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Post by Pedantic Editor Type on Jun 18, 2024 10:01:59 GMT -5
I've never heard of Alexia before, and I don't recognize the packaging when I search it. Are they usually located next to the other frozen potato brands?
My search pulled up a variety of stores: Wal-Mart, Target, H-E-B, Sprouts, Tom Thumb, all stores we have here.
Yes, they're usually with the other frozen fries, sometimes in an "organic" section. The tots are my favorite. The Stuffingtacular She-Hulk I hadn't seen the rosemary fries, we don't have the full selection at my pseudo Kroger, but I'm gonna have to keep an eye out! |
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Post by The Stuffingtacular She-Hulk on Jun 18, 2024 10:10:26 GMT -5
I've never heard of Alexia before, and I don't recognize the packaging when I search it. Are they usually located next to the other frozen potato brands?
My search pulled up a variety of stores: Wal-Mart, Target, H-E-B, Sprouts, Tom Thumb, all stores we have here.
Yep! I can find them in every supermarket here in Maryland, just about -- Weis, Safeway, Giant. They're always right with the rest of the fries. |
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LazBro
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Post by LazBro on Jun 18, 2024 10:16:38 GMT -5
I've never heard of Alexia before, and I don't recognize the packaging when I search it. Are they usually located next to the other frozen potato brands?
My search pulled up a variety of stores: Wal-Mart, Target, H-E-B, Sprouts, Tom Thumb, all stores we have here.
Yes, they're usually with the other frozen fries, sometimes in an "organic" section. The tots are my favorite. The Stuffingtacular She-Hulk I hadn't seen the rosemary fries, we don't have the full selection at my pseudo Kroger, but I'm gonna have to keep an eye out! Tots are a uniquely great frozen potato product. They come so much closer to restaurant quality out of the oven than any french fry I've tried. I like the potato patties, too, especially since those wide surfaces do well on my flat top. But alas, my kids don't like them. |
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Post by Liz n Dicksgiving on Jun 18, 2024 14:51:07 GMT -5
I've never heard of Alexia before, and I don't recognize the packaging when I search it. Are they usually located next to the other frozen potato brands?
My search pulled up a variety of stores: Wal-Mart, Target, H-E-B, Sprouts, Tom Thumb, all stores we have here.
They're next to the regular fries in my grocery store! They're organic, though, aren't they? So maybe your store has them filed away in a different section? (I used to swear by Alexia, then randomly started buying Ore-Ida's "fast food" fries, and now I've recently switched back to a more basic Ore-Ida cut, and I'm sorry that my store doesn't seem to carry the Idaho y'all are talking about here. Ore-Ida's fine, but could be better! And I'm not sure why I stopped buying Alexia! This is very fraught!) |
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LazBro
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Post by LazBro on Jun 18, 2024 15:43:45 GMT -5
I've never heard of Alexia before, and I don't recognize the packaging when I search it. Are they usually located next to the other frozen potato brands?
My search pulled up a variety of stores: Wal-Mart, Target, H-E-B, Sprouts, Tom Thumb, all stores we have here.
They're next to the regular fries in my grocery store! They're organic, though, aren't they? So maybe your store has them filed away in a different section? (I used to swear by Alexia, then randomly started buying Ore-Ida's "fast food" fries, and now I've recently switched back to a more basic Ore-Ida cut, and I'm sorry that my store doesn't seem to carry the Idaho y'all are talking about here. Ore-Ida's fine, but could be better! And I'm not sure why I stopped buying Alexia! This is very fraught!) In a head-to-head, I think I'd usually take Idaho over Ore-Ida, but I'm highly intrigued by this Alexia brand now. If I'm going to make something as cardiologically compromised as a poutine, I want the fries to be worth it. I'm going to try harder to find them. *I guess "cardiologically" isn't a word. My browser's spellcheck recommended "cardiologic ally". I like that. |
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GumTurkeyles
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Post by GumTurkeyles on Jun 19, 2024 7:05:04 GMT -5
Went clamming with HumanBean yesterday. We got 20 of them. Tonight I'll either do pasta alle vongole or I'll do a tapas style clam dish. Either way, heavy on the garlic and oil, white wine, and either using pasta or bread. If I go the tapas route, I'll probably make some other tapas to go with it.
