For lunch, I pack salads supplemented with chickpeas, cottage cheese, turkey, or eggs. I bring veggies and hummus or an apple and a laughing cow wedge to keep from hitting the vending machine for junk.
I also keep packages of Jay Robb protein shakes in my desk for quick fixes. I keep a carton of soy milk in the fridge and sometimes have oatmeal with raisins as a quick breakfast or snack. (I eat my oats raw, so I don't even need the nuker.)
Hmm. I don't think that an Italian or Swiss buttercream could withstand freezing. Most American buttercream recipes hold up okay.
I don't think you'll be able to freeze cake batter. You can bake the layers and freeze the cakes, though. Just wrap them very tightly.
Make sure you pull the cakes out and let them thaw in their wrappers. That way, the wrappers take most of the condensation, rather than the cake doing so.
1) king cake
2) special occasion cakes
3) the food at my Mardi Gras parties (gumbo, red beans, shrimp bread, crawfish etouffee', etc.)
4) beef skewers with chimichurri (Don't know why they are so well liked, but people get sad if they come over for a party and we're not having them)
I adore frog's legs either grilled or fried and have gigged for frogs myself.
I had some fried frog's legs on my last trip home to Louisiana as part of my Semi-Annual Fried Food Binge. :P
OMG. I love fried pickles, but haven't had them in years.
The restaurant at the Fairway View Golf Club off College Dr. in Baton Rouge had some great fried pickles. (I think that area has fallen into disrepair and that restaurant may no longer exist.)
IMO, the Cock of the Walk chain restaurant in Jackson, MS has the best fried pickles I've ever eaten.
I made my husband a hill-shaped cake for his 40th! Decorated it with green rolled fondant, candy rocks, etc.
Mmmmmmmmmmm! I love crawfish monica. You gotta try the crawfish bread or shrimp bread, too! Swoon!
Darn it all! I was just out there for the Coachella Valley Music festival and missed a chance to get a date shake!
FYI, my Dad loves dates, so I usually ship him an assortment each year from Hadley's. He says they're the best dates he's ever eaten.
@whoizzit: I marinate my tri tip in one package of onion soup mix (the dehydrated kind...and don't rehydrate) and a bottle of red wine, with quite a few crushed cloves of garlic thrown in...I also throw in fresh citrus juice, when I have some...lime is my fave. I leave it in the fridge for 3-4 hours and then grill it. It's scrumptious. Extra good with salsa and avocado on fresh tortillas--tri tip burritos, yum!
After all the creations I've made and slaved over, everyone just falls over my truffles. People seem to like most things but these are always the ones that are most commented on.
I just take a bit of heavy cream up to boiling, chop up some chocolate (trader joes bittersweet) and stir in, followed by a little butter. I then chill or freeze and make into little balls, rolling in cocoa powder/confectioners sugar and drizzle in white chocolate.
1. Jambalaya
2. Smoked Brisket
3. Chicken Cordon Bleu
4. Jagerschnitzle
5. Lasagna
mmm... good stuff!
Awesome question; some of these responses gave me some new ideas. My top picks for desk-munching are:
plain walnuts
cucumber
bell peppers
dried prunes (I know no one likes them but I love'em)
dried apricots
"Frut to Go" bars
those Cheeros and chex mixes
peanuts (if I need the calories)
cherry tomatoes
I think as long as I'm sitting at a desk all day; I feel like crap if I eat heavy things--so these seem to work best and digest well for me.
BBQ chicken pizza with homemade sauce, white sauce pizza flavored with fresh rosemary onions and mushrooms.
That beagle looks pretty hefty, Ed. Now we know why....thanks for a great laugh though!
can you guys hear my stomach growling???? yumyumyum! i don't know if the leftovers we were going to have for dinner will suffice now. to answer the question:
1.anything italian (funny, because I am so not-but apparently make killer red sauce, so...)
2.pies (choc Pb, pecan, applecranberry)
3.baked oatmeal (sounds gross but is ohhh so good)
4.beef veg soup, chicken corn soup with rivels
5.fruit salsa with cinnamon chips
i'm waiting for the irish spaghetti recipe too!
I usually go to the grocery store on Monday during lunch and get food for the week. I usually buy a package of whole wheat tortillas, deli meat (usually turkey or ham), light cheese and some fresh fruits and veggies. I make wraps at work and it takes no time at all. Once in a while I buy the Amy's Organic frozen burritos which I like. I agree with the NO tuna rule! It stinks up the office.
@Butrflygirly - funny you should mention Old Bay, my husband is a big fan of the stuff and if he happens to be nearby when I make shrimp salad, he makes sure that I add Old Bay to the mix, both to sprinkle the shrimp after the brining and in the poaching liquid. Just adjust the amount of salt and black pepper in this case.
If I were to drop scallions, I'd use a bit more dill (just me and my love for green:-)), and, perhaps, chives, but it definitely isn't a big deal. Oh and I'm so glad you love the Horseradish sauce (ever since I discovered it, it's become my regular pantry item), because it does add that subtle "extra" layer of flavour, but on the other hand, if you didn't like it or were not familiar with it, I didn't want to imply that you can't make the salad without it, because you certainly can.
Now I'm curious about your Chilli:-).
I work from home so lunch isn't a problem for me, but I do make lunch for my husband every day. (Plus, I'm about to finish grad school, so it's box lunches for me soon!)
I do my own odd little version of bento boxes. I have a Mr. Bento and some other compartmentalized containers. Today he'll have leftover rigatoni and meatballs in one box, fruit in a second. Tomorrow is deviled eggs, a tortilla smeared with peanut butter and honey with trail mix sprinkled on then rolled up, and some veggie slices. Wednesday I'm making a persian rice salad with "planned-over" rice from Tuesday's dinner and putting some Morningstar Farms buffalo nuggets in with it.
The general idea I go with is to have a variety of things, but not too much of each. Lots of flavors makes him feel fuller, and I can sneak in more veggies and grains when there's little bits of many things. If I just made him a sandwich all he'd want is a pile of lunch meat and chips on the side.
I get ideas from the photos on Flikr (just search on bento)
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Website: http://gumbeauxkitchen.blogspot.com/
Location: SoCal
About: I'm a South Louisiana girl who now lives in SoCal. I enjoy cooking the unique Cajun, Creole, German, and French dishes that I grew up with, as well as creating my own concoctions. I also LOVE to bake!
Favorite foods: Cheese (the smellier, the better), gumbo, a nicely braised rabbit, grits, beans, eggs, fine chocolates, and anything drenched in cane syrup!
Last bite on earth: My grandmother's fried bread dough with butter and cane syrup. Ooh la la!