BeeZee

White jimmies/sprinkles?

The article resonated with me (early 50's), as I've found I'm losing my tolerance for "razzle dazzle" (or as I described a website to a co-worker recently..."unicorns puking rainbows"). I want substance with minimal flash.

Leftover red wine/balsamic braised chicken (freezer stash), quinoa, fennel and blood orange salad.

I guess if life gives you tasteless bread, you can make breadcrumbs?

@BetD, Shelby did indeed make some in her Instant Pot, she posted in the Instant Pot thread!

Oooh, the debate is not confined to the Mason-Dixon line. I know a lot of people in NJ/PA who say "Reecies" instead of "Reesus". I agree also that the proportions of the fun size cups seem better. My main complaint is they seem to taste overly sweet. I'd like a little more salty peanut butter flavor. I wonder if the double peanut butter version gives that flavor. Dove peanut butter filled bites are even better than Reese's, in my personal opinion.

I have eaten an avocado that was in the fridge for 2 weeks and it was fine. If it wasn’t bruised/damaged, it will keep really well in the veg drawer.

Finally getting the Thanksgiving leftovers out of the freezer, I have a half (or close to it) of a cooked turkey breast (off the bone), gravy, and mushroom dressing/stuffing. Those will be good for tonight, kind of cool and windy today. Will likely make some roasted carrots (fresh) and creamed spinach (another freezer pack). I can actually see the bottom of one half of the drawer.

@blue_dolphin, that looks very appealing, and my first thought was also that I bet there is a way to make it in to a starter by including something savory...crisped prosciutto bits would be perfect!

Trader Joes used to sell frozen avocados, they were halves in vacuum sealed plastic. Pretty firm, they couldn’t package truly ripe ones, and not very flavorful. OK for garnish chopped up, but not ideal for guac. Since Shelby wants to possibly stuff and fry the halves, it might work OK.

Prep for weekday lunches, extra firm tofu which I pressed for a couple of hours, brushed with hoisin thinned with a little balsamic, some powdered ginger, garlic, and black pepper mixed in. Baked for about a half hour at 400 degrees. I like my triangular soldiers!

I only recently had canned tuna packed in oil, may have been Ortiz brand, and what I found interesting was that the tuna did not seem “oily”, just more moist, I guess. I almost always eat tuna plain, so that would have been noticeable. Although I think if I were making tuna/avocado salad I would probably be inclined to stick with water packed.

Toasted wheat bagel, open face, with peanut butter and mixed berry preserves. Sometimes there is nothing better than PB&J.

I always thought that all Peeps were one flavor...sugar. Who knew?

Nope. Wouldn’t eat them. Wouldn’t open that plastic bag, either.

Counter space which is convenient for prep...next to the sink. A garbage disposal, if you can. My neighborhood doesn’t allow them due to environmental issues, but I have had them previously and it is the one thing I curse daily in my kitchen.

Well, we fell upon dinner and all that I have left is a photo of the leftovers. Chicken meatballs (finely chopped arugula is the green) with some interesting pasta given to us by my Sicilian BIL (Strozzapreti), sauced with vodka sauce (courtesy of TJ’s). Cooked spinach on the side, now kind of mixed in.

That is a great idea, your kids will love having your recipes...especially when they strike out on their own and want a “taste of home”.

I made vegan chocolate avocado “ice cream” last year and it was really good, the avocado’s creaminess/fat enhanced the texture and honestly you didn’t actually taste avocado.

I find that the deals for Prime members are pretty good. I was never a regular WF shopper to be able to judge overall price trends, however. For the odds and ends that I do buy there, I find the day to day pricing to be competitive vs my usual supermarket. The exception to that is when Shop Rite has a big sale, they will go lower than WF ever does.

Since I grew up in NY and now live 5 minutes from Papa's in NJ (it is no longer in Trenton) I can confirm that it is a tasty tomato pie. But not a NY style pizza. Talking about pizza with NYers is like talking about BBQ with Southerners. Don't get us started.

I read the article earlier today, the link showed up in something on my Twitter feed. Good for him, I hope he's able to continue with a sober life. My cousin is a Chef and had addiction issues when he was younger, he doesn't drink, and I always wonder how hard it is for him to stay sober in that environment. I think because he got sober before becoming a Chef it was not as difficult. Interesting how the staff at Joe Beef seem to be turning away from the "Viking" mentality as a by-product. Perhaps he unintentionally saved someone else from heading too far down the path, also.

Last night in Austin, so BBQ was a must (I know my hubby was gonna be disappointed if he didn’t get some brisket). I had turkey with mac&cheese and peach cobbler, he had brisket, chopped beef, chicken and jalapeno cornbread casserole, texas toast, fries not pictured.

@rotuts, I think these would benefit from service in a chilled glass with some salty snacks. Actually, would be better home-made, but one makes do with limited resources during travel.

Yep, Austin, TX, and Tang, the astronaut stuff...it actually cuts the sweetness and enhances the mango flavor!