BeeZee

multigrain bagel (fresh, stopped at the bagel shop on my way home for lunch) with Greek yogurt "cream cheese" spread. I was anxious to give this a try, it is nice and tangy. Tasted more like a mild spreadable goat cheese (but without the goat-y "funk") than cream cheese. Yes, I know I can make yogurt cheese, I have made it before, but frankly I'm looking to conserve my cooking energy for the Thanksgiving run-up.

Delicata squash is nice because you don't have to peel it. Cut in half lengthwise, scoop out seeds, then cut crosswise 1/2" thick slices. Roast at 400-425 degrees on a parchment-lined shallow pan, turn after 20 minutes, cook another 20 minutes. I cooked mine simply with S+P and a little olive oil and some yellow onion cut just a bit thicker than the squash so it wouldn't burn. More time consuming than the microwave, but I do like that roasted flavor. Maybe you could micro the slices then just brown in the Breville to get a similar result with reduced time? Another flavor that works well in the more savory spectrum is miso with squash.

I think asparagus would probably overwhelm a neutral veggie stock, but fine for making a stock to use for risotto, for example. Don't forget mushroom stems for the stock pot.

ashamed to say...my lunch today was half of a pint of Ben and Jerry's "What a Cluster". I think I cured my ice cream craving for a while.

OK, today was spent defrosting and cooking some odds and ends. Cleared 2 containers out of the grain pantry. Got rid of polenta (only had 1/4 c), cooked unflavored, just a little salt and lemon flavor olive oil. Formed into 2 pucks and will use for lunches. Had 3/4c of wild rice, cooking that for dinner. Defrosted grilled chicken breasts leftover from summer, had 2 large and 1 small, so the small one was sliced up and added to the container with one of the polenta pucks for tomorrows lunch along with some sliced grape tomatoes, feta, and leftover grilled eggplant. Defrosted about a cup of frozen mango cubes (kept intending to make smoothies...) and diced up along with remainder of grape tomatoes and 3 starting to head south scallions to make a salsa to have with chicken. Reheating breaded cardoons which were left in the freezer since Mother's Day (gifted by my sister's MIL). Put small container of frozen unknown into fridge to defrost, it is either some kind of veg stew or chili, so either way good for lunch with that other polenta puck on Wed.

update on my delicata squash...cut it in slices about 1/2" thick, cut a small onion into half and sliced a little thinner than the squash (so onion slices around same size as squash) and roasted at 425 degrees for 40 minutes (turned the pieces over after 20 minutes) on parchment-lined sheet pan. Just olive oil, salt/pepper. The onion caramelized without burning, nice sweet flavor to complement the squash.

I've taken to putting containers of flavored water in the fridge so I'm more inclined to consume...just a splash of fruit juice (maybe 1oz per 20oz bottle) is enough to color the water and somehow that makes me more apt to drink it. Drinking the recommended 64oz/day is really hard for me. At least I eat fruit/veg which contribute to general moisture intake!

the only "good for you" thing I have to consciously "force" myself to consume at times is water. Ironically, I drink plenty of water at work because I keep a large bottle on my desk which I can refill from the cooler...but at home I actually drink less water throughout the day.

Assorted grains and pasta like things...I am guilty of accumulating several packages of rice and soba noodles, Arborio, brown rice, farro, barley, quinoa, mixed grains (sort of a pilaf kind of blend), dry pastas...Ouch. I think I need to cull out some of those grains...I think I will cook up whichever is closest to being finished and portion out for grain salads for my weekday lunch. That way I can add veggies, leftover cooked meat, or whatever else needs to leave the fridge. Having those little containers ready to go makes it easy in the morning. I've been working through the freezer stock in anticipation of Thanksgiving leftovers, so at least that area is under control.

wish this were true, hubby eats beans or legumes often and it's never improved. I think he lacks the digestive enzyme, might have to persuade him to try Beano and see if it helps.

