BeeZee

Eggs, the smell turns my stomach. I distinctly recall eating my last mouthful as a very small child. The trend of food porn highlighting runny eggs is incomprehensible to me.

Enablers, all of you. I went to TJ’s and bought a bag of those wafers. Smacked my head later in the day because I really wanted to try the freeze dried grapes and forgot them.

I am enjoying as well, the scenery is very appealing...I have visiting Japan on my wish list.

Chinese inspired fried rice with chicken and shrimp, made with cauliflower rice and lots of other veg. Eating healthy in prep for nacho pig out tomorrow😝.

Hubs asked for nachos and guac, it is just the 2 of us. I will put some shredded cooked chicken on top of them, because...dinner. Bought a pint of caramel cone Haagen Das for dessert.

Wegmans supermarket has something which looks similar called "Marco Polo" bread (also a version in bagel form, which is just wrong). I looked at the ingredients online and it does include rice flour. https://www.wegmans.com/products/bakery/bread-fresh-baked/italian-bread/marco-polo-bread.html

I haven’t had the pleasure of a wine tour, but know people who do it very regularly and the wineries will pack your wine quite well for either taking on the plane, or they can ship it (probably...I know NJ used to have restrictions on liquor shipments, but thinking that some of that has eased?).

There is a program in the Philadelphia School District (My Daughter’s Kitchen) where a couple of volunteers go in to an elementary school and teach a group of kids how to prepare a simple and nutricious meal, then they eat it together. Many of these inner city kids haven’t had a lot of fresh vegetables, I always enjoyed hearing how they reacted to new things. For a while they had an article each week in the Inquirer food section featuring a specific school and the kids’ experience. It lasts for a semester, and the concept is to teach them basic food prep skills and nutrition awareness. If you have the ability to give some building blocks of healthy yet thrifty food prep, I would think it would be beneficial.

Agree that the overnite oats is a good prep method, you wind up with more of a "muesli" situation where the oats remain chewy and separate from the milk. I like to add peanut butter powder to the mix, or even protein powder.

As has befallen others, one step forward and two steps back. Over the long weekend we had tomato soup which had been leftover from Thanksgiving, but I managed to deposit two new containers with leftover quinoa and wild rice. Even so, the freezer is getting better overall, since this has made me more conscious of not having things languish too long...

Pan seared tuna, oven roasted broccoli (cut into thin sticks so plenty of brown edges), wild rice with a little tarragon, mushrooms, shallots, and carrot cut into teeny cubes.

@lindag, I like to add toasted sliced almonds (TJ’s sells them in a bag, so I don’t need to do any work) onto my oatmeal just before eating, if you like nuts give it a try since it adds some nice crunch.

I can't weigh in on food safety, but can add that many clocks do not necessarily reflect the actual duration of the power outage. I know I have one in my house that always comes back to a particular time when power is restored. So I would hesitate to assume the duration of the outage based on the clock's time.

I'm so happy I started using freezer tape for labeling the pyrex lids, I ate the last "mystery meal" over a couple of days last week, it was a kitchen sink lentil/quinoa "stoup" that I certainly could not identify while it was frozen. I think a written inventory this weekend is in order.

Rutgers has some interesting tomato seed varieties that can be ordered online, including Ramapo. https://breeding.rutgers.edu/tomato-availability/

One teriyaki chicken breast (mid-December) and a portion of sliced turkey breast (Thanksgiving) were defrosted and reheated in micro. Served with salad and lentils (cooked with mushroom bullion cube, just the right amt of salt).

I had a really tasty cream of cauliflower soup at a restaurant last night which I am going to try to recreate. It was made with chicken stock, pureed cooked cauliflower, had some small cauliflower bits (like cauliflower “rice”), milk/cream, and garnished with deeply browned fried potato bits.

Carrot cake oreos spotted at Target today, I picked up the package and put it down. Said they had cream cheese frosting flavored filling. Willpower worked today. I was tempted.

Reheated leftover pumpkin soup as mentioned in the "clean out your freezer" thread. I had thrown some leftover cooked/seasoned quinoa in before I froze it, added a bit of nice texture.

Breakfast at home today. Trader Joe's hot multigrain cereal made with half milk/half water, spoonful of peanut powder, dash of cinnamon and nutmeg, sliced banana.

Container of leftover pumpkin soup defrosting for lunch. Still have another serving of pumpkin soup, two servings+ of tomato soup, and a pyrex with unknown contents (from before I started using freezer tape to label things). The unknown one probably should get defrosted next just so I can get it out of there. I had actually done a decent job of depleting the frozen leftovers over the past couple of weeks, I believe the primary leftovers at this point are cooked chicken breasts and a bag of stuffing (from Thanksgiving).

The company I work for sells/installs folding partitions - like the type you would see in a large hotel conference room, which are used to separate larger rooms into smaller rooms for a similar reason. They may have 2 groups who only need a portion of that larger space, so dividing it (with sound control) gives them double the revenue opportunity. I have installed them in restaurants who want to be able to separate a smaller area as a "private dining" area. I guess they fear liability issues from having a group in the restaurant essentially "unsupervised". Since I usually do my meetings with the owners at "off" times (mid morning or mid afternoon) so as to not bother them when they are ramping up for service...I guess it's also so the general public doesn't see the cleaning and such that happens during "non-service" times.

If it is a “local” (NYC area) restaurant, the chef is shown eating there. Usually the NYC locations, have seen Phila...otherwise a disconcerting close up of someone taking a bite.

More healthy muffins, these are made with whole wheat flour, mashed bananas, and pumpkin puree (since I had a cup leftover in the freezer), and are sweetened with a little maple syrup. Had a bit too much batter so I put the excess into a non-stick foil lined loaf pan and basically made a big muffin top. Cut piece from that on top of the pile. They are moist, but pretty flat in flavor, next time I would up the amount of spices or maybe add some minced crystallized ginger.

What if you don't give 2 s***s?