BeeZee

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?

this may sound like a dumb question, but is it possible to make a "sort of" congee using already cooked (leftover) rice?

A fun trip down memory lane, Betty Crocker's Cookbook for Boys and Girls...my first cookbook (I had a later version than the archived version). But as I flipped the pages I recognized some of the content. I used to make the sugar cookie recipe all the time (we used margarine instead of shortening). It will be a fun rabbit hole.

Since it will be just my husband and I, most probably, figuring I will get a bone in turkey breast. We both like turkey, so I won’t mind the leftovers (in smaller quantities).

@patti, yum on that spinach...I'm a creamed spinach lover so adding a crust for texture sounds great!

Bought a 4 pack of Nuun hydration tablets (DH drinks it after golf in the Summer), probably covered for 2 years...

Seasonal Kit Kat flavor. Very disappointing, didn't taste like much of anything...not apple, not cinnamon, not pie. Just sweet.

Interesting how they specifically note the use of Bisto Gravy, by name, in the ingredients.

Greasy cheese pizza at the office

@Shelbyhas set the bar...my birthday is in Feb., I am going to start researching...although to be honest, I could just drive to Russ and Daughters and hit a lot of my wish list...

Pasta fagiole, heavy on the lacinto kale. Cook’s test sample.

Chicken foot jerky?

So there was delicious gravy leftover from my husband’s short rib dinner...I sauteed a bunch of dinosaur kale in a bit of olive oil /garlic, added the leftover gravy (which was thick with the pureed mirepoix), heated until bubbling, tossed in cooked Barilla chickpea rotini pasta, dinner in 20 minutes. I don’t eat beef but the gravy was so good I made an exception.

Had one of the pumpkin spice muffins I found too sweet split in half and sandwiched some mild goat cheese in the middle. Perfect!

A labor of love, since I don’t eat beef...Whole Foods had a good sale on short ribs so I made a bunch for my husband (2.5 lbs), also mashed gold potatoes, and salad. I had tofu in coconut curry instead of the beef, which I enjoyed.

Leftover braised chickpeas from dinner last night. Definitely better after reheating.

Tangy braised chickpeas, recipe from Smitten Kitchen. The idea is to cook chickpeas in a savory broth that has the taste of traditional brisket flavors, but vegetarian. I really enjoyed it, even though I didn’t have time to let it cook as long as I should. The reheats should be great. We had potato pancakes with unsweetened applesauce along side.