heidih

I don't particularly care for the term "unhealthful" - its relative. But if I use dad and his wife's carcass (chicken not human!) for stock. I rarely have to add more salt.

AND she did outstanding eG blogs. No camera and still drool worthy. https://forums.egullet.org/topic/37571-food-blog/ https://forums.egullet.org/topic/80538-eg-foodblog-marlena-life-is-delicious-wherever-i-am/

As I always say, everybody is different. I have an eating disorder Severe anorexia as a teen. All manageable now. I don't think you get over it any more than alcoholism In answer to your question about feeling judged - no I do not. I used to obcess over calories. if it wasn't listed in the calie count book I wouldm't eat it. Weight Watchers helped me get over that. They revamp their prpgrams but when I did it they went from an exchange system to points. Either way it worked for me. Non starcht vegetables - "free". Hence the ladies turning orange from excessive snacking on those baby carrots! After a while you get pretty good at judging calories. Especially if you are eating a wide variety of foods - so a misjudge is not constant. I do ask for a takeout container early on before the plate gets muddled because I dont like to feel over full and am capable of making leftovers tasty.

To quote the maligned Guy Fieri "Flavor Town" But I do want to know - looks lovely

Thanks - I was just not familiar with anything but the luminum pot on a stove and oooh new fangled air popper in my teens. Hello Jiffy Pop - do they still make that stove top one - gotta chek. Childhood magic. Yup https://www.jiffypoppopcorn.com/

And type of popper

They admit it is a marketing tool, loss leader, a draw you in thing. My dad & wife get it often and say "they sure know how to do flavor". I'll take the carcass for stock.. But there are concerns for me about their envirnmental and other practices. Its is easy, super cheap, and websites abound wth how to parlay it into a week's worth of lunches and dinners.

Sounds like a great day. I am fixated on that potato salad. Does it use oil or mayo?

That buratta plate looks good with the vegetables. As always looks like plentiful portions and well done seafood. It is only 7am here and I don't breakfast til 9:30 but I am now super hungry.

That boiling liquid looks intensely flavorful. With rice? Here Vietnamese immigrants pioneered restaurants serving spicy crawdad boils but lean it U.S. with "vegetable who shall not be named", sausages and potatoes.

Well you are the Fry Queen - "Bloomin Onion" in your wheelhouse We look forward to report

Not protein, but cornstarch as the coating for vegetable fries like zucchini and its flowers works for me. I think many cultures use various starches other than wheat flour as coatings for crispy and other things. Like potato and tapioca. Happy discovery - right?

@Shelby I am not a banana pudding lover but with that meringue on top! maybe. How is that assembled?

Potato salad sounds good! I have had no decent corn in so long. Your ribs as always sure were excellent.

Lovely dinner. I'd have added some erlasting cucumbers alongside. We used to discuss an everlasting cucumber bowl here during the peak season. It was the cukes, onion, sugar and salt in a bowl. Just keep adding cukes to same bowl. I'd vary the salt element some years to fish sauce and add bitter orange marmalade for the sweet. I think @Kim Shook may have originated the term. Think @Shelby did it too.

Those portions sure are generous. Looks like expert frying. I love wassabi peas and will keep then in mind as a coating. Thanks for the home tour and story. It is like a fantasy. Oh and that wooden stool/table in the bookstore - need want covet!

On the basil oil - do you do a light infusion while cooking with fresh herb or? When my plants were bg bushes I used to cover many cuttings with olive oil and slow "poach". Leaves sort of fried - tasty cook's treat on bread.

@mgaretz neighbors who share garden bounty are treasures

@rotuts I'd have reached for the TJ Seville Orange marmalade

wow that is "some broth" (mimic Charlotte's Web "Some Pig") I am inspired. Would you consider gelatin for more mouthfeel. I've not yet tried that.

Do you not hear me knocking at front door with a begging bowl? bowl?

https://nuts.com/nuts/peanuts/bostonbakedbeans.

Yes a greenwashy thing cuz cup still plastic cup...

Ha! The opposite of the alkaline noodle trend.

Those are worth a try. Nice spiced cookie.