Probably dinner for 8 at my house. We eat late afternoon/early evening, also. Snacks will be minimal, some cheese/crackers, grapes, spinach dip (bro-in-law's fav) with crudité, maybe roasted chestnuts if they look OK (my family tradition). Dinner...actually considering roasting a couple of bone in turkey breasts since nobody in our family really likes the dark meat (heresy, I know). Might buy some wings to roast for the gravy-making. Stuffing with mushrooms. Twice-baked potatoes (Mom's contribution). Roasted broccoli with lemon/breadcrumbs/parm. Some other veg (maybe butternut squash). Cranberry sauce from can (my husband insists) plus some made from fresh berries (something with orange). Gravy. Dessert will be contributed by my sister and step-daughter. Plus ice cream, since we usually wind up with an apple pie.

Have to go with Pepperidge Farm Milano. Original or raspberry. Too easy to plow through the whole bag.

the Reynolds Release aluminum foil is also good to wrap slices, since it won't stick and you can pop it directly into the oven

I bought one at TJ's last week also...haven't cooked it yet. But enjoyed some from the hot veggie/prepared food bar at Wegmans which had been roasted off along with red onion and sage. Planning on roasting mine and mixing with some cooked grains, dried fruit, and maybe some feta for a lunch salad.

That was my hangover cure in college...

I drink water with dinner. DH drinks seltzer, he likes the bubbles. Wine and beer have their place with certain meals, limited consumption these days. As a kid, I remember drinking Hi-C fruit flavored beverage, it was probably sugar water...but I can't remember if that was just a drink between meals or if we were allowed to drink it with dinner (it had vitamins, after all). Milk was never in consideration as a dinner beverage, as many Jews even if not keeping a "kosher" household just wouldn't cross that line of milk+meat. When we went out for pizza I was allowed to drink soda (my preferred option was orange).

It's rare that I have leftovers to bring for lunch (usually on Mondays...) but the other benefit is that I actually look forward to lunch when I know I have something tasty waiting in the fridge. Especially on a nasty, rainy day.

Peanut butter - in ganache form? or maybe just mixed with some confectioner's sugar to stiffen it a bit, roll the exposed edge in crushed peanuts?

I'm expecting some "gifts" from a co-worker shortly, good timing. I actually like a simple prep, shred humble zukes in the food processor and sauté with olive oil/butter plus a little garlic until just tender. Have also sliced them very thin and baked on non-stick pans until I got crispy "chips" (works better with the thinner, less seedy ones).

I happened to see the episode this morning, as well. He put some large tenderloins into disposable aluminum pans, poured a lot of melted butter over them (guessing there was 1/2" in the bottom of the pan) and seasoned liberally. It appeared that he cooked them until well browned on one side, basting with the butter, then turned. Not so much poached as roasted in butter? The meat, when she sliced it, was pretty rare. I'm thinking they do that for keeping the large tenderloin from drying out and since they are cooking such huge quantities on the ranch, it makes it easier to manage. High end steak restaurants "finish" their meat with butter, so I guess it's just the cowboy method.

coming to the table when you are still kind of picking at your food, and starting to take it away "you're done with that, right?" (AKA, time for you to clear the table). I literally grabbed a plate back from a wait person one time because it had half a muffin left on it, it wasn't like I was saving crumbs.

I'm just starting to plan a kitchen face lift, no major demo, so I think I will only be kitchen-less for 3 days. I'm thinking the loss of sink will be the biggest hassle, since I have only a small pedestal sink in the powder room on the first floor. Maybe I'll time it for when DH is out of town so as to minimize use of paper/disposables.

a generation of children living anxious lives. When I was a child, maybe 6 years old, a playmate shoved a handful of dirt into my mouth. I ran to my mother in horror, "I ate dirt!". She shrugged.

Princeton is kind of a weird food town. It should be really good, but it's not, and places tend to be inconsistent in the moderate price range. The new place, Agricola, is getting good reviews...farm to table, small plates. Mediterra is another option. Both are within walking distance of the best place in Princeton for gelato, The Bent Spoon, which is a "don't miss". Blue Point Grill has outstanding simply prepared seafood, but it is impossible to get in without a res.

leftovers from weekend, jicama/romaine/mango salad...added 1/2 an avocado and some sunflower seeds