kayb

That may be one of the most brilliant hypotheses I've ever read.

It's now closed for the season, but this is where our farmers' market is held. It was just so pretty I had to stop and take a pic today. It's on the way to my house; I drive by it every time I go from my subdivision to the main highway.

I'm fond of oatmeal (brown sugar and butter, and of either the steel-cut or rolled variety), and grits (always savory, just butter, salt and pepper for breakfast, cheese and hot sauce added for side dishes). But I think my favorite breakfast porridge is champorado -- rice with cocoa and sugar, cooked in milk.

Also had gyros here, although I had mine in the form of a salad. My tzatziki sauce was a bit thick; I think I squeezed too much water out of the cucumber. Heavy dose of feta on top, and a few stuffed grape leaves around the edges.

Kudos to you, @dcarch!

One other factor I haven't seen mentioned is that many of the working poor are working two jobs and don't have the TIME to cook from scratch, nor the time-saving appliances most of us have. The national No Kid Hungry program teaches a series of classes and provides recipe books called "Cooking Matters." They're designed to teach people to cook healthy meals on a SNAP budget. In Arkansas, the Arkansas Hunger Relief Alliance holds classes for volunteer instructors, who then teach the classes in their churches, civic clubs, and schools. It's a six-week series of classes held weekly.

I've had an icemaker for at least the last 20 years, possibly longer. Never had a leak problem. Like @Kim Shook, I would not be without mine. As a child, we had the metal ice trays with the levers. I purely hated them. After I grew up and left home, my parents got a new fridge with an icemaker. Mama wrapped up the ice trays and gave them to me for Christmas. Got a big laugh out of that.

Will eat Kraft, but don't care for it. Never tried Annie's. Make homemade frequently, and it would probably fall in to some of your definitions of awful, because I use 2:1 ration of extra sharp cheddar to -- gasp -- Velveeta (one of the three things for which I use Velveeta), along with half and half and butter. I don't eat it unless I use GF pasta, but the kids clamor for it.

@FauxPas -- lovely kitchen, super view! I'm a huge fan of white cabinets. Is that flooring ceramic tile, or distressed wood? I have the ceramic tile that looks like distressed wood, and I love it, though it's called a halt, mostly, to my running around barefoot, which I could do on my old hardwood. May I ask your reasons for choosing laminate over granite or some other similar surface? I do love the way they look.

Grocery order I'm picking up today has the makings for LGD. I also have the stuff to make Herbdacious here. Citrus Shrine is on the horizon, and I was tickled to see that her Community Organizer is very similar to my own ripe tomato pickle, with the difference that where she uses cumin, I use pickling spice. I never cooked with it, though; just used as a relish on top of, mostly, peas. Will be trying some of these others.

Simple stuff tonight. Last tomatoes from the garden became tomato soup. Grilled cheese sammich (cheddar and havarti) on GF bread. And a pickle. Worked.

Ditto.

Miso soup.

I'd cut before soaking, but after cutting, since an inner surface is exposed, I'd vac-seal the pieces (however many there are). Long-term refrigeration of vac-sealed packages should be fine. I prefer to soak right before I cook. I'd also cut it into meal-sized packages before I vac-sealed.

Well, that's cute. Bet kids love it.

Would you add me to that PM list? I have ground lamb and ground beef in the freezer. @pastameshugana--Bestwishes for a quick and easy recovery for you and the clan. Dinner looked fabulous; so sorry you couldn't taste it.

Superb kitchen, @lindag! I love the finish on the cabinets. And I want that exact island. You'll love the pantry. Pull-out shelves rock.

Grate it up and make slaw.

My copy's in. Have barely dipped into it. LGD on the agenda soon.

Tonight was potato soup. Of which there are no photos because, well, potato soup just isn't photogenic. But it hit the spot on a chilly, dreary evening after a chilly, dreary day.

One further. When in Tampa, go down into Ybor City and go to Columbia. The flamenco dancers are worth the trip, but the food ain't bad, either. @CantCookStillTry, in those occasions, I recommend wine. However, a full Southern Special (eggs @your choice, bacon or country ham, biscuits, gravy, sliced tomatoes, fried apples, hash browns) never goes amiss.

I freely admit to being out of my depth in the scientific realm of this discussion. But my gut feeling, by which I cook more often than not, is that a bit less coconut oil would fix things. That said, are you using solid coconut oil, or liquid, to cream in with the sugar? Again, my gut tells me it ought to be solid. Maybe a chilled bowl.

Trigger is pulled. The sample content was enough to sell me.

No, I'm planning to get an APO eventually anyway, as I am not one of those who has backup CSOs in the garage. I'm simply wondering if there's anything an air fryer can do that my CSO currently, or my future APO, can't do just as well.

Chili, pimento cheese on GF crackers, and pickles. Works, on a cold, dreary day.