BeeZee

I'm really enjoying this also. Very interesting to see the variety of food items, I wouldn't necessarily enjoy eating some of them but I'm enjoying the idea of them!

my off menu Blizzard is pineapple cheesequake. Pineapple topping and the cheesecake-like cubes. My local store only shows strawberry cheesequake on the menu board, and that's too sweet, plus I am not a fan of the strawberry seeds. On menu I usually go for turtle or snickers with vanilla.

I'll dissent and say that I appreciate the fact that I can get a "mini" size Blizzard. Finally someone offers a smaller sized option for an alternate to the stupid-sized universe.

Interesting idea...I have had the Over the Moon milk product and they do manage to make skim milk taste not watery...

yep... also jalapeno cheddar and kettle corn flavors, they are so light it's easy to over eat them

setting the tastiest bit aside for cook's treat, and eating it, before piranha husband materializes hand feeding bits from the cutting board (cooked protein) to the cat (who is picky enough to not want to eat if it falls on the floor)

There was recently a recipe for miso caramel on Food52, I can totally see white miso working in a sophisticated dessert https://food52.com/recipes/18618-miso-caramel

Kind of a lopsided shopping today at the local supermarket, just a few fill-in items...box of baby arugula, 2 small tomatoes, package of shredded, cooked chicken from rotisserie (salad for dinner tomorrow); 2 apples and 6 bananas; box of Kashi cereal; 3 bottles seltzer; bottle of V-8 juice; 9 cans of cat food. Going on vacation next week, so the cat is the only one going to be home eating! Anxiously waiting for our town's farm market to start up again, it's been a cool spring and I suspect the local farmers won't have a huge amount of produce to start.

I like to cook it in chicken broth rather than plain water, then garlic/oil. Or sometime in a brothy dish. Its gonna be bitter no matter what.

if the yogurt has been stored properly (at the store, at home)...I regularly eat yogurt 2 weeks past the "best by" date and notice no difference in the flavor.

Not a savory item, but if anyone has matzoh they want to use up, make matzoh toffee crunch, it's like crack. This was the first time I made it, bringing it to a dinner tonight, and couldn't stop sampling the broken off pieces. The really small bits and nuts that were left on the foil after cutting went into a container to sprinkle over yogurt (or ice cream if you are less virtuous). Reynolds non-stick alum foil was a lifesaver when making this. Burnt sugar slides right off.

Limes $1.25 EACH today at supermarket. Yikes.

Blether, love the token "greenery"

packaged peeled "baby" carrots. Yes, I know they are larger carrots trimmed down and treated (ironically...my husband's friend worked on the original equipment design and didn't file a patent, so he lost out on a payday). It ensures that a healthy snack is easily available for my lazy husband (he dips in hummous).

+Yum I am hosting an after work meeting at my office next week, what recipe did you use/modify? I'm thinking this would be perfect to use for that group, also.

Well, I ate one of each flavor (ie, 6 of them) with a cup of tea...and hid the box in the back of the freezer. Actually, because of the sweetness, I was OK with "only" eating half of the box!

Just got back from TJ's, hit it pretty hard for $70. New item - Assorted macaron, 12 per box for $4.99 two each fig, salted caramel, pistachio, coconut, lemon, apricot. The fruit flavors were pretty vibrant, the coconut was 'meh'. I would buy these again.

went out for lunch instead of sad desk lunch today...pho tom (chicken broth with shrimp, included baby bok choy, which was nice) and an appetizer of summer rolls with tofu. I'm stuffed.

Made the popular citrus baked chicken, along with unpictured asparagus and mashed yukon gold potatoes with sour cream and chives.

they do in the Princeton, NJ store also...but not all locations in NJ have liquor (of any type)

Split and toasted small sub-type roll, spread with Dijon and topped with some lightly smoked cracked pepper sardines from a tin, eaten open faced. Atulfo mango, perfectly ripe, for dessert.

Pressed some firm tofu, then made a paste with sesame oil, soy, garlic, 5 spice, ginger, mirin, chopped cilantro and scallion. Dabbed paste on cubed tofu and baked. Sliced some nice (thick-ish) asparagus (hello, Spring). Sautéed briefly, added remainder of paste diluted with water and some white miso, covered pan and simmered a couple of minutes. Added chopped water chestnut and baked tofu cubes and served with jasmine rice. Colors were pretty, didn't remember to take photo.

Whole wheat bagel with avocado smooshed into it, sprinkled with furikake.

I think chutney is usually cooked, incorporates pieces of things (be it fruit, ginger, herbs, etc). I always think of it as having a bit of spice, more of a savory/sweet. I can't remember the last time I ate jelly (as a young kid, PB&J with grape jelly was a given, but I later developed a taste for PB&strawberry preserves). Preserves are nice to mix into hot oatmeal, so you get it melted and have the pieces of fruit. A related question is, would fruit butter be an ultra-smooth jam?

I just bought a container of pre-cut mirepoix today at TJ's. First time...but I have to put something together quickly, I didn't have the veggies on hand, and the savings in time appealed to me at the moment. Weekday cooking is different than weekend. Stock, I have canned, boxed, and better than bullion. Plus smaller amounts in the freezer when I didn't need to use that whole can or carton (marked with amount, like 1/2c or 1c usually). Good to add to the water when making grains and such.