1. 'Parfait' of crushed potato chips and cottage cheese
2. bread + butter + pepperoncini
3. Graham cracker schmeared with butter, dotted with semi-sweet chocolate chips and finished with salt.
Pastrami and onions on a cross-country flight? That's just inconsiderate.
DB Currie sent me some of the dill pickle chips in a food exchange; I wasn't expecting much, but was pleasantly surprised. They had a lot of true dill flavor, not just vinegar flavor.
Customer to waiter: "Bring me a bowl of turtle soup, and make it snappy!"
"you never see the end rolls- the ones that have one brown side"
You've started with a bad premise. I buy store brand NE rolls, and trust me, the end rolls DO have a brown side. And the bun with the brown side is slightly shorter than the middle buns. With better brands, there's some sort of blade that excises the brown side. I know this because I've seen the extra piece hanging off the bun in the case of an incomplete bun surgery.
For throat or respiratory issues I like soup with all sorts of fresh garlic, sambal paste and fresh ground black pepper. The soup is secondary to the seasonings when I'm feeling sick, so while homemade is really special and wonderful, this cure works equally well with instant ramen.
Cheese sticks/string cheese can often be found on sale, whole grain crackers, bananas, peanut butter or hummus that you break down into individual servings, trail mix, dried fruit...keep in mind a snack of a single string cheese probably isn't going to help you out too much, so do your best to have a serving that's larger, but no so large that it makes you feel sick.
Add peanut butter to the ice cream you eat daily. Boost what you already eat with dried fruits and nuts.
I'm confused by something in your post: "Also I work 7-3 so I cant exactly poach eggs" Why do these particular work hours prohibit you from cooking eggs? Why can't you cook them before 7 or after 3?
Also, use this spelling: R-O-N-K-O-N-K-O-M-A.
Try spelling it like this: N-I-A-G-A-R-A.
Those names don't sound like Stewarts flavors to me.
When I'm around fair food or any food trucks, my brain can't focus on anything but gyros. Certainly not very exciting!
Although Kenji is not a household name in our home, his work is well-known. It comes up every time we talk about how/if/when to season our burgers.
Pre-made dough, yes.
Pre-made crust, no.
I love Chocolate Therapy. I've only had it from the scoop shop so it's a rare treat. The chocolate flavor is sooo dark and intense. I've never found myself wishing for something crunchy in this ice cream. It's all about the cholcolate intensity for me.
Soooo close. Two names, not one. Lakes not rivers. Central New York, Finger Lakes region.
Forgot to mention, I also brew my boiled water tea extra-extra strong and add a 1-cup ice cube to dilute and cool.
I like my iced tea strong, so I use the boiled water method. I've moved away from sun tea in the past few years because I find it too weak compared with the boil-n-brew method. I've also left Lipton tea behind. I find the Red Rose brand to be far less astringent.
I'm looking forward to trying the fridge method, but I'm thinking I may need an overnight brew to give me the stong tea I prefer.
Yeek. I'd rather skip lunch.
Time might help. I made some pico de gallo that was waaay too hot, but by day 2 it was perfect.
Sliced tomatoes and fresh mozzarella.
I married a "Selective Scooper."
I make zucchini pancakes with flour, eggs and breadcrumbs; enought of each to form a little bit of batter around the shreds. I serve them as napoleons with sliced tomatoes and fresh mozz.
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