You guys sound a little stiff...Or so I’ve heard!

Why not just compound butter on a small plate? Doesn’t seem like flavored butter needs it’s own big board?  I declare the next big trend will be the - POLENTA BOARD! (That actually makes more sense than a butter board.)

The only kind we like are Nature’s Path Buckwheat Wildberry. Slightly sweet, with the tart of the berries. You don’t even need syrup. 

Well, we can’t get the great scallops here. (Lots of great gulf seafood though!) So we’re stuck with the frozen kind of scallops. And I don’t expect them to be awe inspiring, just really good. And they are. They are priced accordingly and I’m okay with that.

I’ve never had diver scallops. Our Publix sells “Sea Scallops” frozen and they are about the size of a dollar coin. They aren’t cheap, but they aren’t super expensive. When they go on sale I buy a bag. You have to thaw them thoroughly and then get them dry dry dry dry dry befor you try to sear them, but they are good!

I grew up eating the scalloped and au gratin potatoes from the box. LOVED them! Almost made the meatloaf palatable. 

That’s weird. Is it a charity event, maybe? We have a gumbo cook off and chili cook off from various restaurants and participants and they charge to get in, but it’s a charity event where the winner gets bragging rights and a particular charity gets the profits.

Having just eaten a very regrettable Taco Bell egg and potato burrito (or half of it...still regrettable, or even more so because I wasted my money) on the way to the Y, those pictures look sooooooo good.  Wish we had some events like that here. Closest thing is the seafood festival which is full of crafty crap booths…

You missed recommending a seasoning mix and Wondra flour. Cavender’s does a good job of being not toooo salty while also imparting more flavors than just salt and pepper. If you choose a commerical seasoning mix, make sure you taste it for saltiness before you use it too liberally. Wondra flour (superfine flour) will…

I thought it was a good throwback/newback flick. I’m 55, but I enjoyed it on a very hot (indoor, can’t go outdoor) afternoon.

To me, Morningstar Farms ch’kn patties taste JUST like the cafeteria chicken patties.  When the MS products are BOGO, I’ll pick some up.  Unthaw them in the microwave briefly. Fry them for a couple minutes in a non-stick pan until they are crispy. Mayo, pickles, bun. Lunch is served. My granddaughter will visit us…

Squirrel is always bad. Trust me, I’ve actually eaten it! I don’t think pumpkin is supposed to be used long term. Mainly for the occasional tummy upset, where it’s worth a try and not generally bad for your pet. Obviously, a consistent problem needs to be addressed by a vet and not treated at home.

I have a really hard time trusting a lot of vets. Especially those that sell Science Diet, which IMHO, is overpriced crap they peddle simply to make money and because they push annual vaccines when yearly vaccines aren’t recommended any longer. As you say, YMMV, and honestly I haven’t had to use a lot of pumpkin for…

If you have a dog, keep a can of pureed pumpkin (not the pumpkin pie spiced) in your pantry. Pumpkin helps with dog digestive issues.

I’m in his district. Please, please, please, please, pleeeeeeeease!

We have a “landing zone” in our house where we store our keys, glasses, hats, purse, wallet, etc. I keep the reusable bags there. It’s become second nature to pick up the bags at the same time I pick up my keys and purse. You just have to establish a routine that keeps the bags readily available.  I also like the idea…

I’ve been watching My Kitchen Rules (from OZ) and apparently they have a mini-lobster like creature called a Moreton Bay Bug. Seems like they could call it something less, um, buggy. 

I’d add miso soup packets - good to have in the pantry for sick days (or colonoscopy prep, don’t ask). Furikake! Toasted seasame seeds, spicy chili oil crisp, and the really good seasame oil. Love everything else on the list.

I love japchae. We kind of eat it was a fridge clean out meal and like it better than fried rice.

I like bucatini as well.  Garofalo and Rummo are my favorites. DeCecco will do in a pinch, like for baked pastas and heavily flavored sauces. For very simple preparations, if I can’t find my two favs I just make something else.