SusieQ

If I have celery, then creamed tuna on toast. I have to have celery in it, though.

Looks good. I like your video, too

Oh, to be on the road again! Thanks for sharing. What's a treet salad?

Wow, beautiful photo/vegetable. Makes me want to jump in.

You're right. I forgot about those. I actually do buy Spam sometimes, but like I said, mostly for emergency rations. So Spam fried rice would be one of those.

Spam. Let me count the ways. *Hawaiian Saimin *Emergency rations Hmm. Guess that's it. 😃

This stopped me in my tracks. Bravery on behalf of workers is the highest calling, second only to teachers.

I just found this. I wish I had back then. Anyway, wow, thanks!!

Canned peaches over cottage cheese. That's it, nothing else. Standard 1950s salad, but considered a bit high(er) class -- at least in my family and neighborhood circles. 😄

Thank you for this important reminder! And fast healing to you.

What is "reverse seared" please? This looks SO delicious!

I've had steel-cut oats but I didn't like the texture. I grew up with what in our extended family was called "mush," which was cooked oatmeal with milk and a little sugar. A big pot every single morning for years.* Sometimes leftovers were fried in a little butter. This was in the 1940s and '50s so it was probably just whatever regular oatmeal was available then. *Edited to add that we did have other things every once in awhile -- bacon and eggs, our version of French toast, etc. But it wasn't usual.

Hi, what great questions! Thanks for asking them. I will be hanging out hoping to learn. : )

Strain bacon grease? Yes, I do. But, what I'd really like to know is how long is it safe to keep it in the fridge? A few days? A month? A year? I know what you're going to say. Yours would never last that long. 😃

Oh gosh, this really brings back memories! Very clear memories from the 1950s of watching my mom, grandma, and several aunts around the kitchen table (with floured tablecloth on it) rolling out the dough for potica and then spreading the filling across the whole thing and rolling it up. The finished bread was so yummy! A special holiday treat. I sure wish I could taste it again.

Wow. I now appreciate bamboo shoots WAY MORE than before watching this beautiful and amazing video. I was so curious about her and her situation that I went looking for more information and found this: https://raknife.com/li-zi-qi/. Warning: That webpage seems to go on and on. But it makes for fascinating reading.

It all looks very yummy. Lucky birthday boy! Is that raw bacon on the platter? You don't eat that raw, do you?

Do you sleep?

Chile. One of my favorite breakfasts. This looks delicious.

This looks SO delicious! And to have it for breakfast? Oh my.

I like your "egg salad" combo, if I may call it that. I have never thought of putting furikake with eggs. I might try that. Minus the wasabi; I have just the plain variety of furikake.

That looks pretty darn good to me!

I have actually rooted basil from leftover basil from a Vietnamese restaurant. Maybe I was just lucky, but I just wrapped it in a napkin, took it home and stuck it in a glass of water. Roots started growing within a couple of days. I don't know what kind of basil -- whatever kind gets served with phô.

Oh YUM!

If I've done this right I've managed to upload a photo of my breakfast this morning. Tomatoes and basil (from a Seattle farmers market last Thursday) on toasted La Brea Whole Grain Loaf with Best Foods REAL Mayo (). New Zealand cheddar from the co-op (Puget Consumers Co-op).