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Post by pantsgoblin on Jun 19, 2024 8:55:50 GMT -5
Went clamming with HumanBean yesterday. We got 20 of them. Tonight I'll either do pasta alle vongole or I'll do a tapas style clam dish. Either way, heavy on the garlic and oil, white wine, and either using pasta or bread. If I go the tapas route, I'll probably make some other tapas to go with it. |
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Post by Liz n Dicksgiving on Jun 20, 2024 8:12:08 GMT -5
*I guess "cardiologically" isn't a word. My browser's spellcheck recommended "cardiologic ally". I like that. I can just see the poster hanging in a doctor's office: "Poutine is NOT your cardiologic ally!" |
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Post by Liz n Dicksgiving on Jun 21, 2024 10:38:39 GMT -5
Me: "You know, these snap peas we got from the farm aren't that great. Certainly not as good as the ones a couple of weeks ago."
Boomer, removing the peas from the pods: "What?"
Huh. These shelling peas are delicious!
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LazBro
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Post by LazBro on Jun 24, 2024 8:09:15 GMT -5
The kids are camping with my parents and the whole gang from back in the day this week, meaning it's just me and the Mrs. for now. Then, on Friday, Mrs. Bro will head down to join them for the last weekend. That's right, it's that time: Stag Weekend!
Sunday: The Mrs. requested cheese fondue. Said she didn't care whether I made it or we went to a fondue joint, but that she had a bad craving for it. Well, our favorite fondue restaurant, which we haven't been to in years and years, is $60 per person, and most of that is the meat course that doesn't really interest her. Made much more since to cook up a pot myself to enjoy while we watched the latest Spider-Man movie. My cheese fondue recipe is a base of pale ale, lots of garlic, ground mustard, and loads of cheddar and gruyere. I added some sodium citrate (since I've got it), to help keep it stable, and additionally flavored it with black pepper and quite a lot of Worchese6sdfa;ojtgr sauce. Tasted right on point. Served with bread, broccoli, cauliflower, green apples, carrots. Good meal.
Monday: Again by request, the Mrs. wanted dwaeji bulgogi, the Korean pork dish I've raved about time and again. So that's on deck tonight. Gochujang-marinated pork belly (my last quarter-belly from the freezer), grilled over charcoal, and served with Korean corn cheese (minus the cheese) and kimchi. Really up there among my very favorite meals. And I even get to enjoy it without getting mad at my kids for not doing so.
Tuesday: The Mrs. has a thing, pub quiz with her sister or whatever, so even though it's not stag weekend yet, I am on my own. No plans yet, but I'll probably keep it simple. I won't make that one thing, but only because I'm going to do that on Friday. I bought some crab sticks. You know, surimi ... krab, because I wanted to see if my boy liked it after Memorial Day's success with real crab. I haven't gotten around to it yet, and I don't want this stuff to turn, so I'm thinking I might recreate one of my favorite Subway sandwiches, long since discontinued in the States. The "Seafood & Crab", which best as I recall was just krab salad (like tuna salad or chicken salad only ... krab). I always had mine with red wine vinegar to offset the sweetness of the krab. Me and my sister both loved that sandwich, but I think we were the only ones.
Wednesday: Lots of broccoli left from fondue night, and I've got some steak and shrimp in the freezer, so I'm thinking teppanyaki night on the griddle. Steak, shrimp (for me obvs), broccoli, and other teppanyaki vegetables. Normally I'd complete this meal with fried rice - and you'd almost think it was meant to be, because the same style of rice is perfect for bulgogi night. Rice today, leftover rice for frying on Wednesday - but instead I'm gonna skip it all together. I don't have the appetite I once did, and the Mrs. mostly avoids excessive carbs. Any rice I ever serve her gets picked at at best. The meat and veg will be plenty. Which reminds me I need to pull that steak out for thawing.
Thursday: ? ? ? (but I'm going to try to use still something else from the freezer. I'm on a big spring cleaning ... in summer! kick.)
Friday: Stag night. PwB&C.
Saturday: Stag night. I think it's time. Poutine, with beef gravy, cheese curds, and a sunny egg on top. No hunk of meat planned, but that may change.
