I’ve switched to Kashi, a higher protein, lower net carb option. It’s a comfort food, sometimes it’s dinner. Still prefer regular milk, but alt-milks also work. It’s $4.99 a box, but it lasts quite a while.

Sad that there is no honey-mustard love out there. A recent convert. It also works in sandwiches. Spread on salmon or chicken, add panko, bake. Mix with soy sauce as a dip, pour over roasted or sauteed veggies or serve with sushi. Best coleslaw dressing ever when mixed with plain yogurt and thinned with a bit of milk…

My block is finding a financial advisor. It overwhelms me. For a long time, I had one, she retired. She connected me with another, who moved on to other pursuits. My major investments are split between two companies: Fidelity (403(b)), American Funds (Roth) with a small annuity at CoreBridge (aka VALIC). I contacted…

Dependability. My 96 year old Dad has a surprising number of internet connected things. There is no way he can troubleshoot any of it. He’s a clever man, a retired newspaper editor but WiFi is just SciFi to him. His multi story house has WiFi dead zones and I wasn’t taking any chances.

It looks like the western half of the US is out of luck. Flash Food participating stores are in the Tennessee to the northeast, and Canada.

Just stopped by to thank you for the “real-world, carefully written, completely covers every question a potential buyer might have” review. I’ve been thinking about buying a couple of these little doodahs to turn fans on and off and the market is so saturated I instantly got overwhelmed. This is really useful advice.…

If my high school had taught cooking as science, I would have paid way more attention. Chemistry, thermodynamics, this is an excellent example of a practical science demonstration. Professor Claire, I salute you.

Or you can make it yourself.We made it with Bridgford frozen bread dough when I was a kid. Three loaves in a package. Melted butter & cinnamon sugar. Later, I used olive oil & Italian herb mix, served with marinara. Canola oil & taco seasoning, nacho cheese sauce to dip. Za’atar & tzatiki.  

The PRNewsWire release:

A perfect poached egg is an aspiration of mine, The closest I’ve come is a peeled soft boiling egg. This technique sounds like something fun to try.

In my youth, JITB was the only late night place in town. Tacos for sure, but I do love onion rings, and their rings are so good. Not hand dipped, not fresh cut, they are mass produced wonders. 

We didn’t have flavored soda when I was a kid, but I do remember Mom making the cake with a can of club soda. She also used club soda in her waffles: biscuit mix, oil, egg and club soda. And some recipes used diet soda. Southern Living has a nice article about it:

The stalks from bok choy. No flavor, lots of crunch. And my mom always added dried chopped onion, which I hate raw, but in tuna/salmon salad, is lovely.

I always wanted to get into cheese making, mostly ricotta was all I could handle. I just don’t have the space for it.

How timely, I’m making cured salmon that will be lovely draped over this bowl of joy.

It brings to mind a favorite from my childhood. Kugel: potato, noodle or matzo. Recipes abound, all would benefit from the sheet pan treatment. It’s not the most photogenic dish, but it’s an 11 on the comfort food scale.

Oh FFS, this isn’t new. My mom made cottage cheese/cinnamon sugar “danish” in the broiler when I was a kid. I still make it in my toaster oven. Tip of the toast to @Antifaz, ricotta takes it to another level, but I always have cottage cheese.

It’s a grocery store grab and go. Given that Costco is basically using their own products to make it. They won’t be roasting their own beef, sourcing their rolls from a great bakery, offering special spreads or condiments.

Nation’s Giant Hamburgers does a strawberry “tart” that has to be seen to be believed. I’m pretty sure they use a premade strawberry glaze, which is actually quite good. I love the physics of the thing.

I saw a recipe for this on the NY Times, the cool part it how dense it is, the double crust (which makes everything better) and the cheese/meat savoriness. i did something like it with cottage cheese. I tried it on a whim, blending the cheese and eggs until smooth. It made a denser custard and was wonderful.