fox grapes.
Yeh, I’d dice up ’taters and cut up onions, sometimes peppers, garlic, whatever I had, and that’d be my meal in itself, not even any meat.
They’re goooooooooood eatin’.
If I remember when I have cheddar, I’d fry up some taters and then sprinkle that cheese on ’em to let it all melt. Wish I could find my V-Slicer and slice up the ’taters to make a sort of cheese-fries kind of thing.
Murrcan would probably work as well.
Two-fer…
Yesterday was canned chili with a minced jalapeno and half a onion, piled high with sriracha and sour-cream.
That “garlic chopper” I got with a vipon is so kewl, and actually ran out of juice after I did the pepper and half a onion, so had to recharge it. Screw it, made the chili without the second half, and it was still sooooooooo gooooooooood.
After it recharged, I minced the second-half of the onion, plopped it onto a sheet of plastic-wrap and bundled it, and stuck it in the fridge.
Today, just made scrambled eggs with the fried onion-gravel, and that was goooooood, too.
Simplicity itself.
purple corncob. fat one. boiled. so good. felt like squid game. sooo good. had 2 of them. full belly now.
Pecans.
homemade sorghum molasses.
(not really molasses, but that is what people call it)
(not branded like the image, but unlabeled)
Sometimes I just snack on radishes. They’re crisp, bitter, and refreshing. Really good for you too. Bought with the stalks is always best, tastes the freshest. Some of the precut ones in bags can taste a bit flat, but occasionally the grocery store gets a batch that tastes near fresh.
Got this seriously cheap mini mandolin ($2) that can slice ’em up easily to throw on a salad.
Radish is great. Love it. Asian Daikon radish is also nice.
I like radishes...
with salt.
(It make them taste sweet.) 
Farina with cheddar melted in. Nom nom nom…
or cheese grits (not Parmesan).
Only had grits once, tasted kinda soapy.
Farina with butter and salt alone is pretty good.
thanks for posting about radishes.
had some salt-free today.
Last of the baby taters, quartered, oiled, salted, baked.
Three at the bottom of the bag were already a-moulderin’, but the rest were soft but still good. Oh, I make sure of that.
I like when the starch converts to sugar, which makes ‘em sweeter, and baking/frying caramelises some of that, so they’re gooooood eatin’!
Made some chicken lo mein. First time I tried it, the noodles were good, but the chicken was bland (browned it in corn oil), then mixed it into the noodles).
This time, I browned, well, tanned, the chicken in a mix of corn and sesame oil, let it mostly cook through. Made the sauce, added that to the chicken in the pan to bubble away and “marinate” in a way (the chicken “leaks” when cooked), and only last added the noodles (ummm, regular spaghetti), and let pretty much all the rest of the liquid boil out.
Was soooooo goooooooood.
Finished with lemon-ginger tea. Think it’s Celestial Seasonings LG tea, which I thought was regular tea with added LG, but nope, it’s just LG, so the water remains pretty much clear. So one black and one LG. Woohoo!
So, the chicken lo-mein and tea to wash it down, felt like I was back in Choina again.
Well, not that I ever was, but it felt like it.
Lightbringer do you deliver?
Only if I could bring the pots’n’pans and have someone there wash ’em. 