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Post by Pedantic Editor Type on Jun 24, 2024 8:19:31 GMT -5
Threw my back out Saturday (yeah that was fun) so this week we're mostly avoiding foods I need to stand at the stove a long time to make (one exception)
Sunday: Chicken cheesesteaks
Monday: Mexican lasagna
Tuesday: Taquitos, refried beans
Wednesday: Pride celebration at work and happy hour afterward so TWBE is on his own
Thursday: Buffalo chicken mac and cheese, my back had better be feeling OK by then
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Post by The Stuffingtacular She-Hulk on Jun 24, 2024 9:02:51 GMT -5
Tuesday: The Mrs. has a thing, pub quiz with her sister or whatever, so even though it's not stag weekend yet, I am on my own. No plans yet, but I'll probably keep it simple. I won't make that one thing, but only because I'm going to do that on Friday. I bought some crab sticks. You know, surimi ... krab, because I wanted to see if my boy liked it after Memorial Day's success with real crab. I haven't gotten around to it yet, and I don't want this stuff to turn, so I'm thinking I might recreate one of my favorite Subway sandwiches, long since discontinued in the States. The "Seafood & Crab", which best as I recall was just krab salad (like tuna salad or chicken salad only ... krab). I always had mine with red wine vinegar to offset the sweetness of the krab. Me and my sister both loved that sandwich, but I think we were the only ones.
If you don't want to be stuck with a bunch of leftover krab salad, I like to use surimi in crab rangoon dip! I typically go with this recipe, though I think the author is nuts for using real crabmeat. It keeps and reheats pretty well, although with your aversion to leftovers, you could probably just do a half-recipe. I'm too lazy to fry wonton wrappers, so I just use club crackers or pita chips or raw veggies for dipping. |
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Post by Liz n Dicksgiving on Jun 24, 2024 9:08:03 GMT -5
We're running the gamut of weeks here in the Food Thread, from LazBro's no-kids, culminating-in-PwB&C week to PET's bad back! I think I'll be right in the middle, barring back injuries of my own!
Monday: Something about this spring has made all the kohlrabi in Central New Jersey really thrive; my fridge is bursting with kohlrabi right now. And basically the thing I like to do with that is stir-fry, so more kohlrabi stir-fry it is tonight! I've got some so-so snow peas and some delicious broccoli to go in with it, and instead of adding a meat maybe I'll make it a more filling meal by doing it with black-and-tan rice instead of white.
Tuesday: Smash burgers with grocery-store fries. I'm excited to have these because I made some refrigerator pickles. I only ever put pickles in my burgers if they're homemade, and it's always a huge treat.
Wednesday: Boomer and I get a second no-Hugs dinner tonight because enjoying colonoscopy prep on Wednesday. I'm not sure yet what we'll have, but it'll be easy and broccoli- or zucchini-forward. Probably a pasta? We'll see.
Thursday: We'll have a hungry Hugs joining us again for dinner. I might do an easy grilled chicken something. I finally made burger buns, so maybe those chicken sandwiches I threatened last week but didn't do because I was too lazy to bake the buns...
Friday: We're settling into a frozen-pizza-Fridays routine this summer. I hate cooking on Fridays.
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LazBro
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Post by LazBro on Jun 24, 2024 9:24:24 GMT -5
Tuesday: The Mrs. has a thing, pub quiz with her sister or whatever, so even though it's not stag weekend yet, I am on my own. No plans yet, but I'll probably keep it simple. I won't make that one thing, but only because I'm going to do that on Friday. I bought some crab sticks. You know, surimi ... krab, because I wanted to see if my boy liked it after Memorial Day's success with real crab. I haven't gotten around to it yet, and I don't want this stuff to turn, so I'm thinking I might recreate one of my favorite Subway sandwiches, long since discontinued in the States. The "Seafood & Crab", which best as I recall was just krab salad (like tuna salad or chicken salad only ... krab). I always had mine with red wine vinegar to offset the sweetness of the krab. Me and my sister both loved that sandwich, but I think we were the only ones.
If you don't want to be stuck with a bunch of leftover krab salad, I like to use surimi in crab rangoon dip! I typically go with this recipe, though I think the author is nuts for using real crabmeat. It keeps and reheats pretty well, although with your aversion to leftovers, you could probably just do a half-recipe. I'm too lazy to fry wonton wrappers, so I just use club crackers or pita chips or raw veggies for dipping. That looks delicious and right up my alley. My favorite semi-local Chinese buffet, sadly now closed, always had a very similar seafood bake on their hot line. It usually had shrimp and bay scallops too, but the flavors were pretty much exactly this.
I wouldn't take the time or mess to fry the wontons either, but I do like to bake wonton wrappers to make chips. They don't get all puffy or anything, but they toast up into a pleasing crisp. I particularly like to serve them with my version of pimento cheese. |
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Post by The Stuffingtacular She-Hulk on Jun 24, 2024 11:01:04 GMT -5
I don't have a damn clue what to make this week. It's so insanely hot outside that I have to muster up the energy just to go to the store, let alone haul my groceries back inside and up three flights of stairs, then cook something.
