Whoa… does that include a free visit to the dental clinic? :laughing:
I love ACV with lemon juice and sparkling water. Its also great for digestion and the liver.
Last night I grilled a 1 lb slab of salmon fillet, skin still attached. Slice off the thin portion for separate cooking, apply olive oil & spices, etc. to the big piece, then lay on grill until skin is crispy. Turn off heat and let it sit for about 5 more mins to cook through. You want it just shy of fully cooked, with the center showing an orange tinge instead of pale pink (cooked). Toasted an artisan multi-grain slab of bread. Put the salmon on the bread. A little mayo, lettuce, tomato… Sunk my teeth into it before I could get to a plate… AH, so good!
this afternoon it was:
however, unlike the picture, the cherry tomatoes were locally grown.
i’ve never heard of “Glorys”, but at Aldi they sell an identical package that is called “Cherubs”, and they sell other packages of “grape” tomatoes. Years ago we just called them cherry tomatoes as generic for any tiny tomato.
Does anyone know of a traditional Mexican dish made using lots of Roma tomatoes and onions?
@xevious—how long does it take to crisp the skin? i’ve tried in a cast iron skillet and couldn’t get it crisp.
Got hooked on these from a Korean friend. Best snack ever, right after the dearly departed PB Max.
https://www.amazon.com/Nongshim-Banana-Kick-1-58-Pack/dp/B01DFU2URM
I vaguely recall these bananananana candies made of some kind of ultradense marshmallowy foam, but that tasted, or at least smelled, like banananananananas.
I could go for some of those right now.
Or a frozen Charleston Chew, the big-ass ones you could use as a nightstick.
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Trail mix with chocolate and MnM’
I take it you're snacking on chicken?
Homemade frenchfries. Potatoes, tablespoon or two of corn erl, sprinkling of salt. About as “all natural” as you can get.
Cooked through nicely, “burnt” tips (just enough), lightly browned on the bottom where resting on the Al-foil. Yum!
Each one was a whole cacophony of textures…
And jalapeno poppers earlier today. Aside from like 5-6 slices of Münster cheese in-between, that’s pretty much all I et today. Too hot…
But of course I needed the oven to do both… 
Hope you used organic potatoes LB. They are in the dirty dozen.
Huh? They’re tubers, how they get sprayed with nasties?
Goggled it, the DD seems to be
^ I’m screwed…
Apparently it’s who you ask.
The wife is in charge of eating healthy in my house(yes dear). I just know what she says.
I grew up eating apples that were untreated with anything, and I swear I can taste the chemicals when I bite into a store-bought apple.
Ah, so the nasties are in the potato-skin. I always peel ’em sometimes furiously, ’cause these usually have spots underneath, whether from being bruised or something else.
Yesterday’s peelings weighed about a half of the total of potatoes I had, so figure the outer third is tossed. Generic Idaho taters, nothing fancy.
I always peel apples, too. Hate hate hate those brown spongy mooshy bruised spots.
?
Hmm, so whaddya to with a huge opened can of whole tomatoes that you wanna use up before they go bad? (Didn’t have fresh tomatoes for EM pizzas, so used canned. Was pretty good, but… different.)
Wellp, got 2 vidalia onions left, minced ’em, plopped ’em into the tomatoes in a small pot, and got it a-boiling. Added water to cook the onions while the water slowly boiled out. Add salt’n’pepper. What else? Eat that plain, like a really really really thick “soup”?
Aha, eggs! Dunno if it qualifies as “shukshasha” or whatever it’s called, but it was good! Put half the t&o into a small frying pan, already hot, and dropped in 2 eggs, let them soft-boil. Was gooooooooooood!
And got the other half for tomorry, too!