Food with Attitude!

Yup! Those are the exact ones he uses. :)

cheeze whiz, is that a real apple??

It is! I had to look it up. I never knew.

[link to onegreenworld.com (secure)]

pool, he just sent me another text. He said to also add onion powder, garlic powder and a little red pepper (not much though).

I told him the recipe was for you :)

Gosh, his chef secrets.

That's a very beautiful website. Every item has information beyond the norm.

Do you still like your newish job? Your energy is happy and calm.

I changed from small cans of paste to the tubes. For smaller sauces. It says 'use within two weeks after opening'. But that's a bunch of bahooey if you squeeze the air out. I've had it last months. The apple is gorgeous. One of the basics of Temperate Permaculture is the research done in the Ukraine and Russia on crosses. That are hardy.
Fruits like a rowan (in clusters) crossed with pears.
[link to www.agroforestry.co.uk (secure)]

I've been at the same job for almost 16 years now. Was laid off when everything closed down last year (and into this year). I was asked to come back the beginning of May. It's busier now than it's ever been since I've worked there. Overwhelmingly for all staff, in all job positions. I really don't even know how I'm keeping my cool lol. I think I've finally learned how to deal with stress better. Stress is a huge trigger of physical symptoms that I get, but I get them far less often/severe than I used to. At one point a few years back, I had to have blood work done every single week. Sometimes had to have infusions weekly. My blood levels were a mess. My doctor thought I had leukemia. Bone marrow test showed that I didn't. She then diagnosed me with a rare blood cancer (polycythemia vera). Even those blood tests are better now. No blood cancer here. :)

I still have no clue what caused all of that (had to be stress), but am so grateful that things are better.

Wow, that is amazing! I've never heard of a white apple.

Corkscrews baked with ricotta & mozzarella and meatballs. I love having leftovers in the freezer. I wouldn't have felt like cooking tonight.

https://imgur.com/ohwZqap

We went to pick Baby up & wen to the park just for maybe 30 min. I got tired fast today!

Good lord woman, no wonder you got all quiet for a time. AND I can't imagine a better person to have physical troubles magically disappear. But we know magic is composed of love, sweet kisses, nurturing, peace and healthy foods.

:hugs2:

Top 5....top 5 storable (canned/dry etc) foods for stocking a pantry for lets say 3 months because that is what my intel says. Just 5 though....already got 2 years worth of pepper and good salt. lol...autumn and I switch over to stashing.

Just posting what iv made since receiving half a store worth of tableware.

Porridge made with creamed milk. Creamier than whole milk. Old fashioned oats ( not sure what makes them old fashioned ) For UK its Graham's Gold Jersey Full Cream Milk and Scott's Porage Old Fashioned Porridge Oats. A lidl cob bread and Tiptree Raspberry Jam, Seedless - Extra Fruit. Ok I guess.

[link to ibb.co (secure)]

Chinese Braised beef. Worth making as you dont need to cut ginger, garlic or onions. You whiz all ingredients. From recipe I posted before. I use 60g sugar. Sezhuan peppercorn instead of peppercorn. Some chilli flakes and then a splash of rice/shaoxing rice wine per portion to serve. Didnt make it look amazing but will next time. Make a side plate for brocoli and some carrot and buy some vegetable dumpling, instead of make ( 20 for £3 at the mo ) expensive but saves messing about. Maybe still add a couple of spring roll as they are £1. These are better re-sofened in the main bowl.

No need really for the fried ginger matchsticks per recipe. Id opt for some shredded spring onion just for show ( if spare )

With the beef shin. Apart from western/irish stew made with Theakstons old perculiar instead of guiness. Will try making a Rendang curry and a sri lanken beef curry. Both use coconut milk I think.

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It all looks awesome! Cheers...

These are all the plates I ended up buying. Not really nessessary but options. Dont need the coffee cup unless I make a breakfast and have a swig of tea. The same set ( pink ) seems also nicer for the Chinese beef. Same set is good for cooked breakfasts ( which I never make ) That means the Indian/morrocon designs ( which looks like mould from a distance ) will be good for kebabs and sharawrma, plus indian food. Which means the black plates are for anything including noodles with colours, fish. Calamari ( which I will make ) and an oversized side plate just for something like fish on toast. The blue and white bowl/plate is for porridge and toast or soup and bread. Thats even if I bother to cook. All semi fancy bs. I think the pink stuff is best as its for breakfasts and still good for stews including chinese stews but it were made in Taiwan. The others in England.


[link to ibb.co (secure)]

[link to ibb.co (secure)]


[link to ibb.co (secure)]

[link to ibb.co (secure)]


[link to ibb.co (secure)]

A Shawarma recipe. Not sure if it will be as nice as a chicken donor but it came with a book, sent with the plates. Bought the sumac and baharat anyway.

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Hmmm. sumac and baharat are new to me...lol...I guess I should try some. I did grow up with Sumac flowers used as a type of lemonade. I wonder if it is the same.

OMYGOSH, those are beautiful photographs and food!!

Not sure either. Will make and tell you if its ok

this is the beef recipe. If you buy beef and bored of western/irish stew. Id say its good enough + no need to chop onions etc. If you check comments. Its about 60g soft brown sugar. Some chilli or chilli flakes. Less star anise (3 to 4 ) and some rice wine stirred in after reheated. It would go well with a side of broc and carrots. Steamed or fried. Think Id opt for steamed. Some vegetable dumpling with the broc and carrot. Some cheap or good spring roll. Or just the vegetables and either dumpling or spring roll. Oh. People say its all about a good soy sauce. Theres double concentrate etc which is nice but a regular good soy sauce if fine if you use rich beef stocks vs standard beef stocks ( if you dont make beef stock )

[link to www.bbcgoodfood.com (secure)]

and sezhuan peppercorn

Alrighty then...hard to speak in flavors I have found. So try as best ya can! It is the little nuances in food that can sometimes be 'the very bestest of things'.

Super rich. Sort of like a blackbean/hosin sauce.

It needs to be better than a chicken donor I can buy but last time they just bought some not that grilled chicken from the back room after me waiting at the spit thing watching it grill. So I took it back out of principle. Plus it makes you thirsty. Either the smokey seasoning and or msg. What milk do you recommend for the flat breads. Extra creamy or semi skimmed?

I love all of it, prob used pork instead of beef in the same manner.

Creamy is always better...! Like the 'life hacks to avoid expensive meals out stated'...the difference between a 5 dollar meal and a $20.00 meal is the overuse of butter.

Made these. Just because I were at the shop that sold cornicons. Plus thought Id get my mustard sinus detox. Will just drink mustard and acv. Probably wont make again though. Its nice. Just a bit disgusting. You need a bath after. The buns were lame. Shop decided to make recipe where they are super thin. The chips though that I always go on about are baked but Id think they would be chips in a high end pub. Should they not bother with the Heston ( chef ) way of triple cooked and frozen between each cook. They would suit a homemade fried fish. Which I tried but kind of failed. Fish were massive compared to frying pan. You need a deep big fryer. So. The chips are better than the hotdog.

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