I think I'm gonna eat a lot of sandwiches this week. Barring that, a plate of fruit/cheese/veggies/crackers/nuts is always perfectly cromulent.
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Post by Pedantic Editor Type on Jun 24, 2024 11:19:03 GMT -5
I don't have a damn clue what to make this week. It's so insanely hot outside that I have to muster up the energy just to go to the store, let alone haul my groceries back inside and up three flights of stairs, then cook something. I think I'm gonna eat a lot of sandwiches this week. Barring that, a plate of fruit/cheese/veggies/crackers/nuts is always perfectly cromulent. My lunch is currently cheese curds, corn chips and cherries (the alliteration was not on purpose). |
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Post by Floyd Dinnertime Barber on Jun 24, 2024 11:52:03 GMT -5
I don't have a damn clue what to make this week. It's so insanely hot outside that I have to muster up the energy just to go to the store, let alone haul my groceries back inside and up three flights of stairs, then cook something. I think I'm gonna eat a lot of sandwiches this week. Barring that, a plate of fruit/cheese/veggies/crackers/nuts is always perfectly cromulent. My lunch is currently cheese curds, corn chips and cherries (the alliteration was not on purpose).
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Post by pantsgoblin on Jun 24, 2024 12:43:11 GMT -5
My lunch is currently cheese curds, corn chips and cherries (the alliteration was not on purpose).
I see the "lying about things to the kids" aspect is going swimmingly, but don't you need to somehow insert yourself in these stories? |
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Post by Floyd Dinnertime Barber on Jun 24, 2024 13:09:31 GMT -5
"Cheese Curds, Corn Chips, and Cherries" is a lesser known Burt Bacharach song from his "lost weekend" period of the late 1970's." - Me. I made that up
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Post by pantsgoblin on Jun 24, 2024 13:22:24 GMT -5
I see the "lying about things to the kids" aspect is going swimmingly, but don't you need to somehow insert yourself in these stories? |
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Baron von Costume
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Post by Baron von Costume on Jun 25, 2024 9:25:41 GMT -5
For my parents' anniversary thing I just baked the wontons into mini muffin tins and filled them with the rangoon filling
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Post by The Stuffingtacular She-Hulk on Jun 25, 2024 12:31:21 GMT -5
Finally figured out a game plan for the week, after much hemming and hawing yesterday. I once again need to build meals next week around what's in my freezer, because if I try to fit in so much as one more ice cube, I don't think it'll stay closed.
Monday: Assorted cheeses, raspberries, strawberries, crackers, and dolmades
Tuesday: Scrambled eggs, loaded baked potato pierogies, summer salad (tomato, onion, cucumber in red wine vinaigrette)
Wednesday: Linguine with white anchovies, walnut, parsley, and mint; leftover summer salad
Thursday: Takeout (in the office that day)
Friday: Thai-style pineapple fried rice with orange-pepper shrimp
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Post by songstarliner on Jun 29, 2024 1:16:38 GMT -5
So, The Bear. Posting here where people might care about cooking.
I watched S03:01 tonight and my goodness, what a great start: an episode that reminded us all of what came before and what's on the line for our heroes (no pun intended).
I spent most of my life working in kitchens, devouring cookbooks and techniques, following favorite chefs, filling greasy notebooks with recipe ideas and business plans - yes, with colored drawings of dishes and menus. I gave my whole heart to my bakery, and I lost it all. I landed on my feet at a neighborhood cafe that let me be creative and make people happy, only to have the faltering economy and covid take it away. The business of cooking is brutal, and only a tiny percentage of earnest, devoted, inspired, etc people 'make it'. So much hard work for so little return.
This show really hits me in the feels. The cooking stuff is very, very good - some may say it's a bit dramatic and over-the-top, but on the highest levels it's exactly right. Up there folks are crazy obsessed with their work and have the investors to make it happen, but it could never happen without the absolute surety that it matters, somehow, despite the rest of the world falling down around them. Is it some entitled bullshit? Yes. Do I love it anyway? YES. It's bittersweet: my days of making a name for myself in the business are over (see broken elbow*) but I'll always be following along.
We'll see how the rest of the season goes - I'm going to try not to watch it all tomorrow - but right now I love it to bits. And his eyes, right?? Good lord.
