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Old 03-10-2014, 08:07 AM   #3926
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Originally Posted by ConnieLynn View Post
Cheese grits for breakfast/lunch made with white & yellow grits and white & yellow cheese. Plus half and half & butter.

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Yellow grits? I've never heard of such a thing. What's the difference between them and the white variety (besides the obvious )?
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Old 03-10-2014, 05:53 PM   #3927
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Yellow grits? I've never heard of such a thing. What's the difference between them and the white variety (besides the obvious )?
Yellow instead of white corn and a little finer and creamier, but NOT polenta. I always use yellow if I'm doing a dish like shrimp and grits.
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Old 03-10-2014, 05:56 PM   #3928
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It was a drinking on the porch evening. Fresh made bloody mary(s), and a quick supper roasted in the oven. I love roasted okra!

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Old 03-11-2014, 05:24 PM   #3929
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Went to a cupcake shop that people keep telling me about. Name of the place is O Taste and See. Awesome. Bought a six pack for $7.


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Old 03-13-2014, 04:21 PM   #3930
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Southern diner... roasted pork loin, fried squash, and taters.

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Old 03-13-2014, 04:32 PM   #3931
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I am definitely a Yankee...lol
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Old 03-13-2014, 04:39 PM   #3932
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I am definitely a Yankee...lol
But it's sooooo good
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Old 03-13-2014, 04:50 PM   #3933
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But it's sooooo good
That biscuit looks awesome lol
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Old 03-13-2014, 05:41 PM   #3934
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Went to a cupcake shop that people keep telling me about. Name of the place is O Taste and See. Awesome. Bought a six pack for $7.


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were they as amazing as they look?! i spy a red velvet... yum!
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Old 03-13-2014, 07:27 PM   #3935
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It was a drinking on the porch evening. Fresh made bloody mary(s), and a quick supper roasted in the oven. I love roasted okra!

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I love, love, love okra....but I learned that if you cut/fry okra in a pan (without batter and whatever) it gets super slimey and very unpalatable (to me, anyways). Is roasted okra like battered/deep fried okra, as far as texture - no slime? lol
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Old 03-13-2014, 08:16 PM   #3936
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were they as amazing as they look?! i spy a red velvet... yum!
They were incredible. Besides the red velvet and carrot cake, we had banana pudding, butterscotch, and lemonade.
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Old 03-13-2014, 08:22 PM   #3937
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I love, love, love okra....but I learned that if you cut/fry okra in a pan (without batter and whatever) it gets super slimey and very unpalatable (to me, anyways). Is roasted okra like battered/deep fried okra, as far as texture - no slime? lol
Roasted is the best way ever to cook it. Rub with just a little olive oil and salt. It's crispy.

Also, try nuking whole freshly washed okra in a ziplock bag slightly open for 30 - 60 seconds. Just long enough for it to steam to bright green. Okra is slimey because it gets overcooked.
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Old 03-17-2014, 10:12 AM   #3938
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It's snowy and nasty here today, so the poodle and I decided on some Progresso canned soup and a grilled cheese sammich for our lunch today. The soup has a little shaved Parmesan on top.



(Edited to add: Photobucket or the forum software rotated my photo, but maybe y'all can still get the idea.)
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Old 03-17-2014, 03:29 PM   #3939
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It's snowy and nasty here today, so the poodle and I decided on some Progresso canned soup and a grilled cheese sammich for our lunch today. The soup has a little shaved Parmesan on top.
Glad you kept the weather up there and we only got a bit of sleet down here. I am damned tired of this winter!

I made every way chicken salad. I typically make chicken salad a number of different ways, but decided to combine them all. BEST CHICKEN SALAD EVER!

Cubed roasted chicken breast, gala apple, green grapes, dried cranberries, walnuts, celery, a tablespoon of real mayo, juice of half a lemon, salt and pepper.

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Old 03-21-2014, 09:50 AM   #3940
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One benefit of having ESL students in the program I run is the unique goodies they bring to share. This is basbousa. Sweet and dense but not as sweet as it looks. Interesting texture, too, with the polenta.

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Old 03-21-2014, 11:55 AM   #3941
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^ wow! yum!
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Old 03-21-2014, 12:32 PM   #3942
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This looks DELICIOUS.

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One benefit of having ESL students in the program I run is the unique goodies they bring to share. This is basbousa. Sweet and dense but not as sweet as it looks. Interesting texture, too, with the polenta.
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Old 03-21-2014, 01:36 PM   #3943
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Finally got to go to the one Bahn Mi place in Syracuse. How can one sandwich contain so much delicious?
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Old 03-22-2014, 10:37 AM   #3944
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One benefit of having ESL students in the program I run is the unique goodies they bring to share. This is basbousa. Sweet and dense but not as sweet as it looks. Interesting texture, too, with the polenta.
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Finally got to go to the one Bahn Mi place in Syracuse. How can one sandwich contain so much delicious?
Wow, two new foods to put on my find it and try it list
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Old 03-22-2014, 10:49 AM   #3945
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More southern café food.

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And I'm often posting pics of cocktails and talking about drinking on the porch, so thought I'd throw in a photo of the view from the porch during the cocktail hour yesterday.

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Old 03-23-2014, 06:58 AM   #3946
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What a great view! To me it looks like a film set. I love the colours of the houses.

This was my thrown together brunch this morning. It's none too pretty but it was delicious. In case you can't work it out, I toasted a bagel and put bacon on it. Topped that with a mixture of fried onion, pepper, mushrooms, fennel seed and chilli flakes, bound together with some tomato puree, and dolloped some sour cream on top. Washed down with a black coffee and some water.

All I need now is a shower and my hangover will be gone! :-D
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Old 03-23-2014, 08:58 AM   #3947
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Onion, pepper, and mushrooms is the cure for everything

"Experimental" coffee cake this morning. Instead of adding walnuts as usual, I added a layer of homemade granola. Not terrible, but not as good as with the walnuts.

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Old 03-23-2014, 11:27 AM   #3948
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For my fellow Aldi shoppers, this is 4 Cheese Risotto from a box. Really pretty good, no weird ingredients, and you still cook it forever. I added fresh mushrooms in butter to it.

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Old 03-27-2014, 08:24 PM   #3949
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And this is how you make greens
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Old 03-27-2014, 08:34 PM   #3950
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