Time and malaise.

Time and malaise.

Yeah. And supermarket cheddar (even the extra sharp) isn’t all that aged or crumbly (or sharp) and can be used perfectly well in a grilled cheese.

It’s just a preference. I don’t feel that the flavor of chocolate, even good chocolate, is all that appealing on its own. And a lot of American chocolate tends to be oversweetened, to me. White and milk chocolates in particular.

Scorch them a little, make (way too much mocha) pour out the way too much part of the scorched chocolate mocha into the multicooker with some raisins and prunes as the base/starter of a black mole (which itself ends up donating a bit to the next round of barbecue sauce.) So I kind of...use an ingredient to make a…

The better question is do we have a direct analog? What actually is it? Is it a mayonnaise substitute? That would be salad dressing here. Not a notably better name, if you ask me.

Either “hearty” or oversweet. I think that’s exactly why so many of us enjoy having “breakfast” for dinner, because it feels like we’re getting away with something naughty.

Not just grapefruit, but bitter oranges too. So be careful with the marmalade.

Works with mediocre pizza too, if you have the right greens. Make and simply dress a very simple salad, throw it on top of the disappointing pizza. Instantly makes it better.

I can eat salad or a “raw” relish or a quick/fresh pickle at any and every meal. I’ve never understood why US breakfasts aren’t more veggie/fresh-savory heavy. Or more herby, because breakfast salads are where I tend to use up my getting to past their prime fresh herbs, too.

After however many weeks it’s been since the bus schedules changed to their quarantine schedule here (leaving me enough time in the morning to actually cook and have a cup of tea in the morning,) I’ve finally admitted to myself that I’m not going to cook and have a cup of tea in the morning, (instead I’m going to…

This is what/close to what I do. I get the Jamaican extra black castor oil, and put it on the night before I wash and let it marinate overnight. The next morning (I’m a Sunday only washer) I take a bit more on my finger tips and scrub my scalp down really well with it. I’m currently using PhytoSpecific, so I then wash…

This is what/close to what I do. I get the Jamaican extra black castor oil, and put it on the night before I wash…

That looks awesome, Allison! And I say that after having ordered and eaten a big weird salad from Panera for breakfast.

It depends on what you’re looking for/working from. Tomato ketchup is relatively recent in the history of ketchups. They style of tomato ketchup that we’re accustomed to here is even more so.

Sounds a lot like what I’ve got in my kitchen, except for the matzo. I wish I’d thought of that!

“The bears stole five pounds of Reese’s Peanut Butter Cups, a pound of M&M’s, two pounds of Sour Patch Kids, two bags of potato chips, a tub of peanut butter pretzels, two bags of Dove salted caramel candy, two beers, and two Diet Cokes.”

I am having issues with cracking/splitting around my cuticles (I have been unable to find my regular hand soap for some time and am using something that is much harsher,) are the new fissures a concern for picking up and transferring the virus from surfaces?

What about the little OXO inserts that you just put in your crisper drawer, any one use either of these?

What about the little OXO inserts that you just put in your crisper drawer, any one use either of these?

Yeah, the being at a loss for breakfast ideas just didn’t compute for me. What’s easier to veganise than hot cereal? Water, porridge grain (oats/farina/or any ready made like cream or wheat or Ralston,) a flavoring or two (sweet or savory,) a fat (margarine if you must, or any oil,) or peanut butter if you want to…

It doesn’t blow up, but it screws up the magnetron and will spark/arc, which can cause fires. The key word is can.

They think it’s the nitrites/nitrates, with me. The year it started I couldn’t eat tomatoes either (which has fortunately passed.)