*friends, I haven't cooked anything in 4 months. Nothing at all, can't do it. My heart breaks.
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LazBro
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Post by LazBro on Jul 1, 2024 8:08:52 GMT -5
So, The Bear. Posting here where people might care about cooking.
I watched S03:01 tonight and my goodness, what a great start: an episode that reminded us all of what came before and what's on the line for our heroes (no pun intended).
I spent most of my life working in kitchens, devouring cookbooks and techniques, following favorite chefs, filling greasy notebooks with recipe ideas and business plans - yes, with colored drawings of dishes and menus. I gave my whole heart to my bakery, and I lost it all. I landed on my feet at a neighborhood cafe that let me be creative and make people happy, only to have the faltering economy and covid take it away. The business of cooking is brutal, and only a tiny percentage of earnest, devoted, inspired, etc people 'make it'. So much hard work for so little return.
This show really hits me in the feels. The cooking stuff is very, very good - some may say it's a bit dramatic and over-the-top, but on the highest levels it's exactly right. Up there folks are crazy obsessed with their work and have the investors to make it happen, but it could never happen without the absolute surety that it matters, somehow, despite the rest of the world falling down around them. Is it some entitled bullshit? Yes. Do I love it anyway? YES. It's bittersweet: my days of making a name for myself in the business are over (see broken elbow*) but I'll always be following along.
We'll see how the rest of the season goes - I'm going to try not to watch it all tomorrow - but right now I love it to bits. And his eyes, right?? Good lord.
*friends, I haven't cooked anything in 4 months. Nothing at all, can't do it. My heart breaks.
As we watched the first two episodes of season 3 last night, the Mrs. commented on how Jeremy Allen White, especially in this show, looks like a marble statue. I hadn't thought of it, but when she said that I looked again, and he really does. He looks like The David. Hair and all.
The first two episodes were fantastic, and I appreciate that they give us both kinds of The Bear episodes.
S3E1: something artsy, like, what if the entire episode was a montage? Just 20 minutes of world-building set to a beautiful but also insistent and even unnerving Nine Inch Nails track.
S3E2: get all the cast together and have them yell at each other for 20 minutes.
I understand some people didn't like E1, finding it confusing, indulgent, or failing as denouement from the S2 finale. These people can, kindly, get bent. It was perfection. Or at least it would have been, if the programmers at Hulu had given their balls a tug and cut out the ad breaks. We don't even see ads, we have plus or whatever tier, but the breaks for them are still there, and they upset the flow of the episode just that little bit. They should have done that thing I've seen a few times before, where they put a card at the front saying they're going to play an extended ad block right at the top of the show so the episode can then play without interruption.
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Post by The Stuffingtacular She-Hulk on Jul 1, 2024 8:28:46 GMT -5
Whereas I absolutely refuse to watch The Bear. It's not out of pure contrarianism, I promise! I'm sure it's good, but I don't need to relive that real-life stress and also get mad when I find stuff that's wrong. I generally refuse to watch any fictional show or movie related to cooking, though.
The pineapple fried rice was amazing. I cheated and used the Ben's coconut basmati rice from a packet, because if I had to clean one more dish last week I might have lost my shit. I'm looking forward to my leftovers tonight. This is another week of leftovers/shrugging my shoulders and eating whatever's in the freezer because of work, except Thursday. I'll be at my parents' house for steamed crabs and then tri-tip fajitas for dinner.
I think I might fuck off from work today now that I hit my 9 AM deadline and make another peach sheet cake. I bought even more peaches this time, which I'll allow to macerate in a little salt and sugar to get those lovely juices going while I make the batter, plus peach nectar to swap out for the milk.
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LazBro
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Post by LazBro on Jul 1, 2024 8:29:42 GMT -5
For my stag weekend, I made myself a plate of poutine. Oven fries topped with beef gravy, cheddar cheese curds, and a fried egg. Fries were the Idaho Hand Cut Style Fries, which served with distinction. They weren't perfect, just a little too thin, but really good and as close I could get out of the freezer section. Beef gravy was based on a Swedish Meatball gravy recipe, minus the cream, because I'd had it before and loved it and thought, with its Dijon mustard and Worchestejadfadsttiewoinadgf48 sauce, it would be a good pick for this application, and it was. Honestly, the low point was the curds. Not squeaky at all, these really did just seem like chunks of cheddar cheese, and once they melted, they congealed into my least favorite bites on the plate. I think I would have enjoyed the dinner that much more by just serving gravy fries. Oh well.
