BeeZee

classic diced apple in tuna salad...fruit + fish, how can it be? but it works (particularly with granny smith apple, for more tartness) I wonder if it came out of a mash up in the 50's when someone had both waldorf salad and tuna salad on their plate!

Meatless Monday (actually, most days are meatless for me)...end of season eggplants from a co-worker's garden, baked with garlic/onion/green pepper. Ate it with some plain yogurt on top. Fresh eggplant is so sweet...sideways photo

Shel, I had good luck storing my beans tightly wrapped in a couple of layers of plastic wrap and stored in a screw-top glass container. Kept them fresh and fragrant. When I scraped the beans for a recipe that didn't require steeping the pod, I buried the used up pod in another glass jar with sugar, for vanilla scented sugar. If you like poached pears, they are really nice when made with a vanilla bean poaching liquid. I had bought my beans online from someone on Ebay that was recommended by several people in the "make your own extract" topic. The beans were plump and moist.

agree with grain or pasta salad, they hold up well for a while at room temp if the dressing is more of a vinegar base and it seems everyone will try a spoonful if it just has veggies and cheese

sweet: with cantaloupe (Mom's summertime lunch) savory: with chopped up grape tomatoes in between: with mango chutney

nope, unfortunately they are marketing chocolate-flavored cream cheese here in the States, too. I can't wrap my head around it.

Have bought the plain multigrain (lightly salted) twice and found them highly scarfable.

dang, I need a neighbor who "messes up" desserts like you do!

I've made the one in "The Perfect Scoop" and it fits the bill...I added broken cookies to mine to create the "crust" texture

tuna/avocado/chopped grape tomato salad + whole wheat pita and someone patiently waited for clean up duty

I have plans to make a watermelon "gazpacho" for a dinner in a couple of weeks...

not too photogenic (frankly, I'm not thinking about photos in the morning anyhow...) but I made overnight oatmeal/multigrain cereal, like muesli, with vanilla almond milk, a little maple syrup, cinnamon. Added a cut up apricot and toasted almonds before eating. A really nice thing to have in the fridge for a hot summer day...I think I may make a larger amount and portion/freeze for next week.

depends on the restaurant, one diner I go to uses kraut, one uses slaw. My opinion is that it needs kraut, or it is a turkey special with cheese. I do order the turkey varient (with kraut) because, like Calipoutine, I don't eat red meat.

I hosted brunch, since I'm just about midway between my sister's place and my parents. Mimosas to start...fresh bagels with smoked salmon, lox, and smoked whitefish spread (plus cream cheese). Sliced tomatoes. Made quick pickles with some "persian" cukes, which was the surprise hit. Also homemade chicken salad with a dressing made from half mayo, half greek yogurt, and a couple of spoons of dijon, with fresh tarragon. DH doesn't like smoked fish, so the chicken salad was my concession to him...when my family comes over for brunch, it's smoked fish all ways! Dessert was sliced strawberries tossed with a little vanilla sugar and mini sort of cheesecakes (made in muffin cups).

Wild "rice" isn't actually rice. yes, I realize it is a seed, but it is "rice-like" in its preparation, so I thought I could get some insight

What about wild rice? It seems to absorb even less water - I hadn't cooked it in forever, followed the directions on the package, and had a LOT of water sitting on the bottom of the pan. Cooking the equivalent of 3 portions or thereabouts.

I was surprised to find, a week after the holiday ended, that the local supermarket with a large Kosher department still had piles of "Kosher for Passover" goods in carts for clearance. You're thinking "phooey, who needs cardboard-like matzoh even if it is only 99 cents/box"...well, I scored 2 glass jars of tehina for 99 cents each. Plus they had dried fruit, and ground nuts for 99 cents a package. I was just so excited to find the tehina, that is a huge savings. I hate spending $5 on a jar. I love finding those unexpected deals!

it appears they have them in a supermarket literally across the street from my office, I'll definitely look for these, I like the concept. I keep a "snack drawer" in my desk and these would be good for my savory cravings.

these type of people have a way of flaming out...it's certainly not unique to the food community, I saw this on another forum a couple of years ago. Poster was always on, spouting nonsense, puffing himself up to be highly skilled at something...and one day someone who was from the same area joined the forum, read his posts and called him out. His balloon quickly deflated and he disappeared. Taking his toys and going to another sandbox. On the internet, it's a lot of hyperbole and ego building. If nobody feeds the trolls, they go away.

I get the spreadable goat cheese now and then, it's a nice change from cream cheese on a bagel, plus the petite package works for me since DH doesn't like it.

I buy 2 packs at a time of the dried, unsweetened mango. Nice sweet/tart taste. I try to grab the packs with the most dark orange colored pieces, they have the best flavor.

I made this recipe last night and it was a big hit with hubby, stepson and his new wife. Thanks for pointing me to this recipe, it's really easy. We all had 2 bowls (hubby had 3, he's a pig ). Still have 2 more generous servings left over. I made the "base" with chicken wings because I had some leftover cooked turkey, so I didn't need much more meat. I bought a bunch of cilantro, but forgot about it, so now I have to find an alternate use for it.

microwave dulce de leche...1 can sweetened condensed milk in the pantry for just such emergencies. Dip pretzel in it for the sweet/salty thing. Particularly good with Snyder's Extra Dark pretzels.

Bruce, that looks yummy, I like pickle-y things with my tuna salad if it is mayo-dressed.

I've observed that phenomena, the wrinkling of the nose and dubious look, followed by a muttering of "what's that?" (ie, I don't recognize it as a familiar dish, can't identify all of the components, therefore it is unsafe for consumption). I'm the opposite, if it looks like someone tried something outside the norm, I'm in, at least for a taste.