BeeZee

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.

Well, hopefully the Heinekin was cold.

Eh, not confined to the big city. I'm in typical suburban NJ and most places are hard surfaces. Easy to clean seems to be the mantra when I speak with restaurant owners, whether it is "sanitary clean" is not the concern, they want it to "look clean" for the customers. I've been BOH enough to be totally skeeved out, the Casinos in A.C. are a real treat.

Part of my job involves the management of sound. All sound can be controlled and engineered to optimize whatever "effect" you choose the patrons to experience. The high end restaurants who hire Architects who include acoustic studies do a good job of this. Very few spend the money. They are more interested in durable, easy to clean surfaces...which are hard. Which reflect sound in an unpleasant way.

Seeded wheat bagel with avocado and tomato.

Very enjoyable journey. One thing I really love is the how the names of certain items like that vegetable translates to "empty heart" - an apt description. I mean if you have various similar leafy stemmed green vegetables, why not simplify things?

My setup is like @heidih‘s, but without the shelf in the center. So I use that vertical space for standing up some thin stuff to the side (extra lid for skillet, cooling rack, etc).

Since I'm working at home today, I am currently simmering chicken stock to get a step ahead on Passover dinner (potentially 12-14 people, I can't do it all the day before). Have TWO stockpots going simultaneously since I don't have one massive one. Bought large freezer containers to put it away tonight (warned DH not to even think of putting anything in the bottom freezer drawer which I cleared out). House certainly smells good.

I have a corner cabinet with lazy susan top and bottom shelf, they are like a pie with a wedge cut out (not a full circle) so they sit in line with where the shelves would be (I have no upper shelf, just the lazy susan). I use it for small saucepans on the top shelf, larger pans on the bottom. My door is a single hinge bi-fold and it opens more than 90 degrees so I get full access to the opening. I really don't love the corner, but having the door that opens fully makes a difference. The lazy susan shelves are self-leveling in that if you turn them they return to "center".

Cottage cheese (unsalted) with a little honey goat cheese mixed in, chopped apple. The goat cheese was sweeter than I had anticipated and fairly crumbly, so I was trying to think of alternate ways to use it. It worked well in the mix.

Bought organic grape tomatoes for $2/pint today, plus Prime discount, net $1.80. They did have good prices on many items in fresh produce, although I was disappointed that there were no ripe altufo mangoes.

Packed in July 2018, I wonder how much is still around vs already eaten???

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.