BeeZee

My husband is the Griller in Chief, but he's not patient or particularly skilled. So I put the seasoned salmon on a piece of foil (skin down) just as a barrier between fish and grate. Makes it easy to remove the skin, since it will want to stick to the foil after cooking.

desk breakfast...cottage cheese, peach, grape nuts, sliced toasted almonds, dash of cinnamon.

@Kim Shook, I am inspired by your 'tater and have resolved to make extra baked potatoes and yams next time I am cooking them. I think some topped potatoes will be in future lunch plans.

I loved vegetables as a kid and still do. My sister wasn't so much of a fan as a kid then was a vegetarian for a while as an adult. No predicting. Finding some kind of sauce or topping that they like for the veggies will persuade most kids to eat some of them more willingly.

Lit the grill for the first time this year. Grilled boneless chicken breasts, yams (par cooked halfway in micro), zucchini. Also did a batch of extra firm tofu that I coated with a dijon based marinade, put the slices on oiled foil so the bottom would brown...future lunches.

not so dissimilar from the problem with kids eating detergent pods, they look too much like a candy product.

@Darienne, I’m sure you could tear up some of those slices and stack up the bits to make a larger mass to stuff the rice balls. Even if not perfect, they are tasty. A recipe born from using up leftovers.

If it is the firm block type mozz (ie, not the ball in brine) you can cut cubes and make mozz stuffed meatballs, or arancini. Neither uses a tremendous amount of cheese, but mozz (if in a sealed pack, I'm thinking of the stuff like Polly-O in the US) will keep for a while in the fridge if unopened.

Cottage cheese with first peach of the season (surprisingly good) and a few chopped nuts.

Made banana muffins (with carob chips) today, the recipe calls for 1 1/4 cups flour, I used 1/4c almond flour and the remainder whole wheat. Not sure that it made a huge difference, but they are pretty moist. I will have to try it with the vegan recipe I have also made, it would likely be more noticeable. May bump it up to 3/8 cup almond flour.

Thank you, I definitely thought it seemed very "fluffy" for flour, I think when I make the muffins in the next day or so, I will sub out 25% of the whole wheat flour. I don't mind the denser muffins (I use a healthy recipe with a lot of mashed banana in the mix, so they are pretty moist) but I think this will only improve them.

D'Artagnan is having a flash sale today only until 9pm (EST) 40% off frozen meat.

For Mother's Day, I made a fruit crisp which turned in to a not crisp (more of a cobbler) because I was stupid and mixed the melted butter into the flour/sugar mixture instead of drizzling on top. No matter, it was tasty. The recipe called for one cup of flour, I subbed 1/4c of almond flour for the AP. I plan to do more experimenting with almond flour (for the nutritional profile) in muffins, does it absorb significantly less liquid than wheat flour? I'm using a lot of whole wheat flour rather than white flour, so "lightening" the mix is not a bad thing.

We are doing lunch, my sister is hosting, she is making shrimp cakes and puff pastry baked with tomato and zucchini (I believe). I am tasked with making some kind of sauce for the shrimp cakes, I will be making a mango based one (found recipe online) and classic cocktail sauce. Also making a strawberry crisp for dessert.

Agreed, I noticed that with the episode in India, I would rather have subtitles.

Oven roasted shrimp, salad made from cubed avocado, scallion, cilantro, small dice english cuke, sliced grape tomatoes, squeeze of lemon. Mexi-inspired quinoa (leftovers, reheated) which included some corn.

Vibrant! Thank you.

Those are really pretty, they look like bejeweled Christmas balls. Can you cut one open?

There is a new series on Netflix all about street food and the vendors who bring it to the masses. I saw one episode so far on a Thai woman who earned a Michelin star for her food, it is humble beginnings and pure necessity that drive a lot of these people to this vocation. What was striking when you look at this woman of advanced age (I don't recall if they said her age or I just missed it) you can see the strength in her arms from tossing a steel wok all day, every day, and the burn marks that are no doubt the occupational hazard. She wore some crazy goggles while she cooked (looked like motorcycle goggles) to protect her eyes. A real badass, she cooked what she wanted to eat and knew people would want to buy it.

Just finished the last of a bag of blood oranges. They held up well, probably had them for a month in the fridge. It was a good value and I will look for them again next year, the oranges were Sunkist brand and I think there were 10 in the bag, only had one that had a bad spot.

Poke bowl (meh). Ahi tuna over brown rice with cuke, flying fish roe, seaweed, too many onions.

Leftovers from Saturday's dinner (not so sad desk lunch) - saffron quinoa pilaf, sliced chicken breast, thai carrot salad.

I vote for gimmick. I want some spray force to dislodge stuff, this would seem to be less efficient.

I know I won’t be able to post photos later, as I will have 12 for Passover dinner (down from possible 14). Mom is making/bringing brisket, sis is making/bringing roasted potatoes. I made citrus/honey baked boneless chicken breasts yesterday, tasted one chilled and decided they will be served coldish. Saffron quinoa pilaf with dried cherries. Thai carrot salad. Lemon roasted green beans. Chicken soup with matzoh balls (added some fresh dill to the mix). Mom is also bringing homemade chocolate dipped macaroons and some fruit salad for dessert. Uncle and his daughter bringing some other dessert. I am currently sitting with a cold adult beverage enjoying the fact that everything is done, so glad I did advance prep.

Geez, I just bought 2 limes at my local ShopRite, thats a drag.