I can’t roll a breakfast burrito to save my life because I always overstuff them, so it’s great for me! :)

And now Nadiya Hussein has taught us you can make egg roll (ups) using them! You start making an omelet then slap on a tortilla while it can still bond to the eggs, flip it and toast the tortilla, then roll it up when it’s out of the pan. Easier than stuffing a breakfast burrito! 

That looks an awful lot like a Red Baron breakfast pizza (biscuit crust, country gravy sauce, bits of sausage, scrambled eggs, and lots of cheese) except for the shape and lack of personal pan pizza crust on the edge. But, it’s not a breakfast pizza is it? Just a pretty sausage one??

I have been making personal pizzas using La Preferida white flour tortillas. Throw a tsp or so of olive oil on the pizza pan and zhush it around then drop on the tortilla. Add your favorite sauce and toppings and bake about 10 minutes at 400. Golden crispy and very tasty. ooh I have an insta of this too, third picture…

I can’t cook anything until all the pots are clean again. I might just go outside and start scrubbing the big pans on the lawn with the garden hose. That way I can cry about dishes and no one will ever know. 

It’s actually worse, the call itself can ding a fee of about $6 regardless of if there’s not an order. Plus, somehow, Grubhub often manages to get their number put on the Google Maps listing instead of the actual house line; it also tends to show up higher in search rankings.

Bacon, yes! I initially seasoned my hand-hammered wok with an entire package of the cheapest, greasiest bacon available. It’s been in storage for a very long time but last week I pulled it out and was reminded exactly how well I did that originally: the surface is black like my phone turned off, mwahaha. Anyway I just …

I looked it up and we do not have that item in America. At all. The closest you’d get here would be to take genuine mayonnaise and thin it down. Instead we have a large number of different flavors of creamy salad dressings. 

It’s NOT all of this cookware. It’s only certain colors. I picked a different color than teal and the price went up to $129.

It’s NOT all of this cookware. It’s only certain colors. I picked a different color than teal and the price went up…

My new favorite recipe for whole wheat banana bread uses baking soda and it does leave it with a faint metallic flavor. I’ve been questioning if I’m doing something wrong or if this is just how it goes whenever you use baking soda. But now I’m wondering, where is the acid in my ingredients? Would it be the mashed…

Miss Vaaaaanyaaaaa *backs away slowly out of the post*

Things like onions, mushrooms, bell peppers, spinach, and (drained) olives should be fine in a pizza oven before putting them on. If you’re going into broccoli, eggplant, zucchini, and artichoke territory those I think would need a good cook first. 

The words “organic milk” completely invalidated everything she said. There’s no chemical difference!!

You can up the healthiness of pizza the same way you can a sandwich: use whole wheat, multigrain or at least half whole wheat flour; don’t overdo it with high fat and salt toppings including cured meats; include some…

Sounds good for me though I only want to do 1 loaf at a time. My biggest metal bowl is ok for banana bread but it’s a squeeze.

Man that entire section of ruins/probably a crashed flying saucer in FF 13 was just HID E OUS with Marlboros. If there were xenomorphs running around then … well actually no that would have been about even, though at least they only spray acid blood and not hit you with every status ailment known to man and god.

I want to love Cities Skylines more but I seem to just hit a wall when I play it. The early part of the game where you’re essentially building a balanced small town I’m great with. At the point where  you really need to spread beyond the first square of land (other than for piping in fresh water or putting windmills…

I actually agree with you mostly. After this situation I’m not going to be as picky about things as I was before. I think they’re doing a real disservice to their customers who already have a list of the frozen and shelf type house brand items they buy all the time but don’t want to imperil themselves going into a (in…

By the way apparently the European products are the older kind of glass and not merely the modern tempered glass.

Also I really need a big bowl for bread making. I’ve got a nesting 3 bowl stainless steel set and I need something bigger. Thanks for the size rec!

But also, darn you for beating me to that bowl at the AA…

Tiny note about pasta: while it won’t directly spoil, even pasta will eventually not be “good” anymore. The proteins will break down. It’ll be less nutritious, have a weird texture, and just taste un-fresh. Source: I read it somewhere and then cooked some 2 year past the date pasta and regretted it.

Oh! I have an even BETTER tip for preserving strawberries and other delicate berries. VINEGAR solution! Yes make a solution of about 10% vinegar (I’ve read other suggestions of it being a 1/8th solution or even stronger but this seems to work for me) and gently wash the strawberries with it. It kills mold spores (will…