Wife is back, kids are back, normal is back.
Monday: Spaghetti with tomato sauce or meat sauce. I normally make my meat sauce with ground beef, but I have a couple links of Italian sausage in the freezer, not really enough to make a meal on their own, so I pulled those out to make the meat sauce. And okay I am going to add some ground beef, but that's because I pulled more than I needed of that out of the freezer also for Tuesday night. Salad, bread.
Tuesday: Bro family tacos. Ground beef and potato tacos on puffy fresh fried corn tortillas. Guacamole. Chips and salsa. I'm craving this meal and desperately want to have it today, but the avocados simply aren't ready. And if they're not ready by Tuesday, I guess I'll have to slot something in, because my homemade guac is an essential component of this craving.
Wednesday: Kinda feeling pork chops with potatoes and onions on the griddle. With corn. Damn that sounds good actually. Let's do it.
Thursday: 4th of July. Off work. I go back to work on Friday - meaning, I walk 20 feet from my bed over to my office - but the Mrs. is off and will be with the kids. I don't know. There's nothing "on theme" that my kids will eat. Hot dogs, burgers, barbecue chicken, ribs, etc. I love all these foods, but they are not winners in my household.
Friday: Waffles, bacon, fruit. |
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Post by Pedantic Editor Type on Jul 1, 2024 8:51:20 GMT -5
Another week of feeding ourselves...
Sunday: Impossible burgers with caramelized onion dip, sharp cheddar and onion rings. I called it the "Even More Onion-tended Consequences" Burger
Monday: Green chile chicken tacos
Tuesday: Empanadas, rice
Wednesday: Brinner
Thursday: Chicken jalapeno sausage sandwiches for the 4th
We're both off Friday too but that's our usual eat-out day anyway.
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Post by Liz n Dicksgiving on Jul 1, 2024 11:08:22 GMT -5
I have no idea what's going on this week. Last week was all disrupted because Hugs was off on Wednesday and Thursday for colonoscopy reasons (so she wasn't eating on Wednesday, and then wanted a bunch of carryout stuff on Thursday), and then we had our regular summer half-day Friday, and now I just feel like she's always around all the time and I shouldn't have to work? And Boomer's having an endoscopy on this coming Friday, but we don't know yet how prepping for that is going to disrupt dinner plans (everyone's innards are being scrutinized around here!), and there's the holiday in there, and I'm working every other day this week but it's a company-wide "Quiet Week" (no meetings), so it kind of feels like I'm not working? I have no idea what day it is on any given day, where I'm going to be and how busy I will or won't be, where Hugs is going to be (she actually works a normal week save the holiday, but I can't remember that because I'm used to having her home now!), what Boomer can or can't eat, and wait, there's a holiday? Ugh, NO IDEA! How can a person meal-plan in these conditions??
Monday: I got a pack of pork chops out of the freezer, and will cut one up into one of my Monday-standard stir-fries tonight. With kohlrabi and maybe some napa cabbage. (Working from home all week, lunch will be a potato-zucchini frittata)
Tuesday: Zucchini-butter pasta, with chicken, and using a red pepper gnocchetti from the fresh pasta place. (WFH lunch will be pork-and-potato hash, using the second chop from the pack I got out of the freezer; we'll see about the veggies that want to go in there. Maybe some kale?)
Wednesday: Burgers, potato salad, CORN!!! (WFH lunch is... not at home! I have a date with a friend, I think at the thin-crust, dive-bar pizza place.)
Thursday: Truly, I have no idea. If Boomer's able to eat like normal, probably a pasta of some kind. If she's not... frozen pizza?
Friday: Frozen pizza, even if I did have it on Thursday, because I can't be bothered cooking on Fridays.
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Post by Liz n Dicksgiving on Jul 1, 2024 13:14:08 GMT -5
My food-related random thought for today:
Our usual rice, made in the rice cooker, is brown, so it takes forever. I always have to start it well in advance of the rest of dinner prep. And every time I do this -- EVERY TIME! -- I completely forget I set it as soon as I walk away from the kitchen, so eventually when the rice aroma starts wafting around the house I completely freak out. "I'm not cooking anything. WHY DOES IT SMELL LIKE SOMETHING IS COOKING? Is the house on fire?!?" Just once I'd like to immediately remember, "Oh yeah, the rice cooker."
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Post by pantsgoblin on Jul 3, 2024 12:52:14 GMT -5
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