BeeZee

Vegan chocolate avocado ice cream. Coconut milk, avocado, vanilla, cocoa, maple syrup. Currently freezing, after an hour it is the texture of loose chocolate pudding. No taste of avocado, just a great creamy texture. Looking forward to scooping it tomorrow.

@blue_dolphin, when I find fat scallions at the store I throw them on the grill and they are delicious, too. Worth making extras to throw into salsa, grilled ratatouille, etc.

@rotuts, I remembered to take photos today, the golden tilefish was really beautiful

Bundt cake is a memory from my childhood. I remember one my Mom made with an orange glaze that I liked, and of course the ones with the tunnel of pudding in the center. She didn’t bake much as a lifelong “weight watcher” so cakes were for company.

Grilled sea scallops (was able to get good “dry” ones) and shrimp. Marinated a bit in ponzu, lemon peel, garlic, orange juice, olive oil, S&P. Cooked on foil since DH lacks finesse on the grill and I didn’t want $15 worth of seafood cooked into jerky. Made a chopped salad of black beans, grilled corn, grilled red pepper, scallion, tomato, avocado. A satisfactory kick off for the unofficial start of summer.

no photos, had lunch with co-workers at a Japanese/Asian place which is walking distance from our office (take advantage of the nice weather). Green tea, miso soup, iceberg salad with the usual carrot/ginger dressing (way too sweet) and a bento box with salmon teriyaki/spring roll/california roll/brown rice. The food was very average, but it was nice to get out.

inspired by your lovely food photos, I had Vietnamese food (Bun with grilled chicken) for lunch today. Considerably more expensive ($12) than what you paid! I love seeing the people in the photos, gives you a real flavor of the "ambiance".

I also like watermelon gazpacho, and last summer I made fresh corn chowder...which includes the stop of boiling the cobs to make corn broth. I do still eat soup at lunch time since I can get it made by others. Hmmm, just had the brilliant idea to give my veggie wish list to my co-worker who has a large garden, I should be able to get tomato gazpacho fixin's from him in August.

unwaxed, unflavored dental floss - for cutting soft stuff

beautiful bread, I can see how crispy the exterior is!

I should have taken photos, I went to Wegmans for lunch (I have one 1/2 mile from my office) and they had some gorgeous whole fish on ice. Local sea scallops for $14.99/lb, also.

lunch from Whole Foods hot bar: creamed spinach/kale, mac+cheese, miso eggplant, curry chicken, cherry BBQ sauced seitan. I love being able to just get a spoon of several things, all for less than $7.00

I saw them at my local supermarket over the weekend, cleaned, in individual plastic bags. I wouldn’t buy them there, not likely to be the freshest. Considering how they spit and pop when cooked, I will leave it to the restaurant to cook for me!

leftovers/mash up. A little cauliflower "fried rice", bok choy, red pepper, baked tofu.

Ah, that sounds nice.

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.