That sucks, dude. And it's very common, though I think I've seen beer creep into that subset more than wine. Is it a yeast thing there?
tonight was a marks and spencer 4 cheese ravioli microwave meal ( I was working late) .... alledgedly it's tasty finest - in reality its goop not unlike the ravioli found in UKAF ration packs.
Greek lentil soup. Throw all the ingredients in a pot and cook. Tastes even better the next day if you don't scoff it all down after it is done. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1806543 Simple, tasty and ample. Added bonus, none of the ingredients in the above recipe has ever had a face.
I made 12 charcuterie plates at work... this week we had chorizo, house cured pork belly (bacon), rabbit rillette, local cheddar and bleu cheese, figs soaked in a breakfast stout, apricots in an Allagash white rehydration, and this little teepee thing I do with mustard, cornicons, and pickled onions. Took damn near an hour, which is far and away the most fabulously inefficient appropriation of labor I can think of ... but it was slow and I was bored.
Rough day, so comfort food, or generic Mac&Cheese with cut up hotdogs mixed in. The comforting part is if I eat this I'll die sooner and won't have to live on this planet longer than necessary.
I'll bring the extra salt to put on top and we can split it. Or better yet, make three and split them.
Yeah, it's a thing. I never saw them until a few years ago, but I guess they've been around awhile. As far as I can tell, they're high alcohol stouts brewed with breakfast things like oatmeal, coffee, chocolate (??), etc. Heavy enough to be a meal. I dont know. I love beer. Like, I really love beer, but sometimes everyone goes too overboard with the whole thing.
Yep. I used to be able to eat all of them. The allergies arrived as a symptom when I got reactivated mono. I'm used to it and have figured out workarounds for most things, as long as it wasn't a main ingredient (cheese in a dish usually adds saltiness or creaminess plus nutty flavors, for example). The only thing I really, really miss is Camembert. So if anyone's having any of that, please savor it for me. Hilariously, I can eat processed cheese (Velveeta, cheez in a can) and cheap mozzarella in small amounts. A chocolate allergy, on the other hand...that would be the end for me! Beer, wine, and cider can all be culprits for some people. To the best of my knowledge (wasn't tested; it was discovered via a symptom diary doc had me keep when my immune system went haywire), mine is more sensitivity to mold and fungi than to yeast, because I can eat non-sourdough breads and drink champagne and some other sparkling wines. Basically, the more aged or fermented something is, the more it hates me. Others have to abstain from all of it. My biggest enemies are the mushrooms in commercial soup bases, and the mushroom powder some chefs add to soups and sauces to add umami flavor, because they're hidden. I'm extremely careful when ordering soups and sauces. ETA: Wasn't hungry, so I had yogurt for dinner. (Which I can also eat with no problem. ) But yesterday I made marinara sauce and steak with a pan sauce (not for the same meal). The recipe for the pan sauce is in the Food Report in my Progress Journal entry.
I have this weird feeling that I should be offended, and I'm not sure why. How dare you? Speaking of food - I put some mushrooms into my ~50 cent noodles today. It was more of a dinner than the two oranges I ate last night, but I'm still not sure if I've hit a new low when it comes to food. It's just we don't get along very well at the moment, me and the food. I'll try to cook something more inspiring and actually "foody" next week.
We call those drawers "the rotters" instead of "the crispers". They're the land where veggies go to die. My cleaning lady doesn't seem to realize this so she puts food in them pretty often, and I don't want to say anything to her about it because I'm pretty sure she already thinks I'm an irresponsible woman-child who can't even tidy up after herself and I don't want to give her more ammunition for her poor opinion of me. So I refuse to admit that everything she puts in the rotters is doomed. I do not have a totally healthy relationship with my cleaning lady.
Chicken alfredo. Boiled frozen chicken in a small pot of water. Used some of the broth to fry the broccoli. Salt. Pepper. Garlic powder. Soy sauce. Cut up and shredded the chicken and fried it along with the broccoli. Cooked egg noodles. Added alfredo sauce to the chicken and broccoli. Set to low heat. Drained noodles. Mixed in sauce. Good. My only regret is that I forgot to chop up the mushrooms with the broccoli.
I need improvement to my Stroganoff recipe. Old days it was a most sophisticated meal, these days it's a 'tiniest piece of beef and a million mushrooms,' + white stuff, not cream if at all possible, and then chips really, and wine. Do I need to go back to basics? Same for chorizo and my acclaimed chorizo stew, tch.
We keep mostly rice (Osaka has these annoying little bugs that like to set up shop in rice portioners) and booze in the bottom drawer.
I usually use the one drawer for holding bags of milk and dairy and the other for thawing meat. That way if anything leaks it's not going to pollute anything by dripping down on it and it's easier to clean by taking the drawers out to wash them.
You're Canadian, though. Does anywhere else have bags of milk? (I like the meat idea, though... maybe if I fill my rotters with meat, the cleaning lady will stop filling them with fruit and veggies! And I'll probably remember the meat. Maybe.)
I can't cook to save my life, but my sister - who does the cooking - is making pasta with smoked cjicken and sundried tomatoes.....
I know they have them in Israel. I kinda thought that they were like the metric system, in that almost everyone but the US had them.
We have a chain of convenience stores in this area which processes its own milk, which used to sell milk in bags, but switched to the standard plastic jugs some time ago. I'm not a member, but I think Sam's Club still does bags.
I saw somebody break a ten gallon bag of milk in a hotel kitchen once. He was loading it into the "cow" on the wall and dropped it. It was a tidal wave... flooded the kitchen and both hallways. And it covered the dude in milk. Funny until the logisitics of the cleanup took over.
