Thanks CG! It looks like a great alternative to pizza on nights when I have school.
Doesn't look terrible. I'd try it.
Just don't put mozzarella on a poutine and I won't want to kick you in the teeth.
Looks awesome to me. Though I'm also a person who likes this place: https://smokespoutinerie.com/
That place is anathema to a purist I'd guess, though they do make the traditional kind too.
Lasagna! And the thing that makes it most exciting is that my daughter ate a whole (her sized) serving, then asked for more! There's a light at the end of the picky eater tunnel!**
**Advice about picky eaters is not necessary as I have talked to her doctor and she's just fine. Thanks though :*
**Advice about picky eaters is not necessary as I have talked to her doctor and she's just fine. Thanks though :*
Well since you have a picky eater maybe you should try....
nah. I was, and still am to an extent, a picky eater. Personal biggest hangup is beans/peas, I cannot stand the texture at all, never have. I've survived over 46 years so far.
Depends on your definition of a "picky eater". As long as they eat most normal stuff and, you know, something from most food groups, they'll be okay. I'm not exactly an easy eater, either. My niece only eats spaghetti with pureed tomato-and-minced-meat sauce, white bread chicken sandwiches, Nutella sandwiches, and chips. She's 26 years old now, and she's fine, but how she doesn't have massive deficiencies of all kinds I'll neer understand. And yes, I'm 100% literal with the "only".
Also, peas and beans are gross and icky.
My kids both hated that texture. My son's kind of coming around to it, but when he was a toddler he wouldn't even eat peanut butter or mashed white potatoes because they have that same kind of starchy, thick texture like beans.
My daughter sounds like @Bubble181 's niece. I think she could live off of fruit, yogurt, and breads with butter.
Superman maki roll! Spicy ahi tuna nom nom nom.
beer brats, rutabegas, and butterkäse on rosemary bread broiled until melted and crispy
I was making lemon pasta, but my sauce broke. It was totally separated and curdled. I think the mistake was using 1% milk instead of something with more fat (my recipe calls for heavy cream, but I wasn't about to go buy it for one recipe). I couldn't get it to come together, so down the sink it went.
My back up plan was butter, lemon juice, garlic powder, and Parmesan on the pasta with a touch of olive oil. It needed something so I added some chopped fresh spinach to the pasta, too. It wasn't bad, and there's nothing leftover, but it wasn't the creamy deliciousness I was looking forward to.
My back up plan was butter, lemon juice, garlic powder, and Parmesan on the pasta with a touch of olive oil. It needed something so I added some chopped fresh spinach to the pasta, too. It wasn't bad, and there's nothing leftover, but it wasn't the creamy deliciousness I was looking forward to.
Whenever I have to buy a specialty ingredient, I try to build my next few meals around it so that it doesn't go to waste. Heavy cream has a pretty long shelf life compared to milk, so you could buy a pint of it and use it in 3-4 dishes over the course of 2-3 weeks.
Here you can ONLY buy it in 1-cup quantities. I have a Creme Brulee recipe which wants a quart of it, so I have to buy 4. Interesting problems on different sides of the issues here!
Now I totally want creamy lemon pasta. Recipe?
http://www.kevinandamanda.com/recipes/dinner/crispy-lemon-chicken-pasta.htmlNow I totally want creamy lemon pasta. Recipe?
I don't make the chicken with it.
Time for the monthly gumbo 
I used to be able to find it in 1-cup containers. Lately the commissary only has pints. Aussie's not a fan of rich foods, so I don't have many recipes that call for heavy cream. Normally I'd substitute half & half for it instead since I can use what's left in my coffee.
5 cheese tortellini with peas
B
BErt
That is some amazing portion control.
Baked chicken shawarma, tzatziki sauce, and feta wrapped in a tortilla with spinach. It's been too long since I made this.
Because Jewish holiday meals are suppose to help one reflect on what God has done for his people and give reverence to Him for it.
Christmas meals for Christians are about getting together with extended families, so lots of food is needed.
Easter meals SHOULD be about reflecting on Jesus's sacrifice for our sins, but . . . well . . . yeah.
I'll take Advent, Lent, Holy Week, Pentecost and the various fasts from the Eastern Church for 100 gelt, Alex.
Okay, yeah, I guess I should specify that my post refers to most of Protestant Christianity.
Then why even have Mardi Gras? The whole point's to finish off your meat and good fish and feast, then start a long fast. Fridays during Lent are days of fasting or starving, cleansing, repenting (and, coincidentally, saving the last of winter's supplies for after the calves and lambs are born but nope, no practical reasoning there
). If you're feasting on Good Friday, you're Doing it Wrong (not actually doing it wrong 'cause, it's , you know, your religion and you can do whatever you want, but you're not making much sense, anyway).American Catholics are (generalization) terrible Catholics. Many pay lip service to their faith while not actually knowing the tenants of their faith, and would probably fit in better in one of the protestant branches. But that's just my own experience.Then why even have Mardi Gras? The whole point's to finish off your meat and good fish and feast, then start a long fast. Fridays during Lent are days of fasting or starving, cleansing, repenting (and, coincidentally, saving the last of winter's supplies for after the calves and lambs are born but nope, no practical reasoning there