BeeZee

I have been wondering, is the staff break room near the hospital's kitchen (or whatever the house of horrors is called where they prep patient meals)...I am thinking of the unsavory scent of disinfectant mingling with your delicious cooking smells and just can't envision how this works?

You might want to look online at 101 Cookbooks, Heidi does a lot of grain bowl variations (vegetarian) and has a guide to various grains: https://www.101cookbooks.com/archives/a-few-favorite-whole-grains-recipe.html

I like to slice it so you get flat surfaces (about 1/2" thick) that way you get more even cooking/browning. The various small bits that break off get really toasty on the pan, yum. If I'm being diligent I'll take the pieces off the baking sheet as they get done, since some of the larger sections need more time. I will usually cook at 400 degrees and the amount of time depends on how you cut the head up. I will flip the slices halfway through, I'm guessing I cook for around 30 minutes total?

TJ’s Icelandic Skyr, banana, walnuts, drizzle of maple syrup

The flavors look delicious!

I was one of the kids with that Betty Crocker cookbook, and I do remember that "bunny salad"! I have a feeling the first thing I cooked was grilled cheese, since I can remember watching my Dad make them and studying his method. I think the first thing I may have made for the family (from that BC cookbook, I believe) was "cube steaks" which were tenderized (chuck maybe?) dredged in flour/S+P and pan fried.

working at home, one of my tried and true lunches...tuna/avocado/diced grape tomato kind of mooshed together with a sprinkle of Southwest seasoning. Ate with "the bread of our affliction", ie., the whole wheat matzoh that never seems to get finished

or...pop those chocolate cubes into some coffee for iced mocha coffee

@moesurf, the brand is Gelato Fiasco. I think they may only have 2 flavors at this particular store, it was kind of a hidden/top shelf kind of find!

I like to use extra firm tofu, I generally press for a couple of minutes to get the excess water out but don’t have patience for much more. Marinate for a bit, slice into squares around 1/2” thick and bake on a rimmed pan lined with non-stick alum foil at 400 degrees until the outside browns, turning it once. Have also done it in a non-stick grill pan. I don’t do any frying at home and this method is better for tofu eaten cold, as I often put it on a salad.

caramel mascarpone pistachio gelato...oh my. I'm lucky my office is next to the kitchen, I keep going back to the freezer to scoop more into my coffee cup. I went to ShopRite by my office to poke around at lunch time (they have different stuff than my local store) and this was on sale for $2.88, a small manufacturer from Maine. If it wouldn't melt on my 45 minute drive home I might grab 6 more pints, it probably is being discontinued.

I am eating the crunchy raspberry, since I am compelled to try anything raspberry flavored. Not enough raspberry flavor, but the crunchy texture is nice. The candy shells are 3 colors, red, brown, and cream. They are sort of irregularly shaped due to the crunch center (ie, not perfectly smooth discs like standard ones). I think the mint flavor may be the best best, if they do it right it would be similar to Thin Mints. If anyone is looking for these, I bought mine at Walgreens.

Beautiful, thats a real labor of love.

I just had one of these bars. I think they call it "caramelized creme" because of the tan color, they didn't want you to expect the usual white chocolate flavor. I don't think the intent was a caramel flavor, but maybe the thinking was the salt from the pretzel was reminding people of salted caramel. The first note I detected was peanut, then as you chew you get the salt from the pretzel bits. I thought it was OK for a change, if you consider its not fine confectionery. I do like white chocolate. As a side note, they don't seem to be in wide distribution, I looked for a while before finding one (at Wegmans, and I think I saw them at Target last week).

@shain, I had leftover charoset for breakfast, also. Mine was simple, finely diced granny smith apples and walnuts, cinnamon, cardamon, honey. I should make it year round, I really enjoy it plain and on yogurt.

I prefer a matzoh ball with some density, mine were fluffy (ie, floaters), I make them from mix and use Eggbeaters instead of whole eggs, so the extra whites may have some impact. I made matzoh ball soup with lots of parsnips and carrot, brisket, bone-in chicken breasts, roasted yukon gold potato wedges, Mom made roasted broccoli and a Persian style quinoa pilaf. Dessert was brought by Uncle, mandel bread and macaroons (plain and chocolate) which felt like they weighed a 1/4 lb each. We had good wine (not Kosher) because there is a limit to our suffering.

Agree, if I am going to indulge, it has to be worth it. Something made in house, not just a reheated brownie with a scoop of mediocre ice cream on top.

Bungee cords

I bought freezer tape so I won't be dealing with mysteries on ice any more (AKA, defrosting something only to find it wasn't what you had expected). That's a step in the right direction. Plus, having eaten a lot of the frozen unknowns over the recent spate of snowstorms, I'm going in to non-replenishing mode.

Cooked an extra (small piece) tuna last night for planned leftover. Went to the market near my office at lunch time and picked up pita bread, an "ugly ripe" tomato (which was actually very flavorful), and crammed the lot (with a teeny tiny avocado from TJ's) into the pita. Yum.

I thought it was good, as well, because they kept it simple. I work with people who range the spectrum from highly educated about food, eats only organic (mostly due to food allergy issues) to moderately ignorant (type 1 diabetic who thinks there’s nothing wrong with his son drinking a whole Gatorade for breakfast, because he’ll “burn it up”) to heart attack waiting to happen (practically drinks ranch dressing and has fried chicken for lunch). If someone read it, I think they could grasp the message.

Avocado (teeny tiny-single serve size from TJ's) on Lundberg rice cake with Crystal hot sauce and black pepper. That vinegar from the hot sauce really works well with avocado.

Guy in Panera Bread in Princeton, right? I read that there were no hostages, and that he was suicidal.

brunch, since I have a snow day, working at home...lox and cream cheese on Wasa crispbreads. Fuel for the first round of shoveling (DH is out of town, I plan to do a couple of intermediate shovels so I'm not left with a foot+ of the heavy stuff to push myself).

another freezer dive...decided to take an extra work at home day prior to the big mess of snow tomorrow. Turkey stock, torn up baby kale leaves (leftover from weekend), cubed baked tofu simmered for a couple of minutes for some healthy soup. That stock was really good and the baby kale leaves don't dissolve to mush like spinach does.