high (wipe all of your groceries) I soaked my fruits and veg in a dilute solution of Dr. Bronner's castille soap/water. They recommend about a 1/4 tsp per large bowl of water (volume of water not defined).

Classic...graham crackers and cold milk. I'm finding this so comforting when I needed it.

Regarding leftover/marked down holiday candy...I found a lone bag of Easter Hershey's kisses at the ShopRite near my office about 4-5 months after the fact, on the sad clearance rack that they hide back by the door to the warehouse. You never know. Target is my usual stop for those things, but you only have 2-3 days before it gets picked clean, usually. As far as grocery store stock in general, I'm still finding odd things missing on and off. One day they had no loose Russet baking potatoes. Another day it was yellow onions. The paper goods aisle continues to have some low stock. I bought a pack of TP even though I didn't need it, and it wasn't on sale, and I hate myself for doing that. My pandemic weakness...I can make do with substituting for missing food items...but I need MY brand of TP.

Outstanding pantry! Love it!

That would be outstanding, I'm so curious about what they all were! I'm assuming pickle profiles can be sour (not spicy), less sour (fruit based), or more spicy?

I have never had congee, I do have access to a H-Mart for Asian pickles, what are some of the most common/popular types?